Pumpkin Roll With Coffee-Caramel Cream Recipe (2024)

Made this as written, using instant espresso, and it was perfect. To be sure none of the filling oozed out the sides, I left 1/2 inch edge when spreading filling. Presentation was beautiful (exactly like photo) and festive. Absolutely delicious!

I made the filling only, using espresso grounds, and popped it in the freezer for a couple hours. It was the richest, smoothest, most complex and thoroughly indulgent frozen dessert we have ever served. Caramel Coffee Frozen Mousse. ( I'm sure the pumpkin cake is very good, too.)

I followed instructions exactly and my sugar did not turn an amber color. It just hardened after about 5 minutes of simmering. I swirled it just occasionally. What did I do wrong? Thanks

This recipe sounds delicious. Would instant espresso work instead of the finely ground coffee?

Based on previous experience with other recipes, yes, instant espresso would work. But if you’re not a coffee drinker and/or have little other use for that jar of instant espresso, why not ask a friend who has a Nespresso, a Keurig, or other coffeemaker that uses capsules/pods? One or two are just the right size and grind for the purpose!

I’ve been baking for 15+ years; my first try came out rubbery and cloying. Suggestions: 1. Beat sugar and eggs separately. (Cut sugar by 20%, use 3.5 eggs, & add 1/8t cream of tartar). Beat for 3-5 minutes until mixture is thick and foam collects when at rest. 2. Combine pumpkin and vanilla separately and gently fold into the eggs. 3. Add the flour mixture gently as not to knock air out of the eggs. 4. Spread batter by tilting the pan to and fro to, again, keep air in the batter. Much better!

There’s some errors in this recipe; a lot of “mixing all at once” when you get far better results by adding ingredients separately. I beat and added eggs last. This helped make the sponge not rubbery however it didn’t rise as much as it should have. I’m going to try it again but separate whites from yolks and beat whites to soft peaks first. My coffee caramel cream came out well but I mixed coffe with cream first and added after butter, stirring and mixing first. More water helped too.

Discovered I am terrible at making caramel! Also felt the roll could use more pumpkin or vanilla...it tasted a bit plain. However, the filling is really delicious and together this makes a great treat!

Couldn't get the caramel to work, but I used a different recipe only for the caramel and everything else followed. So delicious and the cake was super moist and yummy!

Made as directed. Found to be underwhelming for amount of effort involved. agreed that highlight was probably the filling which might be kind of nice on its own.

Sorry, to say that, though it came out as pictured and was a beautiful end of the dinner, I found it... wanting, in terms of taste. Perfectly fine, but not terribly exciting. I found it needed a brighter note and some textural variation. Maybe if I try it again I'd use some shattered praline in the filling.

This was just my second Swiss roll ever and it was a huge hit this Thanksgiving. I added more warm spices as other suggested, but other than that,followed the recipe. The cake felt a tad rubbery as I rolled it but it didn’t seem that way at all when we ate it. The caramel turned out great; I let it get very dark amber but that and the coffee were nicely balanced out with the other sweeter components. So happy with this!

I added a bit of extra pumpkin spices - a dash of allspice and a half teaspoon of cardamom and ginger.

Super rubbery cake. Very disappointing.

My first caramel attempt crystallized and seized up. On second attempt I used closer to 1/8 cup water and had more success.

I made this today to surprise my daughter for her birthday celebration tomorrow. She loves spice, pumpkin, and coffee. She will love it. I was prepared for the caramel to be pesky, and it was the first time. The second time, I tried a bigger saucepan, and that was the ticket. The water and sugar needed a bigger surface, I think. It caramelized beautifully. I can’t wait to surprise her with this cake.

Fold 1 beaten egg white to batter, also tbsp of bourbon, plus ginger, nutmeg/pie spice Sub mascarpone for cream cheese in filling

Easy and delicious. Would add a bit more whipped cream to filling. Samantha is a brilliant recipe developer. This recipe is perfection. Big hit.

Made this exactly as written except I doubled the recipe and made it in a half-sheet pan (worked great) and forgot to add the coffee. Delicious. I will definitely make again!

I made the recipe as written and it’s really nice. I recommend chilling it for a while before slicing. It slices beautifully when chilled. The cake and filling are not too sweet at all, and the coffee is pronounced but not too much. It all works together incredibly well. It’s a very sophisticated, grown-up kind of cake roll!

Made this for a family meal. Hands down delicious. Sponge was light and had good flavor. Filling rich and complex. Will make again

Fantastic dessert and I am not usually a big fan of pumpkin desserts. My cake broke when I unrolled it so the finished cake looked like a book. I'll definitely try this again and hopefully get the cake to unroll/re-roll next time.

This turned into a delish Buche de Halloween for me. I added ginger, clove and black pepper to the cake. It didn’t seem quite finished to me so I made some Bourbon whipped cream to cover the outside. What isn’t better with Bourbon? Finished with some candied pepitas for crunch. Cake has great moist texture. Big hit at a dinner party and exactly why NYT is my go to source for inspired recipes

Hi! This recipe is a winner. I made it for an event and everyone finished it all! My only changes were to omit the coffee completely (seemed like too many flavours) and increase the spices. (I used a little over 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cardamom and pinch of cloves but any warm spice mix should work.) Otherwise, followed the recipe. Also, saved myself a piece, which was good with cup of very strong tea, in peace, by myself, after the event! Thank you! Enjoy!!!