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Perfect Pumpkin Cream Cheese Roll with Toasted Pecans

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A moist and spiced pumpkin cake rolled with a tangy cream cheese filling and crunchy toasted pecans. Perfect for fall gatherings or a cozy treat.

Ingredients

Scale
  • 3 large eggs (room temperature)
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • Powdered sugar for dusting
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 cup pecan halves or pieces
  • 1 tablespoon unsalted butter, melted
  • Pinch of salt

Instructions

  1. Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly grease the paper.
  2. Toast the pecans: Spread pecan pieces on a small baking sheet. Drizzle with melted butter and sprinkle with salt. Toast for 5-7 minutes, stirring once, until fragrant. Set aside to cool, then chop roughly.
  3. Make the cake batter: In a large bowl, beat the eggs and granulated sugar together on high speed for 3-4 minutes until thick, pale, and ribbon-like.
  4. Reduce mixer speed to low and beat in the pumpkin puree and vanilla extract until just combined.
  5. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Gradually add to the wet mixture, folding gently with a spatula until no streaks remain. Batter will be thin.
  6. Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, until the top springs back when lightly touched and edges pull away from the pan.
  7. While the cake bakes, lay a clean kitchen towel flat on the counter and dust generously with powdered sugar.
  8. As soon as the cake comes out of the oven, run a knife around the edges to loosen. Invert the cake onto the sugared towel. Carefully peel off the parchment paper. Starting at one short end, roll the cake and towel together into a tight log. Let cool completely on a wire rack, seam-side down (about 45 minutes to 1 hour).
  9. Make the cream cheese filling: In a medium bowl, beat the softened cream cheese and butter together until smooth and fluffy. Add the sifted powdered sugar and vanilla, then beat until creamy. Scrape down sides as needed.
  10. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the surface, leaving a 1/2-inch border around the edges. Sprinkle the toasted pecans over the filling. Carefully re-roll the cake (without the towel), using the towel to guide it. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before slicing.

Notes

Roll the cake while it’s still warm to prevent cracking. Dust the towel generously with powdered sugar to avoid sticking. Chill the roll for at least 2 hours before slicing for clean spirals. The flavor improves after a day in the fridge.

Nutrition

Keywords: pumpkin cream cheese roll, pumpkin roll, fall dessert, Thanksgiving dessert, cream cheese filling, toasted pecans

Find it online: https://breezybake.com/perfect-pumpkin-cream-cheese-roll-with-toasted-pecans/