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Easy Pumpkin Cream Cheese Roll with Pecans

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A tender pumpkin cake rolled with a creamy, tangy cream cheese filling and crunchy toasted pecans. This impressive yet easy dessert is perfect for fall gatherings and holidays, and it actually gets better after a night in the fridge.

Ingredients

Scale
  • ¾ cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 3 large eggs (room temperature)
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar (for dusting)
  • 8 ounces cream cheese (full-fat, softened)
  • ¼ cup unsalted butter (softened)
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar (sifted if desired)
  • ⅔ cup chopped pecans (toasted)
  • 1 tablespoon melted butter (optional)
  • A pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang. Lightly spray parchment with non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed for 3-4 minutes until thick, pale, and ribbon-like.
  4. Beat in pumpkin puree and vanilla extract on low speed until just combined.
  5. Gently fold the flour mixture into the pumpkin mixture using a rubber spatula until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 13-15 minutes, until top springs back when lightly touched and edges start to pull away from pan.
  7. While cake bakes, lay a clean kitchen towel flat on counter and generously dust with powdered sugar. As soon as cake comes out of oven, loosen edges with a knife and invert cake onto sugared towel. Carefully peel off parchment paper. Starting at a short end, roll cake and towel together into a tight log. Let cool completely on a wire rack (about 45 minutes to 1 hour).
  8. While cake cools, make filling: In a medium bowl, beat softened cream cheese and butter together until smooth and fluffy (about 2 minutes). Beat in vanilla extract. Gradually add powdered sugar, beating on low until combined, then increase to medium and beat for 1 minute until light and creamy.
  9. Toast pecans in a small dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. If using melted butter, toss toasted pecans with butter and a pinch of salt. Let cool completely.
  10. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border around edges. Sprinkle toasted pecans evenly over filling, gently pressing them in.
  11. Starting at the same short end, roll cake tightly (without towel) into a log. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.

Notes

Roll the cake in a towel while warm to prevent cracking. Use full-fat cream cheese for a stable filling. For clean slices, dip a sharp knife in hot water and wipe dry between cuts. The roll can be made up to 2 days ahead and stored in the refrigerator. Freezes well (unfilled or filled).

Nutrition

Keywords: pumpkin roll, cream cheese roll, pumpkin dessert, fall dessert, Thanksgiving dessert, pumpkin cake, pecan pumpkin roll

Find it online: https://zoeplate.com/easy-pumpkin-cream-cheese-roll-with-pecans/