Name: Pecan Pumpkin Roll Cake with Cream Cheese Filling Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: American
Ingredients: 3 eggs (room temperature); 1 cup (200 grams) sugar; 2/3 cup pumpkin puree (not pumpkin pie filling); 3/4 cup (90 grams) all-purpose flour; 1 teaspoon baking powder; 2 teaspoons pumpkin pie spices; 1/2 teaspoon salt; 1 cup finely chopped pecans; 8 oz cream cheese, room temperature; 1/3 cup butter, room temperature; 1 1/2 cups (180 grams) powdered sugar; Few drops of heavy cream (optional, for consistency); More powdered sugar for dusting

Jump to Recipe· 3.8 from 86 reviews

If you adore the warm flavors of fall and crave a show-stopping dessert, the Pecan Pumpkin Roll Cake with Cream Cheese Filling Recipe is about to become your new favorite. This delightful roll cake marries the moist, spiced pumpkin sponge with a luscious, smooth cream cheese filling, while the crunchy pecans add an irresistible texture contrast. It's the perfect centerpiece for cozy gatherings, especially when you want to impress without hours of fuss. Trust me, one bite of this tender, spiced roll cake wrapped around that velvety cream cheese will have you coming back for more!

The image shows a close-up of a sliced cake roll placed on a white plate. The cake has a rich brown color with a smooth, creamy white filling rolled evenly inside. The outer layer of the roll is lightly dusted with white powdered sugar, and small bits of nuts are scattered on top. The cake texture looks soft and moist, and the swirl pattern of the filling inside is clear and neat. The background is a white marbled surface, giving a clean and bright look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You'll Need

The beauty of the Pecan Pumpkin Roll Cake with Cream Cheese Filling Recipe lies in its straightforward, heartfelt ingredients. Each element plays a crucial role, from the fresh pumpkin puree bringing moistness and that signature autumn taste, to the pecans offering a delightful crunch. The balance of spices, sugar, and creamy filling ensures a harmonious treat that’s both comforting and elegant.

3 eggs (room temperature): Eggs provide structure and help create that light, airy sponge texture.
1 cup (200 grams) sugar: Sweetness that also aids in browning and tenderness.
⅔ cup pumpkin puree (not pumpkin pie filling): Adds moisture, flavor, and that beautiful orange hue.
¾ cup (90 grams) all purpose flour: The base for the cake, providing body without heaviness.
1 teaspoon baking powder: Leavens the cake for the perfect rise and lightness.
2 teaspoons pumpkin pie spices: Warm and cozy spices that evoke fall instantly.
½ teaspoon salt: Enhances all the flavors to create depth.
1 cup finely chopped pecans: Adds crunch and a nutty dimension that beautifully complements the pumpkin.
8 oz cream cheese, room temperature: Creates a luscious, tangy filling that balances sweetness.
⅓ cup butter, room temperature: Adds richness and aids in a fluffy filling texture.
1 ½ cups (180 grams) powdered sugar: Sweetens and smooths the cream cheese filling perfectly.
Few drops of heavy cream: Helps achieve the ideal silky consistency for spreading.
More powdered sugar for dusting: A final touch of elegance and a hint of sweetness on top.

How to Make Pecan Pumpkin Roll Cake with Cream Cheese Filling Recipe

Step 1: Prepare Your Pan and Oven

Start by heating your oven to 375°F. Line a 15x10 inch jelly roll pan with parchment paper, leaving an inch or so hanging over the edges for easy removal later. This simple prep step will ensure your delicate pumpkin roll doesn’t stick and unrolls smoothly.

Step 2: Whip Eggs and Sugar

In a mixing bowl, combine the eggs and sugar. Using a paddle attachment, beat on medium-high speed for about 5 minutes until the mixture thickens and becomes pale – this aeration is key to that airy cake texture.

Step 3: Add Pumpkin Puree

Now lower the mixer speed to medium-low and gently incorporate the pumpkin puree. This adds moisture and deep fall flavor to the batter without deflating your carefully whipped eggs.

Step 4: Mix Dry Ingredients

Stir together the flour, baking powder, pumpkin pie spices, and salt, then add to the batter on low speed. Be careful not to overmix – just combine until everything is evenly incorporated to keep the cake tender.

Step 5: Pour Batter and Add Pecans

Spread the batter evenly into your prepared pan. Sprinkle the finely chopped pecans generously over the top for a delightful crunchy finish baked right into the cake.

Step 6: Bake the Cake

Bake in the preheated oven for about 12 minutes. You'll know it’s ready when the cake springs back when lightly touched. This quick bake keeps the sponge soft and flexible for easy rolling later.

Step 7: Roll with Towel

While the cake bakes, dust powdered sugar onto a clean tea towel. When the cake comes out of the oven, immediately invert it onto the sugared towel. Peel off the parchment, then roll the cake up carefully from the short end. This step helps the cake “learn” to roll without cracking.

Step 8: Prepare Cream Cheese Filling

Allow the rolled cake to cool at room temperature for an hour (but no longer than five). Meanwhile, beat the room temperature cream cheese and butter until fluffy. Then, gently fold in the powdered sugar, adding a few drops of heavy cream as needed to reach a spreadable consistency.

Step 9: Fill and Re-Roll

Unroll the cooled cake gently, spread the cream cheese filling evenly over the surface, then roll it back up tightly. Wrap the entire roll in plastic wrap and refrigerate for at least an hour. This chilling step helps the filling set perfectly and makes slicing easier.

How to Serve Pecan Pumpkin Roll Cake with Cream Cheese Filling Recipe

The image shows a single slice of a rolled cake placed on a white plate, which sits on a white marbled surface. The cake has two visible layers: the outer layer is a soft, light brown cake, while the inner layer is a creamy white filling that forms a spiral pattern from the center to the edge. The outside of the cake is dusted lightly with powdered sugar. In the background, there are parts of two more white plates, each holding slices of the same rolled cake, and a white cloth with red stripes is casually placed nearby. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of powdered sugar adds a snowy, elegant touch to the Pecan Pumpkin Roll Cake with Cream Cheese Filling Recipe. For a festive flair, sprinkle toasted pecans around the serving plate. Fresh cranberries or a drizzle of caramel sauce also bring extra seasonal charm that your guests will love.

Side Dishes

This cake pairs beautifully with a scoop of cinnamon spiced ice cream or a dollop of whipped cream. For a beverage, think rich coffee, warm chai tea, or even spiced apple cider to complement all those autumn spices in every bite.

Creative Ways to Present

Slice your pumpkin roll thick or thin depending on your preference. Serve on a rustic wooden board, alongside a cluster of small pumpkins or autumn leaves for a homey vibe. For parties, consider cutting bite-sized pieces and pairing each with a pecan half on a pretty platter.

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices tightly in plastic wrap or store in an airtight container in the refrigerator. The Pecan Pumpkin Roll Cake with Cream Cheese Filling Recipe keeps well for 2 to 3 days, maintaining its moist texture and flavorful filling.

Freezing

You can freeze the whole cake (wrapped tightly in plastic and foil) for up to a month. Thaw overnight in the fridge and then bring to room temperature before serving to preserve that soft sponge and creamy filling.

Reheating

Since this cake is best enjoyed chilled or at room temperature, avoid microwaving. Instead, let slices sit out for 10 minutes to soften the filling. This gentle approach keeps the cake’s texture just right.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to stick with pure pumpkin puree because pumpkin pie filling contains extra sugars and spices that might alter the texture and taste of the cake. Puree gives you full control over the flavor.

What if I don’t have pumpkin pie spice?

You can make your own blend using cinnamon, nutmeg, ginger, and cloves. This way, you can customize the spice level to your liking for your Pecan Pumpkin Roll Cake with Cream Cheese Filling Recipe.

How do I prevent the cake from cracking when rolling?

The key is to roll it immediately while still warm with a sugared towel – this “trains” the cake to roll without breaking. Letting it cool this way keeps it pliable for the final filling step.

Can I substitute pecans with another nut?

Absolutely! Walnuts or almonds work wonderfully as well if pecans aren’t your favorite or you want a different crunch in your pumpkin roll.

Is this recipe suitable for making ahead before a party?

Definitely. This Pecan Pumpkin Roll Cake with Cream Cheese Filling Recipe actually benefits from chilling as the flavors meld beautifully. You can make it 2 to 3 days ahead and keep it refrigerated for perfect results.

Final Thoughts

Once you make this Pecan Pumpkin Roll Cake with Cream Cheese Filling Recipe, it’s easy to understand why it’s such a beloved fall classic. The cozy spices, tender pumpkin cake, crunchy pecans, and luscious filling all come together in one unforgettable bite. Give it a try at your next gathering—you’re going to love how it brings everyone together around the table!

Pecan Pumpkin Roll Cake with Cream Cheese Filling Recipe

Ingredients You'll Need