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Pecan Pumpkin Roll Cake with Cream Cheese Filling Recipe

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3.8 from 86 reviews

  • Author: Sky
  • Total Time: 1 hour 32 minutes (including cooling and chilling time)
  • Yield: 1 roll cake (approximately 12 servings)

Description

This Pecan Pumpkin Roll Cake is a quintessential fall dessert perfect for Thanksgiving gatherings. Featuring a moist and spiced pumpkin cake rolled with a smooth and creamy cream cheese filling, and finished with a sprinkle of chopped pecans, it delivers a perfect balance of warm autumn flavors in every bite.

Ingredients

Cake 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

Filling Ingredients

  • 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)

For Dusting

  • More powdered sugar for dusting

Instructions

  1. Preheat and Prepare Pan: Heat the oven to 375°F. Line a 15x10 inch jelly roll pan with parchment paper, allowing about 1 inch of overhang on the sides, and set aside.
  2. Beat Eggs and Sugar: In a mixing bowl, use a paddle attachment to beat the eggs and sugar on medium-high speed for 5 minutes until the mixture is thickened and pale in color.
  3. Add Pumpkin Puree: Reduce the mixer speed to medium-low and beat in the pumpkin puree until combined.
  4. Incorporate Dry Ingredients: Add the flour, baking powder, pumpkin pie spices, and salt, mixing on low speed just until combined to avoid overmixing.
  5. Transfer Batter and Add Pecans: Pour the batter evenly into the prepared pan and sprinkle the finely chopped pecans over the top.
  6. Bake the Cake: Bake in the preheated oven for 12 minutes or until the cake springs back when lightly touched.
  7. Prepare for Rolling: While baking, dust a clean tea towel with powdered sugar. Once the cake is done, immediately invert it onto the sugared towel, carefully peel off the parchment paper, and roll the cake starting from the short side to prevent cracking.
  8. Cool the Cake: Let the rolled cake cool at room temperature for at least 1 hour, but no longer than 5 hours.
  9. Make the Cream Cheese Filling: In a clean mixing bowl, beat the cream cheese and butter together on medium speed until light and fluffy. Gradually fold in the powdered sugar on low speed. Add a few drops of heavy cream if needed to reach a spreadable consistency.
  10. Fill and Re-roll: Gently unroll the cooled cake and spread the cream cheese filling evenly over the surface. Carefully roll the cake back up and wrap it tightly in plastic wrap.
  11. Chill: Refrigerate the wrapped pumpkin roll for at least 1 hour to set.
  12. Serve: When ready, slice the cake and allow the slices to come to room temperature for a few minutes before serving.

Notes

  • The cake can be made 2-3 days in advance and kept refrigerated wrapped tightly in plastic wrap.
  • Use pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • Rolling the cake while warm helps prevent cracks.
  • If the cream cheese filling is too thick, add a few drops of heavy cream to achieve a smooth and spreadable consistency.
  • Dusting the towel with powdered sugar ensures the cake doesn’t stick while rolling.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://skysrecipes.com/pecan-pumpkin-roll-cake-with-cream-cheese-filling-recipe/