Name: Pumpkin Pecan Roll Cake
Prep time: 20 min
Cook time: 15 min
Total time: 215 min
Ingredients: 3 large eggs; 1 cup sugar; ¾ cup all purpose flour; 2 teaspoons cinnamon; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground ginger; ½ teaspoon ground nutmeg; ½ teaspoon salt; ⅔ cup canned pumpkin; ½ cup finely chopped pecans; 1 teaspoon lemon juice; 1 ½ cups powdered sugar; 6 ounces cream cheese (softened to room temperature); ¼ cup butter (softened to room temperature); 1 teaspoon vanilla; 1 teaspoon lemon juice

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A delightful Pumpkin Pecan Cake Roll recipe, a perfect fall dessert combining the flavors of pumpkin bread and pecan pie. The cake is made with canned pumpkin, finely chopped pecans, and warm spices like cinnamon and nutmeg, baked in a jelly roll pan. It’s filled with a cream cheese filling recipe, a creamy mixture of cream cheese, butter, powdered sugar, vanilla, and lemon juice, then rolled and chilled for at least 3 hours.

pumpkin pecan cake roll, cream cheese filling recipe

Love pumpkin bread? Love pecan pie? Then you have to try this pumpkin pecan cake roll with a cream cheese filling! It combines the best of both worlds and is the perfect addition to any Fall dinner table. Plus, with the added convenience of a roll, it’s easy to slice and serve to your guests.

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pumpkin roll with pecans and cream cheese filling recipe

Move over pumpkin pie, there’s a new Fall favorite in town. This pumpkin pecan cake roll will satisfy all your pumpkin spice cravings and add a touch of nutty goodness with the addition of finely chopped pecans. I love pumpkin bread but I would choose pecan pie over pumpkin pie any day. Now this fun rolled cake with both pumpkin and pecans combines both those great flavors in one pumpkin pecan cake roll with cream cheese filling. Trust us, you won’t regret making this delicious dessert.

This cake reminds me of a carrot cake but instead of carrots we use pumpkin and all the pumpkin spices. The additional of the finely chopped pecans gives it a browner color than a pumpkin roll and adds so much flavor. Plus we added a cream cheese filling recipe to this pumpkin roll with pecans.

Pumpkin Pecan Cake Roll Recipe:

Cake Ingredients:

3 large eggs
1 cup sugar
¾ cup all purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon lemon juice
⅔ cup canned pumpkin
½ cup finely chopped pecans

Cream Cheese Filling Recipe Ingredients

6 ounces cream cheese, softened to room temperature
¼ cup butter, softened to room temperature
1 ½ cups powered sugar
1 teaspoon lemon juice
1 teaspoon vanilla

Equipment Needed:

15 x 10 jelly roll pan
Parchment paper
Mixing Bowls
Mixer
Clean Kitchen Towel, we used a white flour sack towel

🥣 Recipe Tips

Ensure Proper Egg Whipping: Beat the eggs and sugar for the full 5 minutes until thick and lemon-colored. This incorporates air, giving the cake a light, flexible texture that’s easier to roll without cracking.
Prepare the Towel Correctly: Sprinkle the powdered sugar evenly over the kitchen towel to prevent the cake from sticking. Use a clean, lint-free towel, and ensure it’s slightly larger than the cake to make rolling easier.
Cool Completely Before Filling: Allow the rolled cake to cool fully in the towel (about 1-2 hours) to set its shape. Unrolling a warm cake can cause it to crack or become sticky when spreading the cream cheese filling.
Chill for Clean Slices: Refrigerate the assembled cake roll for at least 3 hours, as directed, to firm up the cream cheese filling. Use a sharp serrated knife and wipe it clean between cuts for neat, professional-looking slices.

How to make this Pumpkin Roll Recipe with Pecans

Heat your oven to 375° F. Coat bottom and sides of a 15 x 10 inch jelly roll pan with cooking spray and line it with parchment paper, cutting the parchment so it fits the bottom on the pan perfectly. And spray the top of the parchment paper with cooking spray also.

In a large mixing bowl, beat eggs for about 5 minutes until thick and lemon colored, gradually adding sugar, beating until well combined.

In a separate mixing bowl, add flour, cinnamon, baking soda, baking powder, ginger, nutmeg and salt. Stir well to combine and add to the egg/sugar mixture and beat well.

Combine pumpkin, chopped pecans and lemon juice in a separate mixing bowl.

Spoon the pumpkin pecan mixture into the cake batter and mix well.

Spread the pumpkin pecan cake batter into your prepared pan and place in preheated oven. Bake for 15 minutes until a toothpick comes out clean. Remove cake from oven and while it’s still hot, run a knife around the edges to loosen.

While cake is baking liberally sprinkle ½ cup of powdered sugar on a 15 x 10 inch area of the kitchen towel.

Carefully turn the cake pan upside down over onto the sugared towel, removing the cake. And peel off the parchment paper.

Starting at the narrow end, roll up cake with the towel, leaving the towel in the cake until it cools completely.

Place the towel pumpkin pecan cake roll seam side down on a cooling rack and allow to cool completely.

How to make this cream cheese filling recipe:

cream cheese and butter for cream cheese filling recipe

Add the softened cream cheese and butter to a mixing bowl and beat until creamy.

Gradually add 1 cup powdered sugar and beat. Stir in the vanilla and lemon juice to finish the cream cheese filling.

How to assemble the pumpkin pecan cake roll:

Carefully unroll the cooled cake and leave on towel. Spread the cream cheese frosting evenly over the top of the cake.

pumpkin pecan cake roll with cream cheese frosting

Re-roll the cake without the towel and place seam side down on a powdered sugar sprinkled serving platter. Place in refrigerator and chill for at least 3 hours before slicing. Sprinkle with extra powdered sugar if desired.

pumpkin pecan cake roll with cream cheese filling recipe

Remove the pumpkin pecan cake roll from the refrigerator and slice to into 8 servings.

So if you are looking for the perfect Fall dessert to impress your guests. Then try this pumpkin pecan cake roll has all the flavors of pumpkin and pecan in one delicious bite. And with a cream cheese filling, it’s sure to be a crowd favorite.

Other Fall Dessert Recipes:

🥣 Recipe

Pumpkin Pecan Roll Cake

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Pumpkin pecan cake roll is a must on any Fall Dinner table. We made this pumpkin roll with pecans and a cream cheese filling recipe

Evelyn Osborn

Prep Time 20

Cook Time 15

Chill Time 3

Total Time 3 35

Course Dessert

Cuisine American

Servings

Calories 434 kcal

Equipment

15 X 10 jelly roll pan
parchment paper
Mixing Bowls
mixer
Kitchen Towel We used a Flour Sack Kitchen Towel

Ingredients

3 large eggs
1 cup sugar
¾ cup all purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
⅔ cup canned pumpkin
½ cup finely chopped pecans
1 teaspoon lemon juice
1 ½ cups powdered sugar

Filling

6 ounces cream cheese softened to room temperature
¼ cup butter softened to room temperature
1 teaspoon vanilla
1 teaspoon lemon juice

Instructions

Making the Cake

Heat oven to 375 degrees. Coat bottom and sides of a 15 x 10 inch jelly roll pan with cooking spray and line it with parchment paper
In your large mixing bowl beat eggs for about 5 minutes until thick and lemon colored, gradually adding sugar, beating until well combined.
In a separate mixing bowl, add flour, cinnamon, baking soda, baking powder, ginger, nutmeg and salt. Stir well to combine. Add to the egg/sugar mixture and beat well.
Combine pumpkin, chopped pecans and lemon juice in a separate mixing bowl. Spoon the pumpkin pecan mixture into the cake batter and mix well.
Spread the pumpkin pecan cake batter into your prepared pan and place in preheated oven. Bake for 15 minutes until a toothpick comes out clean. Remove cake from oven and while it’s still hot, run a knife around the edges to loosen.
While cake is baking liberally sprinkle ½ cup of powdered sugar on a 15 x 10 inch area of the kitchen towel.
Carefully turn the cake pan upside down onto the powdered sugared towel, removing the cake. And peel off the parchment paper.
Starting at the narrow end, roll up cake with the towel, leaving the towel in the cake until it completely cools,
Place the towel pumpkin pecan cake roll seam side down on a cooling rack and allow to cool completely.

Cream Cheese Filling

Add the softened cream cheese and butter to a mixing bowl and beat until creamy.
Gradually add 1 cup powdered sugar and beat. Stir in the vanilla and lemon juice to finish the cream cheese filling.

Assembling the Pumpkin Pecan Roll Cake

Carefully unroll the cooled cake and leave on towel. Spread the cream cheese frosting evenly over the top of the cake.
Re-roll the cake and use the towel if needed to place it seam side down on a powdered sugar sprinkled serving platter.
Place in refrigerator and chill for at least 3 hours before slicing. Sprinkle with extra powdered sugar if desired.
Remove the pumpkin pecan cake roll from the refrigerator and slice to serve. Makes 8 servings.

Nutrition

Calories: 434kcalCarbohydrates: 61gProtein: 6gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 98mgSodium: 421mgPotassium: 194mgFiber: 2gSugar: 49gVitamin A: 3735IUVitamin C: 1mgCalcium: 71mgIron: 1mg

Keyword Pumpkin pecan cake roll, pumpkin roll recipe with pecans, pumpkin roll with pecans

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Updated 10/7/2023

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