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Pumpkin Pecan Cake Roll

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

 

pumpkin pecan cake roll, cream cheese filling recipe

 

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.

 

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pumpkin roll with pecans and cream cheese filling recipe

 

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.  

 

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:

 

How to make this Pumpkin Roll Recipe with Pecans

 

prepared jelly roll pan

 

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.

 

whipped sugar and eggs for pumpkin roll

 

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

 

dry ingredients for pumpkin roll cake

 

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. 

 

pumpkin and pecans

 

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

 

pumpkin pecan cake batter

 

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

 

pumpkin pecan cake

 

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.  

 

powdered sugar towel

 

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

 

pecan pumpkin cake

 

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

 

rolling pumpkin pecan cake

 

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

 

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. 
 
cream cheese filling recipe
 
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:

 

frosting a 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 serve.   Makes 8 servings. 
 

Other Fall Dessert Recipes:

 

Click Here to Save this pumpkin pecan cake roll recipe to Pinterest

 

pumpkin pecan cake roll
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Pumpkin Pecan Roll Cake

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
Prep Time20 minutes
Cook Time15 minutes
Chill Time3 hours
Total Time3 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: Pumpkin pecan cake roll, pumpkin roll recipe with pecans, pumpkin roll with pecans
Servings: 8
Calories: 434kcal
Author: Evelyn

Ingredients

Filling

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: 434kcal | Carbohydrates: 61g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 421mg | Potassium: 194mg | Fiber: 2g | Sugar: 49g | Vitamin A: 3735IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg

Updated 10/7/2023

 

Recipe Rating




Angela LeMoine

Monday 29th of September 2014

Great post!!!! Congrats on being featured this past week on The Wednesday Roundup Link Party!!! We love having you!!! Besides being featured we've also pinned this one to our Link Party Features Pinterest Board! Come on by and check it out {http://www.pinterest.com/anglemoine/the-wednesday-roundup-features/}! Angela @ LeMoine Family Kitchen

hostessatheart.com

Wednesday 24th of September 2014

Hi Evelyn! The Pumpkin Roll Cake looks just divine and just in time for fall!

Nettie Moore

Tuesday 23rd of September 2014

Hi Evelyn! Your delicious Pumpkin Roll has been featured at Moore or Less Cooking, Simple Supper Tuesday Party! Nettie <3 http://mooreorlesscooking.com/2014/09/22/simple-supper-tuesday-linky-party-28/

Miz Helen

Monday 22nd of September 2014

Your Pumpkin Roll looks delicious, Evelyn! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday this week. Hope you have a fantastic day and come back real soon!Miz Helen

Walking on Sunshine

Sunday 21st of September 2014

Looks so good! I need to try to make one soon. Thank you for sharing with Foodie Friends Friday. I chose your recipe as my Host Favorite. It will be featured tomorrow on Daily Dish Magazine tomorrow! Hope to see you again next week.