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
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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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:
-
Clean Kitchen Towel, we used a white flour sack towel
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.
How to make this cream cheese filling recipe:
How to assemble the pumpkin pecan cake roll:
Other Fall Dessert Recipes:
- Pumpkin Snickerdoodle Bars
- Pumpkin Cheese Cake Bars
- Mini Southern Pecan Pies
- Mini Pumpkin Pies
- Apple Caramel Bundt Cake
- Cake Mix Apple Cobbler
Click Here to Save this pumpkin pecan cake roll recipe to Pinterest
Equipment
- 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
Updated 10/7/2023
wow!! that looks amazing! I love the pumpkin cream cheese combo. mmmmm
One of the best things about autumn is all the awesome pumpkin recipes! This one looks fantastic.
That looks so good! I've never had a pumpkin roll, but it looks amazing. I love pumpkin recipes.
Oh my goodness, I love pumpkin and pecans! I've had a similar cake before and it was really good. I can't wait to try your recipe. Thanks so much!
Wow! I love pumpkin recipes. Thanks.
Oh my goodness this looks unbelievable!
I had a pumpkin roll from a bakery one time and I always wanted to learn how to make my own.
This looks so good! Like fall in a dessert! You did a fabulous job on this and I can't wait to try it!
I'm trying out a pumpkin roll this week! Looks so delicious!
I've always wanted to try making one of these. They remind me of a giant Little Debbie Swiss roll…only pumpkin. Thanks for sharing
Mmmmkay ….. just give me the pumpkin desserts you don't want! 😛 I love that you added pecans to this cake roll – you can't go wrong with those two flavors!
OK, I just finished dinner and haven't had dessert and I want to eat my screen right now! YUM!
Oh my goodness, that looks delicious! I can't wait to try it!!
Delicious! I love pumpkin rolls, pinning!
Looks great thanks for share!!!
Pumpkin and Cream Cheese are a match made in heaven. Seriously, this looks so yummy!
Oh, yum! I will have to pin this to make it later.
Pumpkin roll cakes are on of my favorite fall desserts, this looks so yummy!
We love fall desserts and yours looks perfect!
Now that dessert screams FALL! YUMMY!!
Excited to have you back and with a pumpkin recipe no less! This looks so delicious. I will definitely be making it this fall.
This looks sooo good – I think I could eat that filling with a spoon!
G'day! This cake so reminds me of childhood food yum!
Cheers! Joanne @ What's On The List
YUM, YUM! Can't wait to make this one. Pinned. Thanks so much for sharing!
Definitely ready for fall with this one!
Anything with cream cheese is delicious (and super healthy for you, right? Right??).
I am always impressed by the rolled up treats with stuff inside… Looks delish!
So more confessions. Roll cakes are something that are on my bucket list…to make b/c goodness knows I've eaten my fair share. They intimidate me something bad! Love the pecans in this. My preference is for pecans too.
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.
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
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/
Hi Evelyn! The Pumpkin Roll Cake looks just divine and just in time for fall!
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