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:

• 15 x 10 jelly roll pan
• parchment paper
• Mixing Bowls
• mixer
• 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

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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 mins

Cook Time15 minutes mins

Chill Time3 hours hrs

Total Time3 hours hrs 35 minutes mins

Course: Dessert

Cuisine: American

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

Servings: 8

Calories: 434kcal

Author: Evelyn

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: 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