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Best Easy Pumpkin Cream Cheese Roll with Toasted Pecans

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A foolproof pumpkin cream cheese roll with a spiced pumpkin cake, creamy filling, and crunchy toasted pecans. Perfect for fall gatherings and make-ahead friendly.

Ingredients

Scale
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree (100% pumpkin)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted if clumpy
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted pecans, chopped finely, plus extra for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray parchment with non-stick spray.
  2. Toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Let cool, then chop finely. Set aside 2 tablespoons for topping.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  4. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for 2-3 minutes until thick and pale.
  5. Beat in pumpkin puree and vanilla extract on low speed until just combined.
  6. Gently fold flour mixture into pumpkin mixture using a rubber spatula until no streaks remain.
  7. Pour batter into prepared pan and spread evenly with an offset spatula.
  8. Bake for 13-15 minutes until cake springs back when touched and edges pull away from pan.
  9. While cake bakes, lay a clean kitchen towel on counter and dust generously with powdered sugar.
  10. Immediately after baking, run a knife around edges to loosen. Invert cake onto sugared towel. Carefully peel off parchment paper. Starting at one short end, roll cake and towel together into a tight log. Let cool completely on a wire rack, seam-side down (about 30-40 minutes).
  11. While cake cools, beat softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Add powdered sugar and vanilla, beat until creamy. Fold in chopped toasted pecans (except reserved 2 tablespoons).
  12. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over cake, leaving a 1/2-inch border around edges.
  13. Re-roll cake tightly (without towel). Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or overnight.
  14. Before serving, trim ends for a clean look. Slice into 1-inch rounds. Dust with powdered sugar and sprinkle with reserved toasted pecans.

Notes

Roll the cake while it is still warm to prevent cracking. Chill thoroughly before slicing for clean cuts. Toasting your own pecans is recommended for best flavor. For gluten-free, use a 1:1 gluten-free all-purpose flour blend with xanthan gum. For dairy-free, use vegan cream cheese and plant-based butter.

Nutrition

Keywords: pumpkin cream cheese roll, pumpkin roll, pumpkin dessert, fall dessert, Thanksgiving dessert, cream cheese filling, toasted pecans, rolled cake

Find it online: https://bakebeam.com/best-easy-pumpkin-cream-cheese-roll-with-toasted-pecans/