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Perfect Cream Cheese Pumpkin Roll with Toasted Pecans

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A foolproof pumpkin roll with a velvety cream cheese filling and crunchy toasted pecans, rolled while warm to prevent cracks. This showstopping fall dessert is perfect for Thanksgiving or any autumn gathering.

Ingredients

Scale
  • 3/4 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 large eggs, at room temperature
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (100% pure pumpkin)
  • 1 teaspoon vanilla extract
  • Powdered sugar (for dusting)
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted pecans, finely chopped

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray parchment with non-stick cooking spray.
  2. Toast pecans in a dry skillet over medium heat for 3-4 minutes, shaking frequently, until fragrant. Cool completely, then chop finely. Reserve 2 tablespoons for garnish.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  4. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for about 2 minutes until thick and pale.
  5. Mix in pumpkin puree and vanilla extract on low speed until just combined.
  6. Fold dry ingredients into wet ingredients in two additions using a rubber spatula, mixing until just combined.
  7. Pour batter into prepared pan and spread evenly with an offset spatula. Tap pan gently on counter to release air bubbles.
  8. Bake for 12-14 minutes until top springs back lightly when touched and edges start to pull away from pan.
  9. While cake bakes, lay a clean kitchen towel flat on counter and dust generously with powdered sugar using a sifter.
  10. As soon as cake comes out of oven, run a knife around edges to loosen. Invert pan onto prepared towel. Peel off parchment paper carefully.
  11. Starting at one short end, roll cake and towel together into a tight spiral. Place seam-side down on a cooling rack and cool completely, about 45 minutes to 1 hour.
  12. While cake cools, beat softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Add sifted powdered sugar and vanilla extract, beat on low until combined, then increase to medium speed for 1 minute. Fold in chopped toasted pecans.
  13. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over cake, leaving a 1/2-inch border around edges.
  14. Using towel to help, roll cake back up tightly without the towel. Place seam-side down on a serving platter.
  15. Wrap pumpkin roll tightly in plastic wrap and refrigerate for at least 2 hours or overnight. Before serving, dust with powdered sugar and sprinkle reserved toasted pecans on top.

Notes

Roll the cake while it’s still warm to prevent cracks. Don’t overbake—the cake should look slightly underdone when removed from oven. Let cake cool completely in rolled shape before filling to prevent melting the cream cheese filling. For clean slices, chill at least 2 hours and use a serrated knife wiped clean between cuts. Can be made up to 2 days ahead; add powdered sugar and pecan garnish just before serving.

Nutrition

Keywords: pumpkin roll, cream cheese pumpkin roll, pumpkin dessert, fall dessert, Thanksgiving dessert, pumpkin cake roll, toasted pecan pumpkin roll

Find it online: https://sweetstirring.com/perfect-cream-cheese-pumpkin-roll-with-toasted-pecans/