Pecan Pumpkin Roll Cake

A tender pumpkin sponge cake wrapped around a luscious cream cheese filling, this Pecan Pumpkin Roll Cake is the ultimate fall dessert. Light yet indulgent, spiced to perfection, and topped with a dusting of powdered sugar, it’s a dessert that looks elegant but is surprisingly simple to make.

Why You Will Love This Recipe

• A soft, moist pumpkin cake layered with warm spices that balance sweetness with cozy comfort.

• Crunchy pecans baked right into the sponge, adding both texture and nutty richness.

• A silky cream cheese filling that’s smooth, tangy, and just sweet enough.

• Perfect for holidays, gatherings, or when you want to impress guests with a bakery-quality dessert at home.

• Can be made ahead, saving you time and stress before entertaining.

Pecan Pumpkin Roll Cake

Few desserts embody the spirit of autumn quite like a pumpkin roll cake. The visual appeal alone makes it an instant centerpiece, with its beautiful spiral of orange-hued cake wrapped around a creamy white filling. While it looks as though it could only come from a bakery, the truth is that this dessert can be made right in your own kitchen with just a handful of steps. The secret lies not in complicated techniques, but in careful timing and a few well-chosen ingredients that come together to create something far greater than the sum of its parts.

The concept of rolled cakes has existed for centuries, evolving from classic jelly rolls and Swiss rolls that originated in Europe. The pumpkin version, however, is a distinctly American creation, born out of a love for the harvest season and the flavors associated with it. Over the years, it has become a staple of holiday gatherings, especially around Thanksgiving, when pumpkin is at the heart of so many dishes. What makes this dessert so special is its ability to capture the warmth and coziness of fall in every bite, offering not just flavor but also nostalgia.

Texture is one of the highlights of this cake. The sponge itself is airy and tender, made light by whipping eggs and sugar together until they reach just the right consistency. Unlike dense cakes, this one is flexible enough to roll without breaking, while still holding its shape. The pumpkin puree lends both moisture and a subtle sweetness, creating a cake that is flavorful without being overly heavy. Paired with the spices, the sponge has a depth that keeps you coming back for another slice.

Speaking of spices, the pumpkin roll’s signature warmth comes from the blend of cinnamon, nutmeg, ginger, and cloves—commonly known as pumpkin pie spice. These spices work in harmony, each bringing something unique to the table: cinnamon adds sweetness and warmth, nutmeg offers a hint of complexity, ginger provides a gentle heat, and cloves contribute depth and richness. Together, they transform the mild pumpkin base into something vibrant and memorable, ensuring that the cake is not only fragrant but deeply flavorful.

Adding pecans to the cake is a small touch that makes a big difference. Pecans bring a natural sweetness and buttery richness, along with a satisfying crunch that contrasts beautifully with the soft sponge. When baked, their oils release and mingle with the spices, enhancing the cake’s aroma. For an even deeper flavor, lightly toasting the pecans before folding them in gives the dessert a nutty dimension that complements the pumpkin perfectly.

Of course, the cream cheese filling is the star that ties everything together. Smooth, tangy, and lightly sweetened, it balances the spices and sweetness of the cake, creating harmony in every bite. Butter is added to make the filling richer and silkier, while a touch of cream helps achieve a perfectly spreadable texture. The result is a filling that holds its shape during rolling, yet melts delicately on the tongue once you take a bite. It’s not overly sweet, which is key to keeping the dessert from feeling heavy or cloying.

Unlike frosted layer cakes, this dessert’s charm lies in its elegance and restraint. The filling is spread in a thin but flavorful layer, allowing the swirl to shine through without overwhelming the sponge. The roll itself becomes a showpiece on the table, and each slice reveals its striking spiral pattern. This combination of visual appeal and balanced flavor makes it a dessert that feels both festive and refined.

Rolling the cake while it’s still warm may sound daunting, but it’s a crucial step that ensures the cake takes shape without cracking. Dusting the towel generously with powdered sugar prevents sticking and adds a delicate sweetness to the exterior. Once rolled and cooled, the cake remembers its shape, making it easy to assemble with the filling later. This process may feel intimidating at first, but it’s surprisingly forgiving once you get the hang of it.

Another advantage of this pumpkin roll is its adaptability. While pecans add a classic touch, walnuts or even hazelnuts can be used for variety, and the spices can be adjusted to suit your preferences. Prefer a stronger ginger kick? Add a little extra. Want a more mellow flavor? Reduce the cloves slightly. This recipe is a flexible base that allows you to tailor it to your taste without sacrificing the overall result.

One of the best parts of this dessert is how well it stores. Because it needs time to rest in the refrigerator, it can be made ahead of time, making it a perfect option for busy holiday hosts. The flavors deepen as the cake chills, allowing the spices and cream cheese filling to meld beautifully. This make-ahead feature means less stress on the day of serving and more time to enjoy the company of friends and family.

For presentation, a dusting of powdered sugar is all you need. The contrast between the bright white sugar and the warm orange pumpkin cake is visually stunning, and it signals a festive, holiday-worthy dessert. If you want to take it a step further, you can garnish the platter with a few whole pecans or cinnamon sticks for a seasonal touch, but truly, the cake is beautiful enough on its own.

When you slice into the roll, you’re rewarded with picture-perfect spirals that make every piece look intentional and polished. This is what makes it such a crowd-pleaser—not only does it taste incredible, but it also looks like it came from a professional bakery. Guests are often surprised when they learn it was homemade, and that’s part of the charm of this recipe.

The cake pairs wonderfully with warm beverages, making it a cozy end to any meal. A strong cup of coffee highlights the cream cheese filling, while spiced tea or hot cider enhance the warmth of the spices in the cake. It’s the kind of dessert that doesn’t just satisfy a sweet tooth, but also enhances the entire experience of a fall or winter gathering.

Ultimately, this Pecan Pumpkin Roll Cake represents everything we love about seasonal baking: flavors that remind us of autumn, a presentation that feels special, and a recipe that balances elegance with approachability. Whether you’re making it for a holiday table or a quiet family dessert, it’s sure to become a tradition you’ll look forward to year after year. Its ability to impress without overwhelming makes it a timeless recipe worth keeping in your collection.

Servings

Makes 10–12 slices

Time

• Prep Time: 20 minutes

• Cook Time: 12 minutes

• Cooling Time: 1 hour 15 minutes

• Total Time: About 1 hour 50 minutes

Ingredients

For the Cake:

• 3 large eggs, room temperature

• 1 cup granulated sugar

• 2/3 cup pumpkin puree (not pumpkin pie filling)

• 3/4 cup all-purpose flour (90 g)

• 1 teaspoon baking powder

• 2 teaspoons pumpkin pie spice (cinnamon, nutmeg, ginger, cloves)

• 1/2 teaspoon salt

• 1 cup finely chopped pecans

For the Filling:

• 8 oz cream cheese, softened

• 1/3 cup unsalted butter, softened

• 1 1/2 cups powdered sugar (180 g)

• 2–3 teaspoons heavy cream (as needed for consistency)

For Finishing:

• Powdered sugar, for dusting

Instructions

1. Prepare the pan: Heat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment, leaving extra paper over the edges for easy lifting.

2. Whip the eggs and sugar: In a large mixing bowl, beat eggs and sugar on medium-high for 4–5 minutes until pale, thick, and fluffy.

3. Add pumpkin: Reduce speed to low and mix in pumpkin puree until combined.

4. Dry ingredients: In a separate bowl, whisk flour, baking powder, pumpkin spice, and salt. Gently fold into the pumpkin mixture until just combined.

5. Bake: Spread batter evenly in the prepared pan. Sprinkle pecans over the surface. Bake for 12 minutes, or until cake springs back when touched lightly.

6. Roll the cake: Lay out a clean kitchen towel dusted generously with powdered sugar. Immediately invert the hot cake onto the towel, peel off the parchment, and roll the cake up from the short side, towel included. Let cool for 1 hour at room temperature.

7. Make the filling: In a mixing bowl, beat cream cheese and butter until smooth and creamy. Slowly mix in powdered sugar. Add a few drops of cream to achieve a spreadable consistency.

8. Assemble: Carefully unroll the cooled cake. Spread filling evenly across the surface. Reroll the cake without the towel. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.

9. Serve: Dust with powdered sugar before slicing into 1-inch pieces. Allow slices to sit at room temperature for 5–10 minutes before serving.

Tips

• Roll the cake while it’s still warm to prevent cracks.

• Use a generous dusting of powdered sugar on the towel so the cake doesn’t stick.

• For extra flavor, toast pecans before sprinkling them onto the batter.

• Refrigerate up to 3 days or freeze (wrapped tightly) for up to 1 month.