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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.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 1 hour 15 minutes
Total Time 1 hour 47 minutes
Servings 20

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
 

  • Prepare the pan: Heat oven to 375°F. Line a 15x10-inch jelly roll pan with parchment, leaving extra paper over the edges for easy lifting.
  • 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.
  • Add pumpkin: Reduce speed to low and mix in pumpkin puree until combined.
  • Dry ingredients: In a separate bowl, whisk flour, baking powder, pumpkin spice, and salt. Gently fold into the pumpkin mixture until just combined.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve: Dust with powdered sugar before slicing into 1-inch pieces. Allow slices to sit at room temperature for 5–10 minutes before serving.

Notes

  • 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.