Pumpkin Cake Roll with Pecans
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8
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Calories
370 kcal
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Course
Dessert
Pumpkin Cake Roll with Pecans
Description
This Pumpkin Cake Roll combines a light cake batter made by beating eggs with sugar until thick and fluffy, then folding in pumpkin puree, lemon juice, and a blend of spices including cinnamon, ginger, nutmeg, and salt. Flour and baking powder provide structure. The batter is spread thin on a greased, parchment-lined baking pan, sprinkled with finely chopped pecans, and baked until springy to the touch.
Immediately after baking, the cake is turned out onto a powdered sugar-dusted kitchen towel, the parchment is removed, and it is rolled up tightly with the towel for cooling. This technique allows the cake to set into a roll shape without cracking. Once cooled, it is unrolled, filled with a cream cheese mixture of softened cream cheese, butter, vanilla, and powdered sugar, then rolled again to encase the filling.
The finished roll has a tender crumb with moist pumpkin flavor and warm spice notes accented by crunchy pecans. The cream cheese filling provides a creamy, sweet tang that complements the cake’s spices. This dessert is often served sliced and pairs well with fall beverages.
The recipe originates from Better Homes and Gardens, providing a classic approach to pumpkin roll preparation with careful layering of flavors and textures for a satisfying seasonal dessert.
Ingredients
- cake
- 3 egg room temperature
- 3/4 cup all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 3/4 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon lemon juice
- powdered sugar
- 1 cup pecan or walnuts, finely chopped
- filling
- 1 8- ounce cream cheese softened
- 1/3 cup butter softened
- 2 teaspoons vanilla
- 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 375 degrees.
- Grease a 15 x 10 x 1 inch baking pan. Line bottom of pan with parchment paper; grease paper. Set aside. Lay clean dish cloth on a flat surface and sprinkle generously with powdered sugar.
- In a small bowl whisk together flour, cinnamon, baking powder, ginger, salt and nutmeg.
- In a large bowl beat eggs on high speed until thick and light yellow (5 minutes). Gradually add granulated sugar and continue to beat until light and fluffy. Stir in pumpkin and lemon juice. Beat in flour mixture on low just until combined. Spread batter in prepared pan and sprinkle with chopped nuts. Bake for 12-15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake onto prepared kitchen towel (a second set of hands are helpful at this point). Remove waxed paper. Roll towel and cake into a spiral starting from the short side. Cool on a wire rack.
- For cream cheese filling in a medium bowl beat cream cheese, butter and vanilla until smooth and well combined. On low speed gradually beat in the powdered sugar.
- Unroll cake and spread filling within 1 inch of the edges of the cake. Roll up and place on a serving plate. Cover and chill. Before serving sprinkle with additional powdered sugar.
Notes
- The batter should be beaten thoroughly to achieve a light, fluffy texture important for rolling without cracking.
- Sprinkle the cake evenly with chopped pecans before baking to add crunch and flavor contrast.
- Immediately roll the cake with a powdered sugar-dusted towel while still warm to prevent cracking.
- Use room temperature cream cheese and butter for a smooth filling consistency.
- This recipe is adapted from Better Homes and Gardens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 370kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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