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Perfect Pumpkin Cream Cheese Roll with Pecans

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A perfectly spiced pumpkin cake rolled with a silky cream cheese filling and crunchy pecans. This foolproof recipe guarantees no cracks and a beautiful spiral every time.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup canned pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ½ cup chopped pecans, toasted (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray parchment with non-stick spray.
  2. In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed for 3-4 minutes until thick, pale, and ribbon-like.
  4. Reduce mixer speed to low and beat in pumpkin puree and vanilla extract until just combined. Scrape bowl.
  5. Sprinkle dry ingredients over pumpkin mixture. Fold gently with a rubber spatula until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly with an offset spatula. Bake for 12-14 minutes until cake springs back when lightly touched and edges pull away from pan.
  7. While cake bakes, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar. As soon as cake is done, run a knife around edges, invert onto prepared towel, and carefully peel off parchment paper.
  8. Starting from a short end, roll cake and towel together into a tight log. Cool completely on a wire rack, seam side down (about 45 minutes to 1 hour).
  9. In a medium bowl, beat softened cream cheese and butter until smooth and fluffy, about 2 minutes. Add sifted powdered sugar, vanilla, and salt. Beat on low until combined, then increase to medium-high and beat 2 minutes until light and airy.
  10. Gently unroll cooled cake. Spread cream cheese filling evenly over cake, leaving a ½-inch border on all sides. Sprinkle toasted pecans over filling, pressing gently.
  11. Re-roll cake without the towel, using parchment or towel to guide. Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight.
  12. Before serving, trim ragged ends. Slice into 1-inch rounds with a sharp serrated knife. Dust with powdered sugar or drizzle with caramel sauce if desired.

Notes

Roll the cake while it is hot to prevent cracking. Cool completely before filling to avoid melting the cream cheese. For clean slices, chill the roll for at least 2 hours and use a serrated knife, wiping the blade between cuts. The roll can be made up to 2 days ahead and stored in the refrigerator, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin cream cheese roll, pumpkin roll, pumpkin dessert, fall dessert, Thanksgiving dessert, rolled cake, pumpkin cake with cream cheese

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