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Perfect Pumpkin Cream Cheese Roll Recipe: Easy Fall Dessert

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This perfect pumpkin cream cheese roll with toasted pecans is everything you want in a fall dessert. It’s elegant enough for a holiday table but simple enough for a random Tuesday, with a tender spiced cake, creamy filling, and crunchy pecans.

Ingredients

Scale
  • ¾ cup (90g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • ⅔ cup (165g) pumpkin puree
  • 1 teaspoon vanilla extract
  • Powdered sugar (for dusting the towel)
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ½ cup (60g) pecan halves, roughly chopped
  • 1 tablespoon unsalted butter
  • Pinch of salt (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. In a small skillet over medium heat, melt 1 tablespoon butter. Add chopped pecans and a pinch of salt. Cook, stirring constantly, for 3-4 minutes until fragrant and lightly browned. Transfer to a plate to cool completely.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  4. In a large bowl, beat granulated sugar and eggs with an electric mixer on medium-high speed for 2-3 minutes until thick and pale. Add pumpkin puree and 1 teaspoon vanilla extract; beat until combined.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed just until no streaks remain. Fold in cooled toasted pecans with a rubber spatula.
  6. Spread batter evenly into prepared pan. Bake for 12-15 minutes, until top springs back when lightly touched and edges pull away from pan. A toothpick inserted in center should come out clean.
  7. Lay a clean kitchen towel flat on counter and dust generously with powdered sugar. Immediately invert cake onto sugared towel. Carefully peel off parchment paper.
  8. Starting at a short end, roll cake and towel together into a tight spiral. Place seam-side down on a cooling rack and cool completely, about 1 hour.
  9. While cake cools, make filling: In a medium bowl, beat softened cream cheese and butter until smooth and creamy, about 2 minutes. Gradually add sifted powdered sugar, beating on low speed. Add 1 teaspoon vanilla extract and beat until fluffy.
  10. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border on all sides. Gently re-roll cake (without towel), using towel to help lift if needed. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  11. When ready to serve, unwrap roll and trim ends for a clean look. Slice into 1-inch rounds using a sharp knife. Dust with extra powdered sugar or drizzle with caramel sauce if desired.

Notes

Don’t overbake the cake—start checking at 12 minutes. Use a thin towel for rolling. Be generous with powdered sugar on the towel to prevent sticking. Let cake cool completely before filling. Chill before slicing for clean cuts. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based cream cheese and butter. Can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin cream cheese roll, pumpkin roll, fall dessert, pumpkin dessert, cream cheese filling, toasted pecans, Thanksgiving dessert, easy pumpkin recipe

Find it online: https://ovenmila.com/perfect-pumpkin-cream-cheese-roll-recipe-easy-fall-dessert/