Simple Cream Cheese Pumpkin Roll With Pecans
The holidays are in full swing over here as the family makes the most of my husband’s time off work for healing. We are doing a lot of cooking and baking to keep him well-fed and content. This pumpkin roll with cream cheese frosting filling topped with more and some crunchy pecans on top just puts everyone in a good mood and puts some of that pumpkin puree from the garden to use.
If you are looking for a great dessert for the Thanksgiving table or just a fun fall treat to make any day special you will love how easy it is to make your own pumpkin rolls.
Tips for rolling a pumpkin roll
Room Temperature Ingredients:
Allow your eggs and cream cheese to come to room temperature before using. This helps with better incorporation into the batter and filling.
Properly Measure Ingredients:
Measure your ingredients accurately, especially the flour. Too much flour can result in a dry cake.
Parchment Paper:
Use parchment paper to line the baking sheet. This makes it easier to roll the cake later and helps prevent sticking.
Even Thickness:
Spread the batter evenly on the baking sheet to ensure a uniform thickness. This helps with even baking and rolling.
Roll Immediately:
As soon as the cake comes out of the oven, turn it out onto a clean kitchen towel dusted with powdered sugar and roll it up tightly. Rolling the cake while it’s still warm helps set the shape and prevents cracking.
Powdered Sugar on Towel:
Sprinkle a generous amount of powdered sugar on the kitchen towel before rolling the warm cake. This prevents the cake from sticking to the towel.
Cool Completely Before Filling:
Let the rolled cake cool completely before adding the cream cheese filling. This prevents the filling from melting and oozing out.
Refrigerate Before Serving:
After filling, refrigerate the pumpkin roll for at least an hour before serving. This helps the filling set, making it easier to slice without squishing.
What you need to make a pumpkin roll
For the Pumpkin Roll:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 cup finely chopped walnuts or pecans (optional)
For the Filling and topping:
- 2 (8-ounce) package cream cheese, softened
- 2 cups powdered sugar, sifted
- 12 tablespoons unsalted butter, softened
- 2 teaspoons vanilla extract
- 1/2 cup pecans (optional)
How to make a simple pumpkin roll
For the Pumpkin Roll:
Preheat your oven to 375°F (190°C). Grease and line a 15x10x1-inch baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl, beat the eggs on high speed for about 5 minutes until thick and pale. Gradually add the sugar and continue beating until the mixture is light and fluffy.
Stir in the canned pumpkin until well combined.
Gradually fold in the dry ingredients until just combined. Spread the batter evenly onto the prepared baking sheet.
If desired, sprinkle the chopped nuts evenly over the batter.
Bake in the preheated oven for 12-15 minutes or until the cake springs back when lightly touched.
While the cake is baking, lay out a clean kitchen towel and sprinkle it with powdered sugar.
When the cake is done, immediately turn it out onto the prepared towel. Remove the parchment paper, and roll the cake and towel together, starting from one of the short ends. Allow it to cool completely on a wire rack.
For the Filling and Topping:
In a medium bowl, beat together the cream cheese, powdered sugar, butter, and vanilla extract until smooth and well combined.
Once the cake has cooled completely, carefully unroll it.
Spread half of the cream cheese filling evenly over the cake.
Carefully re-roll the cake without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour before serving.
Top with the rest of the cream cheese filling and sprinkle on some fresh pecans for a bit of crunch.
Storing your pumpkin roll
Make you store your pumpkin roll in the refrigerator until you are ready to serve it. This will keep the frosting from melting and the roll from unrolling. If you need to keep it out on the desert table and your home’s heat is high you can add a skewer into the center of the roll to help keep its shape better.
Leftovers make a fun breakfast for the kids the next day… Shhhhh I didn’t tell you that.
