This old-fashioned pumpkin roll with pecans is made with a moist, perfectly spiced pumpkin cake, crunchy chopped pecans, and a rich cream cheese filling. It's a classic holiday favorite that doubles as a stunning centerpiece for your Thanksgiving dessert table!
Growing up, my grandma always made two pumpkin rolls every Thanksgiving. It was, and still is, a family staple that everyone looks forward to all year long. A slice of homemade pumpkin roll sits right next to Classic Pumpkin Pie and my absolute favorite Chewy Molasses Cookies as my ultimate fall treats.
Table of contents
Pecans belong in a pumpkin roll. There, I said it! The combination of real pumpkin, warm cinnamon, cloves, toasted pecans, and cream cheese makes an incredible dessert. When the pecans are baked directly into the cake batter, you get a self-decorating roll that looks bakery-worthy with just a light dusting of powdered sugar.
While I don't have the exact handwritten recipe card my grandma used, I'm quite sure she relied on the classic Libby's pumpkin roll recipe. Years ago, I stumbled across this version, perfected it in my own kitchen, and later realized it's that exact same nostalgic recipe we grew up loving.
Key Ingredients & Substitutions
- Pumpkin Purée: Use 100% pure canned pumpkin purée (such as Libby's). Avoid pumpkin pie mix.
- Chopped Pecans: You will need roughly chopped pecans pressed directly into the cake batter before baking, plus finely chopped toasted pecans for the cream cheese filling. (If you love baking with pecans during the holidays, you'll also love my Easy Pecan Pie Bars!)
- Warm Spices: Ground cinnamon and ground cloves deliver that classic autumn spice flavor. Pumpkin pie spice can be substituted.
- Cream Cheese & Butter: Full-fat block cream cheese and unsalted butter, both softened to room temperature so the filling whips up smooth and lump-free.
- Powdered Sugar: Used to sweeten the cream cheese filling and for dusting the finished roll. (If using the classic cheesecloth rolling method, you'll also use this to dust your cloth).
See the recipe card below for the full list of ingredients and measurements.
How To Make a Pumpkin Roll with Pecans
Making a pumpkin roll from scratch is much simpler than it looks! Here is a quick overview of how it comes together:
- Whisk the eggs and sugar, then stir in the pumpkin purée and vanilla. Separately, whisk the flour, baking powder, baking soda, salt, cinnamon, and cloves. Gently combine the wet and dry ingredients until smooth.
- Spread the batter evenly into your parchment-lined jelly roll pan. Sprinkle the chopped pecans evenly over the batter and bake until the center springs back when lightly touched.
- Immediately invert the hot cake onto a fresh sheet of parchment paper. Remove the parchment from the back and carefully roll the warm cake and parchment paper up together from the short end. Let it cool completely at room temperature.
- Beat the softened cream cheese and butter until smooth, then mix in the powdered sugar and vanilla until light and fluffy. Gently unroll the cooled cake.
- Spread the cream cheese frosting evenly over the surface, leaving a small border, and sprinkle with toasted pecans.
- Roll the cake back up, wrap tightly, and refrigerate for 1 to 2 hours before dusting with powdered sugar and slicing.
See the recipe card below for the full recipe.
👉 Sky's Tips
- Rolling the cake: Growing up, my grandma always used a cheesecloth dusted with powdered sugar to roll her pumpkin rolls, and that's the way I made them for years! But I recently started rolling the cake up on a fresh sheet of parchment paper instead, and it is a total game-changer. It's so much cleaner, there's no mess from the powdered sugar on the counter.
- Roll It Piping Hot: Don't wait! You need to roll the cake within 1 to 2 minutes of taking it out of the oven. Warm cake is flexible, but once it cools down, it becomes brittle. Rolling it hot creates "cake memory" so it holds its shape effortlessly when filled.
- Watch Your Bake Time: Overbaking is the main reason cake rolls crack because the cake loses all its moisture. Start checking your pan right at the 11-minute mark, the top should spring back lightly when you touch the center.
- Cool Completely Before Frosting: Never spread your cream cheese filling onto a warm cake. Even a little leftover heat will melt the butter and cream cheese, making the filling runny and causing the roll to slide or split.
- Chill Before Slicing: Always pop the finished roll into the fridge for at least 1 to 2 hours before serving. Cold cream cheese frosting sets up firmly, which gives you those picture-perfect, clean swirls when you cut into it with a sharp serrated knife.
- Make-Ahead Friendly: Pumpkin rolls store beautifully in the fridge or freezer. It's a fantastic holiday dessert to prepare ahead of time alongside my Easy Classic Cheesecake.
Frequently Asked Questions
Yes, you should refrigerate the Pumpkin Roll after you fill it and roll it up. This makes it easier to slice when you are ready to serve it. When serving the Pumpkin Roll you can leave it out for about an hour but should refrigerate or freeze it after you are done serving.
The two biggest reasons a cake roll cracks are overbaking and waiting too long to roll it. An overbaked cake loses moisture and becomes brittle. To prevent cracking, bake just until the center springs back, and roll the cake in parchment paper within 1 to 2 minutes of pulling it out of the oven so the warm sponge sets its shape while flexible.
A pumpkin roll is a fantastic make-ahead holiday dessert! You can assemble and tightly wrap the cake roll in plastic wrap, then store it in the refrigerator for up to 3 days before serving. Dust with powdered sugar just before slicing.
Yes! Pumpkin rolls freeze exceptionally well. Double-wrap the fully assembled roll tightly in plastic wrap, then wrap it in a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before dusting with powdered sugar, slicing, and serving.
I hope this old-fashioned pumpkin roll finds a special place at your holiday table this season. Happy Baking!
-Sky🩷
If you tried this Pumpkin Roll with Pecans recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!
FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!
📖 Recipe
Old Fashioned pumpkin Roll with Pecans
Ingredients
Pumpkin Cake
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- ⅔ cup pumpkin purée
- ½ cup pecans roughly chopped
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 6 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ⅓ cup toasted pecans finely chopped
Instructions
- For the cake: Preheat an oven to 375° F and line a 15x10 baking sheet with parchment paper.
- In a large bowl, whisk together the eggs and granulated sugar until combined. Stir in the pumpkin purée and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cloves.
- Gently fold the dry ingredients into the wet mixture until smooth and combined. Spread the cake batter evenly into the prepared jelly roll pan.
- Sprinkle the ½ cup roughly chopped pecans evenly over the top of the batter. Bake for 11 to 13 minutes, checking right at the 11-minute mark. The cake is done when the center springs back lightly when touched with a finger and a toothpick inserted into the center comes out clean.
- Lay a fresh sheet of parchment paper (slightly larger than your baking sheet) flat on your counter. Immediately invert the hot cake onto the parchment paper. Carefully peel off the baked-on parchment sheet. Starting at the short end, roll the warm cake and the fresh parchment paper up together. Set aside on the counter to cool completely at room temperature.
- For the cream cheese frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually mix in 1 cup of powdered sugar and 1 teaspoon of vanilla extract until light and fluffy.
- For assembly: Gently unroll the cooled cake. Spread the cream cheese frosting evenly over the surface, leaving a small border around the edges. Sprinkle with the ⅓ cup finely chopped toasted pecans. Carefully roll the cake back up (peeling away the parchment paper as you go).
- Wrap the assembled cake roll tightly in plastic wrap and refrigerate for at least 1 to 2 hours before serving. Dust with extra powdered sugar just before slicing into rounds with a sharp serrated knife. Enjoy!
Notes
- Storage: Store leftovers covered tightly in the refrigerator for up to 3 to 4 days.
- Freezing: Wrap the fully assembled, un-dusted roll tightly in plastic wrap, then in a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before dusting with powdered sugar and slicing.
- Cheesecloth Option: If you prefer the traditional method, you can invert the hot cake onto a clean cotton tea towel or cheesecloth generously dusted with powdered sugar instead of parchment paper.
Beverly says
The best pumpkin roll recipe! I've made this recipe several times and it is always delicious.