Pumpkin Roll
This classic Pumpkin Roll recipe is made with a moist pumpkin cake, chopped pecans and the best cream cheese frosting. Besides being absolutely delicious, this cake will make a gorgeous addition to 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 loves. Pumpkin Roll is right next to Pumpkin Pie as my favorite Thanksgiving dessert.
Pecans belong in Pumpkin Roll. There I said it. The combination of pumpkin, pecans, cinnamon, cloves and cream cheese make a delicious cake. And a gorgeous cake. When the pecans are baked in the cake you get a self-decorating cake that is so beautiful with just a light dusting of powdered sugar. Likewise, the addition of chopped pecans in the cream cheese filling adds texture and more pecan flavor.
While I don't have the recipe that my grandma used, I'm quite sure she used the recipe on the back on Libby's canned pumpkin. This recipe that I am sharing is one that I found online years ago. When I decided to post this recipe, I looked up Libby's canned pumpkin recipe and discovered that it was indeed the recipe I had been using for years. Which I love that is why I am sharing it with you.
The full recipe is in the recipe card below.
Bake Cake- Spread the cake batter out evenly onto a parchment lined baking sheet. Sprinkle over the pecans. Bake until a toothpick inserted into the center comes out clean.
Make Frosting- While the cake is baking combine the cream cheese and butter. Cream until fluffy. Stir in the powdered sugar and vanilla extract.
Roll Cake- Lightly dust your counter with powdered sugar. Lay out a large piece of cheesecloth or tea towel. Lightly dust the cheesecloth with powdered sugar. Invert the hot cake onto the prepared cloth. Remove the pan and parchment paper and roll the cake lengthwise. Cool completely before filling.
Fill Cake- Gently unroll the cake and fill with the frosting. Sprinkle the pecans over the filling. Roll bake up.
Refrigerate- Chill for 1-2 hours.
Decorate and Slice- Sprinkle a light dusting of powdered sugar over the cake and slice. Enjoy!
To get the perfect roll make sure to roll the cake immediately after removing it from the oven. If left to cool the cake will crack and fall apart when you attempt to roll it.
This is a great dessert to make in advance to help cut down on the stress of Thanksgiving Day. After filling the pumpkin roll, roll it back up and refrigerate it until you are ready to serve it. You can store it in the refrigerator for about 3 days or in the freezer until needed.
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.
This happens from condensation that forms on the outside of the cake when it is cooling while it is rolled up. To help prevent the condensation us cheesecloth or a tea towel. These types of cloth are breathable. Dusting with powdered sugar helps the cake come off of the cloth and absorbs any condensation.
If you do have a sticky pumpkin roll, simply dust with a little extra powdered sugar and it should do the trick.
This classic Pumpkin Roll recipe is made with a moist pumpkin cake, chopped pecans and the best cream cheese frosting.
- 3/4 Cup all-purpose flour
- 1/2 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon ground cloves
- 3 Large eggs
- 1 Cup granulated sugar
- 2/3 Cup pumpkin purée
- 1 Cup pecans (roughly chopped)
- 1/4 Cup powderd sugar
- 8 oz cream cheese (softened)
- 6 tbsp unsalted butter (softened)
- 1 Cup powdered sugar
- 1 Teaspoon vanilla extract
- 1/3 Cup toasted pecans (finely chopped)
Preheat an oven to 375° F and line a 15x10 baking sheet with parchment paper.
In a large bowl mix together the eggs and granulated sugar until fully combined. Stir in the pumpkin purée and vanilla extract. Mix well.
In a separate bowl whisk together the flour, baking powder, baking soda, salt, ground cinnamon and ground cloves. Whisk until fully combined.
Slowly combine the dry ingredients with the wet ingredients. Stir until fully combined.
Spread the cake batter evenly in the prepared pan. Sprinkle over the chopped pecans. Place in the oven and bake for 13-15 minutes. The cake is done when a toothpick inserted in the cake comes out clean. Do not overbake the cake, an overbaked cake is harder to roll.
- Filling
In the bowl of a mixer cream together the softened cream cheese and butter until smooth. Slowly mix in the powdered sugar and vanilla extract. Stir until fully incorporated.
Lightly dust your counter with powdered sugar. Lay a large piece of cheesecloth or a tea towel on top of the powdered sugar. Lightly dust the cloth with powdered sugar.
Once the cake is done baking immediately invert it onto the prepared cheesecloth/tea towel. Begin slowly rolling the cake lengthwise, using the edge of the cloth to help you. Roll all the way up, let cool completely on the counter before continuing.
Once the cake has completely cooled begin slowly unrolling it. Gently spread the cream cheese frosting over the cake, sprinkle over the finely chopped pecans. Gently roll the cake back up and place in the refrigerator for 1-2 hours.
When you are ready to serve the pumpkin roll lightly dust it with powdered sugar and slice. Enjoy!
Thank you for stopping by!