Old Fashioned pumpkin Roll with Pecans
This classic old-fashioned pumpkin roll with pecans is made with a moist, perfectly spiced pumpkin cake, crunchy chopped pecans, and a rich cream cheese filling. Easy, beautiful, and crack-free!
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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.
Nutrition
Calories: 355kcalCarbohydrates: 41gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 97mgSodium: 228mgPotassium: 86mgFiber: 1gSugar: 33gVitamin A: 599IUVitamin C: 0.1mgCalcium: 52mgIron: 1mg
Tried this recipe?Let us know how it was!