Spread the love

461
Shares

This easy Pumpkin Cake Roll packed with Fall flavors, and gently rolled with a cream cheese filling will be the star of your holiday dessert menu!

Pumpkin Cake Roll

This cake roll has been on my “must try” list for such a long time. Just like this Boston cream pie, which is another simple recipe.

I was convinced this would be a difficult dessert to tackle.

Well, I finally took the time to learn how to get that layered spiral look that makes this cake look so elegant!

Guess what?? This is such an easy cake to make, so don’t wait any longer to give this rolled cake technique a try!

The key to making this cake roll is to use a clean dish cloth and powdered sugar to get the cake to spiral so beautifully!

pumpkin cake roll formed on dish towel with powdered sugar

Easy pumpkin roll with cream cheese filling

Another helpful tip is to immediately loosen edges of cake from pan after it’s baked and still warm.

Then turn cake onto prepared kitchen towel (a second set of hands are helpful at this point).

Gently remove the waxed paper, and then roll towel and cake together into a spiral starting from the short side.

Let the cake completely cool on a wire baking rack before gently unrolling and adding the cream cheese filling. Re-roll for a beautiful pumpkin cake!

Pumpkin desserts to try!

This Pumpkin Cake Roll is officially my first pumpkin sweet treat for the year! Are you a pumpkin pie fan?

Pumpkin pie makes an appearance on our table for the holidays, but there will be some dessert competition this year!

Here are some of my favorite treats!

Pumpkin Recipes

Name: Pumpkin Cake Roll with Pecans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: CAKE; 3 eggs, room temperature; 3/4 cup all-purpose flour; 2 teaspoons cinnamon; 1 teaspoon baking powder; 1 teaspoon ground ginger; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 3/4 cup granulated sugar; 2/3 cup pumpkin puree; 1 teaspoon lemon juice; powdered sugar; 1 cup finely chopped pecans (or walnuts); FILLING; 1 8-ounce cream cheese, softened; 1/3 cup butter, softened; 2 teaspoons vanilla; 1 1/2 cups powdered sugar

It's the season for all things pumpkin! You'll want to try as many of these pumpkin recipes possible. There is something for everyone - simple no-bake to make ahead treats!

Pumpkin Delight Dessert

Light and airy pumpkin delight dessert is three layers of delicious Fall flavors: pound cake crust, creamy pumpkin filling with cream cheese, and fresh whipped cream all topped with chopped pecans!

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars have a rich and creamy filling between a gingersnap crust with pumpkin pie spice, and topped with whipped cream.

Apple Spice Cream Cheese Ball

Simple dessert cheese ball recipe with fall spices covered in pumpkin cookie crumbs and pecan pieces. Serve with apple slices and cookies.

Whole Wheat Pumpkin Apple Bread

Whole wheat pumpkin apple bread with coconut oil and half the sugar of traditional recipes! This delicious bread is a tasty breakfast or snack. Turn a loaf into muffins if you would like!

Sugar Free Pumpkin Bread with Chopped Walnuts

This quick pumpkin bread has all the flavor of a traditional recipes but this version is made without gluten or refined sugar!

Low Carb Pumpkin Cheesecake

Low carb crustless pumpkin cheesecake made with homemade pumpkin pie spices, pumpkin puree and ricotta cheese! Approximately 6 carbs per slice.

No-Bake Pumpkin Protein Bites with Fall Flavored Spices

Easy pumpkin protein bites make a great snack or enjoy as a pre or post workout treat.

Pumpkin Pancakes with Pecan Maple Syrup

Subtle pumpkin flavored pancakes with an earthy flavorful syrup makes a delicious fall breakfast or brunch addition!

Cinderella Cake {Pumpkin Bundt Cake with Cream Cheese Frosting}

Photo Credit: anaffairfromtheheart.com

Dreamy spiced pumpkin bundt cake with a cream cheese frosting.

slice of pumpkin cake roll on a blue plate

Make your fall dessert recipes with real pumpkin puree!

Real pumpkin puree is the common ingredients in each dessert.

Natural pumpkin wrapped up with all the warm flavorful Fall spices like ginger, nutmeg is what everyone seems to love about pumpkin recipes.

Do you know that it’s very easy to make your own pumpkin puree using a pressure cooker?

Fresh pumpkin puree measured in 1/2 cup portions

In six minutes you can have fresh pumpkin for all your favorite recipes! Make a batch and portion out 1/2 cup, freeze and use all year long!

If you are looking for an alternative to the traditional pie then add this festive cake roll to your menu!

Fork full of pumpkin cake roll on a blue plate

Yield: 8

Pumpkin Cake Roll with Pecans

This easy pumpkin cake roll will be the star of your fall gathering. Light cake base with a cream cheese filling and topped with confectioners sugar.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

CAKE
3 eggs, room temperature
3/4 cup all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 cup granulated sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
powdered sugar
1 cup finely chopped pecans (or walnuts)
FILLING
1 8-ounce cream cheese, softened
1/3 cup butter, softened
2 teaspoons vanilla
1 1/2 cups powdered sugar

Instructions

Preheat oven to 375 degrees.

Grease a 15 x 10 x 1 inch baking pan. Line bottom of pan with parchment paper; grease paper. Set aside. Lay clean dish cloth on a flat surface and sprinkle generously with powdered sugar.

In a small bowl whisk together flour, cinnamon, baking powder, ginger, salt and nutmeg.

In a large bowl beat eggs on high speed until thick and light yellow (5 minutes). Gradually add granulated sugar and continue to beat until light and fluffy. Stir in pumpkin and lemon juice. Beat in flour mixture on low just until combined. Spread batter in prepared pan and sprinkle with chopped nuts. Bake for 12-15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake onto prepared kitchen towel (a second set of hands are helpful at this point). Remove waxed paper. Roll towel and cake into a spiral starting from the short side. Cool on a wire rack.

For cream cheese filling in a medium bowl beat cream cheese, butter and vanilla until smooth and well combined. On low speed gradually beat in the powdered sugar.

Unroll cake and spread filling within 1 inch of the edges of the cake. Roll up and place on a serving plate. Cover and chill. Before serving sprinkle with additional powdered sugar.

Notes

Recipe from Better Homes and Gardens.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 370Trans Fat: 0g

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Easy Pumpkin Cake Roll recipe packed with Fall flavors, and gently rolled with a cream cheese filling will be the star of your holiday dessert menu! #baking #pumpkinroll #creamcheese #Fall #cake #homemadecake | www.thefoodieaffair.com

Comments

Maris (In Good Taste)
September 21, 2015 at 7:27 pm
Big fan of all things pumpkin — yet I don’t think I’ve ever had pumpkin roll! That is going to need to change asap.
Christie
September 22, 2015 at 5:25 am
I haven’t made a cake roll in years. Yours looks so incredibly good, I want to run to the kitchen to make it.
Carrie @Frugal Foodie Mama
September 22, 2015 at 12:48 pm
I seriously have a thing for a good pumpkin cake roll, but I have never made one myself. It really intimidates me, lol. But you have made it look so easy that I will have to give this recipe a try soon. 🙂
[email protected]'s Kitchen Adventures
September 22, 2015 at 6:35 pm
You know, as much as I love to bake, I have never made a cake roll. I love pumpkin roll with cream cheese frosting though, I need to try your recipe!!
Sheena @ Hot Eats and Cool Reads
September 22, 2015 at 8:07 pm
This looks so heavenly! Such a perfect fall dessert. I know we’d love it!
Bam's Kitchen
September 24, 2015 at 1:49 am
Sandra, this gorgeous pumpkin roll cake will look perfect as a centre piece for my Thanksgiving dining room table. Don’t you just love decorating your house with food… LOL It looks so moist and delicious. Pinning and sharing!
- Tina smitj
  November 12, 2016 at 6:52 pm
  I would love and make one for Thanksgiving
Erica (@Erica's Recipes)
September 24, 2015 at 2:58 am
Really the only jelly rolls cakes I like are the pumpkin ones, so this is looking amazing to me. Love love love, and I would lick that bowl clean too. And you’re right, jelly rolls really are not that difficult to make, much easier than one would think. Outstanding 🙂
Petro @ The Seaman Mom
September 24, 2015 at 5:49 am
This is as cute as is delicious! And I so envy your rolling skills, Sandra 🙂 Awesome Halloween idea!
Dan from Platter Talk
August 8, 2018 at 3:58 pm
Our boys LOVE pumpkin rolls! I can’t decide if it’s because they are so fun to make or just plain tasty; maybe both?! Your version looks wonderful and we will certainly be trying it once the pumpkins on the vine start to ripien!
- Sandra Shaffer
  August 12, 2018 at 9:09 am
  Oh, you lucky ducks to have fresh pumpkins this year! Be sure to post some photos of those beauties!
Carolyn
August 12, 2018 at 8:10 am
This looks amazing, the perfect recipe to start off my fall baking!
Angela
August 12, 2018 at 8:46 am
Sounds like a perfect dessert!! I love all the “fall” flavors- theres something so warm and comforting about recipes like this! Thanks so much for sharing!
michele
August 12, 2018 at 1:56 pm
your tip about loosening the cake was a game changer! I actually had a great looking roll as well as great tasting one! Its the first time Im ever made it look pretty! THANK YOU!!
Jennifer A Stewart
August 13, 2018 at 7:46 am
Pumpkin cake roll is a staple for Fall and I can’t wait to make this and take it to Brooks’ office and wow all his co-workers!
Michaela Kenkel
August 13, 2018 at 9:05 am
I have always wanted to make a pumpkin cake roll. Your addition of the pecans has me over the moon!! I am excitedf or pumpkin season!!
Debra C.
August 13, 2018 at 10:09 am
Yay! The season of pumpkin is here!!! I love pumpkin and have always wanted to make a jellyroll! Thank you for the great step-by-step instructions to make this do-able! What a wonderful recipe!!
Kathy McDaniel
August 14, 2018 at 9:30 am
This pumpkin roll looks divine! Not only pumpkin delicious but such a beautiful looking treat! Definitely a must make! I just LOVE pumpkin!
Donna Shifflett
November 3, 2019 at 4:54 pm
Can pumpkin pie spice be used in this recipe instead of the separate spices?
- Sandra Shaffer
  November 3, 2019 at 7:21 pm
  Absolutely! Much easier if you have a pumpkin splice mix.
Donna Shifflett
November 3, 2019 at 4:57 pm
oh, and my mom used 9×13 pans when she made hers. They were delicious and perfect. Is it just the size of the roll that changes by using the bigger pan?
- Sandra Shaffer
  November 3, 2019 at 7:23 pm
  Yes! It may be a little thicker and need to cook a few minutes longer, but still delicious!