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Perfect Cream Cheese Stuffed Pumpkin Roll with Toasted Pecans

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A perfectly spiced pumpkin cake rolled with a tangy cream cheese filling and topped with toasted pecans. This impressive yet make-ahead friendly dessert is the ultimate fall baking anchor, perfect for Thanksgiving or any autumn gathering.

Ingredients

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  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar for rolling
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 cup pecan halves or pieces
  • 1 tablespoon unsalted butter, melted
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray parchment with non-stick cooking spray.
  2. Spread pecan halves on a small baking sheet. Drizzle with melted butter and sprinkle with a pinch of salt. Toss to coat. Toast at 375°F for 5-7 minutes until fragrant and slightly darkened. Let cool completely, then roughly chop half; leave the other half whole for topping.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  4. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for 2-3 minutes until thick, pale, and ribbon-like. Add pumpkin puree and vanilla extract; beat on low until combined.
  5. Gradually add dry ingredients to wet mixture, mixing on low just until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly with a rubber spatula. Bake for 13-15 minutes until top springs back when lightly touched and edges just start to pull away from pan. A toothpick inserted in center should come out clean or with a few moist crumbs.
  7. While cake bakes, lay a clean kitchen towel flat on counter. Generously sift powdered sugar over entire surface of towel.
  8. As soon as cake comes out of oven, run a knife around edges to loosen. Invert cake onto prepared towel. Carefully peel off parchment paper. Starting at one short end, roll cake and towel together into a tight log. Let cool completely on a wire rack (about 45 minutes to 1 hour).
  9. While cake cools, make filling: In a medium bowl, beat softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Add sifted powdered sugar and vanilla extract; beat on low until combined, then increase to medium-high and beat for 1 minute until light, airy, and lump-free.
  10. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over entire surface, leaving a ½-inch border around edges. Sprinkle chopped toasted pecans over filling.
  11. Re-roll cake gently but firmly without the towel, using towel to help lift and guide. Place seam-side down on a serving platter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  12. Before serving, dust top with powdered sugar. Press reserved whole toasted pecan halves into top in a decorative pattern. Slice with a sharp serrated knife, wiping blade clean between cuts.

Notes

Room temperature ingredients are crucial—set eggs and cream cheese out an hour before baking. Do not overbake the cake; pull it out at 13 minutes when center still looks slightly soft. Roll the cake while warm to prevent cracking. Chill for at least 2 hours before slicing for clean cuts. The roll can be made up to 2 days ahead and stored in the refrigerator, or frozen for up to 2 months.

Nutrition

Keywords: pumpkin roll, cream cheese stuffed pumpkin roll, toasted pecans, fall dessert, Thanksgiving dessert, pumpkin cake roll

Find it online: https://jollyfork.com/perfect-cream-cheese-stuffed-pumpkin-roll-with-toasted-pecans/