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Perfect Pumpkin Cream Cheese Roll: Easy Fall Dessert

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A tender pumpkin cake rolled with a rich cream cheese filling and toasted pecans, perfect for fall gatherings. This foolproof recipe ensures a beautiful spiral every time.

Ingredients

Scale
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar (for dusting)
  • 8 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup pecan halves or pieces
  • 1 tablespoon unsalted butter, melted
  • Pinch of salt
  • 1 teaspoon brown sugar (optional)

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 spray.
  2. Toast pecans: Melt 1 tablespoon butter in a small skillet over medium heat. Add pecans, salt, and brown sugar (if using). Stir constantly for 3-4 minutes until fragrant and slightly darker. Pour onto a plate to cool completely, then chop roughly.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg. Set aside.
  4. In a large bowl, beat eggs with an electric mixer on medium-high speed for about 2 minutes until thick and pale yellow. Gradually add sugar and beat for another 2 minutes until mixture forms thick ribbons.
  5. Beat in pumpkin puree and vanilla extract on low speed until just combined.
  6. Gently fold the flour mixture into the wet ingredients using a spatula until no white streaks remain. Do not overmix.
  7. Pour batter into prepared pan and spread into an even layer (it will be thin).
  8. Bake for 12-14 minutes until top springs back when lightly touched and edges start pulling away from pan. Do not overbake.
  9. While cake bakes, lay a clean kitchen towel flat on the counter and dust generously with powdered sugar.
  10. As soon as cake comes out of oven, run a knife around edges. Invert pan onto sugared towel. Carefully peel off parchment paper. If any cake sticks, press it back into place.
  11. Starting at a short end, roll cake and towel together into a tight log. Place seam-side down on a cooling rack. Let cool completely, about 1 hour.
  12. Make filling: Beat softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Add sifted powdered sugar, vanilla, and salt. Beat until creamy. Do not overbeat.
  13. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a 1-inch border on all sides. Sprinkle chopped toasted pecans over filling.
  14. Reroll cake gently but firmly, using towel to help lift it (no towel inside). Place seam-side down on a serving platter.
  15. Wrap roll tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  16. Just before serving, dust with more powdered sugar. Slice with a sharp serrated knife, wiping blade clean between cuts.

Notes

Roll the cake while it’s still warm to train it to hold its shape. Dust the towel generously with powdered sugar to prevent sticking. Chill the roll for at least 2 hours before slicing for perfect spirals. If the cake cracks, don’t worry—the filling hides imperfections. The flavors improve after a day or two.

Nutrition

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

Find it online: https://evabake.com/perfect-pumpkin-cream-cheese-roll-easy-fall-dessert/