This delicious pumpkin roll recipe is a simple pecan and cream cheese filling rolled into a pumpkin spice cake that makes a festive holiday treat!
Preparation Time
30 mins
Cooking Time
10 mins
Total Time
40 mins
Calories
208 Calories
Recipe Instructions
Step 1
Beat eggs, white sugar, and pumpkin together in a bowl until creamy.
Step 2
Sift flour, baking soda, cinnamon, cloves, and nutmeg together in a separate bowl; gradually stir into egg mixture. Stir to combine. Spread batter evenly into the prepared pan.
Step 3
Bake in the preheated oven for exactly 10 minutes.
Step 4
Immediately turn cake onto the prepared kitchen towel. Starting at a long end, roll up pumpkin cake and towel. Let rolled cake rest for 10 minutes.
Step 5
Preheat oven to 400 degrees F (200 degrees C). Butter a 12x17-inch jelly roll pan and line with parchment paper; butter the parchment paper. Generously dust a kitchen towel with confectioners' sugar.
Step 6
Beat cream cheese, butter, 16-ounce package confectioners' sugar, and vanilla extract together in a bowl until smooth; fold in pecans.
Step 7
Unroll cake; spread with the filling. Roll up cake (without towel). Cut off any jagged ends. Cover and refrigerate until chilled. Cut cake in half; sprinkle with confectioners' sugar before serving.
Ingredients
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup white sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter
1 (8 ounce) package cream cheese, softened
3 eggs, beaten
1 (16 ounce) package confectioners' sugar
0.5 teaspoon ground nutmeg
0.75 cup all-purpose flour
0.5 teaspoon ground cloves
0.66666668653488 cup pumpkin puree
2 teaspoons confectioners' sugar for dusting, or as needed
