Pumpkin Pecan Roll

Pumpkin Pecan Roll

Pumpkin Pecan Roll

Prep Time

40 minutes

Cook Time

15 minutes


10 people

This impressive pumpkin roll layered with indulgent cream cheese filling and toasted pecans will be the star of the dessert table!

To see how to make this recipe, see our :90 Seconds in the Kitchen video, where Chef Cari walks you through it step-by-step.

Find our full Traditional Holiday Meal with all twelve recipes at this link.

One of the tricks on this recipe is that while the cake is warm, you roll it into the log shape so that it cools in that shape. If you wait until it's cooled, it may break.


  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon, ground
  • 1/2 teaspoon cloves, ground
  • 1/4 teaspoon salt
  • 3 eggs, large
  • 1 cup sugar, granulated
  • 2/3 cup pumpkin puree, canned
  • 1/2 cup pecan, pieces (optional)
  • 12 oz. cream cheese, room temperature
  • 1 1/4 cup powdered sugar, sifted
  • 1 stick butter, softened
  • 2 teaspoons pure vanilla extract
  • Powdered sugar, as needed for towel and dusting roll


  • 1 Preheat oven to 375°F.
  • 2 Line a baking sheet with wax paper, grease and flour the paper.
  • 3 Sprinkle a kitchen towel with powdered sugar and set aside.
  • 4 In a small bowl, combine flour, baking powder, baking soda, cinnamon, cloves and salt, and set aside.
  • 5 In a stand mixer with a paddle attachment, beat eggs and sugar until thick.
  • 6 Add in pumpkin puree, and gradually add in flour mixture and mix well.
  • 7 Spread into prepared pan and sprinkle with pecan pieces.
  • 8 Bake for 13 to 15 minutes or until top of cake springs back when touched.
  • 9 Carefully flip cake onto prepared towel and carefully peel off the wax paper.
  • 10 Gently roll the cake into the towel and place on a wire rack to cool.
  • 11 To prepare cream cheese filling: combine powdered sugar, butter and vanilla extract in the bowl of a stand mixer and beat until smooth with the paddle attachment.
  • 12 When cool, carefully unroll cake.
  • 13 Spread cream cheese mixture over the cake and reroll.
  • 14 Wrap in plastic wrap and refrigerate at least one hour before slicing.


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