To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned. Let cool before chopping. Ensure the cream cheese and butter are fully softened for a smooth filling. Don't overbake the cake, as it will become dry and crack when rolled. Rolling the cake while still warm helps prevent cracking. For a nutty variation, use walnuts or hazelnuts instead of pecans.
Grandma Carol's Pumpkin Roll
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PREP TIME30 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs 50 mins
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SERVING24 People
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VIEWS175
Embrace the flavors of fall with this exquisite Pumpkin Roll. A moist, spiced pumpkin cake swirled around a luscious cream cheese filling studded with pecans, creating a dessert that's both comforting and elegant. Perfect for Thanksgiving or any autumnal gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol36 mg
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Fiber1 g
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Protein2 g
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Saturated Fat3 g
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Sodium112 mg
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Sugar27 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400°F (200°C). Butter a 12x17-inch jelly roll pan and line with parchment paper; butter the parchment paper. Generously dust a clean kitchen towel with confectioners' sugar. (5 minutes)
02
StepIn a large bowl, beat eggs, granulated sugar, and pumpkin puree together until light and creamy. (3 minutes)
03
StepIn a separate bowl, sift together flour, baking soda, cinnamon, cloves, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. (5 minutes)
04
StepSpread the batter evenly into the prepared jelly roll pan. (2 minutes)
05
StepBake in the preheated oven for exactly 10 minutes.
06
StepImmediately turn the cake onto the prepared confectioners' sugar-dusted kitchen towel. Starting at a long end, roll up the pumpkin cake and towel together. Let the rolled cake rest for 10 minutes. (1 minute)
07
StepWhile the cake cools, prepare the filling. In a bowl, beat together the softened cream cheese, butter, confectioners' sugar, and vanilla extract until smooth. Gently fold in the toasted chopped pecans. (7 minutes)
08
StepCarefully unroll the cake. Spread the cream cheese filling evenly over the surface. Reroll the cake (without the towel) tightly. (5 minutes)
09
StepTrim off any jagged ends for a clean presentation. Wrap the roll in plastic wrap and refrigerate for at least 2 hours to allow the filling to set. (2 hours)
10
StepBefore serving, cut the chilled pumpkin roll into slices and dust generously with confectioners' sugar. (5 minutes)
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Paris Senger
Jul 1, 2025The instructions were easy to follow, and the pumpkin roll turned out beautifully.
Mario Hoppe
Jan 20, 2025This recipe is amazing! The cake is so moist and the filling is perfect.
Duncan Harvey
Sep 14, 2024My family loved this pumpkin roll. It's become a new Thanksgiving tradition!
Eddie Zboncak
Aug 19, 2024Rolling it in the towel when warm is key! It prevents the cake from cracking.
Gianni Gusikowski
Mar 25, 2024I used walnuts instead of pecans, and it was still delicious!
Leif Zulauf
Nov 29, 2023I added a pinch of ginger to the cake batter for an extra touch of spice.
Lawrence Feil
Nov 22, 2023This is the best pumpkin roll recipe I've ever tried.
Yvette Raynor
Oct 31, 2023Be careful not to overbake the cake; otherwise, it will crack when rolling.
Alessandra Jacobson
Oct 27, 2023The filling is so creamy and flavorful. Everyone raved about it!
Kariane Lueilwitz
Oct 27, 2023Freezing it for about 30 mins before slicing makes for cleaner cuts.