Best 2 Pumpkin Pecan Cake Roll Recipes

In the realm of irresistible desserts, pumpkin pecan cake roll emerges as a golden crown jewel, tantalizing taste buds with its exquisite blend of flavors and textures. This delightful creation beckons with its tender, moist pumpkin cake enveloping a luscious pecan-studded filling, all enveloped in a silky cream cheese frosting. With its combination of classic fall flavors and decadent decadence, pumpkin pecan cake roll promises to elevate any occasion, whether it's a cozy autumn gathering or a grand holiday feast. Embark on a culinary adventure as we unravel the secrets behind this irresistible treat and guide you towards crafting the perfect pumpkin pecan cake roll that will leave your loved ones craving for more.

Here are our top 2 tried and tested recipes!

PUMPKIN-PECAN CAKE ROLL

Pumpkin-Pecan Cake Roll image

I made this cake roll one Thanksgiving as a tasty change of pace from traditional pumpkin pie. The moist spice cake and creamy filling have made this dessert a family favorite for many functions. -Iva Combs, Medford, Oregon

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

3 large eggs
1 cup sugar
3/4 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup finely chopped pecans
Confectioners' sugar
FILLING:
6 ounces cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

Steps:

Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and lemon juice. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly into prepared pan; sprinkle with pecans., Bake at 375° for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack., In a large bowl, combine the filing ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 285 calories, Fat 15g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 208mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN ROLL WITH GINGER AND PECANS

Pumpkin Roll with Ginger and Pecans image

This is a great dessert, especially nice for holidays, but it can be served anytime of the year. The resulting pumpkin roll slices will impress your guests. The pumpkin roll is not as hard to make as it sounds. Be sure and use plain canned pumpkin, and not pumpkin pie mix.

Provided by Tammy Elliott

Categories Fruits and Vegetables Vegetables Squash

Time P1DT1h15m

Yield 15

Number Of Ingredients 16

Ingredients

3 eggs
1 cup white sugar
⅔ cup solid pack pumpkin puree
1 teaspoon lemon juice
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans
confectioners' sugar for dusting
1 (8 ounce) package cream cheese
4 tablespoons butter
1 cup confectioners' sugar
½ teaspoon vanilla extract
confectioners' sugar for dusting

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.
In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 35.1 g, Cholesterol 61.8 mg, Fat 14.6 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 6 g, Sodium 216.6 mg, Sugar 28.1 g

Tips:

Make sure your oven is preheated to the correct temperature before baking the cake roll. This will help ensure that the cake bakes evenly.
Use a clean tea towel to roll up the cake immediately after baking. This will help prevent the cake from cracking.
If you are having trouble rolling up the cake, try using a piece of parchment paper to help you.
Let the cake roll cool completely before frosting it. This will help prevent the frosting from melting.
When frosting the cake roll, use a thin layer of frosting so that the cake doesn't become too sweet.
Decorate the cake roll with additional pecans, pumpkin seeds, or whipped cream, if desired.

Conclusion:

Pumpkin pecan cake roll is a delicious and festive dessert that is perfect for fall gatherings. With its moist pumpkin cake, creamy pecan filling, and sweet cream cheese frosting, this cake roll is sure to be a hit with everyone. Whether you are looking for a special dessert to serve at your next party or just want to enjoy a sweet treat at home, pumpkin pecan cake roll is the perfect choice.