The combination of flavors in this Pumpkin Roll with a Pecan Toffee Cream Cheese Swirl are classic and satisfying. Soft sponge-like pumpkin cake rolled with sweetened whipped cream cheese then embellished with toasted pecans and toffee bits can only be described as a seasonal sensation meant for sharing.
Pumpkin Roll with a Pecan Toffee Cream Cheese Swirl
I'm here to dispel the idea that making a pumpkin roll is difficult, impossible, and labor intensive. It's not. Repeat after me....I can do this! The cake portion of this Pumpkin Roll with a surprise hidden inside the cream cheese swirl. The cake has a sponge-like texture that allows it to be flexible. The trick to rolling this or any cake roll, is using copious amounts of powdered sugar when rolling. This will prevent the warm cake from sticking to the kitchen towel.
Pumpkin Roll Filling has a Surprise Inside
The filling for this pumpkin roll is more like a cream cheese frosting because I can't help but add butter. It makes the filling so darn creamy and tasty.
- The filling is sprinkled with toffee bits and toasted pecans that not only crunch and texture but, it also enhances the flavor.
- The cake has a sponge-like texture that allows it to be flexible.
- The trick to rolling this or any cake roll, is using copious amounts of powdered sugar when rolling. This will prevent the warm cake from sticking to the kitchen towel while it cools.
What's the Best Way to Roll a Cake Roll?
Well, it depends on how many pieces you want to yield.
- If you want to yield more pieces I recommend you roll starting with the widest edge as demonstrated in the video and pictures.
- If you prefer more "swirl" and less pieces, then start with the shortest edge of the pumpkin cake and roll accordingly.
- It all comes down to how many pieces you want, there's no wrong way. Either way will work, the technique is the same.
- Another fun cake roll you may like to try, is this Berry Angel Food Cake Roll recipe from The Recipe Rebel.
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Helpful Kitchen Items:
Pumpkin Roll with a Pecan Toffee Cream Cheese Swirl
Servings: 16 slices
Calories: 246kcal
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- ⅔ cup pumpkin puree
- 1 cup self-rising flour
- 2 teaspoon pumpkin pie spice
- powdered sugar for dusting
- Filling:
- 1 8 oz block cream cheese softened
- 4 tablespoon butter softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla
- ⅓ cup toffee bits
- ½ cup toasted pecans or walnuts chopped
Instructions
- To make the cake: Preheat the oven to 375°F. Spread the nuts in a single layer on a baking sheet and toast for 6-8 minutes. Cool completely.
- Line a 17 ½" x 12 ½" x 1" jelly roll pan with wax paper. Butter then dust with flour or use floured baking spray
- Using an electric mixer in a medium-size mixing bowl, beat together the eggs, granulated sugar and vanilla until pale yellow and the eggs have expanded, around 2 minutes.
- Add the pumpkin puree to the eggs beating just until combined.
- Sift together the self-rising flour and pumpkin pie spice. Add to the mixing bowl. Mix well.
- Pour the batter evenly into the prepared pan. Bounce the pan on the counter to release air bubbles.
- Bake for 15 minutes or until the cake is lightly golden and springs back when lightly touched in the center.
- Sprinkle a generous amount of powdered sugar on a thin clean kitchen towel.
- Turn the cake onto the towel and carefully remove the waxed paper.
- Roll-up into the towel starting with the longest edge sprinkling powdered sugar on the towel that touches the cake at each turn to prevent it from sticking. (May roll from the shortest edge, if you desire)
- Tuck the ends of the towel under then carefully place on a baking sheet and into the fridge for 1 hour or until completely cool.
- To make the filling: In a medium-size mixing bowl, using an electric mixer, beat the cream cheese, 4 tablespoon butter, powdered sugar and vanilla together until fluffy.
- Remove the cake from the fridge and carefully unroll. Spread the filling evenly from end to end.
- Sprinkle with toffee bits and nuts. Re-roll, shaping as you go ending seam side down.
- Refrigerate for at least 4 hours to allow the filling to set.
- Cut thin slices from each end to trim, then cut into 1-inch slices using a sharp knife.
- Dust the top with powdered sugar, if desired.
Notes
To make your own self-rising flour for this recipe: 1 cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
Substitution for pumpkin pie pie spice 1 teaspoon ground cinnamon, ¼ teaspoon ground clove and ¼ teaspoon ground ginger
Substitution for pumpkin pie pie spice 1 teaspoon ground cinnamon, ¼ teaspoon ground clove and ¼ teaspoon ground ginger
Nutrition
Serving: 1serving | Calories: 246kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 94mg | Potassium: 62mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1786IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Karen
To flip the cake out onto a towel this is the way I do it. I sprinkle the top of the cake with powdered sugar then lay a towel over the pan. Then I use a cake rack over the towel and flip it using hot pads. It works perfect everytime. Then just roll it up and let cool. Remove paper and roll.
Vickie Davis
🤗Looks ABSOLUTELY DELICIOUS... my family is not a fan of pumpkin. What can I use for a substitute??
Million Dollar cake is FABULOUS !
Melissa
Hi Vickie, since that's the main ingredient in this recipe, the only possible substitute would be sweet potato. I'm happy you're enjoying the cake, thanks!
Trenna Hunt
Sounds yummy.....but I'm confused because the directions for the pumpkin roll indicate there is butter in it, but there is no butter listed in the ingredients for the cake...???
Melissa
Hi Trenna, you'll need 4 Tbsp of softened butter to combine with the cream cheese to make the filling. Plus, additional butter for the pan, if choosing to butter and flour the pan in place of baking spray.
Melissa
Thank you Jen. Just remember the cream cheese is like glue. Don't fret if the cake breaks a little, after chilling ti will still hold together.
Jen @ Jen's Favorite Cookies
This pumpkin roll is beautiful! Mine rarely turn out that nice.
Wendy
Great photo tutorial as a reminder to those, like me, who haven't made a jelly roll in awhile, or for someone who has never attempted a jelly roll. your photos and explanation make it clear. 🙂 The filling in this cake sounds wonderful!
Melissa
Hi Connie, thanks!
Connie Branecki
This sounds delicious! I have'nt made a jelly roll in ages, so I think its time I tried one again! Thanks Melissa!