Pumpkin Roll with a Pecan Toffee Cream Cheese Swirl

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 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?

• 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:

• Jelly Roll Pan
• Mixing Bowls
• Electric Hand Mixer
• Stainless Steel Cut and Serve Spatula

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Pumpkin Roll with a Pecan Toffee Cream Cheese Swirl

Prep Time30 mins

Cook Time15 mins

Chill time4 hrs

Total Time4 hrs 45 mins

Course: Cake, Dessert

Cuisine: American

Keyword: pumpkin-cake-roll, pumpkin-roll-with-a-pecan-toffee-cream-cheese-swirl

Servings: 16 slices

Calories: 246kcal

Author: Melissa Sperka

Ingredients

• 3 large eggs
• 1 cup granulated sugar
• 1 tsp pure vanilla extract
• ⅔ cup pumpkin puree
• 1 cup self-rising flour
• 2 tsp pumpkin pie spice
• powdered sugar for dusting
• Filling:
• 1 8 oz block cream cheese softened
• 4 Tbsp butter softened
• 1 cup powdered sugar
• 1 tsp 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 Tbsp 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 tsp baking powder, ¼ tsp baking soda, ¼ tsp salt
Substitution for pumpkin pie pie spice 1 tsp ground cinnamon, ¼ tsp ground clove and ¼ tsp 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

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