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. The combination of flavors in this Pumpkin Roll With A Pecan Toffee Cream Cheese Swirl are classic and satisfying to all dessert fans.
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Pumpkin Roll With A Pecan Toffee Cream Cheese Swirl
Servings: 16 [1] inch slices
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 2/3 cup pumpkin puree
- 1 cup self-rising flour
- 2 tsp pumpkin pie spice
- powdered sugar for dusting
- Filling:
- 1 [8] oz cream cheese softened
- 4 Tbsp butter softened
- 1 cup powdered sugar
- 1 tsp pure vanilla
- 1/3 cup toffee bits
- 1/2 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 1/2" x 12 1/2" 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.
- Tuck the ends of the towel under then carefully place on a baking sheet and into the fridge to cool completely.
- To make the filling: Beat the cream cheese, 4 Tbsp butter, powdered sugar and vanilla together until fluffy.
- Carefully unroll the cake and 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 2 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, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt
Substitution for pumpkin pie pie spice 1 tsp ground cinnamon, 1/4 tsp ground clove and 1/4 tsp ground ginger
Substitution for pumpkin pie pie spice 1 tsp ground cinnamon, 1/4 tsp ground clove and 1/4 tsp ground ginger
Connie Branecki says
November 2, 2014 at 5:16 pmThis sounds delicious! I have’nt made a jelly roll in ages, so I think its time I tried one again! Thanks Melissa!
Melissa says
November 2, 2014 at 5:18 pmHi Connie, thanks!
Wendy says
November 2, 2014 at 8:36 pmGreat 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!
Jen @ Jen's Favorite Cookies says
November 4, 2014 at 5:56 pmThis pumpkin roll is beautiful! Mine rarely turn out that nice.
Melissa says
November 4, 2014 at 6:07 pmThank 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.
Trenna Hunt says
October 4, 2017 at 5:06 pmSounds 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 says
October 4, 2017 at 5:20 pmHi 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.