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.
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 has a sponge-like texture that allows it to be flexible. The trick is using copious amounts of powdered sugar when rolling to prevent the warm cake from sticking to the kitchen towel.The filling for my 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! I also sprinkle the filling with toffee bits and toasted nuts before rolling. Trust me, once you make a homemade pumpkin roll, you’ll never buy one again. Depending on how many pieces I want to yield determines how I roll the pumpkin roll. This pumpkin roll starts with the longest edge. If you prefer, you can begin at the shortest edge, and have more cream cheese swirl, but less pieces. Either way will work, the technique is the same and the choice is yours.
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Helpful Kitchen Items:
Pumpkin Roll With A Pecan Toffee Cream Cheese Swirl
- 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
- 1  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
- 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.
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