This Pumpkin Roll with a Pecan Toffee Cream Cheese Swirl features a soft sponge-like pumpkin cake rolled with sweetened whipped cheesecake filling that’s embellished with toasted pecans and toffee bits. It’s the perfect make ahead seasonal cake for sharing with friends and family.
Best 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 is sponge-like with a surprise hidden inside the cream cheese swirl. The cake texture that allows it to be flexible for rolling. The trick to rolling this cake roll is using copious amounts of powdered sugar for dusting the surface of the cake. This will prevent the warm cake from sticking to the kitchen towel. How to make an easy Pumpkin Roll:
- Flour – Self rising flour already has leavening in the mix and isn’t interchangeable with all purpose flour.
- Pumpkin – Canned pureed pumpkin, not pumpkin pie filling.
- Spices – Pumpkin pie spice or ground cinnamon.
- Filling – Softened plain cream cheese, salted or unsalted butter, powdered sugar and vanilla extract. The filling for this pumpkin roll is more like a cream cheese frosting due to the addition of butter.
- Mix-ins – English toffee bits and chopped toasted pecans. The toffee bits are not chocolate coated.
How to Make the Best Pumpkin Roll Recipe
- Ingredients you’ll need to make homemade Pumpkin Roll with Pecan Toffee Cream Cheese Swirl: Self rising flour, large eggs, granulated sugar, pumpkin puree, pumpkin pie spice or ground cinnamon, vanilla extract and powdered sugar for dusting.
- To make the toffee pecan filling you’ll need: Softened plain cream cheese, softened butter, vanilla extract powdered sugar English toffee bits and toasted chopped pecans.
- Kitchen tools you’ll need: One 15 x 1 1/2 x 1 inch rimmed jelly roll pan, a medium bowl, stand mixer or hand mixer, wax paper, measuring cups and spoons, a sheet pan for toasting the pecans and a sharp knife and cutting board or a nut chopper.
- The filling for this cake roll is sprinkled with toffee bits and toasted pecans. Should you prefer, you could use toasted walnuts instead to add crunch and texture and enhance the flavor.
- The reason you can roll this cake after baking is because it features a sponge-like texture that allows it to be flexible. You can roll it from the longest size or the shorter end, it’s up to you and how many servings you need. See the next section for more about rolling the cake.
- The trick to rolling this or any cake roll, is using copious amounts of powdered sugar for dusting the cake and when rolling. This will prevent the warm cake from sticking to the kitchen towel while it cools.
- You can make and assemble this Pumpkin Cake Roll up to 3 days in advance then keep chilled in an airtight container. It will keep chilled in the refrigerator for up to 5 days total.
- You can also freeze this cake roll for up to 2 months. Thaw in the refrigerator prior to slicing and serving.
What’s the Best Way to Roll a Cake Roll?
The way you roll this sponge cake depends entirely on how many pieces you want to yield. Rolling from the shortest edge will result in less slices and rolling from the larges edge will yield more. It all comes down to how many pieces you want, there’s no wrong way. Either way will work, the technique is the same.
- 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.
More Holiday Cake Recipes to Make
- Pumpkin Snack Cake features a homemade browned butter frosting that takes it to another level.
- This Buttered Rum Cake is a holiday sensation.
- My Italian Cream Cake recipe is the only one you’ll ever need.
- Pumpkin Spice Butter Cake is topped with whipped cream and a praline sauce.
- Classic Hummingbird Cake is always a winning option.
- Citrus infused Orange Pound Cake.
- 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
- 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 8 oz block 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 toast the pecans: 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.
- To make the cake: Line a 15" x 10 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 eggs, granulated sugar and vanilla until pale yellow and the eggs have expanded. This may take around 2 minutes.
- Add the pumpkin puree to the eggs beating just until combined.
- Use a whisk to sift together the self-rising flour and pumpkin pie spice. Add the dry ingredients to the wet ingredients in the mixing bowl with the mixer on low speed or you can do this by hand. 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.
- Meanwhile, sprinkle a generous amount of powdered sugar on a thin clean kitchen towel.
- Flip the pan turning the cake onto the towel and carefully peel the waxed paper from the cake.
- Begin to gently roll the warm cake in 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. (You can also 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.
- To serve: 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.
Substitution for pumpkin pie pie spice 1 tsp ground cinnamon, 1/4 tsp ground clove and 1/4 tsp ground ginger