Pumpkin Roll with a Pecan Toffee Cream Cheese Swirl

Course Cake, Dessert

Cuisine American

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

Prep Time 30

Cook Time 15

Chill time 4

Total Time 4 45

Servings slices

Calories 246kcal

Author Melissa Sperka

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 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

Instructions

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.

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

Nutrition