Pumpkin-Pecan Cake Roll Recipe
Pumpkin-Pecan Cake Roll Recipe photo by Taste of Home
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Pumpkin-Pecan Cake Roll Recipe

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I made this cake roll one Thanksgiving as a tasty change of pace from traditional pumpkin pie. The moist spice cake and creamy filling have made this dessert a family favorite for many functions. —Iva Combs, Medford, Oregon
TOTAL TIME: Prep: 25 min. Bake: 15 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min. + cooling
MAKES: 12 servings


  • 3 eggs
  • 1 cup sugar
  • 3/4 cup canned pumpkin
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup finely chopped pecans
  • Confectioners' sugar
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract

Nutritional Facts

1 piece: 285 calories, 15g fat (5g saturated fat), 71mg cholesterol, 208mg sodium, 36g carbohydrate (27g sugars, 2g fiber), 4g protein.


  1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and lemon juice. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly into prepared pan; sprinkle with pecans.
  2. Bake at 375° for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.
  3. In a large bowl, combine the filing ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving. Yield: 12 servings.
Originally published as Pumpkin-Pecan Cake Roll in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p149

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lorikb4 User ID: 7306982 82322
Reviewed Sep. 24, 2013

"Wouldn't change nothing very good thank you! This is added to my holiday baking and gift giving"

cee-jay User ID: 1579946 34066
Reviewed Oct. 3, 2012

"Can this be made ahead of time? If so, how many days ahead can it be made? This sure look good."

emabey User ID: 5117401 33780
Reviewed Nov. 28, 2010

"IT was good. Everybody seemed to really like it."

robincarter User ID: 2868884 101113
Reviewed Nov. 21, 2010

"This is a favorite with my family and friends. It makes wonderful gifts and one year I even made some to sell. The most I have made in one season was 38! Robin C., Colorado Springs, CO"

dsaltz User ID: 177237 75213
Reviewed Nov. 11, 2008

"This is very good. I made it in 2001 for a reunion and in 2003 for Thanksgiving. Don't know why it took me so long to make it again. Everyone loves it!"

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