Pecan Pumpkin Roll Recipe

Hey there Shabby Creek Cottage readers, it’s Laura from Inspiration for Moms. It’s fall and I couldn’t be happier! I’ve been driving around town soaking up all the beautiful colors. For some reason, my car keeps ending up at Trader Joe’s. I think it’s because of all the mini white pumpkins I can’t stop buying. They’re so stinkin’ cute! Speaking of pumpkins, my dessert this month is a pumpkin lovers dream come true. This Pecan Pumpkin Roll recipe will satisfy everyone’s craving for a sweet fall treat!

It looks complicated I know, but I promise you this recipe is easy. It’s as simple as bake, roll, and frost.  You first bake a very thin sheet cake. After it’s cooked, you invert the cake onto a towel that has been generously covered with powered sugar. Go crazy with that sugar because you don’t want your cake to stick. Roll everything up and let it cool. Then unroll, remove the towel and frost away. Roll once more and refrigerate until your ready to slice in.

I will warn you, all that powered sugar can get a little messy. For some reason every time I bake with powered sugar I get it all over my entire kitchen. As you can see, I don’t hold back on the sugar. I guess you could call me a heavy duster. 😉 But cleaning up the mess is always worth it once I take a bite. Soooo good!

I made my recipe gluten free so that the hubby could partake and partake he did! He’s not even a fan of pumpkin desserts and he devoured his slice. Maybe it’s the cream cheese frosting the makes this roll irresistible. It pairs perfectly with the pumpkin.

Happy Pecan Pumpkin Rolling everyone and I’ll see you again next month. As always, feel free to stop by Inspiration for Moms and say Hi! 😉

Pecan Pumpkin Roll Recipe {Gluten Free}

Prep Time: 10 minutes Cook Time: 15 minutes
Serves 10-12

Ingredients:

Cake:
3 large eggs
1 cup sugar
3/4 cup canned pumpkin (I used fresh)
1 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup all purpose flour (I used gluten free all-purpose flour)
1 teaspoon pumpkin spice
1 cup chopped pecans
3 tablespoons powdered sugar
Filling:
8 ounces cream cheese
3/4 teaspoon vanilla extract
1 cup powdered sugar

Directions:

Grease a 10 x 15 jelly-roll pan. Line with wax paper and grease the wax paper. Preheat oven to 350 degrees.

In a mixing bowl, combine the eggs, sugar, pumpkin, soda, cinnamon, flour and pumpkin spice. Spread evenly over the jelly-roll pan, and sprinkle with the nuts. Bake for 15 minutes.

After baking, turn the cake over onto a kitchen towel sprinkled liberally with powdered sugar. Leave the wax paper on the cake and roll up the cake (waxed paper, towels, powdered sugar and all). Let cool. In a medium bowl, combine the filling ingredients.

When cool, unroll, remove the wax paper, and towel, and spread the filling evenly over the cake. Re-roll and refrigerate until serving time. To serve, use a serrated knife and slice into about 1″ thick slices.

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Pecan Pumpkin Roll Recipe

Course Dessert

Cuisine American

Keyword pecan pumpkin roll, pumpkin dessert recipe, pumpkin roll

Servings 10 -12

Ingredients

• Cake:
• 3 large eggs
• 1 cup sugar
• 3/4 cup canned pumpkin I used fresh
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 3/4 cup all purpose flour I used gluten free all-purpose flour
• 1 teaspoon pumpkin spice
• 1 cup chopped pecans
• 3 tablespoons powdered sugar
• Filling:
• 8 ounces cream cheese
• 3/4 teaspoon vanilla extract
• 1 cup powdered sugar

Instructions

1. Grease a 10 x 15 jelly-roll pan. Line with wax paper and grease the wax paper. Preheat oven to 350 degrees.
2. In a mixing bowl, combine the eggs, sugar, pumpkin, soda, cinnamon, flour and pumpkin spice. Spread evenly over the jelly-roll pan, and sprinkle with the nuts. Bake for 15 minutes.
3. After baking, turn the cake over onto a kitchen towel sprinkled liberally with powdered sugar. Leave the wax paper on the cake and roll up the cake (waxed paper, towels, powdered sugar and all). Let cool. In a medium bowl, combine the filling ingredients.
4. When cool, unroll, remove the wax paper, and towel, and spread the filling evenly over the cake. Re-roll and refrigerate until serving time. To serve, use a serrated knife and slice into about 1" thick slices.