Easy Pumpkin Roll With Pecans: A Moist, Spiced Dessert Roll Filled with Creamy Sweetness

Few desserts capture the essence of fall quite like a Pumpkin Roll — and when you add crunchy toasted pecans, this classic treat becomes even more irresistible. The Easy Pumpkin Roll With Pecans is a tender, spiced pumpkin sponge cake rolled around a luscious cream cheese filling and studded with buttery pecans for a satisfying crunch in every bite. Light yet indulgent, this elegant dessert is perfect for Thanksgiving, holiday gatherings, fall brunches, or as a show-stopping centerpiece for your Halloween or Friendsgiving dessert table.

Despite its elegant appearance, this pumpkin roll is surprisingly simple to make — no fancy techniques required. With a foolproof recipe, easy rolling method, and make-ahead convenience, even beginner bakers can create a bakery-quality dessert that looks and tastes like it came from a professional kitchen.

In this comprehensive, SEO-optimized guide, you’ll learn how to make the best Easy Pumpkin Roll With Pecans from scratch. We’ll walk you through a step-by-step recipe, expert tips for preventing cracks, how to roll like a pro, and variations for dietary needs. Packed with keywords like “easy pumpkin roll with pecans,” “pumpkin roll recipe,” “cream cheese pumpkin roll,” and “fall dessert ideas,” this 1,800+ word article is designed to help you bake a seasonal favorite while boosting your content’s visibility on search engines.

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Why Pumpkin Roll With Pecans Is the Ultimate Fall Dessert

This dessert combines the best of autumn flavors and textures: ✅ Moist & Spiced Cake – Infused with cinnamon, nutmeg, ginger, and real pumpkin.
✅ Creamy Filling – Sweetened cream cheese with vanilla for a cool contrast.
✅ Crunchy Pecans – Toasted and folded into the filling for texture and nutty richness.
✅ Elegant Presentation – Sliced into beautiful spiral layers dusted with powdered sugar.
✅ Make-Ahead Friendly – Tastes even better the next day and freezes beautifully.

Perfect for:

• Thanksgiving dessert tables
• Holiday cookie and dessert trays
• Fall potlucks and bake sales
• Gift-giving (wrap in cellophane with a ribbon)
• Brunch or afternoon tea

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The Secret to a Perfect Pumpkin Roll: Moisture & Flexibility

The key to a successful pumpkin roll is a tender, flexible cake that won’t crack when rolled. Here’s how we ensure success:

• Use Real Pumpkin Puree – Adds moisture and helps the cake stay pliable.
• Don’t Overbake – Slight underbaking keeps the cake soft and rollable.
• Roll While Warm – The cake is more flexible when slightly warm.
• Roll with a Towel – A clean kitchen towel prevents sticking and supports the roll.
• Chill Before Slicing – Sets the filling and ensures clean cuts.

With these tips, you’ll achieve a flawless spiral every time.

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Easy Pumpkin Roll With Pecans Recipe (Step-by-Step)

Makes: 1 large roll (12–16 servings)

Prep Time: 20 minutes

Cook Time: 13–15 minutes

Chill Time: 2+ hours

Total Time: ~3 hours

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Ingredients

For the Pumpkin Cake:

• 3 large eggs, separated
• 1 cup (200g) granulated sugar
• ⅔ cup (160g) canned pumpkin puree (100% pure)
• ¾ cup (95g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves

For the Cream Cheese Filling:

• 8 oz (225g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 1 ½ cups (180g) powdered sugar, sifted
• 1 tsp vanilla extract
• ½ cup (55g) toasted pecans, finely chopped

For Finishing:

• Powdered sugar (for dusting)

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Instructions

Step 1: Preheat and Prepare Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan (or 9×13-inch pan) with parchment paper, extending over the edges for easy removal. Lightly grease the parchment.

Step 2: Make the Cake Batter

1. In a large bowl, beat egg yolks and granulated sugar until thick and pale (3–4 minutes).
2. Mix in pumpkin puree until smooth.
3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.
4. Gradually add dry ingredients to wet, mixing until just combined.

Step 3: Whip the Egg Whites In a clean bowl, beat egg whites until stiff peaks form. Gently fold into the batter in 2–3 additions until no white streaks remain. Do not overmix.

Step 4: Bake Pour batter into the prepared pan and spread evenly with a spatula. Bake 13–15 minutes until the cake springs back when lightly touched.

Step 5: Roll the Cake (Critical Step!)

1. While still warm, loosen the edges and place a clean, lint-free kitchen towel (dusted with powdered sugar) over the cake.
2. Using the parchment edges, gently flip the cake onto the towel. Carefully peel off the parchment.
3. Starting at one short end, roll the cake up with the towel into a log. This prevents cracks as it cools.
4. Let cool completely on a wire rack (1–2 hours).

Step 6: Make the Filling Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy. Stir in chopped toasted pecans.

Step 7: Fill & Re-Roll

1. Gently unroll the cooled cake.
2. Spread the filling evenly, leaving a ½-inch border.
3. Re-roll the cake (without the towel this time) using the parchment to help lift and shape.
4. Wrap in plastic and refrigerate at least 2 hours (or up to 2 days).

Step 8: Serve Remove from plastic, place on a serving platter, and dust generously with powdered sugar. Slice with a sharp, warm knife for clean layers.

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Tips for Success

1. Use a Jelly Roll Pan
   A thin, even layer bakes quickly and rolls easily.
2. Don’t Skip the Towel Roll
   Rolling while warm with a towel is the #1 trick to prevent cracking.
3. Toast the Pecans
   Spread on a baking sheet and toast at 350°F for 8–10 minutes until fragrant. Cool before chopping.
4. Sift the Powdered Sugar
   Prevents lumps in the filling.
5. Chill Before Slicing
   Ensures clean, beautiful spiral slices.
6. Wipe the Knife
   Between cuts, wipe with a damp cloth for perfect layers.

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Variations & Dietary Swaps

1. Gluten-Free
Replace flour with a 1:1 gluten-free baking blend (like Bob’s Red Mill). Add ½ tsp xanthan gum if not included.

2. Dairy-Free

• Use dairy-free cream cheese and butter (like Kite Hill or Miyoko’s)
• Ensure powdered sugar is vegan (some contain bone char)

3. Nut-Free
Omit pecans or replace with toasted sunflower seeds or crushed graham crackers.

4. Lower Sugar Option
Reduce sugar in cake to ¾ cup and use powdered sugar substitute in filling.

5. Add-Ins
Stir raisins, dried cranberries, or mini chocolate chips into the filling.

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Storage and Shelf Life

• Refrigerator: Store wrapped in plastic for up to 5 days.
• Freezer: Wrap tightly in plastic and foil; freeze for up to 3 months. Thaw overnight in the fridge.
• Make-Ahead: Can be made 1–2 days in advance — flavors meld beautifully.

Note: Dust with powdered sugar just before serving to prevent dissolving.

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Serving Suggestions

Pumpkin Roll With Pecans is stunning on its own, but here are some fun ways to serve it:

☕ With Coffee or Chai – A perfect afternoon pairing.
🍦 À La Mode – Serve with vanilla ice cream and caramel drizzle.
🍂 Holiday Dessert Platter – Pair with pumpkin bars, pecan pie bars, and shortbread.
🎁 Gift Idea – Wrap in cellophane, tie with ribbon, and attach a “Happy Fall” tag.
🍓 With Berries – Serve with a side of fresh cranberry sauce or spiced apples.

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Why This Recipe is SEO-Optimized

This article is crafted to rank for seasonal and dessert-related searches. It includes:

• Primary Keywords: “easy pumpkin roll with pecans,” “pumpkin roll recipe,” “cream cheese pumpkin roll”
• Secondary Keywords: “fall dessert ideas,” “Thanksgiving desserts,” “pumpkin dessert roll,” “easy holiday desserts”
• Long-Tail Keywords: “how to make a pumpkin roll without cracking,” “best pumpkin roll with pecans,” “easy pumpkin roll recipe with cream cheese filling”

These keywords are naturally integrated into headings, subheadings, and body text to improve search visibility while keeping the content engaging and helpful.

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Frequently Asked Questions (FAQ)

Q: Can I use pumpkin pie filling instead of puree?
A: No — it’s too sweet and thick. Use 100% pure pumpkin puree only.

Q: Why did my pumpkin roll crack?
A: Likely overbaked or not rolled while warm. Follow the towel method for best results.

Q: Can I make this ahead of time?
A: Yes! It’s ideal for make-ahead. Refrigerate up to 2 days or freeze.

Q: Can I use walnuts instead of pecans?
A: Absolutely! Walnuts, almonds, or hazelnuts work well.

Q: Can I skip the cream cheese?
A: You could use whipped cream, but cream cheese provides structure and tang.

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Conclusion: Roll Into the Season in Style

The Easy Pumpkin Roll With Pecans is more than just a dessert — it’s a celebration of fall’s finest flavors wrapped in a tender, golden spiral. With its spiced pumpkin cake, creamy filling, and crunchy pecans, it’s a showstopper that’s surprisingly simple to make.

Whether you’re feeding a holiday crowd, gifting a homemade treat, or just treating yourself to something special, this pumpkin roll delivers elegance, flavor, and seasonal charm in every slice.

So preheat your oven, grab your jelly roll pan, and let the cozy aroma of cinnamon and pumpkin fill your kitchen. One beautiful, creamy bite, and you’ll understand why this dessert is a must-bake every autumn.

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