Pumpkin Nut Roll

Why You’ll Love This Recipe

This dessert brings together everything you love about fall baking—pumpkin, warm spices, and a luscious cream cheese filling. The presentation is stunning, but it’s surprisingly easy to make with a little technique. The nutty pecans add crunch to the tender cake, making each bite a perfect combination of sweet, creamy, and spiced.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¾ cup all-purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
3 eggs
1 cup sugar
⅔ cup canned pumpkin
1 tablespoon lemon juice
1 cup pecans, chopped
2 cups powdered sugar
8 oz cream cheese, softened
8 tablespoons (1 stick) butter, softened
1 teaspoon vanilla extract

Directions

1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.
2. In a small bowl, whisk together flour, baking powder, cinnamon, ginger, and nutmeg.
3. In a large mixing bowl, beat eggs and sugar until thick and pale. Stir in canned pumpkin and lemon juice.
4. Gradually fold in the dry ingredients until just combined.
5. Spread batter evenly into the prepared pan and sprinkle with chopped pecans.
6. Bake for 12–15 minutes, or until the cake springs back when lightly touched.
7. While warm, turn cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
8. Starting from the short end, roll the cake up in the towel and let it cool completely.
9. For the filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
10. Unroll the cooled cake, spread evenly with filling, and roll it back up without the towel.
11. Wrap in plastic wrap and refrigerate at least 1 hour before slicing and serving.

Servings and timing

This recipe makes about 10–12 servings.
Prep time: 25 minutes
Bake time: 15 minutes
Cooling and assembling: 1 hour
Total time: about 1 hour 40 minutes

Variations

• Nut-Free: Omit the pecans or replace with toasted coconut flakes.
• Extra Spice: Add cloves or allspice for a bolder spiced flavor.
• Chocolate Twist: Stir in mini chocolate chips to the filling.
• Maple Cream: Substitute maple extract for the vanilla in the filling.
• Glazed Finish: Dust with powdered sugar or drizzle with caramel sauce before serving.

Storage/Reheating

Store pumpkin nut roll in the refrigerator wrapped tightly in plastic wrap for up to 4 days. For longer storage, freeze the roll (before slicing) for up to 2 months. Thaw overnight in the refrigerator before serving. This dessert does not require reheating.

FAQs

Can I make pumpkin nut roll ahead of time?

Yes, it tastes even better after chilling, making it a great make-ahead dessert.

Do I need a special pan?

A 15×10-inch jelly roll pan works best, but you can use a rimmed baking sheet if it’s close in size.

Why do I roll the cake in a towel?

This prevents cracking and helps the cake hold its rolled shape.

Can I freeze the roll?

Yes, wrap it tightly in plastic wrap and freeze for up to 2 months.

Can I skip the nuts?

Of course, the cake will still be delicious without them.

What’s the best way to slice it?

Use a serrated knife and wipe between cuts for clean slices.

How do I stop the cake from cracking?

Roll it up while it’s still warm so it’s pliable, then let it cool in shape.

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s pureed and well-drained to avoid excess moisture.

How sweet is the filling?

It’s creamy and moderately sweet, but you can adjust the powdered sugar to taste.

Do I need to refrigerate leftovers?

Yes, because of the cream cheese filling, refrigeration is necessary.

Conclusion

Pumpkin nut roll is a festive and flavorful dessert that’s as beautiful as it is delicious. With its spiced pumpkin cake, creamy filling, and crunchy nut topping, it makes a wonderful addition to any fall or holiday celebration. Easy to make ahead and always a crowd favorite, this roll is a must-try for pumpkin lovers.

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