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Perfect Caramel Pecan Pumpkin Roll: Easy Fall Dessert Recipe

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This caramel pecan pumpkin roll features a tender pumpkin cake rolled with a creamy cream cheese filling and topped with a rich caramel pecan topping. It’s the perfect fall dessert that looks impressive but is surprisingly easy to make.

Ingredients

Scale
  • ¾ cup (90g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ⅔ cup (160g) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, at room temperature
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ cup powdered sugar (for dusting towel)
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ½ cup (113g) unsalted butter, cut into pieces
  • 1 cup (200g) packed brown sugar (light or dark)
  • ¼ cup (60ml) heavy cream
  • 1 cup (120g) pecans, roughly chopped and toasted
  • 1 teaspoon vanilla extract
  • Pinch of flaky sea salt (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for about 2 minutes until thick and pale. Add pumpkin puree and mix until combined.
  4. Gradually add dry ingredients to wet ingredients, mixing on low speed just until combined. Do not overmix.
  5. Spread batter evenly into prepared pan. Bake for 13 to 15 minutes, until top springs back when lightly touched and edges start pulling away from pan.
  6. As soon as cake comes out of oven, run a knife around edges to loosen. Dust a clean kitchen towel generously with powdered sugar. Invert cake onto towel and carefully peel off parchment paper.
  7. Starting at one short end, roll cake up tightly in towel. Let cool completely on a wire rack, seam side down (about 45 minutes to 1 hour).
  8. While cake cools, make filling: In a large bowl, beat softened cream cheese and butter until smooth and creamy, about 2 minutes. Add sifted powdered sugar and vanilla extract, beat on low until combined, then increase to medium and beat for 1 minute until light and fluffy.
  9. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border around edges. Re-roll cake gently but firmly, using towel to help guide it.
  10. Wrap rolled cake tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  11. About 30 minutes before serving, make topping: In a small saucepan, melt butter over medium heat. Add brown sugar and heavy cream, stirring constantly until sugar dissolves and mixture comes to a gentle boil. Let boil for 1 minute without stirring. Remove from heat and stir in vanilla extract and toasted pecans. Let cool for about 5 minutes.
  12. Remove pumpkin roll from refrigerator. Unwrap and place on serving platter. Pour warm caramel pecan topping over top, letting it drip down sides. Sprinkle with flaky sea salt if using. Slice with a sharp knife, wiping blade clean between cuts.

Notes

Roll the cake while it’s still warm to prevent cracking. Use room temperature ingredients for best results. Toast pecans before adding to caramel for deeper flavor. Chill thoroughly before slicing for clean cuts. The pumpkin roll can be made ahead (without topping) and stored in the refrigerator for up to 2 days, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin roll, caramel pecan, fall dessert, Thanksgiving dessert, pumpkin dessert, cream cheese filling, easy pumpkin roll

Find it online: https://lucastable.com/perfect-caramel-pecan-pumpkin-roll-easy-fall-dessert-recipe/