Make sure you don’t overbake the cake as it may cause a less than perfect texture. If possible, make this cake roll a day before you intend to serve it. Keeping it overnight in the fridge will make it even more delicious!
Ingredients
- 3 eggs, room temperature
- ⅔ cup pure pumpkin puree
- 1 teaspoon vanilla extract
- ¾ cup white sugar
- ¼ cup brown sugar, packed
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
CINNAMON PECAN CREAM CHEESE FILLING
- 8 oz cream cheese, room temperature
- 4 tablespoons butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon
- ½ cup pecan pieces
Instructions:
Preheat oven to 375.
Grease a 10×15 jelly roll pan, line it with parchment paper and then generously grease the parchment paper. Set aside.
Beat eggs until foamy, about 6 minutes. Mix in pumpkin puree and vanilla extract until well combined, then mix in both sugars. Set aside.
In a small bowl stir together the dry ingredients. Gradually add the dry mixture into the wet mixture and stir until well incorporated. Let batter sit for 10 minutes.
Pour the batter evenly into the jelly roll pan and spread to an even layer. Bake for 7-10 minutes. (Keep a close eye on the cake – it’s very thin and you don’t want to overbake it.)
As soon as the cake comes from the oven, dust a kitchen towel with powdered sugar and place it over the pan. Place a large cutting board on top of the towel and flip them both over so that the cake is resting on the kitchen towel. Slowly remove the parchment paper from the cake. Starting at the short end of the cake, begin slowly rolling the cake, keeping it tight. (The towel should be rolled with the cake) Set the cake aside and let it cool.
Beat the cream cheese and butter until creamy. Beat in the powdered sugar and vanilla extract, stir in the chopped pecans. Refrigerate for 15-20 minutes to firm up the filling.
When cake is cooled, carefully unroll it. Spread on an even layer of filling. Roll the cake back up, and peel away the towel while you’re rolling. Wrap in plastic wrap and refrigerate for 3 hours or overnight for best results.
Quick Tip: Roll the cake as soon as it comes out of the oven to prevent any unforeseen tears!
Thanks to Divas Can Cook for this impressive and tasty dessert sure to please!
