Pumpkin Roll With A Pecan Toffee Cream Cheese Swirl

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Jun. 20, 2018

I am here to dispel the idea that making a pumpkin roll is difficult, impossible, and labor intensive. Its not. Repeat after me.I can do this! The cake portion of this pumpkin roll has a sponge-like texture that allows it to be flexible. The trick is using copious amounts of powdered sugar when rolling to prevent the warm cake from sticking to the kitchen towel.


Eggs 3 Large
Granulated sugar 1 Cup (16 tbs)
Pure vanilla extract 1 Teaspoon
Pumpkin puree 2/3 Cup (10.67 tbs)
Self rising flour 1 Cup (16 tbs)
Pumpkin pie spice 2 Teaspoon
Powdered sugar 2 Tablespoon ((for dusting))
For filling:
Canned cream cheese 8 Ounce , softened ((1 can))
Butter 4 Tablespoon , softened
Powdered sugar 1 Cup (16 tbs)
Pure vanilla 1 Teaspoon
Toffee bits 1/3 Cup (5.33 tbs)
Toasted pecans/Toasted walnuts 1/2 Cup (8 tbs) , chop




1.Preheat the oven to 375°F. Spread the nuts in a single layer on a baking sheet and toast for 6-8 minutes. Cool completely.

2.Line a 17 1/2" x 12 1/2" x 1" jelly roll pan with wax paper. Butter then dust with flour or use floured baking spray


3.Using an electric mixer in a medium-size mixing bowl, beat together the eggs, granulated sugar and vanilla until pale yellow and the eggs have expanded, around 2 minutes.

4.Add the pumpkin puree to the eggs beating just until combined.

5.Sift together the self-rising flour and pumpkin pie spice. Add to the mixing bowl. Mix well.

6.Pour the batter evenly into the prepared pan. Bounce the pan on the counter to release air bubbles.

7.Bake for 15 minutes or until the cake is lightly golden and springs back when lightly touched in the center.

8.Sprinkle a generous amount of powdered sugar on a thin clean kitchen towel.

9.Turn the cake onto the towel and carefully remove the waxed paper.

10.Roll-up into the towel starting with the longest edge sprinkling powdered sugar on the towel that touches the cake at each turn to prevent it from sticking.

11.Tuck the ends of the towel under then carefully place on a baking sheet and into the fridge to cool completely.



1.Beat the cream cheese, 4 Tbsp butter, powdered sugar and vanilla together until fluffy.

2.Carefully unroll the cake and spread the filling evenly from end to end.

3.Sprinkle with toffee bits and nuts. Re-roll, shaping as you go ending seam side down.

4.Refrigerate for at least 2 hours to allow the filling to set.

5.Cut thin slices from each end to trim, then cut into 1-inch slices using a sharp knife.


6.Dust the top with powdered sugar, if desired and serve.


1.To make your own self-rising flour for this recipe: 1 cup all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt

2.Substitution for pumpkin pie pie spice 1 tsp ground cinnamon, 1/4 tsp ground clove and 1/4 tsp ground ginger

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 8