Praline Pumpkin Cake Roll

whole pumpkin cake roll on a white rectangle plate with powdered sugar and candied pecans on top of the cake roll.

5 from 10 votes

This Praline Pumpkin Roll recipe makes an impressive dessert! The spiced pumpkin roll is elevated with a caramel praline cream filling and studded with candied pecans. It is decadent, stunning and the perfect finish to a holiday meal!

Course Dessert

Cuisine American

Keyword pumpkin roll, pumpkin roll cake, pumpkin roll cake recipe, pumpkin roll recipe

Prep Time 30

Cook Time 20

Chill Time 1

Servings

Calories 464kcal

Author Trish - Mom On Timeout

Ingredients

Candied Pecans:

2 tablespoons brown sugar
2 tablespoons water
¼ teaspoon vanilla extract
⅛ teaspoon ground cinnamon
¼ teaspoon salt
1 cup pecans chopped

Praline Cream Cheese Filling:

¼ cup brown sugar
¼ cup heavy cream
1 tablespoon butter
6 ounces cream cheese
1 cup powdered sugar

Pumpkin Cake

¾ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
2 teaspoons pumpkin pie spice
½ teaspoon salt
3 eggs
1 cup granulated sugar
⅔ cup pumpkin puree
powdered sugar to dust on top of the cake roll

Instructions

Candied Pecans

Place a large sheet of parchment on the counter.
In a small bowl, whisk together the brown sugar, water, vanilla extract, cinnamon, and salt.
2 tablespoons brown sugar, 2 tablespoons water, ¼ teaspoon vanilla extract, ⅛ teaspoon ground cinnamon, ¼ teaspoon salt
Toast the pecans in a large skillet, over medium heat. Stir frequently for 2 to 3 minutes.
1 cup pecans
When the pecans become fragrant, add the brown sugar mixture to the pan, stirring quickly to coat the pecans with the sugar. (The mixture will bubble.) Once the pecans are coated, stir continuously while continuing to cook for an additional minute. Watch the pecans carefully to be sure they do not burn.
Pour the pecans out onto the parchment sheet, spreading into a single layer and cool completely.
Once the pecans have cooled, break them apart into small pieces.

Praline Cream Cheese Filling

Add the brown sugar, heavy cream, and butter to small saucepan and cook on medium heat, stirring continuously, until the mixture comes to a full boil (3 to 4 minutes). Set aside and cool completely.
¼ cup brown sugar, ¼ cup heavy cream, 1 tablespoon butter
In a large mixing bowl, beat the cream cheese until smooth. Add the brown sugar mixture and continue beating on medium-high speed for 2 minutes.
6 ounces cream cheese
Scrape the sides, then gradually add the powdered sugar, beating until smooth.
1 cup powdered sugar
Refrigerate until ready to use.

Pumpkin Cake

Preheat the oven to 375°F. Line a 15x10x1-inch baking sheet with parchment paper, then spray the paper with nonstick spray.
Mix the flour, baking soda, baking powder, pumpkin pie spice, and salt in a small bowl, and set aside.
¾ cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons pumpkin pie spice, ½ teaspoon salt
In a large mixing bowl, beat the eggs on high speed for 5 minutes, until light and foamy. Gradually add sugar, beating well.
3 eggs, 1 cup granulated sugar
Mix the pumpkin puree into the egg mixture on low speed.
⅔ cup pumpkin puree
Add the dry ingredients and mix until just combined and the flour is no longer visible.
Spread the batter evenly onto the prepared the baking sheet. Reserve ¼ cup of pecans for garnish and sprinkle the remaining pecans over the pumpkin batter.
Bake for 15 minutes, or until the cake springs back when gently touched. Meanwhile, lay a sheet of parchment paper onto the counter and sprinkle it with powdered sugar. Once the cake is fully baked, remove from the oven and turn onto the parchment.
Starting at the narrow end, roll the parchment and cake together, then cool completely. Carefully unroll the cake and spread the filling over the cake, then reroll and refrigerate at least 1 hour, or until ready to serve.
When ready to serve, sprinkle with reserved candied pecans and dust with additional powdered sugar and slice into one inch slices. Clean knife in between cuts for the best presentation.
powdered sugar

Notes

Storage Information

Refrigerator: To store in the refrigerator, or if you plan to make in advance, tightly wrap the pumpkin roll in plastic wrap and refrigerate for up to 5 days.

Freeze: To freeze the pumpkin roll, wrap tightly in plastic wrap and then place in a freezer safe ziploc bag for up to 3 months. The cake roll should be thawed overnight in the refrigerator. Wait to dust with powdered sugar until serving time.

For the cake: pumpkin pie spice can be replaced with 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon ground ginger and nutmeg plus a pinch of cloves.

Nutrition