Nutty Pumpkin Roll
Recipe type: Dessert
  • Batter:
  • 3 eggs
  • 1 cup sugar
  • ⅔ cup pumpkin puree
  • ¾ cup flour
  • 1 tsp. baking soda
  • ½ tsp. pumpkin spice
  • ⅛ tsp. salt
  • 1 cup chopped pecans
  • Syrup:
  • ½ cup water
  • ⅛ cup sugar
  • ¼ tsp. cinnamon
  • 1 tbsp. rum
  • Cream:
  • 4 oz. unsalted butter, softened
  • 8 oz. cream cheese, softened
  • 1 cup confectioners' sugar, plus more for dusting
  • 1 tsp. vanilla extract
  1. Preheat oven to 375°F.
  2. In a medium bowl sift ¾ cup flour, 1 teaspoon baking soda, ½ teaspoon pumpkin spice and ⅛ teaspoon salt.
  3. In a bowl of a stand up mixer over high speed, whisk 3 eggs for about 5-7 minutes, or until light and fluffy. Turn the speed down to medium-high and slowly add 1 cup sugar. Add ⅔ cup pumpkin puree and whisk just until blended. While mixing on the lowest speed, slowly pour in flour mixture. Turn off mixer, add 1 cup chopped pecans and mix with rubber spatula.
  4. Line a baking sheet with parchment paper and pour in batter. Even out the batter with a rubber spatula and bake for 12-15 minutes. Let cool for 5 minutes and roll up lengthwise into a roll. Cool completely.
  5. In a small sauce pan combine ½ cup water, ⅛ cup sugar, ¼ teaspoon cinnamon and 1 tablespoon rum. Bring to a boil and set aside.
  6. In a bowl of a stand up mixer on medium-high setting whip 4 ounces of butter until white and creamy, about 30 seconds. Add 8 ounces of cream cheese, 1 cup confectioners' sugar and 1 teaspoon vanilla extract and whip for another 30-60 seconds, just until creamy.
  7. Unroll the baked roll and carefully remove parchment paper. Brush the roll with syrup and spread cream on top. Roll up the roll lengthwise, starting with the same end you rolled it up after it baked. Wrap in plastic wrap and refrigerate for 4-6 hours. Dust with confectioners' sugar before serving.
Recipe by Olgas Cooking at