Description
A classic pumpkin roll gets an irresistible upgrade with a creamy cheesecake swirl and a buttery pecan praline topping. This beautiful fall dessert brings cozy spices, soft cake, and caramelized pecans together in every delicious slice.
Ingredients
Scale
For the pumpkin cake:
- 3/4 cup (95 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 3/4 cup (150 g) granulated sugar
- 2/3 cup (165 g) pumpkin purée
- 1 teaspoon vanilla extract
- 1/4 cup (30 g) powdered sugar, for dusting
For the cream cheese filling:
- 8 oz (225 g) cream cheese, softened
- 4 tablespoons (56 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
For the praline topping:
- 1/2 cup (100 g) packed light brown sugar
- 3 tablespoons (42 g) unsalted butter
- 3 tablespoons (45 ml) heavy cream
- 3/4 cup (85 g) chopped pecans
- Pinch of salt
Instructions
- Preheat the oven to 375°F (190°C). Line a 10-by-15-inch jelly roll pan with parchment paper and lightly grease it.
- Whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt in a medium bowl.
- Beat the eggs and granulated sugar for 3–5 minutes until pale and fluffy. Mix in the pumpkin purée and vanilla.
- Gently fold the dry ingredients into the pumpkin mixture until just combined.
- Spread the batter evenly in the prepared pan. Bake for 13–16 minutes, until the cake springs back lightly when touched.
- Dust a clean kitchen towel generously with powdered sugar. Turn the warm cake onto the towel, peel off the parchment, and roll the cake up with the towel from a short end. Cool completely.
- Beat the cream cheese and softened butter until smooth. Add the powdered sugar and vanilla, then beat until fluffy.
- Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
- Roll the cake back up without the towel. Place it seam-side down on a platter, cover, and refrigerate for at least one hour.
- Combine the brown sugar, butter, heavy cream, and salt in a saucepan over medium heat. Stir until melted, then simmer gently for 2–3 minutes.
- Remove the saucepan from the heat and stir in the chopped pecans. Cool the praline sauce until slightly thickened.
- Spoon the pecan praline topping over the chilled pumpkin roll. Refrigerate briefly to help it set, then slice and serve.
- Prep Time: 25
- Category: cookies
- Cuisine: amircain