in our kitchen :: pecan pumpkin cream cheese roll cake

The air is crisp and the red, yellow & burnt orange leaves crunch under foot. This means it is that time of year again where we start to enjoy all things pumpkin. In our house, that includes a Pumpkin Roll Cake. Oh yes, this cake is well worth the mess in the kitchen with it’s buttery, creamy filling and spicy, moist spiral. Feel free to substitute walnuts for the pecans if that is what you have on hand, but be sure to include this cake in your baking line up this season. Perhaps for Thanksgiving!?



Click here to view printable recipe card :: Pecan Pumpkin Cream Cheese Roll Cake





Recipe adapted from BH&G

9 thoughts on “in our kitchen :: pecan pumpkin cream cheese roll cake

  1. This looks delicious!! I love pumpkin anything and Uncle Al turns his nose up at anything pumpkin—so more for me!!! You are such a wonderful cook and baker–nice way to create memories for your family!! XOXO

    • Aunt Carol, I think you could make this cake without telling Uncle Al it has pumpkin in it and he would enjoy it. It really tastes more like a spice cake. Besides, pumpkin is one of the most nutritious fruits, loaded with antioxidants and disease-fighting/immune boosting vitamins and a great source of fiber & potassium, too. Why not eat it in a cake!? Much love to you both! xoxo

      • Mel-I have snuck a few things with pumpkin by Uncle Al without him knowing-like muffins–He thought it was spice—so I could pull this cake off too!!! Thanks–Love you allXOXO

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