Pumpkin Cake Roll With Toffee Cream Cheese Filling

Pumpkin Cake Roll with Toffee Cream Cheese Filling is a gorgeous, delicious alternative if you want something other than pie after Thanksgiving dinner. Or just make it anytime this fall!

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Want something other than pie for Thanksgiving this year? Wait! Who doesn’t want pie for Thanksgiving? So, if you want something ALONG with your pie for Thanksgiving, this is the dessert for you.

The molasses spice swirls on this beautiful pumpkin cake roll are baked right in. It’s so easy to make! The swirls are piped, frozen, and then covered with cake batter before it goes in the oven.

Pumpkin Cake Roll With Toffee Cream Cheese Filling

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If you’ve never made a cake roll before, don’t worry. All you need it a “jelly roll” pan (that’s a 10-by-15-inch rimmed baking sheet, pretty easy to find through this link), and a clean cotton tea towel. The warm cake gets rolled in the tea towel to cool and it forms the round shape. Gently unroll it to fill and then roll up again.
white tea towelsjelly roll pan on white

 

 

 

 

 

 

 

 

Take a look at these how-to images, feel your confidence build, and then bake! A layer of parchment on the bottom of the pan gets cut to perfectly fit inside the rim. You want it to layer very flat. You can pipe the swirls in any design you want.

Steps on making a Pumpkin Cake Roll With Toffee Cream Cheese Filling

1– With the thicker molasses batter, pipe designs onto the parchment. I like swirls, but you could do any design.
2– Freeze the pan with the swirls. After the design has been frozen, quickly spread pumpkin batter evenly in the pan, right over the swirls.
3– Bake the cake, then roll the warm cake in a clean towel. As it cools, it will hold the spiral shape.
4. When the cake is cool, unroll and spread with the Toffee Cream Cheese Filling and gently roll back up. Set on serving platter, seam-side down.

Pumpkin Cake Roll With Toffee Cream Cheese Filling

Tip:
Let’s talk about the most important thing you should remember when making this cake. When you turn it out and roll it in the towel, the design should be facing down on the towel! This ensures the swirls show up on the outside of the cake when you serve it.

 



5 from 2 votes
Pumpkin Cake Roll With Toffee Cream Cheese Filling
Work Time
35 mins
Cook Time
50 mins
Total Time
1 hr 25 mins
 
Impress the guests with this gorgeous swirled pumpkin cake roll. The pretty pattern looks complicated but it’s easy to pull off!
Course: Dessert
Cuisine: American
Keyword: pumpkin cake roll with toffee cream cheese filling
Calories: 3977 kcal
Ingredients
Cake
  • 1 cup plus 3 tbsp all-purpose flour
  • 1 tsp baking powder
  • ¾ tsp cinnamon
  • 1 tsp ginger
  • ½ tsp allspice
  • ½ tsp salt
  • 4 large eggs
  • cups granulated sugar
  • ¾ cup pumpkin puree
  • 1 tsp lemon juice
  • 2 tbsp molasses
Filling
  • 6 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • ½ tsp vanilla extract
  • cups confectioners’ sugar
  • ¼ cup Heath Bits or other toffee finely chopped
  • ¼ cup finely chopped pecans
  • cup heavy cream
Instructions
  1. Make the cake: Heat oven to 375ºF with rack in the top third. Cut parchment to fit on the bottom of a 10-by-15-inch jelly roll pan and lightly grease the parchment and sides of pan; set aside. Whisk together 1 cup flour, baking powder, cinnamon, ginger, allspice and salt; set aside.
  2. In a mixer beat the eggs and sugar on high speed until fluffy, 4 min. Sir in the pumpkin puree and lemon juice, then the flour mixture, scraping the bowl to incorporate completely.
  3. Place ¼ cup of the batter in a small bowl and stir in molasses and the 3 tbsp flour. Transfer to a piping bag fitted with a #3 plain tip. Pipe swirl designs onto the parchment in the pan. Freeze until solid, about 20 min. Spread remaining pumpkin batter over frozen designs, smoothing the surface. Work quickly so the swirls don’t get warm.
  4. Bake until cake springs back when touched, 16 to 17 min. Run a knife around the edges and turn cake onto a wire rack. Gently remove parchment, then turn cake onto a tea towel, design side facing down. Dust the top of the cake with extra flour to prevent sticking. Starting at the short end, roll the cake to form a log, wrapping with the towel as you roll. Allow to cool in the towel.
  5. Make the filling: in a mixer beat together the cream cheese and butter until smooth. Add the vanilla and confectioners’ sugar and mix. Gently stir in toffee bits and pecans. In a separate bowl whip the cream until firm peaks form. Fold cream cheese frosting into the whipped cream until completely mixed.
  6. Gently unroll cooled cake, remove from towel and spread with filling. Re-roll and place seam-side down on a serving platter. Cover with plastic wrap and chill 1 hr or until ready to serve.
Recipe Notes

Tip:
Let’s talk about the most important thing you should remember when making this cake. When you turn it out and roll it in the towel, the design should be facing down on the towel! This ensures the swirls show up on the outside of the cake when you serve it.

Nutrition Facts
Pumpkin Cake Roll With Toffee Cream Cheese Filling
Amount Per Serving
Calories 3977 Calories from Fat 1593
% Daily Value*
Total Fat 177g 272%
Saturated Fat 92g 460%
Cholesterol 1123mg 374%
Sodium 2064mg 86%
Potassium 2300mg 66%
Total Carbohydrates 563g 188%
Dietary Fiber 12g 48%
Sugars 442g
Protein 53g 106%
Vitamin A 697.5%
Vitamin C 12.8%
Calcium 77%
Iron 83.4%
* Percent Daily Values are based on a 2000 calorie diet.

Try these other fall treats and crafts.

No Carve Fall Pumpkin Crafts
Easy Apple Tarts
Fall Spiced Walnuts
Farro with Pomegranate and Apple

Pin this pumpkin cake roll for later!

 

Recipe by Tara Bench. Originaly published in Ladies’ Home Journal Nov 2013. Photography David Malosh. Food Styling Christine Albano. Prop Stylist Jen Everett.

 

Join the discussion 14 Comments

  • juliemason5 says:

    I love this idea!! So cute!

  • Wow, amazing!! Love the molasses scrolls – such a cool idea for decorating.

  • Kennedy Thorley says:

    Tara! I’ll be making this for a huge family thanksgiving this year! Never made a rolled cake, and never wanted to until now! Fingers crossed!

  • Natalie says:

    This looks amazing! I’m excited to try! I’ve made log cakes 3 times now and two of those times it’s cracked. Do you have any tips to avoid that? I was gentle and followed recipe.

    • Tara says:

      I emailed you! I hope this one turns out perfectly for you!

      • Lorelei says:

        I’d love to get those tips as well. I’m making this for Thanksgiving this year!

      • Heather says:

        Could you email me as well some of mine have cracked.

        • Tara says:

          Heather, here is the note I sent about cake rolls! — Log or roll cakes can be tricky for sure. Some cake recipes just aren’t right for turning into a cake roll. Geniose-type cakes (a fancy French type of cake) is more spongy and lends itself well to cake rolls. I made this pumpkin cake based on this type of cake recipe so it would be less likely to crack.
          Working with cake rolls just takes a gentle touch. Make sure you’re clean, dusted kitchen towel is ready when the cake comes out of the oven so you can place the cake right on it. No need to make the roll super tight, you just need the shape. So just gently roll the cake into the towel, being sure not to squeeze it. There shouldn’t be any cracks if you do this while it’s hot.
          Once it’s cool, here’s where cracks sometimes happen. Gently unroll the cake, spread on the filling and gently roll up again. Use the towel to lift the cake into the final roll again.

  • Mary Bench says:

    This is just as tasty as it is beautiful!

  • Brittany Smart says:

    Looking at the pictures it amazes me that they have swirls, but you make it look so easy!

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