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5 from 1 vote

Sugared Pecan Maple Pumpkin Roll

Love maple syrup? You'll love this ultimate fall dessert. Creamy maple filling & sugared pecans rolled up in perfectly spiced pumpkin cake. Wow!
Servings 8
Author Allie Taylor

Ingredients

Pumpkin Roll

  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon lemon juice
  • 3/4 cup self-rising flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1/2 teaspoon salt
  • 2/3 cup canned pumpkin
  • 1 cup sugared or toasted chopped pecans (recipe below)
  • maple filling recipe below
  • powdered sugar

Maple Filling

  • 1 cup powdered sugar
  • 4 ounces cream cheese
  • 4 tablespoons butter
  • 1/4 teaspoon natural maple flavoring

Sugared Pecans

  • 2 pounds shelled pecan halves
  • 2 egg whites
  • 2 teaspoons cold water
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg

Instructions

Pumpkin Roll

  • In a mixing bowl, beat eggs.
  • Add sugar and lemon juice.
  • Beat in self-rising flour
  • Add cinnamon, nutmeg, ginger and salt.
  • Stir in canned pumpkin.
  • Pour onto greased and floured or parchment lined jelly-roll pan.
  • Bake at 375° for 15 minutes.
  • Sprinkle tinfoil with powdered sugar and turn out pumpkin roll flat onto tinfoil.
  • Roll tinfoil and cake together.
  • Place in refrigerator to cool.
  • Once cool, unroll pumpkin roll.
  • Spread filling on one side.
  • Sprinkle with sugared or toasted pecans.
  • Re-roll pumpkin roll without the foil this time.
  • Refrigerate.
  • Just before serving, carefully trim a thin slice off each end. (Prettier this way and you get to sample!)
  • Garnish with a dollop of whipped cream and a dash of nutmeg if desired.

Maple Filling

  • In a separate mixing bowl, beat cream cheese and butter together 'til light and fluffy.
  • Beat in powdered sugar and maple flavoring.
  • Beat 'til smooth.

Sugared Pecans

  • Place pecans in a large mixing bowl.
  • Separately, froth egg whites and cold water together.
  • Pour over pecans and mix thoroughly.
  • Stir in remaining ingredients: sugar, cinnamon, salt and nutmeg.
  • Transfer to a large baking or roasting pan.
  • Bake at 225 degrees, uncovered for one and a half hours.
  • Stir every thirty minutes.
  • Cool, then store in an airtight container.

Notes

If you don't have natural maple flavoring for the filling, just use 1/2 teaspoon vanilla.
This recipe doubles and quadruples easily.