Pecan Pumpkin Roll

20 Mar

Pecan Pumpkin Roll I know you are saying Pumpkin? Why pumpkin now when there are rainbows and butterflies and colorful marshmallow bunnies all over the place? Well first it is ok to have pumpkin in the spring, summer, winter and fall. Does it happen often in our house. No not really but it is still ok.Pecan Pumpkin Roll

Let me explain. We had some dinner guest a few weeks ago and I, of course, wanted to do a dessert that would wow. Problem is I didn’t have the time, energy, or ingredients to really do a new wow dessert.Pecan Pumpkin Roll

So I shuffled through my cabinets and thought ok pumpkin roll. I know how to make that, I know how to make it good. They have never had my pumpkin roll, so this could work.

What I love about this is that because I picked a dessert I was comfortable with, it was easy for me to kick it up a notch with one added ingredient. Pecans.Pecan Pumpkin Roll

Now me and pecans have this love hate kind of relationship. Well I am only a fan once in a while. Lately it seems I like them more and more in good recipes. The original recipe actually calls for pecans and I have always left them out.

Man what have I been missing. The regular pumpkin roll is great. This one is even better!Pecan Pumpkin Roll

Also I have been wanting to share this with you since my trip to Italy in December. While I was there I went around and visited some friends. One night I was at, Laura and Siro’s for dinner. Well she pulled out the dessert and some powdered sugar. But wait. It was not just powdered sugar. It was this powdered sugar shaker she got from Munich. I went coo coo over this thing. IMG_9668_newOh how life could be easy just for a moment with this little thing in my life. No more pouring the sugar form the bag into a tiny metal strainer and trying to beautifully sprinkle it onto a dessert.Pecan Pumpkin Roll Nope no more. I just turn up side and  turn, just like you would if you would using fresh cracked pepper. And the best part! It is refillable. Which means I can use it for like ever! Well Laura stopped and was like. Wait! I have another. I picked up two. I will give you one!! She is the best and totally made my day, week, year! Now if we have something like this in America, please feel free to point me in that direction, but I have yet to see this here. Love those Germans and their creativity!! 🙂

Pecan Pumpkin Roll

Want to connect more with TheBitterSideofSweet? Follow at:

Facebook | Bloglovin | Pinterest | Instagram


recipe adapted from Diane Drago

YIELDS: 1 roll

PREP TIME: 1 hour 45 minutes

COOK TIME: 15 minutes

TOTAL TIME: 2 hours



2 eggs

5 oz Chobani Greek yogurt, plain

1 cup sugar

2/3 cup pumpkin

3/4 cup all purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ginger

2 teaspoon cinnamon

1/2 tsp nutmeg

1 cup powdered sugar


1 cup powdered sugar

2 teaspoon butter

8 oz cream cheese, room temperature

1 teaspoon vanilla

1 cup pecans, chopped

1/2 teaspoon cinnamon


1. Preheat oven to 375. Line cookie sheet with foil or parchment paper. ( I always use foil for this.)

2. In mixing bowl, mix the ingredients for the cake one at a time. Mixing after each addition.

3. Pour into prepared cookie sheet, spread out and bake for 15 minutes.

4. Take a dish towel that is the size of the cake. Cover with powdered sugar.

5. When cake is done and cooled for about 2 minutes. Fill onto dish towel. Starting at one end, roll the cake.

6. Place in refrigerator to cool for an hour.

7. Prepare filling by mixing butter, cream cheese, sugar, vanilla and cinnamon.

8. Fold in 1/2 cup of pecans.

9. Take roll out of refrigerator, unroll. Spread icing onto cake. Roll the cake back up and refrigerator till ready to serve.

10. When I was ready to serve I sprinkled my remaining half cup of pecans on top and dusted with fresh powdered sugar.

11. Cut and ENJOY! (you get about 12 pieces out of this!)

Interested in more recipes by Thebittersideofsweet! Follow us on:

Bloglovin | Pinterest | Facebook | Instagram

Pecan Pumpkin Roll

This recipe is linked over at Buns In My Oven



10 Responses to “Pecan Pumpkin Roll”

  1. ashley March 20, 2013 at 12:11 pm #

    You’re right – pumpkin is OK all year round!!! This roll looks perfect!

  2. Ulla March 20, 2013 at 1:54 pm #

    I’m glad you love us for our powdered sugar… I always thought it was because of our sense of humour (mind the British spelling, it’s an act of rebellion).

    • thebittersideofsweet March 20, 2013 at 3:24 pm #

      Ulla, you are hilarious! So yes it is your sense of humor too and a bit more!

  3. Kate@Diethood March 21, 2013 at 10:34 am #

    I’ll take pumpkin anytime!! I still have at least 3 more cans of pumpkin in the pantry. 🙂 That filling has me drooling all over my keyboard!!

  4. Sally March 21, 2013 at 3:16 pm #

    i LOVE pumpkin roll! It’s been way too long since I made it – like 3 years maybe? So awful! I better get to it. I’m craving a piece of it right now. Yours looks amazing. I could eat pumpkin everyday!

  5. Julia | March 21, 2013 at 7:11 pm #

    I love dessert rolls like this one – so pretty! Funny, I just made ravioli using very similar ingredients: pumpkin and pecans.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: