Pumpkin Pecan Jelly Roll

Funny how a jelly roll always brings some signs of delight and this one did not disappoint. If you  have never tried rolling up a jelly roll, why not try it? It may just be a lot easier than you think, but if it flops, you can always put the whole thing in a trifle bowl and decorate the top. It will taste just as delicious.
Jelly Roll
  • 1 cup flour
  • 1 1/2  tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 4 eggs
  • 1 cup sugar
  • 2 Tbsp lemon juice
  • 4 Tbsp water
  • 1 tsp vanilla
  • 1 cup pumpkin puree
  • 6 Tbsp butter
  • 3/4 cup (loose measurment) brown sugar
  • 3 Tbsp corn syrup
  • 3/4 cup roasted pecans, coarsely chopped
  • 1 1/2 - 2 cups whipping cream
  • 4 Tbsp instant vanilla pudding powder
  1. Preheat oven to 375 F.
  2. Prepare jelly roll pan or cookie sheet with edges (10" x 15" or 11"x17") by greasing well. Line with wax paper, then grease well again, all the way up the sides as well. I like to use shortening for greasing.
  3. In a small bowl mix dry ingredients and set aside.
  4. Beat eggs with hand mixer for several minutes, then beat in the sugar well, until thick and lemon colored. Stir in lemon juice, water and pumpkin.
  5. Stir dry ingredients into pumpkin mixture.
  6. Spread into prepared pan and bake 15 - 18 minutes.
  7. In the meantime, melt butter for filling. Stir in sugar, syrup and pecans. Bring to a boil, stirring until thickened and set aside to cool.
  8. Prepare a clean tea towel by laying it on the counter and dusting generously with powdered sugar, using a sieve. When cake is done and still hot, turn it onto the towel. Peel off wax paper and roll up the cake along with the towel (beginning at narrow end). Let sit for about 1/2 hour.
  9. Beat whipping cream until it begins to thicken, then add vanilla pudding powder mix and continue beating until thick for spreading.
  10. Unroll cake. Starting where you begin to roll up from, spread cooled sticky pecan mixture as far as it will go. It will only cover about 1/2 of the cake. Then spread whipped cream all over the cake, keeping about an inch from the edges.
  11. Gently roll the cake back up again, starting from same end as before. Don't worry if it cracks a bit. When rolled up, carefully lift onto serving platter. Use left over cream to decorate the top if you like or just leave it. Freeze uncovered for 1 hour to set or longer if preparing days ahead. Once frozen, slip into plastic bag. On day of serving, refrigerate until ready to serve. Just before serving dust with icing sugar, using a small sieve.



  1. Ooooh, yummy! Thanks for the recipe.

  2. Oh Anneliese - this looks so festive and delicious!!! I just might have to try this for our church potluck this Sunday. Love that there is a plan for if it "flops" - I need plans like that one - smile!

  3. Gorgeous!

    Blessings to All,
    Anna (Toronto)

  4. I make this all the time, so good, too good ...disappears in a heartbeat !

  5. Oh yes, the flop option. I think I'll go directly there and save myself a loto ffrustration.

    Thank you for the perfection though. I may just print out that last pix and put it up in front of my bowl.


  6. Thanks Anneliese. Your photo is lovely too! I used to make this often but had forgotten about it. I think I'll make it and freeze it to serve at Christmas alongside Marg's Hazelnut Roll.

  7. I meant to add that I always made it with a cream cheese filling but this version would be lighter.

  8. If I told you how long it's been since I've had a jelly roll, everyone would know just how old I am. This sounds too yummy not to try, and it will be interesting to see how my rolling skills have survived. I suspect I'll be saying "Trifle anyone?" But that would be fine too. I'm always in favor of an excuse to eat whipped cream.

  9. Is the nut mixture meant to be hard?

    1. The nut mixture is kind of gooey, not hard. Did it get hard on you?

    2. Yes, does that mean I boiled it too long?

    3. I think so. It only needs to heat through to thicken and I know mine bubbled to do that... but not long.

  10. What is the point/purpose of the instant pudding in the filling? That is not something
    I would buy or use. I could add vanilla extract, seems as if there is already 2 forms
    of sugar so is it just for the cornstarch component of the pudding? Is it being used as
    a stabilizer?

    1. Yes, it is being used mainly as a stabilizer but also flavor and sweetener combo, giving it a light pudding/whipped cream effect. The original recipe called for cream cheese but our family prefers this.

  11. I have never made a jelly roll before and have always been put off by the cream cheese fillings... This Christmas, I think I will try your recipe, it looks great!