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Maple Pumpkin Roll Cake

This homemade spiced Maple Pumpkin Roll Cake with a delectable cream cheese filling is the perfect pumpkin dessert recipe and is much easier to make than you think.

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A slice of a rolled pumkin cake stuffed with a maple cream cheese swirl.

This Maple Pumpkin Roll Cake is perfectly spiced with cinnamon, ginger, cloves and nutmeg. A touch of maple syrup is added to both the cake and cream cheese filling which is lightly sweetened and perfectly complements the flavor of pumpkin and the spices used in this Swiss roll like dessert.

Plated slices of a pumpkin roll cake.

How to Make it

This pumpkin log cake is sure to please all pumpkin lovers out there.The cake is incredibly moist, tender and light. It can serve up to 10 people so it's perfect for smaller gatherings.

Though jelly roll cakes can seem intimidating to make, they are surprisingly easy. This recipe is adapted from Gimme Some Oven who has a video showing the roll cake making process. So if you have any doubts as to how to go about making this cake, go check the video out.

Ingredients Overview:

  • All-purpose flour
  • Baking powder and baking soda
  • Ground cinnamon, ginger, nutmeg and cloves
  • Salt
  • Eggs
  • Vanilla extract
  • Granulated sugar
  • Pure maple syrup
  • Pure pumpkin purée. Make sure to use pumpkin purée and not pumpkin pie filling.
  • Cream cheese. You'll need the brick variety.
  • Powdered sugar
  • Unsalted butter 

Steps Overview:

  1. With the rack in the middle position, preheat the oven and lightly coat an 11.5-by-16.5-inch (or similar in size) jelly roll pan (rimmed baking sheet) with butter. Line it with parchment paper, making sure the paper doesn't have any creases in it and leaving a 1-inch edge on the longer sides to help you lift the cake out when it's ready. Lightly grease the parchment paper so that the cake doesn't stick to it.
  2. In a medium bowl, add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Whisk until combined.
  3. In a second bowl, combine the eggs with the sugar and maple syrup and whisk until thick and creamy. Add the pumpkin purée and vanilla extract and beat until smooth. 
  4. Add the dry ingredients to the wet and stir until just combined. 
  5. Spread the pumpkin cake batter evenly into the prepared jelly roll pan. (An offset spatula is really practical here).
  6. Bake for 12 to 14 minutes, or until top of the cake springs back when touched. While still hot, lift the parchment paper and cake onto your countertop. Roll the cake firmly, starting from the shorter end until it's completely rolled up. Place the cake, seam side down, onto a wire rack until it reaches room temperature.
  7. Meanwhile you can prepare the cream cheese filling. Combine the cream cheese, butter, powdered sugar, maple syrup and vanilla extract and beat until smooth.
  8. Once the cake has cooled, transfer the cake roll onto your countertop and carefully unroll the cake. Spread the cream cheese filling evenly over cake, leaving a 3/4-inch edge on all sides. Then gently re-roll the cake, carefully peeling the parchment paper off as you roll. Tightly wrap the roll cake in plastic wrap and refrigerate for at least one hour or until ready to serve.

How to Serve

To serve the cake, remove plastic wrap and place the pumpkin roll onto a platter, seam side down. Dust the cake with powdered sugar. Using a serrated knife, slice the roll into 1-inch-thick servings.

How to Store

Store the log cake in the refrigerator for up to five days. You can also freeze individual slices or the entire pumpkin roll for up to three months. Just make sure to wrap the cake well in plastic wrap and again in foil. Thaw the cake overnight in the refrigerator.

Enjoy!

More Pumpkin Treats

A slice of a rolled pumkin cake stuffed with a maple cream cheese swirl.

Maple Pumpkin Roll Cake

Adapted from Gimme Some Oven
This homemade spiced Maple Pumpkin Roll Cake with a delectable cream cheese filling is the perfect pumpkin dessert recipe and is much easier to make than you think.
4.75 from 8 votes
Prep Time 25 mins
Cook Time 12 mins
Total Time 37 mins
Course Dessert
Cuisine American
Servings 10
Calories 375 kcal

Ingredients
  

Maple Pumpkin Roll Cake

  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • teaspoon ground cloves
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup granulated sugar
  • ¼ cup pure maple syrup
  • 1 cup pure pumpkin puree

Maple Cream Cheese Filling

  • 8 ounces brick cream cheese room temperature
  • 1-½ cups powdered sugar
  • 6 tablespoons unsalted butter room temperature
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract

Instructions
 

Maple Pumpkin Roll Cake

  • With the rack in the middle position, preheat the oven to 375°F.
  • Lightly coat an 11.5-by-16.5-inch (or similar in size) jelly roll pan (rimmed baking sheet) with butter. Line it with parchment paper, making sure the paper doesn't have any creases in it and leaving a 1-inch edge on the longer sides to help you lift the cake out when it's ready. Lightly grease the parchment paper so that the cake doesn't stick to it. Set aside.
  • In a medium bowl, add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Whisk until combined.
  • In a second bowl, combine the eggs with the sugar and maple syrup and whisk until thick and creamy. Add the pumpkin puree and vanilla extract and beat until smooth. 
  • Add the dry ingredients to the wet and stir until just combined.
  • Spread the pumpkin cake batter evenly into the prepared jelly roll pan. (An offset spatula is really practical here).
  • Bake for 12 to 14 minutes, or until top of the cake springs back when touched. Using the edges of the parchment paper, lift the parchment paper and cake onto your countertop. Roll the cake firmly, starting from the shorter end until it's completely rolled up. With the seam side down, place the cake onto a wire rack until it reaches room temperature.

Maple Cream Cheese Filling

  • In the bowl of your mixer, beat together cream cheese, butter, powdered sugar, maple syrup and vanilla extract until smooth.

Filling Roll Cake

  • Once the cake has cooled, transfer the cake roll onto your countertop and carefully unroll the cake. Spread the cream cheese filling evenly over cake, leaving a 3/4-inch edge on all sides. Then gently re-roll the cake, carefully peeling the parchment paper off as you roll. Tightly wrap the roll cake in plastic wrap and refrigerate for at least one hour or until ready to serve.
  • To serve the cake, remove plastic wrap and place the pumpkin roll onto a platter, seam side down. Dust the cake with powdered sugar. Using a serrated knife, slice the roll into 1-inch-thick servings.

Notes

  1. When lining the jelly roll pan with parchment paper, make sure the paper doesn't have any creases in it. Leaving a 1-inch edge on the longer sides to help you lift the cake out when it's ready.
  2. Store the pumpkin roll cake in the refrigerator for up to five days. You can freeze individual slices or the entire pumpkin roll for up to three months. Just make sure to wrap the cake well in plastic wrap and again in foil. Thaw the cake overnight in the refrigerator.

Nutrition

Calories: 375kcalCarbohydrates: 53gProtein: 4gFat: 16gSaturated Fat: 9gCholesterol: 93mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 40gVitamin A: 3455IUVitamin C: 0.7mgCalcium: 66mgIron: 1.3mg
Keyword Maple Pumpkin Roll Cake, Pumpkin Cake Roll, Pumpkin Roll Cake
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

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Recipe Rating




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Karen

Friday 20th of October 2017

You have convinced me to try another cake roll as yours does look good. My last one cracked when I tried to roll it.

Sweet and Savoury Pursuits

Monday 23rd of October 2017

I hope you do try it again, it's important to roll it quickly after you take it out of the oven while the cake is still hot. If you give it another try let me know how it goes!

alsothecrumbsplease

Thursday 19th of October 2017

I love the combination of maple and pumpkin! Looks delicious.

Sweet and Savoury Pursuits

Monday 23rd of October 2017

So happy to hear that, thanks for stopping by!

Louise Crosby

Wednesday 18th of October 2017

This looks so good, Fida. I love jelly roll cakes and you're right, they're not hard. Love that this one combines maple and pumpkin.

Sweet and Savoury Pursuits

Monday 23rd of October 2017

Thanks so much Louise! I find you can't go wrong when you combine pumpkin and maple :)

Myrna

Tuesday 17th of October 2017

This looks so good!! I love pumpkin and maple flavours.

Sweet and Savoury Pursuits

Wednesday 18th of October 2017

Thank you Myrna, I thought you would like this one!

Jess

Tuesday 17th of October 2017

The swirl you got on this cake is perfect. I'm still working on my technique,I'll have to try and match yours. Good job :-)

Sweet and Savoury Pursuits

Wednesday 18th of October 2017

Thanks so much Jess! I find a good way to go about getting a nice swirl is to roll the cake tightly.

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