Last Updated on November 8, 2020 by Sweet and Savoury Pursuits
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This spiced Maple Pumpkin Roll Cake with a delectable cream cheese filling is the perfect autumn dessert and is much easier to make than you think.
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Jelly roll cakes have been on my dessert tackle list for a while now. Though they can seem intimidating to make, they are surprisingly easy.
Since it's prime pumpkin goods season, the first roll cake that I'll be sharing with you is this scrumptious Maple Pumpkin Roll Cake.
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 complements the cake perfectly.
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.
The cake is incredibly moist, tender and light. It can serve up to 10 people so it's perfect for smaller gatherings.
Leftovers can be frozen for up to three months. Just make sure to wrap the cake well in plastic wrap and again in foil.
This roll cake makes a wonderful autumn dessert and is sure to please all pumpkin lovers out there. Enjoy!
If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
Maple Pumpkin Roll Cake
Ingredients
Maple Pumpkin Roll Cake
- 1 cup all-purpose flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground nutmeg
- ⅛ tsp. ground cloves
- ¼ tsp. salt
- 3 large eggs
- 1 tsp. 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
- 1.5 cups powdered sugar
- 6 tbsp. unsalted butter room temperature
- 2 tbsp. pure maple syrup
- 1 tsp. 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 ¾-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
- 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.
Nutrition
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Karen says
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 says
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 says
I love the combination of maple and pumpkin! Looks delicious.
Sweet and Savoury Pursuits says
So happy to hear that, thanks for stopping by!
Louise Crosby says
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 says
Thanks so much Louise! I find you can't go wrong when you combine pumpkin and maple 🙂
Myrna says
This looks so good!! I love pumpkin and maple flavours.
Sweet and Savoury Pursuits says
Thank you Myrna, I thought you would like this one!
Jess says
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 says
Thanks so much Jess! I find a good way to go about getting a nice swirl is to roll the cake tightly.