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.

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.

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How to Make it
Ingredients Overview
Steps Overview
Serving Suggestions
Storage Instructions
More Pumpkin Treats
Maple Pumpkin Roll Cake Recipe

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 how to make this type of cake. 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

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.
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 purée 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. 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.
Meanwhile you can prepare the cream cheese filling. Combine the cream cheese, butter, powdered sugar, maple syrup and vanilla extract and beat until smooth.
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.

Serving Suggestions

To serve this pumpkin 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.

Storage Instructions

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!

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