Maple Pumpkin Roll Cake

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.

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

Adapted from Gimme Some Oven

This spiced Maple Pumpkin Roll Cake with a delectable cream cheese filling is the perfect autumn dessert.

4.72 from 7 votes

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Prep Time 25 mins

Cook Time 12 mins

Total Time 37 mins

Course Dessert

Cuisine American

Servings 10

Calories 375 kcal

Ingredients

  

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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
• ⅛ 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 [eafl id="20153" name="Unbleached Parchment Paper Baking Sheets" text="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

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!Let us know how it was!

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