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Autumn Maple Pumpkin Roll - featured image

Autumn Maple Pumpkin Roll with Silky Cream Cheese Filling

  • Author: Karina
  • Total Time: 50 minutes
  • Yield: 12 servings 1x

Description

A foolproof, moist, and spiced pumpkin sponge cake rolled around a rich, tangy cream cheese filling. This elegant fall dessert is easy to make ahead and perfect for holiday gatherings.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 3 large eggs + 2 egg yolks
  • 1 cup (125g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons pure maple syrup
  • 8 oz (225g) full-fat cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon pure maple syrup
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper, grease it, and dust lightly with flour.
  2. In a large bowl, beat eggs, egg yolks, and granulated sugar with an electric mixer on medium-high speed for 5-7 minutes until pale, thick, and fluffy.
  3. Reduce mixer to low. Add pumpkin puree, vegetable oil, 2 tablespoons maple syrup, and vanilla extract. Mix until just combined.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  5. Gently fold dry ingredients into wet ingredients using a rubber spatula until no streaks remain.
  6. Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes until edges pull away and center springs back.
  7. While cake bakes, lay a clean kitchen towel on a surface and dust generously with powdered sugar.
  8. Immediately upon removing cake from oven, run a knife around edges. Place towel over cake and flip carefully. Peel off parchment.
  9. Trim dry edges with a sharp knife. Starting from the short end, roll the cake up tightly with the towel inside. Place seam-side down on a cooling rack to cool completely.
  10. In a medium bowl, beat cream cheese, powdered sugar, vanilla extract, and 1 tablespoon maple syrup until smooth and creamy.
  11. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over the surface, leaving a small border.
  12. Carefully roll the cake back up without the towel. Place seam-side down on a serving platter.
  13. Wrap loosely in plastic wrap and refrigerate for at least 4 hours or overnight.
  14. Before serving, dust top with powdered sugar. Slice with a sharp knife, wiping between cuts.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Do not overbake the cake or it will crack when rolled. The first roll while warm ‘trains’ the cake to roll without breaking. Store in the refrigerator for up to 5 days or freeze for up to 2 months.

  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 22
  • Sodium: 220
  • Fat: 15
  • Saturated Fat: 8
  • Carbohydrates: 32
  • Fiber: 1
  • Protein: 5

Keywords: pumpkin roll, maple pumpkin cake, cream cheese filling, fall dessert, holiday baking, easy pumpkin recipe, make ahead dessert

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Find it online: https://plateori.com/autumn-maple-pumpkin-roll-5-step-easy-fall-dessert/