Pumpkin Cake Roll With Maple Cream

A delightfully elegant Pumpkin Spice Cake Roll which is deliciously moist and filled with a creamy sweet maple cream cheese frosting.

So delicious that you would like to last it forever! Try this incredible dessert and enjoy its taste in the company of your loved ones. It perfectly combines its ingredients giving it a nice warm touch and supreme sweet pleasure.

Pumpkin Cake Roll With Maple Cream

Ingredients For the cake:

3 large eggs

1 cup granulated sugar

2/3 cup Pure Pumpkin puree

3/4 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp pumpkin pie spice

1/4 teaspoon salt

1/4 cup powdered sugar (to sprinkle on towel)

Ingredients for the filling:

1 (8oz) packet of cream cheese, softened

4 tbsp peanut butter, softened

1-1 1/4 cup of powdered sugar

1 tbsp maple syrup


  1. – Start by preheating your oven to 375° F and spray a 15 x 10-inch jelly-roll pan with oil and line the pan with parchment paper. (Tip: I spray the pan before I line it so that the parchment has something to stick to. I also cut slits in the corners of the parchment so that it overlaps and shapes the corners properly)
  2. – Crack open 3 large eggs into the bowl of a stand mixer or a regular bowl and add 1 cup of fine sugar to it.
  3. – Whisk the eggs and sugar together on medium speed for 3-4 minutes until it’s pale yellow, thick and frothy.
  4. – While the eggs and sugar are whisking, put together a bowl of the dry ingredients- 3/4 cup flour, 1/2 teaspoon each of baking powder and baking soda, 1 teaspoon of pumpkin pie spice and 1/4 teaspoon salt. Mix it all together.
  5. – Once the egg mixture is pale and frothy add 2/3 cup of pure pumpkin puree (not pumpkin pie filling!) and whisk it in for a minute, until combined.
  6. – Stir in the flour mixture very gently, until the it’s all combined, being careful not to over beat it. (This step is best done by hand with a spatula in folding motion, to avoid over working it. The flour should be just about combined, but not whisked vigorously)
  7. – Pour the cake batter into the prepared pan and spread it out evenly. Give the pan a few firm taps on the counter to help level out the cake mix.
  8. – Bake the cake at 375 F for about 11-16 minutes. To test for doneness gently press the center of the cake, and if it springs back it’s done. If it doesn’t spring back give it a few more minutes to bake and check again. (Mine was done at 14 minutes. But as every oven is different, your time may differ. You want to keep an eye not to overcook the cake as that will dry it, making it difficult to roll)
  9. – While the cake is baking, sprinkle a thin, (lint-free) kitchen towel generously with powdered sugar. This is to keep the cake from sticking to the towel when we roll it.
  10. – Once your cake is done you will have to work with the cake rather quickly while it is still warm.
  11. – Invert the cake onto your powdered kitchen towel and carefully peel away the parchment paper.
  12. – Starting from the narrow end, gently roll the cake up in the towel and place it on a wire rack to cool down. It’s very important not to get impatient at this stage cos the cake has to really cool down before you can fill it. So step away for at least half an hour…get together the ingredients for the filling, make sure you have taken out the cream cheese and butter on the counter to soften at room temperature…go read a book, watch TV, whatever!
  13. – Once your cake has cooled (check with your hand and if it’s still warm on the outside, it’ll definitely be too warm on the inside so let it cool more) start with the maple cream cheese filling.
  14. – Beat the cream cheese and butter together on medium speed.
  15. – Add the powdered sugar (I added one cup at first, gave it a taste and then added another 1/4 cup, so add the sugar according to your taste preferences) and beat again until it’s smooth and fluffy.
  16. – Add the maple syrup and whisk on high until combined.
  17. – Carefully unroll the cake and spread the cream cheese mixture as evenly as you can over it away from the edges (because when you reroll the cake it will push the filling out to the edges)
  18. – Reroll the cake, cleaning out any excess filling that comes oozing out at the end.
  19. – Wrap the cake roll in cling wrap and refrigerate it for at least one hour or longer before serving.
  20. – Cut off the edges to reveal nice cake spirals and dust with more powdered sugar before serving.

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