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Pumpkin Roll with Maple Cream Cheese Filling

It's here! It's finally here! The long-awaited, much anticipated first pumpkin recipe of the year! I knew I had to start off strong since I kept y'all waiting until nearly the end of October, but I think I may have started off a little too strong. This recipe is so good that it has set a standard I fear cannot be equaled by any upcoming pumpkin desserts...but hopefully, that's not the case!

So, what is this oh so great recipe I'm raving about? Well, it's none other than a moist, perfectly spiced pumpkin roll with a delicious maple cream cheese filling. *Swoon* I'm craving it now again as I write this. Unfortunately for me, it's all gone. Devoured. Within minutes. I wasn't exaggerating when I said it was fantastic. Even my brother, who is anti-pumpkin, was all over it.

I got the idea to make it while I was brainstorming ideas for my mystery dish for this month (stay tuned, it will be revealed on Tuesday!). It turns out, I'm not the first person to introduce this recipe to the blogosphere, but that's okay, because it's gotten huge compliments on every site I've seen it on, so it's worthy of being shared once more.

I slightly tweaked the original recipe by using pumpkin pie spice in place of the other spices and also by adding maple syrup to the filling. It definitely took it to another level. I've never had pumpkin with cream cheese or maple anything, so that's probably why I'm completely obsessing over this roll right now. But I'm going to stop cause I think you guys get the point.

Pumpkin roll + maple cream cheese filling = what your dreams are made of. That is all.

Pumpkin Roll with Maple Cream Cheese Filling

Yield: 10 servings
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1/4 cup powdered (confectioners) sugar, for sprinkling
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 and 1/2 teaspoons pumpkin pie spice
3 large eggs, room temperature
1 cup granulated sugar
2/3 cup pure pumpkin

For the maple cream cheese filling:
8 oz. cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
1 cup powdered (confectioners) sugar, sifted
2 tablespoons maple syrup


Preheat oven to 375 degrees F.  Spray a 10x15 inch jelly roll pan with nonstick cooking spray, line with wax paper, then generously spray again. On a flat surface, lay down a thin, clean kitchen towel and sprinkle with 1/4 cup powdered sugar; set aside.

In a medium sized bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

In another bowl, using an electric hand mixer, beat together eggs and sugar on medium speed. Add pumpkin and beat until combined. Using a spoon, slowly stir in flour mixture until blended and no streaks remain.

Pour batter into prepared pan and spread evenly to the edges. Bake for 12-15 minutes, or until center is done and edges start to pull away from the sides of the pan.

Upon removal from the oven, immediately run a knife around the edges of the pan to loosen the cake. Swiftly invert the cake onto the kitchen towel that has been sprinkled with powdered sugar. Gently peel off the wax paper and discard. Then, starting at the short end, slowly roll up the cake and the towel together. Set aside on a wire rack to cool.

In the meantime, prepare the maple cream cheese filling. In a medium sized bowl, using an electric hand mixer, beat together cream cheese, butter, and powdered sugar until smooth and creamy. Add maple syrup and beat until incorporated.

Once cake roll is completely cooled, carefully unroll. Evenly spread cream cheese filling over the surface of the roll. Then, roll the cake up again, wrap in plastic wrap and refrigerate for at least one hour before serving.

Tip: For clean slices, use a piece of dental floss or string: place the string underneath the roll, then, bring up the sides and criss-cross to make the cut.  

Note: If you don't have a jelly roll pan, a 10x15 inch rimmed cookie sheet works just fine.

Adapted from Very Best Baking

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