Spiced Pumpkin Roll Cake with Maple Cream Cheese Filling
A delightful autumn treat, this Spiced Pumpkin Roll Cake features a tender pumpkin spice cake rolled with a luscious maple cream cheese filling. Perfect for holiday gatherings or a special dessert.
Equipment
- jelly roll pan
- parchment paper
- medium bowl
- large bowl
- electric mixer
- whisk
- wooden skewer
- clean kitchen towel
- wire rack
- plastic wrap
- sharp knife
Ingredients
For the Pumpkin Roll Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree not pumpkin pie filling!
- 1 teaspoon vanilla extract
For the Maple Cream Cheese Filling:
- 8 ounces full-fat cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 2 tablespoons maple syrup pure maple syrup recommended
- 1 teaspoon vanilla extract
Instructions
Instructions
- Line a 15x10-inch jelly roll pan with greased and floured parchment paper, then preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
- In a large bowl, use an electric mixer to beat the eggs and granulated sugar until light and fluffy, then beat in the pumpkin puree and vanilla extract until just combined.
- Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Spread the batter evenly into the prepared pan and bake for 13-15 minutes, or until a wooden skewer comes out clean and the cake springs back.
- Immediately invert the warm cake onto a powdered sugar-dusted clean kitchen towel, carefully peel off the parchment paper, then gently roll the cake with the towel into a spiral and let it cool completely on a wire rack.
- While the cake cools, prepare the filling by beating softened cream cheese and butter until smooth, then gradually adding powdered sugar, maple syrup, and vanilla extract until light and fluffy.
- Once the cake is cool, carefully unroll it, spread the filling evenly over the surface, then re-roll the cake tightly without the towel; wrap in plastic wrap and chill for at least 1 hour.
- Before serving, you can dust the top with additional powdered sugar, then slice with a sharp knife and serve chilled.
Notes
Do not overmix the cake batter to ensure a tender cake. The key to a successful roll cake is rolling it immediately out of the oven with a powdered sugar-dusted towel and letting it cool completely in the rolled shape. Chilling the finished roll cake is crucial for the filling to set and for the flavors to meld.