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Perfect Pumpkin Roll with Easy Maple Cream Cheese Filling

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This Perfect Pumpkin Roll with Maple Cream Cheese Filling is a showstopper fall dessert. The spiced pumpkin cake is soft and rollable, filled with a creamy maple-infused cream cheese filling for a beautiful spiral that tastes like home.

Ingredients

Scale
  • ¾ cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 3 large eggs, at room temperature
  • 1 cup granulated sugar
  • ⅔ cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting the towel
  • 8 ounces cream cheese, softened (full-fat)
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray parchment with non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed for 3-4 minutes until thick, pale, and ribbony.
  4. Beat in pumpkin puree and vanilla extract on low speed until just combined.
  5. Gently fold the flour mixture into the pumpkin mixture using a rubber spatula until no streaks of flour remain (about 10-12 folds). Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 13-15 minutes, until top springs back when lightly touched and edges just start to pull away.
  7. While cake bakes, lay a clean kitchen towel flat on counter and generously dust with powdered sugar. As soon as cake comes out of oven, run a knife around edges to loosen. Invert cake onto sugared towel. Carefully peel off parchment paper.
  8. Starting at one short end, roll cake and towel together into a tight log. Let cool completely, seam-side down, on a wire rack (about 1 hour).
  9. For filling: In a large bowl, beat softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add sifted powdered sugar, maple syrup, vanilla, and salt. Beat on low until combined, then increase to medium-high and beat for 2 minutes until light and fluffy.
  10. Once cake is completely cool, gently unroll it. Spread maple cream cheese filling evenly over cake, leaving about a ½-inch border on all sides.
  11. Carefully re-roll cake without the towel, using towel to help lift and guide if needed. Roll tightly but gently. Wrap finished pumpkin roll tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.

Notes

Roll the cake in the towel while it’s still hot to prevent cracking. Use full-fat cream cheese for a stable filling. Pure maple syrup is essential—do not use pancake syrup. Chill the finished roll for at least 2 hours before slicing for clean cuts. If cake cracks slightly, the filling will hide it. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use plant-based cream cheese and butter alternatives.

Nutrition

Keywords: pumpkin roll, pumpkin dessert, fall dessert, maple cream cheese, pumpkin cake, Thanksgiving dessert, pumpkin roll recipe

Find it online: https://ovenmila.com/perfect-pumpkin-roll-with-easy-maple-cream-cheese-filling/