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Perfect Maple Pumpkin Roll: Best Cream Cheese Filled Dessert

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This perfect maple pumpkin roll features a tender, crack-free cake with deep maple flavor and a tangy cream cheese filling. It’s a showstopper for fall gatherings and holiday tables.

Ingredients

Scale
  • ¾ cup (90g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 3 large eggs, at room temperature
  • 1 cup (200g) granulated sugar
  • ⅓ cup (80ml) pure maple syrup
  • ⅔ cup (160g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) full-fat cream cheese, softened
  • 4 tablespoons (56g) unsalted butter, softened
  • 1½ cups (180g) powdered sugar, sifted
  • 1 teaspoon pure maple extract
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan, line with parchment paper, and grease the parchment.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for about 2 minutes until thick and pale.
  4. Reduce mixer speed to low. Add pumpkin puree, maple syrup, and vanilla extract. Mix until just combined.
  5. Gently fold dry ingredients into wet mixture with a spatula until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 12 to 15 minutes, until top springs back when touched.
  7. While cake is warm, run a knife around edges to loosen. Dust a clean kitchen towel generously with powdered sugar. Invert cake onto towel, peel off parchment. Starting from a short end, roll cake tightly in towel. Cool completely on a wire rack.
  8. For filling: Beat softened cream cheese and butter together until smooth. Add powdered sugar, maple extract, vanilla extract, and a pinch of salt. Beat on low until combined, then on medium-high for 2 minutes until fluffy.
  9. Once cake is completely cool, carefully unroll. Spread filling evenly over cake, leaving a ½-inch border. Re-roll cake (without towel) tightly. Wrap in plastic wrap and refrigerate for at least 2 hours.
  10. Before serving, trim ends, dust with powdered sugar, and slice into 1-inch thick rounds. Serve chilled or at room temperature.

Notes

Roll the cake while it’s still warm to prevent cracking. Blot pumpkin puree with a paper towel to remove excess moisture. For best results, bake the cake and do the initial roll the night before, then fill and re-roll the next day.

Nutrition

Keywords: pumpkin roll, maple pumpkin roll, cream cheese filled, fall dessert, Thanksgiving dessert, pumpkin dessert, maple dessert

Find it online: https://elaraeats.com/perfect-maple-pumpkin-roll-best-cream-cheese-filled-dessert/