Pumpkin Roll with Maple Cream Cheese
A tasty twist on the classic pumpkin roll.
servings: 8
total time: 1 hour 30 minutes
recipe by: Rae
Ingredients
- CAKE:
- 2 TBSP butter, softened, for lining the pan
- 1/4 cup flour (to sprinkle on towel)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup real maple syrup
- 2/3 cup pumpkin
- FILLING:
- 1 pkg. (8 oz.) cream cheese, at room temperature
- 1/4 cup real maple syrup
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
- 1 cup pecans, toasted, chopped (optional)
Cool Tools For Your Kitchen
affiliate links to products we use and recommend.
affiliate links to products we use and recommend.
- SEE ON AMAZON
Stainless Steel Mixing bowl Set - SEE ON AMAZON
KitchenAid Classic Stand Mixer - SEE ON AMAZON
Silicone Butter Mold Tray - SEE ON AMAZON
Oster Reverse Crush Blender - SEE ON AMAZON
DecoBros 3-Tier Hanging Fruit Basket - SEE ON AMAZON
Grill Armor Oven Gloves - SEE ON AMAZON
Ultra Cuisine Cooling/Baking Rack - SEE ON AMAZON
Euro Cuisine Yogurt Maker - SEE ON AMAZON
OXO Good Grips Silicone Pastry Brush - SEE MORE
Directions
- FOR CAKE:
- Heat oven to 375° F. Grease 15 x 10 inch pan (or jelly-roll pan) and line with wax paper. Butter the wax paper paper.
- Sprinkle a thin, cotton kitchen towel with all purpose flour and set aside.
- Combine flour, baking powder, baking soda, cinnamon, and salt in small bowl.
- Beat eggs and 1/4 cup maple syrup in large mixer bowl until thick.
- Add the pumpkin to the egg mixture and beat well.
- Stir in flour mixture and mix until no lumps are visible.
- Spread evenly into prepared pan.
- Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.)
- Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
- FOR FILLING:
- Beat cream cheese, 1/4 cup maple syrup, butter and vanilla extract in small mixer bowl until smooth.
- Carefully unroll cake. Spread cream cheese mixture over cake, you may not use it all. Sprinkle with nuts.
- Reroll cake without the towel. Use a pastry brush to brush off excess flour.
- Wrap pumpkin roll in plastic wrap and twist the ends to tighten the roll. Refrigerate at least one hour.
- Slice while cold and serve at room temperature or chilled. Garnish with the left over cream cheese frosting.
Similar Recipes:
pastry recipesdessert recipesvegetarian recipespumpkin recipesroll recipesmaple recipescream recipescheese recipes