Pumpkin Roll with Maple Cream Cheese Filling

Pumpkin Roll with Maple Cream Cheese Filling
Serves 12
This delicious dessert can be served any time of the year, but it is especially nice after Thanksgiving dinner. The thin pumpkin cake is simply rolled up in a yummy maple cream cheese filling, and dusted with confectioners' sugar. Makes a beautiful presentation which will surely impress your guests!
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For the cake
  1. 1/4 cup powdered sugar, to sprinkle on towel
  2. 3/4 cup all purpose flour
  3. 1/2 teaspoon baking powder
  4. 1 teaspoon baking soda
  5. 1 teaspoon ground cinnamon
  6. 1/2 teaspoon ground ginger
  7. 1/8 teaspoon ground cloves
  8. 1/4 teaspoon salt
  9. 3 eggs, yolks and whites separated
  10. 1 cup sugar, divided
  11. 2/3 cup pumpkin, canned or fresh
  12. 1/2 teaspoon lemon juice
For the filling
  1. 8 ounces cream cheese, room temperature
  2. 1/2 cup (1 stick) butter, softened
  3. 2 cups powdered sugar, plus extra for sprinkling on top
  4. 2 tablespoons maple syrup
  5. 1/2 teaspoon vanilla extract
  6. 1 tablespoon heavy cream
  1. Preheat oven to 375 degrees. Prepare a 15 x 10-inch jelly roll pan by greasing and sprinkling lightly with flour. Line pan with parchment paper or a baking mat, grease and flour paper. Generously sprinkle a thin kitchen towel with powdered sugar, set aside.
  2. In a small mixing bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, cloves and salt. Set aside.
  3. In the bowl of a stand mixer, beat egg whites until soft peaks have formed. Slowly add in 1/2 cup sugar until stiff peaks have developed.
  4. In another bowl, beat egg yolks until thick. Mix in remaining 1/2 cup sugar and pumpkin, whisking together until sugar is mostly dissolved.
  5. Fold the egg whites into egg yolk-pumpkin mixture and add 1/2 teaspoon lemon juice. Gently fold in dry ingredients gradually.
  6. Spread into pan. Bake at 375 for 12-14 minutes. Immediately loosen up all the edges using a fork. Cool cake at least 5 minutes.
  7. Turn cake over onto the towel sprinkled with powdered sugar and peel off paper. Roll cake up in the towel and set in refrigerator for about 30 minutes, or until thoroughly cooled.
  8. To make the filling: In the bowl of your stand mixer fitted with the paddle attachment, beat together cream cheese and butter until smooth. Mix in powdered sugar, maple syrup, vanilla, and heavy cream.
  9. After it is cooled enough, gently unroll the cake and spread filling evenly on top. Gently re-roll the cake. Cover with plastic wrap and refrigerate at least an hour or until ready to serve. If desired, lightly dust with powdered sugar right before serving. Serve chilled!
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4 Responses to Pumpkin Roll with Maple Cream Cheese Filling

  1. This looks delish! Thanks for sharing it at the Found & Foraged Linky party! Hope to see you next week.

  2. Oh my! This looks incredible! Pinned and tweeted. We always love partying with you, I hope to see you tonight at 7 pm at our party. Happy Monday! Lou Lou Girls

  3. Nettie Moore says:

    Congratulations! Your Pumpkin Roll has been featured at Moore or Less Cooking ( Simple Supper Tuesday Linky Party!! Nettie <3

    LINK: http://mooreorlesscooking.com/2014/12/01/simple-supper-tuesday-linky-party-38/

  4. Coco says:

    So cute! Also, wanted to let you know I have a link party on Wednesday, hope to see you there! Can’t wait to party with you at https://homeschoolapalooza.wordpress.com 🙂

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