Pumpkin Cake Roll with Maple Pecan Cream Cheese Filling

Sounds decadent, doesn’t it? This year for Thanksgiving, we tried a few new desserts rather than relying solely on the tried and true pies. When the Brown Eyed  Baker posted this recipe, I knew I had to try it. Not only would I be able to cross something off my Baking Bucket List, but it sounded too good to pass up.

I made a few small changes, mostly to the filling. My husband loves all things maple, so I added maple syrup and extract to the cream cheese filling. A friend of mind also commented on how her family always has this dessert and they add pecans to the filling. So, I tried that as well.

Now, I’m not a huge cake lover, but this turned out pretty good. The cake part was really light and airy, and the filling had a good flavor. Trying to figure out what to do with the leftovers, we decided to try it as french toast. OMG, this made AMAZING french toast! I actually preferred it this way than in its original cake, dessert form. To each his own, I suppose! Whether you try this as a dessert or as a sweet breakfast option, let me know what you think! Enjoy 🙂

Pumpkin Cake Roll with Maple Pecan Cream Cheese Filling
Recipe adapted from Brown Eyed Baker


For the Cake:
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
1 cup granulated sugar
3 eggs
⅔ cup canned pure pumpkin

For the Filling:
8 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
1 teaspoon pure maple syrup
½ teaspoon vanilla extract
½ teaspoon maple extract
½ cup chopped pecans

Powdered sugar, for sprinkling


Make the Cake:
1. Preheat oven to 375 degrees F. Grease a jelly roll pan (15×10 or 17×12) and line the pan with parchment paper. Then grease and flour the parchment. Set aside.

2. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves and salt; set aside.

3. With an electric mixer on medium speed, beat the sugar and eggs together until combined and thick, about 2 minutes. Add the pumpkin and mix to combine. Add the dry ingredients and use a rubber spatula to fold and mix until no flour is remaining. Pour the batter into the prepared pan and smooth into an even layer.

4. Bake for 13 to 15 minutes, or until the top of the cake springs back when lightly pressed. While the cake is in the oven, place a piece of parchment paper on the counter and sprinkle liberally with powdered sugar.

5. When the cake comes out of the oven, immediately run a knife around the sides of the pan to loosen the cake. Turn the cake out onto the prepared piece of parchment paper. Carefully peel off the parchment paper from the top of the cake and discard. Starting with a short end, carefully roll up the cake with the parchment paper. Place the rolled cake on a wire rack seam-side down and allow to cool to room temperature.

Make the Filling: 
6. Using an electric mixer on medium speed, beat together the cream cheese and butter until smooth and creamy. Add the maple syrup. Add the powdered sugar and beat until completely smooth and light. Add the vanilla and maple extracts and mix briefly to combine.

7. Carefully unroll the cake. Spread the cream cheese filling evenly over the surface of the cake.

8. Sprinkle the filling with the pecans.

9. Re-roll the cake, then wrap tightly in plastic wrap and refrigerate for at least 1 hour.

10. When ready to serve, place the pumpkin roll on a serving platter and dust with powdered sugar. Leftovers should be wrapped in plastic wrap or placed in an airtight container and refrigerated.

One thought on “Pumpkin Cake Roll with Maple Pecan Cream Cheese Filling

  1. Pingback: Old Fashioned Apple Slab « Things K Likes

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