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Pumpkin Roll Cake with Maple Cream Cheese Filling

Pumpkin roll cake is a tender, cinnamon-spiced cake rolled around a creamy maple cream cheese filling. Bake it in a 10x15-inch jelly roll pan, roll it in a powdered-sugar-dusted towel, then chill before slicing.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling 1 hour
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 376
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 0.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
  • 3 eggs large, at room temperature
  • 1 cup granulated sugar
  • 0.67 cup canned pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract
  • 0.25 cup powdered sugar for dusting
For the maple cream cheese filling
  • 8 oz cream cheese softened
  • 6 tbsp unsalted butter softened
  • 1.5 cup powdered sugar
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 0.125 tsp salt

Equipment

  • 1 10x15-inch jelly-roll pan
  • 1 electric mixer

Method
 

Bake the cake
  1. Heat the oven to 375°F.
  2. Grease a 10x15-inch jelly roll pan, line it with parchment paper, and grease the parchment.
  3. Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl.
  4. Beat the eggs and granulated sugar in a large bowl with an electric mixer on medium-high until thick and pale, 3 to 5 minutes.
  5. Beat in the pumpkin puree and vanilla extract.
  6. Fold the flour mixture into the pumpkin mixture just until no dry streaks remain.
  7. Spread the batter evenly in the prepared pan.
  8. Bake for 13 to 15 minutes, until the top springs back when lightly touched.
  9. While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with the powdered sugar.
  10. Immediately turn the hot cake onto the prepared towel and peel off the parchment.
  11. Roll the cake and towel together from a short end, set it seam-side down, and let it cool completely.
Make the filling
  1. Beat the cream cheese and butter in a medium bowl until smooth.
  2. Beat in the powdered sugar, maple syrup, vanilla extract, and salt until creamy.
Fill and chill
  1. Gently unroll the cooled cake.
  2. Spread the filling evenly over the cake, leaving a 1/2-inch border on all sides.
  3. Roll the cake back up from the same short end without the towel.
  4. Wrap it tightly and refrigerate for at least 1 hour before slicing.

Notes

For a neat roll, let the cake cool completely before unrolling it to fill. Refrigerate leftovers for 3 to 4 days; the wrapped cake can be frozen for up to 2 months. A dairy-free cream cheese and butter alternative can be used for a dairy-free variation.