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Maple Brown Sugar Pumpkin Roll

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This exceptional Pumpkin Roll is super moist and flavorful. The cream cheese filling is silky smooth and perfectly sweetened. Sensational!

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Rate this recipe 4.5/5 (18 Votes)

Ingredients

  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2/3 cup pumpkin puree
  • 3 eggs
  • 1/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1/3 cup powdered sugar
  • 1 (8-ounce) cream cheese, softened
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 3 cups powdered sugar
  • 2 to 4 tablespoons milk, only if needed
  • 3 tablespoons maple syrup
  • 1 cup powdered sugar
  • pinch of salt

Details

Servings 1
Preparation time 15mins
Cooking time 142mins

Preparation

Step 1

Pre heat oven to 375˚F.

Mix in eggs and pumpkin puree, and mix until just combined.

Mix your dry ingredients into the egg and pumpkin mixture until incorporated.

Line a 15x10 jelly roll pan with parchment paper and spray with a non-stick baking spray.

Spread cake batter over prepared ban.

Bake for about 10-12 minutes or until the cake is cookie through.

While baking spread a clean tea towel out on your countertop ( something made of linen and has not fuzzy fibers).

Immediately turn cake out onto towel.

Roll cake up in the towel (skinny side up) until you have a log place on a cooking rack to cool completely.

FILLING:
In the bowl of your electric mixer on medium speed, mix brown sugar, sugar, vanilla, and salt, together. Slowly mixing powdered sugar in until you have a thick frosting.
If it gets too thick add in a tsp of milk if needed.

TOPPING:
Whisk powdered sugar and maple syrup together.

ASSEMBLE:
Unroll cake and spread cream cheese frosting over the top. Re-roll.

Drizzle/spread maple glaze over the top.

Refrigerate for about two hours.

Slice and then serve!

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