Pumpkin Maple Roll Cake


  • Pumpkin Roll Cake
  • 6 Eggs
  • 2 Cups Granulated Sugar
  • 1 ½ Cups Pumpkin Puree
  • 1 ½ Cups All Purpose Flour
  • 1 Tbsp Cinnamon
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • ½ tsp Nutmeg
  • Maple Cream Cheese Icing
  • 1 stick (8 Tbsp) Butter, Unsalted
  • 1 Package (8 ounces) Cream Cheese
  • 3 Cups Powdered Sugar
  • 1 Tbsp Maple Syrup


  1. Preheat oven to 350 degrees F and grease a 13"x18" (½ sheet) pan and cover with parchment paper
  2. Beat the eggs and sugar until light in color
  3. Add pumpkin puree
  4. Combine flour, baking powder, salt, cinnamon and nutmeg and fold into pumpkin mixture
  5. Spread the cake batter onto a prepared 13"x18" sheet pan
  6. Bake at 350 degrees F for 15-18 minutes or until cake springs back at the touch
  7. Allow cake to cool before spreading a thin layer of maple cream cheese icing to cover the entire top of the cake
  8. Roll the pumpkin cake to make a log and refrigerate for 20 minutes to allow the icing to set
  9. Spread the remaining maple cream cheese on the top of the log
  10. (Optional garnish: sprinkle with chopped pecans)
  11. Serve at room temperature, Enjoy!


  • Maple Cream Cheese Icing
  • Combine butter and powdered sugar and beat until crumbly
  • Add in cream cheese and maple syrup and mix until smooth