This post for Pumpkin Spice Cake Roll with Maple Bourbon Cream is sponsored in conjunction with PumpkinWeek. Product samples were received from sponsor companies and used in the recipes created to share with my readers. All opinions are mine alone.
This Pumpkin Spice Cake Roll with Maple Bourbon Cream has everything that there is to love about fall involved! The bourbon spiked maple cream filling really complements the pumpkin sponge cake! Fall just got a whole lot better with this dessert in your future!
To make this recipe you will need: eggs, canned pumpkin, granulated and confectioners sugar, flour, Pumpkin Pie Spice, Maple, and Bourbon
Welcome to day three of PumpkinWeek! Today I am sharing a recipe with you that Grumpy insisted I make. As soon as he found out I would be making pumpkin recipes, his only comment was: “You HAVE to make a pumpkin roll!” So, to make him happy, and to be creative, I came up with a filling that has fall flavors that will also compliment the pumpkin cake!
I have always been a maple kind of girl. I grew up in an area where making maple syrup was a part of our north country life. My dad even made his own maple syrup for a while. Let me tell you, it is a lot of work and it takes a lot of sap to make that delicious golden syrup. However, it is SO worth it!
When it comes to bourbon, there are a few ingredients that work incredibly well with it and maple syrup is one of them. Have you ever just opened a bottle of bourbon just to take a whiff? I admit it, I have done it. I love everything about it, the taste, the smell and I especially love using it as an ingredient in my cooking and baking!
I probably make a pumpkin roll once a year and usually around the holidays. This year I am a little early! Sponge cakes can be tricky and you want to handle them with care!
Tips for Success in making your Pumpkin Spice Cake Roll with Maple Bourbon Cream
Line your jelly roll pan (12 x 17) with parchment or wax paper to assist in easy removal of the cake.
Make sure you have a cotton towel that is large enough for your cake to lie flat on.
Be generous with the confectioner’s sugar coating on your towel. If you don’t use enough, your cake may stick to the towel.
Use the towel as a guide when rolling the cake back up.
Be patient! Let it cool completely before doing any assembly. If you aren’t and you assemble too quickly, your filling will melt!
This makes a great dessert to serve over the upcoming holidays. It speaks fall and tastes amazing! There are so many other filling options that can be fall like. I am thinking a caramel apple would be amazing also! Now, go ahead, print the recipe and scroll down to be sure to enter the giveaway
Pin it! Pumpkin Spice Cake Roll with Bourbon Maple Cream!
Yield: 12 servings
Pumpkin Spice Cake Roll with Maple Bourbon Cream
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
For the Cake:
1/4 cup confectioners sugar
3/4 cup all-purpose flour
1/2 tsp baking soda
1 teaspoon Pumpkin Pie Spice
1/4 teaspoon salt
3 large eggs
1 cup sugar
2/3 cup Pumpkin Puree
For the Filling
8 oz cream cheese, at room temperature
1 cup powdered sugar
4 tablespoons butter, softened
1 tablespoon Bourbon
1 tablespoon Pure Maple Syrup
Confectioners sugar (for decorating)
!For the Cake:
Preheat oven to 375. Spray a jelly roll pan with cooking spray, then line with wax paper. Spray the top of the wax paper with more cooking spray.
Combine flour, baking powder, baking soda, pumpkin pie spice and salt in a small bowl.
Prepare a cotton kitchen towel by sprinkling with confectioners sugar.
Beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread onto prepared pan.
Bake for 15 minutes or until top of cake springs back when touched. Immediately turn cake onto prepared towel.
Peel off paper and roll cake and towel together, starting on the narrow end. Cool.
!For the filling:
Beat Cream cheese, 1 cup confectioners sugar, butter, maple syrup, and bourbon in a small mixing bowl until smooth.
Carefully unroll cake and spread with cream cheese filling. Rerolle cake and wrap in plastic wrap. Refrigerate at least one hour.
To serve, slice cake and serve with confectioners sugar before serving.
1/12 of roll Amount Per ServingCalories 269Total Fat 12gSaturated Fat 7gTrans Fat 0gCholesterol 78mgSodium 218mgCarbohydrates 37gFiber 1gSugar 31gProtein 4g
Did you make this recipe?
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Disclaimer: Thank youPumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. ThePumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. ThePumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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