Fall is all about cozy vibes, and what better way to embrace the season than with a delicious Pumpkin Cake Roll? This dessert is not only stunning but also packed with flavor. The cake is light and fluffy, while the maple bourbon cream filling adds a rich, decadent twist.
Next to pumpkin pie, pumpkin cake rolls have been a part of my Thanksgiving desserts for as long as I can remember. There is something special about the moist cake filled with a sweet cream filling, especially when it's flavored with a touch of bourbon and sweetened with maple syrup!
Jump to:
Why You'll Love Pumpkin Cake Roll
Perfect for Fall: The warm pumpkin spice pairs perfectly with the sweet, bold notes of bourbon and maple in the cream filling.
Light & Fluffy: The cake’s soft texture is so satisfying, and it rolls up into the perfect bite of both cake and cream.
Perfect for Entertaining – This pumpkin dessert is both festive and crowd-pleasing, ideal for holiday gatherings or special occasions.
Ingredients
This pumpkin spice cake roll uses classic ingredients like all-purpose flour, baking soda, pumpkin puree, and pumpkin pie spice for a soft, spiced cake. The filling combines cream cheese, butter, bourbon, and pure maple syrup for a rich, flavorful cream.
- All-purpose flour
- Baking soda
- Baking powder
- Pumpkin Pie Spice
- Salt
- Large eggs
- Granulated sugar
- Pumpkin Puree
- Powdered sugar
- Cream cheese
- Butter
- Bourbon
- Pure maple syrup
See recipe card below for ingredient amounts and complete instructions.
How to Make Pumpkin Cake Roll
FOR THE CAKE
- Preheat oven to 375. Spray a jelly roll pan with cooking spray, then line with parchment paper. Spray the top of the parchment paper with more cooking spray.
- Combine flour, baking powder, baking soda, pumpkin pie spice and salt in a small bowl.
- Prepare cheesecloth or 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 sugar dusted towel together, starting on the narrow end. Cool.
FOR THE FILLING
- In a large bowl, mix together cream cheese, 1 cup confectioners sugar, butter, maple syrup, and bourbon iuntil smooth.
- Carefully unroll cake and spread with cream cheese filling using a spreader. Re-roll cake and wrap in plastic wrap. Refrigerate at least one hour.
- To serve, slice cake and serve with dusted with powdered sugar before serving.
Substitutions
Maple Syrup: If you’re not into bourbon, you can use straight maple syrup or even honey for a different flavor.
Pumpkin Spice: Don’t have pumpkin spice? You can create your own blend with cinnamon, nutmeg, and ginger.
Gluten-Free Flour: Swap the all-purpose flour for a gluten-free blend to accommodate dietary needs.
Top Tips
- 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!
Related Recipes
When you make this Pumpkin Cake Roll recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Pumpkin Cake Roll with Maple Bourbon Cream
Equipment
- Cheesecloth or cotton kitchen towel
As an Amazon Associate I earn from qualifying purchases.
Ingredients
For the Cake:
- ¼ cup confectioners sugar
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 3 large eggs
- 1 cup sugar
- ⅔ cup pumpkin puree
For the Filling
- 8 ounces cream cheese at room temperature
- 1 cup powdered sugar
- 4 tablespoons butter softened
- 1 tablespoon bourbon
- 1 tablespoon pure maple syrup
- powdered sugar for decorating (optional)
Instructions
FOR THE CAKE
- Preheat oven to 375. Spray a jelly roll pan with cooking spray, then line with parchment paper. Spray the top of the parchment paper with more cooking spray.
- Combine flour, baking powder, baking soda, pumpkin pie spice and salt in a small bowl.
- Prepare cheesecloth or 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 sugar dusted towel together, starting on the narrow end. Cool.
FOR THE FILLING
- In a large bowl, mix together cream cheese, 1 cup confectioners sugar, butter, maple syrup, and bourbon iuntil smooth.
- Carefully unroll cake and spread with cream cheese filling using a spreader. Re-roll cake and wrap in plastic wrap. Refrigerate at least one hour.
- To serve, slice cake and serve with dusted with powdered sugar before serving.
Julie J says
How much baking powder do I use. It doesn't list it.
Shelby Law Ruttan says
My apologies, it is 1/2 teaspoon. I have updated the card. Thank you for letting me know.
Sue Lau says
Looks fantastic and with bourbon cream? Yum.
Toni | Boulder Locavore says
This is such a perfect fall treat!
Megan says
Looks yummy! Can't wait to try it.
Wendy Klik says
Looks perfect.