Pumpkin Cake Roll with Maple Bourbon Cream

4.50 from 8 votes

Pumpkin Cake Roll with Maple Bourbon Cream

Get ready to impress with this Pumpkin Cake Roll filled with maple bourbon cream! It’s the ultimate fall dessert—fluffy, flavorful, and totally customizable for any occasion.

Course Desserts

Cuisine American

Keyword Pumpkin Cake Roll

Prep Time 45

Cook Time 15

Total Time 1

Servings

Calories 272kcal

Author Shelby Law Ruttan

Equipment

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.

Nutrition