Maple Pumpkin Roll
Autumn is here! Why not make an impressive dessert for everyone to enjoy? This homemade maple pumpkin roll will knock your family's socks off! - practice now, and be ready in time to wow everyone at Thanksgiving.
Maple Pumpkin Roll
Servings 8 |Prep Time 90 min | Cook Time 13 to 15 min
Ingredients
Cake
- 35 g (1/4 cup) Powdered Sugar for sprinkling on kitchen towel to avoid sticking
- 105 g (3/4 cup) Better Batter original or Artisan flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 150 g eggs (3 lg. or 3/4c) can sub Aquafaba (bean juice)
- 200 g (1 cup) granulated sugar (you may swap for maple sugar instead)
- 160 g (2/3 cup) canned pumpkin puree
Filling
- 224 g regular or dairy free cream cheese, at room temperature
- 260g (2 cups) powdered sugar,
- sifted 6 tablespoons butter or dairy free margarine
- softened 2 teaspoon vanilla extract
- 1 teaspoons maple extract powdered sugar (optional for decoration)
Instructions
Preheat oven to 375° F.
Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour the wax paper. Set aside.
Sprinkle a thin, cotton kitchen towel with powdered sugar and set aside. Be sure to put enough powdered sugar on the towel so that when rolling up the cake, it will not stick.
Mix Ingredients. Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl.
Combine. In a large mixing bowl beat eggs or aquafaba, and granulated/maple sugar until thick. Beat in pumpkin. Stir in flour mixture.
Spread evenly onto the lined jelly roll pan.
Bake for 13 to 15 minutes or just until top of cake springs back when touched – you do not want this to over bake, or it will crack! Immediately loosen and turn cake onto prepared towel. Carefully peel off wax paper. Immediately roll up cake and towel together, starting with narrow end. Cool on wire rack completely.
Prepare Filling. While cake is cooling, prepare the filling: Beat the softened cream cheese, powdered sugar, butter or dairy free margarine, and vanilla and maple extracts, until smooth. Keep at room temperature for easy spreading. Once cake is COMPLETELY cool, assemble cake. VERY carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake.
Refrigerate. Wrap tightly in plastic wrap and refrigerate for at least one hour.
Sprinkle with powdered sugar just before serving, if desired.
