Description
A delightful dessert that combines the flavors of pumpkin and maple, perfect for fall celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 15×10 inch jelly roll pan.
- In a bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs and sugar until thick and pale.
- Add pumpkin puree, maple syrup, and vanilla extract to the egg mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Spread the batter evenly in the prepared pan and bake for 15-20 minutes.
- Once baked, remove from the oven and let cool for a few minutes.
- Invert the cake onto a clean kitchen towel dusted with powdered sugar.
- Roll the cake up with the towel and let it cool completely.
- For the filling, beat cream cheese, powdered sugar, butter, and vanilla extract until smooth.
- Unroll the cooled cake, spread the filling evenly, and roll it back up without the towel.
- Chill in the refrigerator for at least 1 hour before slicing and serving.
Notes
- Ensure the cake is completely cool before adding the filling to prevent it from melting.
- Store leftovers in the refrigerator for up to 3 days.
- Can be frozen for up to 2 months; wrap tightly in plastic wrap.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg