Maple Cinnamon Pumpkin Roll Cake

$- 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 These main ingredients create the base of your cake. The flour gives structure, while the baking powder and baking soda help it rise. The cinnamon and nutmeg add warmth, making it cozy and inviting. Salt enhances the flavors, balancing the sweetness. - 3 large eggs - 1 cup granulated sugar - 1/2 cup canned pumpkin puree - 1 teaspoon vanilla extract - 1/4 cup maple syrup The wet ingredients bring moisture and sweetness. Eggs add richness and help bind everything. Granulated sugar sweetens the cake, while pumpkin puree gives it a lovely texture. Vanilla extract adds depth, and maple syrup gives that unique flavor you want. - 4 oz cream cheese, softened - 2 tablespoons butter, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 tablespoon maple syrup For the frosting, cream cheese and butter create a rich and creamy texture. Powdered sugar adds sweetness without grittiness. Vanilla extract and maple syrup blend perfectly to enhance the flavor of the frosting, making it a delightful topping for your cake. 1. Preheat your oven to 350°F (175°C). 2. Line a 15x10-inch jelly roll pan with parchment paper and grease it lightly. 3. In a bowl, whisk together the following dry ingredients: - 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 1. In a large mixing bowl, beat together: - 3 large eggs - 1 cup granulated sugar Do this until it becomes light and fluffy, about 3-4 minutes. 2. Now, mix in: - 1/2 cup canned pumpkin puree - 1 teaspoon vanilla extract - 1/4 cup maple syrup Stir until well combined. 1. Gradually fold the dry ingredients into the pumpkin mixture until just combined. 2. Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula. 3. Bake for 12-15 minutes, or until a toothpick inserted comes out clean. 4. Once done, remove it from the oven. Immediately invert the cake onto a clean kitchen towel that you have dusted with powdered sugar. Carefully peel off the parchment paper. 1. Start rolling the cake from one end using the towel. 2. Let it cool completely while rolled up for about 1 hour. 1. In a medium bowl, mix together: - 4 oz cream cheese, softened - 2 tablespoons butter, softened Mix until smooth. 2. Next, add in: - 1 cup powdered sugar - 1 tablespoon maple syrup - 1 teaspoon vanilla extract Continue mixing until it is smooth. 1. Once the cake has cooled, unroll it carefully. 2. Spread an even layer of cream cheese frosting over the top. 3. Roll the cake back up without the towel. 4. Wrap it in plastic wrap and refrigerate for at least 30 minutes before slicing. To ensure a light and fluffy texture, beat the eggs and sugar well. This step adds air, making your cake rise beautifully. Use a timer to avoid over-baking. Check for doneness by inserting a toothpick in the center. If it comes out clean, your cake is ready. Avoid over-mixing the batter. When you fold in the dry ingredients, mix just until combined. Over-mixing can lead to a dense cake. You want a soft and airy feel for the best taste. To achieve a smooth frosting, make sure your cream cheese and butter are at room temperature. This makes them easy to blend. Mix until creamy, and then add the powdered sugar gradually. This keeps the frosting lump-free. If your frosting is too thick, add a little more maple syrup or a splash of milk. This will help you reach your desired consistency. Adjusting as needed is key to getting it just right. For garnishing, dust the top of the cake with extra powdered sugar. This adds a nice touch and makes it look pretty. You can also top each slice with a dollop of whipped cream and a sprinkle of cinnamon. For serving, slice the cake into even pieces. Use a sharp knife for clean cuts. Enjoy it with a cup of coffee or tea for the perfect treat. {{image_2}} You can make this Maple Cinnamon Pumpkin Roll Cake even better. Adding chocolate chips gives it a sweet touch. You can also mix in nuts like walnuts or pecans for crunch. Try different spices, too. Swap out cinnamon for ginger or add a hint of allspice. A splash of almond extract can add a nice twist. If gluten is a concern, use gluten-free flour. Look for a mix that works well in cakes. This will keep the cake light and fluffy. For a dairy-free option, use vegan cream cheese and coconut butter. You can still achieve a creamy frosting without dairy. Just make sure to check your ingredients carefully. You can serve this cake in many fun ways. Slice it into rounds for individual servings. This makes it perfect for a party. Or keep it as a whole roll for a stunning centerpiece. For gatherings, add a dollop of whipped cream on each slice. Dust a little extra powdered sugar on top for a nice finish. Everyone will love this beautiful treat! To store leftover maple cinnamon pumpkin roll cake, wrap it tightly in plastic wrap. You can also place it in an airtight container. This keeps the cake fresh and moist for up to five days in the fridge. Make sure the cake is cool before wrapping it. This helps prevent moisture loss and keeps the flavors intact. If you want to freeze the cake, wrap it well in plastic wrap and foil. This method protects the cake from freezer burn. Maple cinnamon pumpkin roll cake can last up to three months in the freezer. When you’re ready to eat it, take it out and place it in the fridge overnight to thaw. Avoid thawing at room temperature to keep the texture smooth and soft. To reheat the cake, slice it into pieces. You can warm it in the microwave for about 15 seconds. This will give you a soft, warm slice. If you prefer, you can also heat it in the oven at 350°F (175°C) for about 10 minutes. Cover it with foil to keep it moist. Enjoy the warm, cozy flavors of the cake just like fresh! How do I know when the cake is done baking? To check if your cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. It usually takes about 12-15 minutes. Keep an eye on it to avoid overbaking. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just make sure to cook and puree it first. Drain any extra liquid. This will help keep your cake moist and flavorful. What if my cake cracks while rolling? If your cake cracks, don’t panic! You can still fix it. Just use frosting to cover the cracks after you unroll it. This way, no one will notice, and it will taste great. Why did my frosting turn out too runny? If your frosting is runny, it likely has too much liquid. Start by adding more powdered sugar. Mix it in slowly until you get a thick and smooth consistency. Is this recipe suitable for vegetarians or vegans? This recipe is vegetarian but not vegan. To make it vegan, swap eggs for a mix of flaxseed and water. Use dairy-free butter and cream cheese too. Can I reduce the sugar in this recipe without affecting taste? Yes, you can reduce the sugar. Try cutting it by a quarter. You can add a bit more maple syrup for sweetness. This keeps the flavor without losing taste. This blog post covered everything you need to make a pumpkin roll cake. You learned about key ingredients and how to prepare them. I provided a clear step-by-step guide, along with tips for baking and frosting. You also discovered fun variations and how to store or freeze your cake. With these insights, you can now create a delicious pumpkin roll cake that impresses everyone. Enjoy baking and sharing this delightful treat!$

Maple Cinnamon Pumpkin Roll Cake

Indulge in the delicious flavors of fall with this Maple Cinnamon Pumpkin Roll Cake! This delightful dessert combines the warm spices of cinnamon and nutmeg with creamy frosting for a perfect seasonal treat. Perfect for gatherings or cozy nights in, this easy recipe will impress everyone. Click through to discover how to make this show-stopping cake and bring a taste of autumn to your table!

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Ingredients

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

1/2 cup canned pumpkin puree

1 teaspoon vanilla extract

1/4 cup maple syrup

1 cup powdered sugar (for frosting)

4 oz cream cheese, softened

2 tablespoons butter, softened

1 teaspoon vanilla extract (for frosting)

1 tablespoon maple syrup (for frosting)

Instructions

Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and grease lightly.

In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a separate large mixing bowl, beat the eggs and granulated sugar together until light and fluffy, approximately 3-4 minutes.

Mix in the pumpkin puree, vanilla extract, and maple syrup until well combined.

Gradually fold in the dry flour mixture into the pumpkin mixture until just combined. Avoid over-mixing.

Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula.

Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

While it bakes, prepare a clean kitchen towel by sprinkling powdered sugar over it.

Once the cake is done, remove it from the oven and immediately invert it onto the powdered sugar-dusted towel. Peel off the parchment paper carefully.

Starting from one end, gently roll the cake with the towel. Allow it to cool completely while rolled up (about 1 hour).

For the frosting, in a medium bowl, mix the softened cream cheese and butter until well combined. Add in powdered sugar, maple syrup, and vanilla extract, mixing until smooth.

Once the cake has cooled, unroll it carefully and spread an even layer of cream cheese frosting over the top.

Roll the cake back up without the towel and wrap it in plastic wrap. Refrigerate for at least 30 minutes before slicing.

Slice into pieces and serve.

Prep Time: 30 minutes | Total Time: 2 hours | Servings: 10-12 slices

- Presentation Tips: Dust the top of the roll cake with additional powdered sugar before slicing. You can also garnish the sliced pieces with a dollop of whipped cream and a sprinkle of cinnamon for a beautiful presentation.