Name: Maple Pumpkin Roll
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 2/3 cups canned Pumpkin; 3 large Eggs; 1 cup Barred Woods Maple Sugar; ¾ cup all-purpose Flour; ½ teaspoon salt; 1 teaspoon Baking Soda; 1 teaspoon ground Cinnamon; 2 teaspoons Barred Woods Pumpkin Spice; 8 ounces Cool Whip; 8 ounces Cream Cheese; 4 ounces Barred Woods Maple Sugar; 1 tablespoon Barred Woods Maple Syrup; Optional: Barred Woods Sprinkles; Optional: Powdered Sugar; 1 tsp vanilla extract

This easy Maple Pumpkin Roll is a great dessert for any holiday gathering. It has a moist texture with a delicious Maple Whip filling.

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Maple Pumpkin Roll

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Ingredients

2/3 cups canned Pumpkin
3 large Eggs
1 cup Barred Woods Maple Sugar
¾ cup all-purpose Flour
½ teaspoon salt
1 teaspoon Baking Soda
1 teaspoon ground Cinnamon
2 teaspoons Barred Woods Pumpkin Spice

Filling:

8 ounces Cool Whip
8 ounces Cream Cheese
4 ounces Barred Woods Maple Sugar
1 tablespoon Barred Woods Maple Syrup
Optional: Barred Woods Sprinkles
Optional: Powdered Sugar
1 tsp vanilla extract

Directions

Preheat oven to 350deg F

Lightly grease a 10x15” pan with cooking spray. Place parchment paper on top of spray so it sticks, leaving extra paper over the edges of the pan on the ends so you can lift the cake out easily.

In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin spice.

In a separate bowl, mix the eggs, maple sugar, vanilla, and pumpkin until smooth.

Add the dry ingredients to the bowl of wet ingredients and stir until just combined. Spread the batter evenly in the prepared pan.

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

When the cake is done immediately lift the parchment paper and hot cake out of the pan and onto a flat surface. While the cake is hot, starting at a short end, slowly rolling the cake (and parchment paper) all the way up. Allow it to cool completely on a cooling rack. This allows air to get under the roll to improve cooling.

While the cake roll is cooling, mix the cream cheese, cool whip, maple sugar and maple syrup with an electric mixer. Place is refrigerator while cake is cooling.*

Once the cake is cooled, unroll it carefully. Smooth the filling in an even layer over the cake, leaving a 1-inch border.

Roll up the cake with filling without the parchment paper. Cover with plastic wrap and refrigerate at least one hour before serving.

Optional: Dust the top with powdered sugar and Barred Woods Sprinkles.

Recipe Note

Note: The pumpkin roll filled with maple whip can be made and refrigerated, covered for 1-2 days. You can also just make the cake part ahead of time: bake it, roll it in parchment paper to cool, them refrigerate the rolled cake for a day before spreading the maple whip. Keep left overs covered and in the refrigerator.

Note*: I like to make the Maple Whip filling a day ahead and keep it refrigerator for the best flavor. The Maple Whip gets a little firmer in the refrigerator and is easier to spread.

Nutrition

Serving Size: 1 serving
per serving: Calories; 375

Amount/Serving % Daily Value

Carbs: 53 grams
Protein: 6 grams
Saturated Fat: 8 grams
Cholesterol: 106 milligrams
Fat: 15 grams
Sodium: 350 milligrams
Fiber: 1 grams
Sugar: 42 grams
Iron: 1 milligrams
Potassium: 124 milligrams

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Maple Pumpkin Roll