This post for Pumpkin Spice Cake Roll with Maple Bourbon Cream is sponsored in conjunction with PumpkinWeek. Product samples were received from sponsor companies and used in the recipes created to share with my readers. All opinions are mine alone.
This Pumpkin Spice Cake Roll with Maple Bourbon Cream has everything that there is to love about fall involved! The bourbon spiked maple cream filling really complements the pumpkin sponge cake! Fall just got a whole lot better with this dessert in your future!
To make this recipe you will need: eggs, canned pumpkin, granulated and confectioners sugar, flour, Pumpkin Pie Spice, Maple, and Bourbon
Welcome to day three of PumpkinWeek! Today I am sharing a recipe with you that Grumpy insisted I make. As soon as he found out I would be making pumpkin recipes, his only comment was: “You HAVE to make a pumpkin roll!” So, to make him happy, and to be creative, I came up with a filling that has fall flavors that will also compliment the pumpkin cake!
I have always been a maple kind of girl. I grew up in an area where making maple syrup was a part of our north country life. My dad even made his own maple syrup for a while. Let me tell you, it is a lot of work and it takes a lot of sap to make that delicious golden syrup. However, it is SO worth it!
When it comes to bourbon, there are a few ingredients that work incredibly well with it and maple syrup is one of them. Have you ever just opened a bottle of bourbon just to take a whiff? I admit it, I have done it. I love everything about it, the taste, the smell and I especially love using it as an ingredient in my cooking and baking!
I probably make a pumpkin roll once a year and usually around the holidays. This year I am a little early! Sponge cakes can be tricky and you want to handle them with care!
Tips for Success in making your Pumpkin Spice Cake Roll with Maple Bourbon Cream
- Line your jelly roll pan (12 x 17) with parchment or wax paper to assist in easy removal of the cake.
- Make sure you have a cotton towel that is large enough for your cake to lie flat on.
- Be generous with the confectioner’s sugar coating on your towel. If you don’t use enough, your cake may stick to the towel.
- Use the towel as a guide when rolling the cake back up.
- Be patient! Let it cool completely before doing any assembly. If you aren’t and you assemble too quickly, your filling will melt!
This makes a great dessert to serve over the upcoming holidays. It speaks fall and tastes amazing! There are so many other filling options that can be fall like. I am thinking a caramel apple would be amazing also! Now, go ahead, print the recipe and scroll down to be sure to enter the giveaway
Pin it! Pumpkin Spice Cake Roll with Bourbon Maple Cream!
For the Cake:
- 1/4 cup confectioners sugar
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup sugar
- 2/3 cup Pumpkin Puree
For the Filling
- 8 oz cream cheese, at room temperature
- 1 cup powdered sugar
- 4 tablespoons butter, softened
- 1 tablespoon Bourbon
- 1 tablespoon Pure Maple Syrup
- Confectioners sugar (for decorating)
!For the Cake:
Preheat oven to 375. Spray a jelly roll pan with cooking spray, then line with wax paper. Spray the top of the wax paper with more cooking spray.
Combine flour, baking powder, baking soda, pumpkin pie spice and salt in a small bowl.
Prepare a 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 towel together, starting on the narrow end. Cool.
!For the filling:
Beat Cream cheese, 1 cup confectioners sugar, butter, maple syrup, and bourbon in a small mixing bowl until smooth.
Carefully unroll cake and spread with cream cheese filling. Rerolle cake and wrap in plastic wrap. Refrigerate at least one hour.
To serve, slice cake and serve with confectioners sugar before serving.
Serving Size:1/12 of roll
Amount Per Serving: Calories: 269 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Cholesterol: 78mg Sodium: 218mg Carbohydrates: 37g Fiber: 1g Sugar: 31g Protein: 4g
Here are today’s #PumpkinWeek Recipes:
Creamy Pumpkin Fiesta Chicken Soup from Amy’s Cooking Adventures
One Pot Creamy Pumpkin Bacon Pasta from 4 Sons ‘R’ Us
Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen
Pumpkin Chili from It Bakes Me Happy
Pumpkin Chorizo Tamales with Pumpkin Mole from A Kitchen Hoor’s Adventures
Pumpkin Grilled Cheese Paninis from Eat Move Make
Pumpkin Hummus from Sweet Beginnings
Pumpkin Mac and Cheese from Everyday Eileen
Pumpkin Pizza from Platter Talk
Savory Loaded Pumpkin Cornbread from Who Needs A Cape?
Savory Pumpkin & Pepper Goat Cheese Tart from Hardly A Goddess
Baked Goods & Desserts:
Chocolate Chip Pumpkin Bread from House of Nash Eats
Fluffy Pumpkin Buttermilk Pancakes from The Redhead Baker
Fluffy Pumpkin Pie Dip from The Beard and The Baker
No Bake Pumpkin Cheesecake from Cooking with Carlee
Pumpkin Banana Bread from A Day in the Life on the Farm
Pumpkin Cheddar Skillet Corn Bread from Tip Garden
Pumpkin Cream Cheese Muffins from Family Around the Table
Pumpkin Creme Brulee from Cookaholic Wife
Pumpkin Ginger Donuts from Daily Dish Recipes
Pumpkin Kolaches from The Spiffy Cookie
Pumpkin Oatmeal Muffins from The Bitter Side of Sweet
Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door
Pumpkin Pie Crescents from Hezzi-D’s Books and Cooks
Pumpkin Pie with Marshmallow Meringue from The Crumby Kitchen
Pumpkin Snickerdoodles from Culinary Adventures with Camila
Pumpkin Souffle from Caroline’s Cooking
Pumpkin Spice Cake Roll with Maple Bourbon Cream from Grumpy’s Honeybunch
Pumpkin Spice Dessert Hummus from For the Love of Food
Pumpkin Spiced Cookies from April Golightly
Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
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Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. ThePumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.