Maple Brown Sugar Pumpkin Roll

By lberry08

This exceptional Pumpkin Roll is super moist and flavorful. The cream cheese filling is silky smooth and perfectly sweetened. Sensational!

Ingredients

• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 2/3 cup pumpkin puree
• 3 eggs
• 1/4 cup brown sugar
• 3/4 cup granulated sugar
• 1/3 cup powdered sugar
• 1 (8-ounce) cream cheese, softened
• 1/4 cup light brown sugar, packed
• 1/2 teaspoon vanilla extract
• pinch of salt
• 3 cups powdered sugar
• 2 to 4 tablespoons milk, only if needed
• 3 tablespoons maple syrup
• 1 cup powdered sugar
• pinch of salt

Preparation

Step 1

Pre heat oven to 375˚F.

Mix in eggs and pumpkin puree, and mix until just combined.

Mix your dry ingredients into the egg and pumpkin mixture until incorporated.

Line a 15x10 jelly roll pan with parchment paper and spray with a non-stick baking spray.

Spread cake batter over prepared ban.

Bake for about 10-12 minutes or until the cake is cookie through.

While baking spread a clean tea towel out on your countertop ( something made of linen and has not fuzzy fibers).

Immediately turn cake out onto towel.

Roll cake up in the towel (skinny side up) until you have a log place on a cooking rack to cool completely.

FILLING:
In the bowl of your electric mixer on medium speed, mix brown sugar, sugar, vanilla, and salt, together. Slowly mixing powdered sugar in until you have a thick frosting.
If it gets too thick add in a tsp of milk if needed.

TOPPING:
Whisk powdered sugar and maple syrup together.

ASSEMBLE:
Unroll cake and spread cream cheese frosting over the top. Re-roll.

Drizzle/spread maple glaze over the top.

Refrigerate for about two hours.

Slice and then serve!