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Best Maple Bourbon Pecan Pumpkin Roll – Easy 30-Minute Dessert

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This Maple Bourbon Pecan Pumpkin Roll is a soft, spiced cake wrapped around a silky maple-bourbon filling with a crunch of toasted pecans. It’s an easy, crowd-pleasing dessert perfect for Thanksgiving, Christmas, or any fall gathering.

Ingredients

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  • ¾ cup (90g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • ⅔ cup (160g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1 tablespoon bourbon (e.g., Maker’s Mark or Bulleit)
  • ½ teaspoon vanilla extract
  • ½ cup (60g) pecans, finely chopped and toasted

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on sides. Lightly spray parchment with non-stick cooking spray.
  2. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed for 3-4 minutes until thick, pale, and ribbon-like.
  4. Beat in pumpkin puree and vanilla extract on low speed until just combined.
  5. Gently fold dry ingredients into wet mixture using a rubber spatula until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly into all corners.
  7. Bake for 12-15 minutes, until top springs back when lightly touched and edges start to pull away from pan.
  8. While cake bakes, lay a clean, thin kitchen towel flat on counter and generously dust with powdered sugar.
  9. Immediately after baking, run a knife around edges to loosen cake. Carefully lift parchment and flip cake onto prepared towel. Peel off parchment paper slowly.
  10. Starting at short end, roll cake and towel together into a tight log. Let cool completely on a wire rack.
  11. While cake cools, make filling: In a medium bowl, beat softened cream cheese and butter until smooth and creamy. Add powdered sugar, maple syrup, bourbon, and vanilla extract. Beat on low until combined, then increase to medium and beat for 2 minutes until fluffy. Fold in toasted pecans.
  12. Once cake is completely cool, carefully unroll it. Spread filling evenly over cake, leaving a ½-inch border on all sides.
  13. Roll cake back up without the towel, using parchment paper to help lift and roll tightly. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.
  14. When ready to serve, trim ends for a clean look. Slice into 1-inch thick rounds. Dust with extra powdered sugar and drizzle with maple syrup if desired.

Notes

Don’t overbake the cake; roll it while still warm to prevent cracking. Use a thin, lint-free towel dusted generously with powdered sugar. Chill the roll for at least 1 hour before slicing for clean cuts. For a no-bourbon version, omit bourbon and increase vanilla extract to 1 teaspoon, or add 1 teaspoon maple extract.

Nutrition

Keywords: pumpkin roll, maple bourbon, pecan, fall dessert, Thanksgiving, easy dessert, pumpkin dessert, bourbon dessert

Find it online: https://tastytuck.com/best-maple-bourbon-pecan-pumpkin-roll-easy-30-minute-dessert/