Go Back
Brown Butter Pumpkin Roll with Maple Cream Filling dusted with powdered sugar and drizzled with maple syrup

Brown Butter Pumpkin Roll with Maple Cream Filling

This cozy Brown Butter Pumpkin Roll is filled with creamy maple frosting — rich, spiced, and irresistibly soft. The ultimate fall dessert!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Cooling time 1 hour
Total Time 1 hour 35 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 310

Ingredients
  

For the Cake:
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 3 large eggs
  • ⅔ cup pumpkin purée not pie filling
  • ¾ cup brown sugar packed
  • 1 teaspoon vanilla extract
  • ¼ cup brown butter see instructions below — secret ingredient!
For the Filling:
  • 8 oz cream cheese softened
  • 4 tablespoons unsalted butter softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon pure maple extract
  • 2 tablespoons maple syrup
  • 1¼ cups powdered sugar
For Finishing:
  • Powdered sugar for dusting
  • Optional: chopped toasted pecans or a drizzle of maple syrup extract

Equipment

  • Whisk
  • Stand Mixer
  • Bowl

Method
 

Brown the Butter (Secret Step):
  1. In a small saucepan, melt ¼ cup unsalted butter over medium heat.
  2. Continue cooking, swirling the pan often, until it turns golden brown and smells nutty (about 5–7 minutes).
  3. Pour into a bowl to cool slightly — you’ll use ¼ cup for the cake.
Preheat & Prep:
  1. Preheat oven to 375°F (190°C).
  2. Line a 10x15-inch jelly roll pan with parchment paper, leaving extra to lift later.
  3. Lightly grease the parchment.
Mix the Cake Batter:
  1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  2. In a large bowl, whisk eggs, pumpkin, brown sugar, vanilla, and the cooled brown butter until smooth.
  3. Gently fold in the dry ingredients until just combined.
Bake:
  1. Spread batter evenly in the prepared pan.
  2. Bake for 13–15 minutes, until the top springs back when lightly touched.
Roll the Cake:
  1. While warm, turn the cake out onto a clean kitchen towel dusted with powdered sugar.
  2. Peel off the parchment, then roll the cake up (short end to short end) inside the towel.
  3. Let cool completely, rolled up, about 1 hour.
Make the Filling:
  1. Beat cream cheese, butter, vanilla and maple flavoring until smooth and fluffy.
  2. Add maple syrup and powdered sugar; beat until creamy.
Assemble the Roll:
  1. Unroll the cooled cake carefully.
  2. Spread the filling evenly, leaving a ½-inch border.
  3. Re-roll gently (without the towel).
  4. Wrap in plastic wrap and chill for at least 1 hour before slicing.
Serve:
  1. Dust with powdered sugar and top with a drizzle of maple syrup or sprinkle of toasted pecans.

Notes

 

  • Don’t skip the brown butter:
    This extra step transforms the cake from good to unforgettable. Browning the butter gives it a toasty, nutty aroma that deepens the pumpkin flavor and adds richness to every bite.
  • Measuring the pumpkin:
    Make sure you use pure pumpkin purée, not pumpkin pie filling. The latter has added sugar and spices that will throw off your flavor balance.
  • For stronger maple flavor in the filling:
    Swap the vanilla extract for ½–1 teaspoon maple extract, or use 3 tablespoons pure maple syrup instead of 2. You can also drizzle a bit of syrup directly over the filling before rolling for an extra layer of flavor.
  • Avoid cracks when rolling:
    Roll the cake while it’s still warm! The warmth keeps it flexible. Use a clean kitchen towel dusted generously with powdered sugar to prevent sticking.