The leaves are changing from summer green to autumn orange and if you’re like me, you have waited all year for pumpkin season to officially begin. From savory to sweet, there are endless pumpkin recipes to get you in the spirit. One of my tried and true favorites is this classic Pumpkin Roulade with sweet Maple Cream Cheese Icing.

Grocery List:
Pumpkin Roll Cake
6 eggs
2 cups granulated sugar
1 ½ cups pumpkin puree
1 ½ cups all-purpose flour
1 tablespoon cinnamon
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon nutmeg

Maple Cream Cheese Icing
1 stick (8 tablespoons) butter,
1 package (8 ounces) cream cheese
3 cups powdered sugar
1 tablespoon maple syrup

Pumpkin Cake
Preheat oven to 350 degrees F, grease a half-sheet pan and cover with parchment paper.
Beat the eggs and sugar until light in color.
Add pumpkin puree.
Combine flour, baking powder, salt, cinnamon and nutmeg and fold into pumpkin mixture.
Spread the cake batter onto a prepared half-sheet pan.
Bake at 350 degrees F for 15-18 minutes or until cake springs back at the touch.
Allow cake to cool before spreading a thin layer of maple cream cheese icing to cover the entire top of the cake.
Roll the pumpkin cake to make a log and refrigerate for 20 minutes to allow icing to set.
Spread the remaining maple cream cheese on top of the log.
(Optional garnish: sprinkle with chopped pecans)
Serve at room temperature and enjoy!

Maple Cream Cheese Icing
Combine butter and powdered sugar and beat until crumbly.
Add in cream cheese and maple syrup and mix until smooth.