Rolled Pumpkin Spice Cake with Cranberry Jam, Grand Marnier Syrup & Cream Cheese Filling

Inspiration for this cake came from American holiday traditions. All favorites (pumpkin, cranberries, cream cheese and liqueur) in one cake. It's a wonderful dessert for a holiday party and can be made a day ahead of time.


Note: When cooking cranberries be sure to use stainless steel, glass, or porcelain-covered cookware. Aluminum will discolor, due to the acid in the berries.

Makes: one 10-inch jelly roll
Serves: 5-6


For the syrup:

  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 cup Grand Marnier liqueur, or brandy

For the cranberry jam:
  • 1 cup sugar
  • 3/4 water
  • one 12 oz. bag fresh cranberries (save some for decoration)

For the pumpkin spice cake:
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp freshly ground nutmeg
  • 1/4 tsp salt
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1 cup granulated sugar
  • 2/3 cup canned pure pumpkin puree (Libby’s) or homemade pumpkin puree
  • confectioner's sugar (for dusting)

For the cream cheese filling:
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 Tbsp. butter, softened
  • 1 tsp vanilla extract

Pumpkin Roll


To make the syrup: Bring the sugar and water to boil. When the liquid is clear, remove it from the heat and stir in the Grand Marnier liqueur, or brandy. Set aside.

To make the cranberry jam: Bring the sugar and water to boil. Add cranberries, reduce the heat and simmer for 15 minutes, stirring occasionally. Cool slightly, then pass through a fine sieve and set aside to cool completely.

To make the cream cheese filling: In a medium bowl, beat cream cheese, powdered sugar, butter and vanilla extract until smooth. Refrigerate until ready to use.

To make the cake: Preheat oven to 375°F. Line one 15 x 10-inch jelly-roll pan with parchment paper and spray with non-stick cooking spray.

In a medium bowl, combine flour, baking powder, baking soda, spices and salt. In a large bowl with an electric mixer, beat eggs, vanilla and sugar until the mixture is pale yellow and fluffy. Add in pumpkin puree and mix to combine. Fold in the dry ingredients. Using a rubber spatula, spread the cake batter evenly into prepared pan. Remove the cake immediately from the oven and invert onto parchment paper. Let cool. Brush the cake with Grand Marnier syrup.

Bake the cake for about 10 to 13 minutes or until top of cake springs back when touched and tests done in the middle.

Spread the cranberry jam evenly over the cake (you will have some extra jam for your next morning toast). Top the cake with the cream cheese filling. Carefully roll the cake. Wrap in plastic wrap and refrigerate at least one hour or overnight.

Decorate with cranberries, extra cream cheese filling and dust well with confectioner's sugar. Slice and serve with your favorite tea-).

Pumpkin Roll 2


Shema George said...
October 10, 2013 at 10:42 PM  

This looks absolutely stunning...loved the idea of filling the roll with cranberry jam and cream cheese. Yummy!!!

Medeja said...
October 11, 2013 at 12:48 AM  

Even without seeing it, it sounded so good.. :)

Rosa's Yummy Yums said...
October 11, 2013 at 2:27 AM  

A splendid roll! That filling is heavenly.



Elen Smirnova said...
October 11, 2013 at 8:55 AM  

Beautiful work! looks so amazing))

Gwen said...
October 12, 2013 at 3:25 PM  

Unbeleivably perfect! You are my inspiration Yelena! This is almost too pretty to eat.... almost. ;}

Julia said...
October 13, 2013 at 3:53 AM  

Yelena, this is such a special pumpkin cake. Very sophisticated and refined. Pinning!

Kalyan Panja said...
October 13, 2013 at 6:23 AM  

looks delicious....just mouthwatering!

Shibi Thomas said...
October 15, 2013 at 11:19 AM  

Absolutely loved the filling!! Loved the pictures too!!

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