Breakfast/ Cakes, Tarts

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

The 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.


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

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.50 out of 5)
Serves: 5-6

Makes one 10-inch jelly roll


  • 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 ounces) package cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 Tbsp. butter softened
  • 1 tsp vanilla extract



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 the 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 :-).


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

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

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  • Reply
    Shema George
    October 11, 2013 at 2:42 am

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

  • Reply
    October 11, 2013 at 4:48 am

    Even without seeing it, it sounded so good.. 🙂

  • Reply
    Rosa's Yummy Yums
    October 11, 2013 at 6:27 am

    A splendid roll! That filling is heavenly.



  • Reply
    Elen Smirnova
    October 11, 2013 at 12:55 pm

    Beautiful work! looks so amazing))

  • Reply
    October 12, 2013 at 7:25 pm

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

  • Reply
    October 13, 2013 at 7:53 am

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

  • Reply
    Kalyan Panja
    October 13, 2013 at 10:23 am

    looks delicious….just mouthwatering!

  • Reply
    Shibi Thomas
    October 15, 2013 at 3:19 pm

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

  • Reply
    November 26, 2021 at 10:31 pm

    My granddaughter and I made this for Thanksgiving; the Grand Marnier “syrup” was watery and did not add any flavor to the cake.
    The cranberry and cream cheese filling was delicious!
    Next time I may add a tablespoon of orange zest to the cranberry jam spread, I think that would add a nice flavor.
    Overall it was a wonderful cake and I will make it again!

    • Reply
      Yelena Strokin
      November 29, 2021 at 10:56 pm

      Thank you, yes, try to add orange zest next time. My syrup was good for me, but I guess you need stronger taste. I am glad you liked the recipe overall!

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