Pumpkin maple syrup pecan roll

Our pumpkin maple syrup pecan roll is unique. There’s a bit of a trend right now to bake sweet dishes with vegetables.  Beetroot, parsnip,  sweet potato and of course pumpkin. This moist cake combines the fabulous American style flavours of pumpkin, maple syrup and pecan nuts. Topped with pumpkin seeds (pepitas) that are nutritionally dense and a great source of zinc, magnesium and plant based omega 3. All in all, its naughty, but very, VERY nice!

  • Prep Time

    1 Hours
  • Cook Time

    12 Minutes
  • Serves

    6-8 People


the sponge

  • 300g butternut or Kent pumpkin peeled and cut in 2 cm cubes
  • 3 large eggs
  • 1 cup caster sugar
  • ¾ cup self raising flour sifted
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon of salt
  • ¼ teaspoon vanilla extract


  • 500gs mascarpone cheese
  • ¼ cup real maple syrup
  • 1 teaspoon vanilla extract
  • ¾ cup pure icing sugar sifted
  • ½ cup pecan nuts
  • ¼ cup pepitas (pumpkin seeds)

You'll Need

  • Multix Bake
  • Multix Cling


  1. Preheat oven to 180oC Line a Swiss roll tin with Multix Bake.
  2. Steam the pumpkin until it’s very tender then mash and force through a fine wire sieve to make pumpkin purée. This should yield about three quarters of a cup purée,  allow to cool.
  3. Using a stand mixer, whisk the eggs and sugar until pale light and fluffy. Lightly fold in the pumpkin purée, salt, vanilla extract, sifted flour and spices.
  4. Pour into the Multix Bake lined Swiss roll tin and smooth out with a spatula.
  5. Bake in the preheated oven for 10-12 minutes or until golden and cooked through when tested with a metal skewer.
  6. Allow to cool slightly. Lay a large sheet of Multix Bake on a wire rack and turn the cake top down on to it. Leave the bake that lined the Swiss roll tin on the cake and allow to cool totally.
  7. In a large bowl add the mascarpone and stir in the maple syrup and vanilla extract. Check the flavor and add maple syrup to taste. You want a good maple flavour. Mascarpone varies in thickness so slowly fold in the sifted icing sugar to thicken it up a little (use as little as you can get away with) then cover the mixture with Multix Cling and allow to sit in the fridge for about 15 minutes to firm up slightly.
  8. Just before serving peel the top layer of bake off the cooled cake. Spread the cake generously with about two thirds of the mascarpone maple syrup filling. Turn the cake short side towards you and using the edge of the baking paper to help you lift the edges, tuck them under and slowly roll up the cake and filling keeping the roll as tight as you can. If you want to, be tidy and cut the messy ends off the rolled cake.
  9. Transfer to the center of a serving dish or board. Spoon the remaining filling on top of the roll, spread it with a spatula and scatter it with a mixture of pecans and pepitas.
  10. Serve at room temperate but store covered in cling film in the fridge.