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Flatiron Foodies: Park Avenue Autumn's Pumpkin & Maple Swiss Roll

Park Avenue Autumn (also Spring, Summer, and Winter depending on the time of year) is a New American restaurant with rotating seasonal menus and decor. The autumn themed space channels the Pacific North West with a nautical theme featuring wooden tables and a cascading 10-foot tall floral arrangement. The menu consists of classic fall flavors with dishes like Pumpkin Ravioli, the Autumn Spritzer, and Candied Yam Creme Brulee.

Park Avenue's Executive Pastry Chef, Cory Colton walks us through an impressive dessert that is sure to impress this celebratory season. This Pumpkin & Maple Swiss Roll is stuffed with a maple cream cheese with candied ginger and topped with caramel, whipped cream, and pecans. Think outside your go-to recipe and bake this wow-factor pastry for your holiday dessert table.  

Pumpkin & Maple Swiss Roll


  • 3/4 Cup All Purpose Flour 
  • ½ tsp Baking Soda    
  • ½ tsp Baking Powder           
  • 1 tsp Cinnamon    
  • ½ tsp Clove                          .
  • ½ tsp Salt  
  • 3 Eggs                           
  • 1 Cup Light Brown Sugar     
  • 2/3 Cup Pumpkin Puree           


  1. Preheat the oven to 350 degrees F. Grease and flour a 15X10-inch jellyroll pan.
  2. Sift together the flour, baking powder, baking soda, salt, clove, and cinnamon.
  3. With an electric mixer, beat the egg and light brown sugar until smooth and thickened. Beat in the pumpkin puree until smooth.
  4. Fold in the dry ingredients.
  5. Spread out the batter evenly in the pan. Bake for 12 to 14 minutes until the cake springs back when touched. 
  6. Prepare a thin cotton kitchen towel by dusting with some powdered sugar. Immediately run a knife around the edges of the pan and turn the cake out onto the kitchen towel. Roll the cake up into the towel and allow it to cool in that position so the cake is inclined to retain that shape when unrolled and filled again.


Maple Cream Cheese Filling


  • 8 oz Cream Cheese at room temp               
  • 1 Cup Confectioners Sugar               
  • 3 oz Butter at room temp                                       
  • Pinch of Salt                                        
  • ¼ tsp Maple Extract                         
  • ¼ Cup Diced Candied Ginger                      


  1. Beat cream cheese, butter, 10X, and salt until smooth.
  2. Add maple extract, beat until incorporated. Fold in candied ginger by hand.
  3. Unroll the cooled pumpkin cake, spread the cream cheese mixture over the cake. Reroll the cake and wrap in plastic wrap. Chill for at least an hour.


Decorate & Enjoy! 


  • Confectioners Sugar
  • Chopped Pecans
  • Caramel Sauce
  • Whipped Cream


  1. Dust the roll lightly with confectioners sugar.
  2. Drizzle the roll with caramel sauce
  3. Sprinkle the top with chopped pecans.
  4. Finally, top off with piped rosettes of fresh lightly sweetened whipped cream.


Pictured Below: Park Avenue Executive Pastry Chef Cory Colton.
Photo Credit: Nicole Franzen.



Park Avenue Autumn, 360 Park Avenue South, at 26th Street, 212-951-7111, @parkavenuenyc



Prettiest of storefronts. 🌸 The family-operated flower shop  <a target="_blank" href="">@bloomingaffairs</a>has been in business for 20+ years!

📍Blooming Affairs 
925 Broadway, between 21st & 22nd Streets

📸:  <a target="_blank" href="">@alwayswanderlusting</a>
Prettiest of storefronts. 🌸 The family-operated flower shop @bloomingaffairshas been in business for 20+ years! 📍Blooming Affairs 925 Broadway, between 21st & 22nd Streets 📸: @alwayswanderlusting
17 hrs ago