This Pumpkin Swiss Roll is a yummy treat made with fluffy pumpkin cake rolled up with creamy filling. It’s perfect for fall, and the bright orange color is just cheerful!
Every time I make this, I can’t resist sneaking a piece before serving. It just smells too good! 🎃 I love serving it with a sprinkle of powdered sugar on top—so pretty!
Key Ingredients & Substitutions
Pumpkin Puree: Fresh pumpkin is great, but canned puree works perfectly too—it’s convenient and consistent. Just make sure it’s the pure pumpkin, not pumpkin pie filling!
Spices: The spices give this roll its cozy flavor. If you don’t have ground ginger or clove, you can use pumpkin pie spice instead—it’s a quick substitute; just swap 1 tablespoon for all the spices combined.
Eggs: Eggs are essential for structure and fluffiness, but if you’re vegan, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or a commercial egg replacer.
Cream Cheese: If you’re lactose intolerant, look for dairy-free cream cheese alternatives. They taste great and still create a smooth filling.
How Do I Roll the Cake Without Cracking It?
Rolling the cake can feel tricky, but with a few tips, it’s easier! When the cake comes out of the oven, it’s hot and flexible, which helps prevent cracks.
- Dust a clean kitchen towel heavily with powdered sugar before rolling.
- After baking, invert the cake onto the towel immediately and peel off the parchment.
- Roll the cake tightly from one short end while it’s still warm—that’s key to keeping it from cracking.
Let it cool completely rolled up, and when it’s time to fill, gently unroll it. This technique really helps maintain the cake’s shape!
How to Make a Delicious Pumpkin Swiss Roll
Ingredients You’ll Need:
For the Pumpkin Cake Roll:
- 3/4 cup (90g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 large eggs
- 4 large egg yolks
- 1 cup (200g) granulated sugar
- 2/3 cup (160g) pumpkin puree (canned or fresh)
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar, sifted
- 1 teaspoon vanilla extract
For garnish:
- Powdered sugar, for dusting
Time Needed:
This delightful Pumpkin Swiss Roll will take about 20 minutes to prepare, plus around 15 minutes to bake, and then chilling for at least 1 hour before serving. So, you’re looking at roughly 1 hour and 35 minutes total, including prep, bake, and chill time. Totally worth it!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 375°F (190°C). Make sure to line a 15×10-inch jelly roll pan (or any rimmed baking sheet) with parchment paper and give it a light grease to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This combination will give your cake its wonderful flavor. Set this aside for now.
3. Whip the Egg Mixture:
In a large bowl, use a hand mixer to beat the eggs, egg yolks, and granulated sugar on high speed until the mixture is thick, pale, and enlarged in volume—this should take about 5-7 minutes. This step is key to getting that lovely airy texture!
4. Combine Dry and Wet Ingredients:
Carefully fold the dry flour mixture into the egg mixture in three additions. Mix gently to keep that airiness, and be sure not to overmix. Once combined, fold in your pumpkin puree and vanilla extract until just combined.
5. Bake the Cake:
Pour the batter evenly into the prepared pan and spread it out in an even layer. Bake in the oven for 13-15 minutes. The cake should spring back when touched lightly, and a toothpick will come out clean when inserted.
6. Roll It Up:
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. When the cake is done, immediately invert it onto the prepared towel and carefully peel off the parchment paper. Start rolling it from one short end while it’s still warm—this helps prevent cracks. Let it cool completely in this shape.
7. Make the Cream Cheese Filling:
For the yummy filling, use a medium bowl to beat the softened cream cheese and butter together until smooth and creamy. Gradually mix in the sifted powdered sugar and vanilla extract until it’s smooth and fluffy.
8. Unroll, Fill, and Roll Again:
Once your cake is completely cooled, gently unroll it. Spread the cream cheese filling evenly over the surface of the cake, leaving a tiny border around the edges to avoid spilling out when rolled. Carefully re-roll the cake (without the towel) tightly to maintain that shape.
9. Final Touches:
Place the rolled cake onto a serving platter and dust the top with additional powdered sugar for a nice finish. Chill in the refrigerator for at least 1 hour before slicing and serving.
And that’s it! Enjoy your delightful Pumpkin Swiss Roll—perfect for gatherings, holidays, or a comforting treat any time. It’s fluffy, creamy, and oh-so-delicious!
Can I Use Store-Bought Pumpkin Puree?
Absolutely! Canned pumpkin puree is a convenient option and works perfectly in this recipe. Just make sure it’s 100% pure pumpkin, not pumpkin pie filling!
What Should I Do if My Cake Cracks When Rolling?
If your cake cracks, don’t stress! You can always cover it with more cream cheese filling after unrolling, and it won’t be visible once rolled back up. Just make sure to roll gently and at a warm temperature next time to prevent this.
How Do I Store Leftovers?
Store any leftover Pumpkin Swiss Roll in an airtight container in the refrigerator for up to 3 days. Just let it sit at room temperature for about 15 minutes before serving again for the best texture!
Can I Make This Ahead of Time?
Yes! You can prepare the cake and filling a day ahead. Just keep them separate until you’re ready to fill and roll the cake. Chill it overnight for the best results!
