This Pumpkin Swiss Roll is a sweet treat that wraps creamy filling in a soft, spongy cake. Perfect for fall, it’s like a hug on a plate—delicious and cozy!
Making this roll makes me feel like a baking pro. I love to top it with a sprinkle of powdered sugar. It looks fancy and tastes amazing—everyone will want a slice!
Key Ingredients & Substitutions
Eggs: Large eggs are key for a fluffy sponge. If you’re vegan, you can use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons water for each egg).
Pumpkin Puree: Canned pumpkin is convenient, but you could use homemade puree if you have it. Just make sure it’s smooth and not too watery.
Spices: The combo of cinnamon, ginger, nutmeg, and cloves gives the cake that warm autumn flavor. You can adjust based on what you like—more cinnamon or a pinch of allspice works well too!
Cream Cheese: Don’t have cream cheese? Mascarpone or ricotta are good alternatives, but they may lead to a creamier texture. You could also try Greek yogurt for a healthier option!
Powdered Sugar: If you want a less sweet filling, start with less sugar and taste as you mix. You can always add more!
How Do You Roll a Cake Without Cracking It?
Rolling a cake while it’s warm helps avoid cracks—this is crucial for a successful Swiss roll! Follow these simple steps:
- As soon as you take the cake out of the oven, flip it onto a sugared towel. This adds sweetness and prevents sticking.
- Gently remove the parchment paper while the cake is still warm.
- Start rolling from the short side, using the towel to guide it. Be gentle to keep the cake intact.
- Let the rolled cake cool completely in that shape—this helps it hold the curve once unrolled.
With these tips, you’ll create a beautiful Pumpkin Swiss Roll that looks as good as it tastes!
How to Make a Delicious Pumpkin Swiss Roll
Ingredients You’ll Need:
For the Pumpkin Sponge Cake:
- 4 large eggs
- ¾ cup granulated sugar
- ½ cup canned pumpkin puree
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- Powdered sugar for dusting
For the Cream Cheese Filling:
- 8 oz (225 g) cream cheese, softened
- ½ cup unsalted butter, softened
- 1 to 1 ½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This Pumpkin Swiss Roll will take about 20 minutes to prepare and about 15 minutes to bake. Plus, you’ll need some time to cool it down and let the filling set in the fridge, which is at least an hour. Total time is around 2 hours, allowing you to have a delightful dessert ready to impress your friends and family!
Step-by-Step Instructions:
1. Prepare Oven and Pan:
Start by preheating your oven to 350°F (175°C). You’ll also want to line a 15×10 inch jelly roll pan with parchment paper and give it a light greasing so the cake comes out easily.
2. Make the Pumpkin Sponge:
In a large mixing bowl, use an electric mixer to beat the eggs and granulated sugar together on high speed for about 5 minutes, until the mixture becomes thick, pale, and fluffy. Next, add the pumpkin puree and vanilla extract, mixing just until combined. In another bowl, whisk together the flour, baking powder, and spices (cinnamon, ginger, nutmeg, cloves), along with the salt. Gently fold this dry mixture into the egg mixture, being careful not to over mix to keep it light and fluffy.
3. Bake the Cake:
Pour the batter evenly into the prepared pan, spreading it out smoothly with a spatula. Bake for about 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
4. Roll the Cake:
While the cake is still warm, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper. Starting from the short end, roll the cake and towel together into a nice tight roll. Let it cool completely rolled up, which helps maintain its shape and prevents cracking later.
5. Prepare the Filling:
Now, in a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until the filling is fluffy and spreadable. If you like it sweeter, feel free to add more powdered sugar!
6. Assemble the Roll:
Once your cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving about a ½ inch border around the edges. Then, roll the cake back up, but this time without the towel, being gentle yet firm.
7. Finish and Serve:
Place the rolled cake seam-side down on a serving plate and dust the top with powdered sugar. Chill it in the refrigerator for at least one hour before slicing. This will help it set and make it easier to cut. Once you’re ready, slice the roll and enjoy this delightful pumpkin-flavored dessert!
Enjoy your delicious Pumpkin Swiss Roll, perfect for cozy autumn days!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree instead of canned. Just bake a sugar pumpkin, scoop out the flesh, and blend it until smooth. Make sure to drain any excess moisture before using it in the recipe.
How Can I Prevent My Cake from Cracking When Rolling?
To avoid cracks, roll the cake while it’s still warm. Rolling it within a powdered sugar-dusted towel helps shape it and keep it from sticking. Also, ensure you let it cool completely in that rolled position before unrolling it to spread the filling.
What’s the Best Way to Store Leftovers?
Store leftover Pumpkin Swiss Roll in an airtight container in the refrigerator for up to 3 days. To enjoy it later, you can eat it chilled or let it sit at room temperature for a bit before serving for the best texture.
Can I Make This Ahead of Time?
Definitely! You can prepare the sponge cake a day in advance and store it rolled up in the towel. Assemble with the filling the next day right before serving for the freshest taste.
