This pumpkin Swiss roll is a perfect fall dessert! It’s soft, spongey, and packed with warm spices that make it delightful. Plus, the creamy filling adds a lovely touch!
When I whip this up, I feel like I’m in a cozy café! It’s a fun challenge to roll it up, and trust me, the happy faces after the first bite are totally worth it! 🎃
Key Ingredients & Substitutions
Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling, for true pumpkin flavor. You can substitute with homemade puree by roasting and blending pumpkin or even use sweet potato for a different taste.
Eggs: Eggs give the roll its structure and moisture. If you’re looking for an egg-free option, try using 1/4 cup of unsweetened applesauce per egg for better results.
Cream cheese: Cream cheese is essential for that rich filling. If you need a lighter option, try Ricotta cheese, but keep in mind it might change the texture slightly.
Spices: Ground ginger and nutmeg add warmth. If you’re out, you can use pumpkin pie spice as a shortcut. Just use it in moderation, as it’s more potent.
How Do I Roll the Cake Without Cracking It?
The rolling step can be tricky, but it’s key to a perfect pumpkin Swiss roll. Here’s how to do it successfully:
- As soon as the cake comes out of the oven, invert it onto a sugared towel. This helps prevent sticking.
- Gently peel off the parchment paper while the cake is warm.
- Start rolling from one end of the towel, not the cake. This helps keep the roll tight and prevents cracks.
- Let it cool completely in this rolled shape to maintain the curl.
With practice and care, you’ll master this technique and have a beautiful, rolled cake every time!
Delicious Pumpkin Swiss Roll Recipe
Ingredients You’ll Need:
For the Pumpkin Sponge:
- 3 large eggs
- 3/4 cup (150 g) granulated sugar
- 2/3 cup (85 g) all-purpose flour
- 1/4 cup (40 g) cornstarch
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup (120 g) pumpkin puree (pure pumpkin, not pumpkin pie filling)
- 1/4 cup (60 ml) vegetable oil
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 1 1/2 cups (180 g) powdered sugar, sifted
- 1 tsp vanilla extract
For Garnish:
- Powdered sugar, for dusting
Time Estimate:
This recipe takes approximately 15 minutes for preparation and about 15 minutes to bake. After making it, you’ll want to chill it for about an hour, giving you a total time of around 1 hour and 30 minutes before the delicious pumpkin Swiss roll is ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly greasing it will ensure the cake doesn’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cornstarch, baking powder, cinnamon, ginger, nutmeg, and salt. This mix will provide all the lovely flavors that make the pumpkin sponge special. Set aside for now!
3. Beat the Eggs and Sugar:
In a large mixing bowl, beat the eggs and granulated sugar using an electric mixer on high speed. Keep mixing until thick, pale, and tripled in volume, which should take about 5–7 minutes.
4. Combine Dry and Wet Ingredients:
Carefully fold the dry mixture into the egg mixture in batches. Be gentle to keep the batter light and fluffy!
5. Add Pumpkin Mixture:
In a separate bowl, mix together the pumpkin puree, vegetable oil, and vanilla extract. Now, gently fold this pumpkin mixture into the batter until just combined. You want all that yummy pumpkin flavor!
6. Spread and Bake:
Pour the batter evenly into your prepared pan, smoothing it out. Bake for 13-15 minutes or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
7. Cool and Roll the Cake:
While the cake bakes, prepare by placing a clean kitchen towel on a flat surface and dusting it generously with powdered sugar. When the cake is done, quickly invert it onto the sugared towel. Gently remove the parchment paper and then roll the cake up with the towel, starting from the short side. Let it cool completely in this rolled shape – this helps it hold its form!
8. Make the Cream Cheese Filling:
Now it’s time for the filling! In a mixing bowl, beat the softened cream cheese and butter together until creamy. Gradually add the sifted powdered sugar and the vanilla extract, beating until fluffy.
9. Unroll, Fill, and Roll Again:
Once the cake is cooled, carefully unroll it and spread the cream cheese filling evenly over the surface. Then, gently re-roll the cake without the towel this time. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to let it set.
10. Serve and Enjoy:
When you’re ready to serve, dust the pumpkin Swiss roll with powdered sugar to make it look lovely. Slice it up, share it with friends or family, and dig into this moist, spiced pumpkin Swiss roll with its creamy filling!
Enjoy this delightful, festive dessert—perfect for all your fall celebrations! 🍂
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! To use fresh pumpkin, roast a small pumpkin until soft, then puree it until smooth. Just make sure to drain any excess moisture to keep the cake from getting soggy.
How Should I Store Leftovers?
Store any leftover pumpkin Swiss roll in the refrigerator wrapped in plastic wrap or in an airtight container. It will last for up to 3 days. You can also freeze it for up to 2 months; just make sure to wrap it tightly to prevent freezer burn.
What If My Cake Cracks When Rolling?
Don’t worry! If your cake cracks, it’s still tasty. You can cover the cracks with extra cream cheese filling when you unroll it. Plus, a dusting of powdered sugar on top will make it look beautiful!
Can I Make This Recipe Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check that the baking powder is also gluten-free to keep the entire recipe suitable for gluten-sensitive guests.
