Pumpkin Swiss Roll Recipe
This delightful dessert combines the warm, earthy flavors of pumpkin with the fluffy goodness of a classic Swiss roll, creating a treat that’s both visually stunning and absolutely scrumptious.
With a generous dusting of powdered sugar on top, this recipe is the perfect embodiment of autumn, and we’re here to tell you why you need to try it out.
One bite of this Pumpkin Swiss Roll, and you’ll be transported to a cozy, autumn wonderland. The rich, velvety pumpkin filling blends harmoniously with a soft, moist cake, while the subtle spices evoke the essence of fall. Cinnamon, nutmeg, and cloves infuse the dessert with a warmth that can only be found during this time of year.
The smooth texture of the pumpkin filling pairs beautifully with the light and airy cake, making every bite a true taste of the season. Whether you’re a pumpkin aficionado or just someone looking for a delightful autumn dessert, this recipe is a must-try.
Questions I often get about this recipe
Q: Can I use canned pumpkin puree instead of fresh pumpkin?
A: Yes, canned pumpkin puree works perfectly for this recipe and is a convenient option. Just make sure you’re using plain pumpkin puree, not pumpkin pie filling.
Q: How do I prevent the Swiss roll from cracking?
A: To prevent cracking, roll the cake while it’s still warm. Rolling it in a clean kitchen towel dusted with powdered sugar helps keep its shape without cracking.
Q: Can I make this recipe ahead of time?
A: Absolutely! You can prepare the Pumpkin Swiss Roll a day ahead. Just store it in the refrigerator, wrapped tightly in plastic wrap. It can even be frozen for up to a month.
Q: What kind of cream should I use for the filling?
A: Heavy whipping cream works best for the filling, as it whips up nicely and provides a rich texture. You can also add a bit of vanilla extract for extra flavor.
Q: Can I substitute the spices in the recipe?
A: Yes! Feel free to adjust the spices to your taste. If you prefer a milder flavor, you can reduce the amount of cinnamon, nutmeg, or ginger, or add a pinch of allspice or cloves for a different twist.
Q: How do I store leftovers?
A: Leftovers should be wrapped tightly and stored in the refrigerator for up to 3 days. You can also freeze individual slices, which can be defrosted and enjoyed later.
Q: Is there a gluten-free version of this recipe?
A: Yes, you can substitute gluten-free all-purpose flour in place of regular flour. Make sure it’s a 1:1 substitute to maintain the right texture.
Q: What’s the best way to slice the Swiss roll cleanly?
A: Use a sharp, serrated knife and make gentle sawing motions. Wiping the blade between slices can help keep the slices neat and clean.
What You Need to Make This Pumpkin Swiss Roll Recipe
For the Pumpkin Cake:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon vanilla extract
For the Filling:
1 (8-ounce) package of cream cheese, softened
1 cup powdered sugar
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
For Dusting:
Powdered sugar
How to Make This Delicious Pumpkin Swiss Roll
1. Prepare the Pumpkin Cake: a. Preheat your oven to 375°F (190°C). b. Grease a 15×10-inch (38×25 cm) jelly roll pan and line it with parchment paper, leaving an overhang on the shorter sides. c. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. d. In a separate large bowl, beat the eggs and sugar together until well combined. e. Stir in the pumpkin puree and vanilla extract. f. Gradually add the dry ingredients to the wet mixture and mix until smooth. g. Pour the batter into the prepared jelly roll pan, spreading it evenly. h. Bake for 12-15 minutes or until the cake springs back when touched.
2. Roll the Cake: a. While the cake is still warm, lay a clean kitchen towel on the counter and generously dust it with powdered sugar. b. Invert the warm cake onto the towel, then gently peel off the parchment paper. c. Starting at the shorter edge, carefully roll the cake and towel together into a spiral. Let it cool completely.
3. Prepare the Filling: a. In a medium bowl, beat the softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
4. Assemble the Swiss Roll: a. Gently unroll the cooled cake. b. Spread the cream cheese filling evenly over the cake. c. Carefully re-roll the cake without the towel. d. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
5. Serve: a. Before serving, dust the Pumpkin Swiss Roll with powdered sugar for a lovely finish. b. Slice and enjoy!
This Pumpkin Swiss Roll is the perfect dessert for your fall gatherings, and it’s bound to be a hit with your friends and family. The combination of the pumpkin cake and the sweet cream cheese filling is simply irresistible.
Tips For Making The BEST Pumpkin Swiss Roll
Don’t Overmix the Batter: Gently fold the dry ingredients into the wet ingredients to avoid deflating the batter. Overmixing can lead to a dense cake.
Prepare the Pan Well: Line your jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper to ensure the cake doesn’t stick.
Roll the Cake While Warm: As soon as the cake comes out of the oven, carefully roll it up in a kitchen towel dusted with powdered sugar. This prevents cracks and helps it hold its shape.
Cool Completely Before Filling: Make sure the cake is fully cooled before adding the cream cheese filling. Filling a warm cake can cause the filling to melt and become runny.
Refrigerate for Easy Slicing: After assembling the roll, refrigerate it for at least an hour. This helps firm up the cake and filling, making it easier to slice without losing its shape.
Sift Powdered Sugar Over the Towel: When rolling the cake, dusting powdered sugar over the towel prevents the cake from sticking to it and makes the unrolling process easier.
Keep the Roll Tight: When rolling the cake, keep it tight to ensure it maintains a nice spiral shape. Be gentle but firm when rolling.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This Pumpkin Swiss Roll was a hit at our family dinner! The cake was moist, and the cream cheese filling was perfectly sweet and creamy. Definitely adding this to my holiday baking list!”
— Jessica W.
⭐️⭐️⭐️⭐️⭐️ “I’ve never made a Swiss roll before, but this recipe made it so easy! The step-by-step instructions were super helpful, and my roll came out beautiful. Tastes amazing too!”
— Emily R.
⭐️⭐️⭐️⭐️ “Delicious and festive! My only issue was that my cake cracked a little while rolling, but I think that was my fault for not rolling it while it was warm enough. Still tasted great, though!”
— Sarah L.
⭐️⭐️⭐️⭐️⭐️ “Wow, this Pumpkin Swiss Roll is a keeper! It’s not too sweet, and the pumpkin flavor really shines through. I followed the tip about refrigerating it before slicing, and it worked like a charm.”
— Katie B.
⭐️⭐️⭐️⭐️⭐️ “This recipe is perfect for fall gatherings! My guests couldn’t stop raving about it. The texture was light and fluffy, and the filling was so creamy!”
— Amanda M.
Printable Recipe Card
Pumpkin Swiss Roll Recipe
Indulge in the flavors of fall with this moist and spiced Pumpkin Swiss Roll, filled with a luscious cream cheese filling. This dessert is perfect for holiday gatherings or cozy family nights, with a light, fluffy cake and a sweet, creamy center. Simple to make and visually stunning, it's a guaranteed crowd-pleaser!
Ingredients
For the Pumpkin Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Filling
- 1 (8-ounce) package of cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For Dusting
- Powdered sugar
Instructions
1. Prepare the Pumpkin Cake:
Preheat your oven to 375°F (190°C). b. Grease a 15x10-inch (38x25 cm) jelly roll pan and line it with parchment paper, leaving an overhang on the shorter sides. c. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. d. In a separate large bowl, beat the eggs and sugar together until well combined. e. Stir in the pumpkin puree and vanilla extract. f. Gradually add the dry ingredients to the wet mixture and mix until smooth. g. Pour the batter into the prepared jelly roll pan, spreading it evenly. h. Bake for 12-15 minutes or until the cake springs back when touched.
2. Roll the Cake:
While the cake is still warm, lay a clean kitchen towel on the counter and generously dust it with powdered sugar. b. Invert the warm cake onto the towel, then gently peel off the parchment paper. c. Starting at the shorter edge, carefully roll the cake and towel together into a spiral. Let it cool completely.
3. Prepare the Filling:
In a medium bowl, beat the softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
4. Assemble the Swiss Roll:
Gently unroll the cooled cake. b. Spread the cream cheese filling evenly over the cake. c. Carefully re-roll the cake without the towel. d. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
5. Serve:
Before serving, dust the Pumpkin Swiss Roll with powdered sugar for a lovely finish. b. Slice and enjoy!
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If You Enjoyed This Recipe, Please Share!
If you love the chocolate and orange combination as much as we do, share this recipe with your friends and family! This Chocolate Orange Pie is the perfect dessert for special occasions or whenever you want to indulge in something sweet and refreshing.
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