This Pumpkin Swiss Roll is a fun and tasty treat that’s perfect for fall! It’s made with fluffy pumpkin cake and a creamy filling, all rolled up into a delightful dessert.
Making this roll is like creating a cozy hug in cake form. It’s light, sweet, and a little spicy—just how I like my autumn desserts! 🧡 I love serving it with a sprinkle of powdered sugar on top!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree works best for a consistent texture. If you’re adventurous, you could roast a fresh pumpkin, then puree it. Just make sure it’s not the spiced pumpkin pie filling!
Cream Cheese: For the filling, regular cream cheese is ideal. If you’re lactose intolerant or want a lighter option, try using dairy-free cream cheese or whipped coconut cream. I’ve tried both, and they work great!
Eggs: If you’re looking for an egg-free version, you can use flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg) or a commercial egg replacer. I’ve had success with flax eggs in baking!
How Can You Get a Perfectly Rolled Cake Without Cracking?
The key to rolling the cake without cracks is to act quickly and prepare properly. Make sure to cook the cake just until it’s springy, and handle it gently when rolling. Here’s how:
- As soon as you take the cake out, invert it promptly onto a powdered sugar-dusted towel. This prevents sticking.
- Roll it tightly while it’s warm. The warmth helps it maintain its shape.
- Let it cool completely in the rolled-up position. This sets the curve, making it easier to fill later.
With these tips, you’ll have a beautiful, crack-free roll that’s ready to impress!
Pumpkin Swiss Roll
Ingredients You’ll Need:
For the Pumpkin Cake:
- 3 large eggs
- 3/4 cup granulated sugar
- 2/3 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Cream Cheese Filling:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish:
- Powdered sugar for dusting
How Much Time Will You Need?
This delicious pumpkin Swiss roll takes about 25 minutes to prepare, plus an additional 1 hour for chilling time. You’ll spend some time baking and assembling, but the waiting is worth it for this sweet treat!
Step-by-Step Instructions:
1. Preheat and Prepare Pan:
First, preheat your oven to 375°F (190°C). Grab a 15×10-inch jelly roll pan, line it with parchment paper, and lightly grease it to prevent sticking.
2. Make the Cake Batter:
In a large bowl, beat the eggs and granulated sugar with an electric mixer for about 5 minutes until the mixture is thick and a light color. Next, mix in the canned pumpkin puree and vanilla extract until everything is combined.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, ground cinnamon, nutmeg, ginger, and salt. Slowly fold this mixture into the pumpkin mixture until just combined, being careful not to overmix.
4. Bake the Cake:
Pour the batter evenly into the prepared pan and spread it out smoothly. Bake in the oven for 13-15 minutes. The cake is done if it springs back when lightly pressed in the center!
5. Roll the Cake:
While the cake bakes, get a clean kitchen towel and dust it generously with powdered sugar. Once the cake is done, loosen the edges and flip it out onto the towel. Carefully peel off the parchment paper, then roll the cake up with the towel inside from the short side. Let it cool completely rolled up.
6. Prepare the Filling:
In a medium bowl, mix the softened cream cheese and butter until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until everything is well combined.
7. Fill and Roll the Cake:
Once your cake has cooled, gently unroll it. Spread the cream cheese filling evenly across the cake, then roll the cake back up carefully (leave the towel behind this time).
8. Chill and Serve:
Wrap your pumpkin Swiss roll in plastic wrap and pop it in the fridge for at least 1 hour to set. Just before you serve it, dust the top with powdered sugar for an elegant touch!
9. Slice and Enjoy:
Use a sharp knife to slice the roll into 1-inch pieces, and serve. Enjoy this lovely pumpkin Swiss roll as a perfect fall dessert or a delightful treat during any festive gathering!
This dessert features a soft, spiced pumpkin sponge with a creamy filling, rolled into an elegant swirl dusted with powdered sugar. It’s sure to impress your friends and family!
Can I Make This Pumpkin Swiss Roll Ahead of Time?
Absolutely! You can bake the cake and prepare the filling a day in advance. Just roll it up after assembling, then wrap it tightly in plastic wrap and refrigerate. This will enhance the flavors, and it’ll be ready to serve when you are!
What Can I Use Instead of Eggs?
If you need an egg substitute, you can use flax eggs! Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg needed. Let the mixture sit for about 5 minutes to thicken before adding it to your batter.
How Should I Store Leftovers?
To store leftovers, wrap the pumpkin Swiss roll tightly in plastic wrap and keep it in the refrigerator. It will stay fresh for about 3 days. Just make sure to dust it with powdered sugar again before serving, if desired!
Can I Freeze the Pumpkin Swiss Roll?
Yes, you can freeze this Swiss roll! Wrap it tightly in plastic wrap and then in aluminum foil for added protection. It can be frozen for up to 2 months. Thaw it in the fridge overnight before serving.
