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Enjoy the perfect fall dessert with this Pumpkin Swiss Roll recipe, filled with a light cream cheese whipped cream filling. Easy to make, spiced just right, and perfect for any occasion!
If you’re anything like me, you look forward to the arrival of fall—not just for its refreshing, cool weather and vibrant foliage but also for the delightful flavors of pumpkin spice! I genuinely love all of my pumpkin recipes, but I bake just a few every year without fail, including this pumpkin roll, pumpkin spice sticky buns, and my grandmother’s amazing pumpkin pie!
If you’re looking for a cozy and delicious fall dessert, this Pumpkin Swiss Roll recipe is a must-try! With its soft and spiced pumpkin cake rolled around a creamy, light filling, it offers the perfect balance of sweetness and warmth. Plus, it’s not as hard to make as it seems. I’ll walk you through everything you need to know to create a flawless Pumpkin Swiss Roll, with tips, storage advice, and some tasty variations.
Delicious By Design
This Pumpkin Swiss Roll is a perfect fall treat, packed with cozy autumn flavors. The cake is light and spiced with cinnamon, ginger, and cloves, enhancing the delicious pumpkin flavor. Instead of a heavy filling, I used cream cheese whipped cream, making it lighter, less sweet, and super simple to prepare! This recipe makes a simple yet tasty dessert that captures the best of the season!
Ingredient Notes
- All-Purpose Flour: Provides structure for the cake. For a gluten-free version, use a 1:1 gluten-free baking mix.
- Baking Soda & Baking Powder: These leavening agents ensure the cake rises properly and stays light. Be sure they’re fresh for the best results.
- Ground Spices: Cinnamon, ginger, nutmeg, cloves, and allspice bring warmth to the cake. Pumpkin pie spice can be substituted if you’re short on individual spices.
- Eggs: I used large eggs, but I find a light variation in size doesn’t impact the recipe too much, so you can use what you have!
- Sugar: Granulated or superfine sugar is ideal, as it dissolves smoothly in the batter.
- Pumpkin Puree: The key to rich flavor and moisture in the cake. Use 100% pure pumpkin puree (not pumpkin pie filling). Butternut squash or sweet potato puree can be used as substitutes if needed.
- Vanilla: Pure vanilla extract is best, but you can also use vanilla bean paste for extra flavor.
- Cream Cheese: Opt for blocked-style cream cheese, which gives the filling its firm and smooth texture. If you only have spreadable cream cheese, add 2 tablespoons of powdered milk to the whipping cream to stabilize the mixture.
- Cream: Use heavy cream, double cream, or whipping cream, depending on where you live. They all work well to create a light, fluffy filling. For a dairy-free option, you can substitute with coconut cream.
Ingredient Spotlight
Pumpkin Puree is the key ingredient in this recipe, delivering the warm, earthy flavor we love. For the best results, use 100% pure canned pumpkin puree without any added sugar or spices. If you can’t find canned pumpkin, roasted and pureed butternut squash can be a great substitute.
When purchasing, make sure to check the label to avoid any unwanted additives that could affect the taste of your cake.
Speed Things Up
If you’re short on time or need dessert in a hurry, here are a few ideas to help speed things along.
- Use Pumpkin Spice Mix: You can substitute 2 teaspoons of pumpkin spice mix for the spices in the recipe. This will provide the same warm and balanced flavor as the individual spices.
- Use pre-whipped products: If you’re short on time, you can substitute homemade whipped cream with store-bought whipped topping (I don’t recommend the type you squirt from a bottle). It won’t be as rich, but it’s a quick option.
- Store-bought Frosting: Instead of making the whipped cream filling from scratch, you can choose pre-made cream cheese frosting. Just whip it briefly to make it fluffier before using it.
How To Make Pumpkin Swiss Roll Cake
For The Cake
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Preheat your oven to 375°F. Grease a 15 x 10-inch jelly roll pan with baking spray, then line the pan with parchment paper, leaving an extra inch on both sides to help lift the cake out after baking. Lightly coat the parchment with cooking spray for an easy release from the pan.
Combine all the dry ingredients (flour, baking soda, baking powder, spices, and salt) in one bowl.
Whisk the eggs and granulated sugar well in a separate mixing bowl for about 1 minute. Continue whisking until the mixture becomes fluffy, thick, and light in color, ensuring that the sugar is well incorporated and the texture is smooth. This step is crucial for creating a light and airy base for your recipe.
Add the vanilla extract and pumpkin puree to your mixture, then whisk gently until the ingredients are just blended together, ensuring a smooth consistency.
Next, carefully fold the dry ingredients into the wet mixture using a rubber spatula. Be gentle during this process, stirring only until the components are combined to avoid overmixing, which can affect the cake’s texture.
Carefully spread the batter evenly into the prepared pan, ensuring that it reaches all corners and creates a smooth, uniform layer for even baking.
Bake the cake for 13 to 15 minutes, or until the top springs back when lightly touched, indicating that it is cooked to perfection.
Once baked, carefully lift the parchment paper along with the cake and transfer it to a flat, heat-safe surface, such as a cutting board or a countertop. Gently roll the cake from one short end to the other, ensuring it rolls tightly but without tearing until it is fully rolled and resembles a log. This technique helps maintain the cake’s shape for later filling.
Transfer the rolled cake to a wire rack to cool to room temperature. While the cake cools, prepare the filling (instructions below).
For The Filling
Add the softened cream cheese and powdered sugar to a mixing bowl. Using a stand or hand mixer, blend the ingredients on medium-high speed until fully combined and smooth. Occasionally scrape down the sides of the bowl to ensure all ingredients are incorporated, and no lumps remain. Then, with the mixer turned off, add the cream to the bowl.
Turn the mixer back on to medium speed and mix to combine. With the mixer turned off, add the vanilla and salt, and continue whipping on high speed until stiff peaks form (these peaks stand straight up and hold their shape firmly when the whisk is lifted).
Assembling The Cake
Once the cake is cooled, unroll it on a flat surface. Spread the cream cheese filling evenly over the cake, leaving a ¾-inch border around the edges.
Gently re-roll the cake, peeling off the parchment paper as you go.
Wrap the roll tightly in plastic wrap and refrigerate for at least one hour. Before serving, unwrap the pumpkin roll and place it on a serving dish. Dust it lightly with powdered sugar.
Slice the cake with a serrated knife, serve, and enjoy!
Preventing Cake Cracks
It’s common for cake rolls to develop cracks during the rolling process. Don’t be discouraged—these cracks can be easily repaired before adding the filling. To help minimize cracking:
- Roll While Warm: Start rolling the cake while it is still warm. This makes the cake more pliable and less prone to tearing.
- Roll Slowly: Take your time and roll the cake gently and evenly to prevent sudden stress that can cause cracks.
- Initial Cooling: Allow the rolled cake to cool at room temperature before unrolling it. This initial cooling helps the cake set properly without becoming too stiff.
Make It Your Own
This recipe is incredibly versatile! You can easily adjust the spice levels by adding more cinnamon or nutmeg for a more robust flavor or reducing them for a milder cake.
You could add chopped nuts or raisins to the batter for extra texture or use a flavored frosting, like maple cream cheese or chocolate, to twist the filling.
Erren’s Top Tips
- Use Room-Temperature Ingredients: Room-temperature eggs, butter, and other ingredients blend more smoothly, resulting in a consistent batter and better cake texture.
- Properly Prepare Your Baking Pan: Line a greased jelly roll pan with parchment paper and lightly grease the paper to ensure the cake releases easily without sticking or breaking.
- Avoid Overmixing the Batter: Overmixing can deflate the whipped eggs, resulting in a dense cake. Mix until ingredients are just combined using gentle folding motions.
- Spread the Batter Evenly: An even layer of batter ensures uniform baking and makes rolling the cake easier without creating uneven thickness that can lead to cracks.
- Watch the Baking Time Carefully: Start checking the cake a few minutes before the recommended time. A properly baked cake springs back when touched or a toothpick comes out clean.
- Roll the Cake While Warm: Rolling the cake while it’s still warm makes it more pliable and reduces the risk of cracking. Use a clean kitchen towel to help roll it smoothly.
- Use a Towel for Rolling: Placing the parchment-lined cake on a towel can help it handle the hot cake when rolling.
- Allow the Cake to Cool Completely Before Unrolling: Letting the rolled cake cool at room temperature sets its structure, making it easier to unroll without tearing when adding the filling.
- Opt for blocked-style cream cheese for the filling: This gives the filling its firm and smooth texture. If you only have spreadable cream cheese, add 2 tablespoons of powdered milk to the whipping cream to stabilize the mixture.
- Spread The Filling Evenly: Use a thin, uniform layer of filling to prevent bulges or gaps.
- Handle the Rolled Cake Gently: Excessive force can cause the cake to tear or lose its shape. Support the cake from underneath when transferring to avoid damage.
- Chill the Finished Swiss Roll Before Serving: Refrigerating the Swiss roll helps set the filling and makes slicing easier, resulting in clean and neat pieces.
- Practice Makes Perfect: Making Swiss rolls can be challenging initially. With each attempt, you’ll improve your technique and achieve better results.
Storage & Freezing Instructions ❄
You can store this Pumpkin Swiss Roll in the fridge for up to 3 days. To keep it fresh, wrap it tightly in plastic wrap.
To freeze, wrap the unfilled roll in plastic wrap and aluminum foil for up to one month.
Thaw overnight in the refrigerator and fill before serving.
Rate This Recipe
Recipe
Pumpkin Roll
Ingredients
Pumpkin Cake Ingredients:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ⅙ teaspoon ground nutmeg
- ⅙ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- powdered sugar (optional: for topping)
Filling Ingredients:
- 2 tablespoons cream cheese (softened)
- 3 tablespoons powdered sugar (you can add more to taste if desired)
- 1½ cups heavy cream
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
For The Cake:
- Preheat your oven to 375°F. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra inch on both long sides to help lift the cake out after baking. If desired, sprinkle a little water on the pan to help the parchment stick, and lightly mist the parchment with cooking spray for easier release later (optional).
- In a large mixing bowl, whisk the flour, baking powder, baking soda, spices, and salt until well combined
- In another bowl, whisk the eggs and granulated sugar for about 1 minute until thick. Add the vanilla and pumpkin and whisk until blended. Fold the dry ingredients into the wet mixture using a rubber spatula, stirring until combined.
- Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes or until the top springs back when lightly touched. Carefully lift the parchment paper with the cake and place it on a flat, heat-safe surface. Gently roll the cake from the short end to the short end using your hands until it is fully rolled. Transfer to a wire rack to cool to room temperature.
- While the cake cools, prepare the filling (instructions below).
For The Filling:
- Chill the equipment: Place the bowl and whisk attachment of your stand mixer in the freezer for about 15 minutes. Using a cold bowl helps the cream whip up faster and creates more volume.
- Once the equipment is chilled, add the softened cream cheese and powdered sugar to the bowl. Mix at medium to high speed until thoroughly combined and smooth, ensuring no lumps remain.
- With the mixer turned off, pour in the heavy cream, vanilla, and salt. Turn the mixer back on to medium speed and continue mixing until stiff peaks form (these peaks stand straight up and hold their shape firmly when the whisk is lifted).
Assembling The Swiss Roll
- Once the cake is cooled, unroll it on a flat surface. Spread the cream cheese filling evenly over the cake, leaving a ¾-inch border around the edges. Gently re-roll the cake, peeling off the parchment paper as you go. Wrap the roll tightly in plastic wrap and refrigerate for at least one hour.
- Before serving, unwrap the pumpkin roll and place it on a serving dish. Dust it lightly with powdered sugar, if desired. Slice and serve.
Tips
- Use Room-Temperature Ingredients: Room-temperature eggs, butter, and other ingredients blend more smoothly, resulting in a consistent batter and better cake texture.
- Properly Prepare Your Baking Pan: Line a greased jelly roll pan with parchment paper and lightly grease the paper to ensure the cake releases easily without sticking or breaking.
- Avoid Overmixing the Batter: Overmixing can deflate the whipped eggs, resulting in a dense cake. Mix until ingredients are just combined using gentle folding motions.
- Spread the Batter Evenly: An even layer of batter ensures uniform baking and makes rolling the cake easier without creating uneven thickness that can lead to cracks.
- Watch the Baking Time Carefully: Start checking the cake a few minutes before the recommended time. A properly baked cake springs back when touched or a toothpick comes out clean.
- Roll the Cake While Warm: Rolling the cake while it’s still warm makes it more pliable and reduces the risk of cracking. Use a clean kitchen towel to help roll it smoothly.
- Use a Towel for Rolling: Placing the parchment-lined cake on a towel can help it handle the hot cake when rolling.
- Allow the Cake to Cool Completely Before Unrolling: Letting the rolled cake cool at room temperature sets its structure, making it easier to unroll without tearing when adding the filling.
- Opt for blocked-style cream cheese for the filling: This gives the filling its firm and smooth texture. If you only have spreadable cream cheese, add 2 tablespoons of powdered milk to the whipping cream to stabilize the mixture.
- Spread The Filling Evenly: Use a thin, uniform layer of filling to prevent bulges or gaps.
- Handle the Rolled Cake Gently: Excessive force can cause the cake to tear or lose its shape. Support the cake from underneath when transferring to avoid damage.
- Chill the Finished Swiss Roll Before Serving: Refrigerating the Swiss roll helps set the filling and makes slicing easier, resulting in clean and neat pieces.
- Practice Makes Perfect: Making Swiss rolls can be challenging initially. With each attempt, you’ll improve your technique and achieve better results.
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