Pumpkin Roll

Close-up of two slices of a Pumpkin Swiss Roll with a rich brown sponge and a white cream filling, dusted with powdered sugar. They are placed on a white plate, next to an ornate serving spatula. The background is white.

5 from 1 vote

This Pumpkin Swiss Roll offers the ultimate combination of warm spices and creamy, light filling. The cream cheese whipped cream filling adds a tangy sweetness that perfectly complements the spiced cake, making it a perfect fall dessert.

Course cake, Dessert

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 280

Author Erren Hart

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

US Customary - Metric

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.

Video

Notes

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.

Nutrition