This Pumpkin Swiss Roll is a tasty treat that’s perfect for fall. It’s made with soft, fluffy cake and a creamy filling that will make your taste buds dance!
If you’re like me, you’ll be tempted to eat the filling right from the bowl—it’s that good! This roll looks impressive but is quite easy to make. Enjoy it with a cup of tea or coffee!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient and works well. If you have fresh pumpkin, you can roast and puree it, but make sure it’s smooth. I always keep canned puree on hand for ease!
Eggs: Large eggs are essential for structure and moisture. In a pinch, you can use flax eggs or applesauce as vegan substitutes, but note that the texture may change a bit.
Heavy Whipping Cream: If you’re looking for a lighter option, you can use coconut cream or whipped topping. However, the rich flavor from heavy cream makes the filling delightful! I find that it really adds to the creaminess.
Flour: All-purpose flour is what I recommend, but you can swap half of it for almond flour for a gluten-free version. Just be aware that this may alter the texture slightly.
How Do I Roll the Cake Without Cracking It?
Rolling the cake while it’s warm helps set its shape, but it can be tricky! Here’s how to do it successfully:
- Once the cake is baked, immediately flip it onto a powdered-sugar dusted towel.
- Peel off the parchment gently—it can stick, so take your time!
- Starting from one end, roll the cake and towel together, using the towel to hold it tight.
- Don’t wait too long to roll; doing it while it’s warm reduces cracking.
Let it cool completely in this roll, which helps retain its shape for filling later. This trick has saved me from many sticky situations!
How to Make Pumpkin Swiss Roll
Ingredients You’ll Need:
For the Pumpkin Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1/2 cup pumpkin puree (canned or homemade)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Filling:
- 1 cup heavy whipping cream, cold
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For Dusting:
- Powdered sugar
Garnish (Optional):
- Fresh mint leaves
How Much Time Will You Need?
This delightful Pumpkin Swiss Roll takes about 20 minutes to prepare and 15 minutes to bake. After that, you’ll want to chill it for at least 1 hour before serving, so plan on a total of about 1 hour and 35 minutes to enjoy your masterpiece!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking. This little step will ensure your cake rolls out perfectly later!
2. Mix the Batter:
In a large bowl, use an electric mixer to beat the eggs and granulated sugar together on high speed. Keep mixing until the mixture is thick, pale, and triples in volume, which usually takes about 5 minutes. Next, gently fold in the pumpkin puree until well combined.
3. Combine Dry Ingredients:
In another bowl, sift together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually fold the dry ingredients into the pumpkin mixture. Be careful not to deflate the batter; we want it to stay light and airy!
4. Bake the Cake:
Spread the batter evenly into your prepared pan. Pop it in the oven and bake for 12-15 minutes, or until the cake springs back when you lightly touch it. A quick poke test helps ensure it’s done!
5. Roll the Cake:
While the cake is still warm, carefully invert it onto a clean kitchen towel that has been dusted with powdered sugar. Gently peel off the parchment paper so it doesn’t stick. Starting from one short end, roll the cake and towel together to form a log. Allow it to cool completely in this rolled shape; it helps create the perfect spiral!
6. Make the Filling:
To make the yummy filling, beat the softened cream cheese in a bowl until smooth. In another bowl, whip the cold heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Next, gently fold the whipped cream into the cream cheese mixture until perfectly blended.
7. Assemble the Swiss Roll:
Once your cake has cooled, unroll it carefully. Spread the cream filling evenly over the surface of the cake. Then roll the cake back up without the towel, shaping it into a tight spiral. Be gentle to keep that lovely filling inside!
8. Final Touches:
Transfer your beautiful roll to a serving platter, seam side down. Dust the top generously with powdered sugar for a lovely finish. If you want, add some fresh mint leaves for a pop of color and extra flair.
9. Chill and Serve:
Chill the pumpkin Swiss roll in the refrigerator for at least 1 hour before slicing and serving. This allows the flavors to meld and makes it even more delicious. Cut it into slices and enjoy with friends and family!
Enjoy this moist, spiced pumpkin cake paired with the light and creamy filling in this delightful pumpkin Swiss roll!
Can I Use a Different Type of Flour?
Absolutely! If you’re looking for a gluten-free option, you can use an all-purpose gluten-free flour blend. Just make sure it has a good binder like xanthan gum for a similar texture. Alternatively, almond flour can also be used, but you may need to adjust the measurements.
How Do I Store Leftover Pumpkin Swiss Roll?
To store leftovers, wrap the roll tightly in plastic wrap to prevent it from drying out and place it in the refrigerator. It will stay fresh for up to 3 days. You can also freeze it, wrapped well, for up to 2 months. Just remember to thaw it in the refrigerator before serving!
Can I Make This Recipe Vegan?
Yes, you can make a vegan version! Replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) and use a non-dairy cream cheese and coconut cream for the filling. The texture may vary slightly, but it will still be delicious!
What Can I Use Instead of Cream Cheese in the Filling?
If you’re looking for a substitute, you can use mascarpone cheese or a vegan cream cheese alternative. If you’d prefer a non-dairy option, blended silken tofu with a bit of lemon juice also works well for a creamy texture! Just ensure it’s blended until smooth for the best results.
