This fluffy Pumpkin Swiss Roll is a treat that wraps a creamy filling inside a spongy pumpkin cake. It’s perfect for a cozy fall dessert!
The bright orange color and warm spices make it extra inviting. I love to sprinkle some powdered sugar on top before slicing—it looks so pretty! 🎃
Making this roll is easier than it looks! Just bake, fill, and roll it up. It’s great for sharing at gatherings or enjoying all by yourself. Trust me, it’s a winner!
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin for convenience or make your own using fresh pumpkin. Just roast it, scoop it out, and blend until smooth!
Heavy Cream: For a lighter filling, opt for whipped topping or a dairy-free whipped cream. It still tastes great!
Granulated Sugar: If you’re looking to cut down on sugar, feel free to substitute with coconut sugar or a sugar alternative, keeping in mind it may change the final texture slightly.
Spices: If you don’t have ground ginger or nutmeg, you can use pumpkin pie spice instead. It’ll give you that warm, cozy flavor!
How Do You Achieve a Perfectly Rolled Cake?
The rolling technique is crucial, so don’t rush it! Start rolling the cake while it’s warm, using a kitchen towel to help. Here are the steps:
- After inverting the cake onto the sugared towel, peel the parchment paper off gently.
- Begin rolling from one short side, pulling the towel with the cake as you roll.
- Roll it tightly but not too tight—too much pressure can crack the cake!
- Let the rolled cake cool completely in this shape. This helps set the roll and makes it easier to fill later.
Practice makes perfect! If your first roll doesn’t look great, don’t worry—it’ll still taste delicious!
How to Make a Pumpkin Swiss Roll
Ingredients You’ll Need:
For the Pumpkin Sponge Cake:
- 3 large eggs
- 3/4 cup granulated sugar
- 1 cup pumpkin puree (canned or homemade)
- 1 teaspoon vanilla extract
- 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 Cream Filling:
- 1 cup heavy cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Powdered sugar, for dusting
How Much Time Will You Need?
This Pumpkin Swiss Roll takes about 30 minutes to prepare, plus an additional hour for chilling. It’s a lovely treat that’s perfect for fall gatherings, and it is quite simple to make!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. Don’t forget to lightly grease it to prevent sticking!
2. Whipping Up the Batter:
In a large bowl, beat 3 large eggs with 3/4 cup granulated sugar using an electric mixer on high speed. Continue mixing for about 5 minutes until the mixture is thick, pale, and fluffy. Next, gently fold in 1 cup of pumpkin puree and 1 teaspoon of vanilla extract until everything is well combined.
3. Mixing the Dry Ingredients:
In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Gradually fold these dry ingredients into the wet mixture, being careful not to deflate the batter too much.
4. Baking the Cake:
Pour the batter evenly into the prepared pan and smooth it out with a spatula. Bake in the preheated oven for 15 to 18 minutes or until the cake springs back when touched lightly.
5. Cooling and Rolling the Cake:
While the cake is baking, place a clean kitchen towel on a flat surface and sprinkle it generously with powdered sugar. Once the cake is done, invert it onto the sugared towel and carefully peel off the parchment paper. Starting from one short end, roll the cake and towel together loosely into a spiral. Let it cool completely on a wire rack.
6. Making the Cream Filling:
In a clean bowl, whip the cold heavy cream with 3 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. This will create a deliciously fluffy filling!
7. Filling and Re-Rolling:
Once the cake is cool, gently unroll it. Spread the whipped cream evenly over the surface, leaving a small border around the edges. Re-roll the cake without the towel, making a tight spiral.
8. Finishing Touches:
Transfer the rolled cake to a serving platter and dust the top with powdered sugar. For the best taste, refrigerate your cake for at least 1 hour before slicing to let the cream set.
9. Serve and Enjoy:
Once chilled, slice the Pumpkin Swiss Roll, serve it to your guests or enjoy it all on your own! It’s a delicious treat for the fall!
Can I Use Store-Bought Pumpkin Puree?
Absolutely! Store-bought pumpkin puree is convenient and provides a consistent flavor and texture. Just make sure to check that it’s 100% pumpkin and not a spiced or sweetened blend.
How Can I Make This Recipe Gluten-Free?
You can easily substitute all-purpose flour with a gluten-free flour blend. Look for one that contains xanthan gum for the best results in maintaining the cake’s texture.
What Should I Do If My Cake Cracks While Rolling?
If you notice cracks, don’t worry! You can still roll it and cover any imperfections with the whipped cream filling. Just be gentle while rolling, and remember that some wrinkles or cracks can add rustic charm!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, wrap the pumpkin roll tightly in plastic wrap and then in aluminum foil for up to 2 months. Thaw in the fridge before serving.