This Pumpkin Swiss Roll is a tasty treat that brings the cozy flavors of fall to your plate! It’s made with a light pumpkin cake, rolled up with a creamy filling, and dusted with powdered sugar.
You won’t believe how quick it is to whip this up! Whenever I make it, I can’t resist a slice (or two) right away. It’s perfect for sharing or enjoying with a cup of coffee. 🎃
Key Ingredients & Substitutions
All-purpose flour: This is the base for the cake. If you’re gluten-free, consider using a 1:1 gluten-free flour blend. It works well without altering the flavor much!
Canned pumpkin puree: You can use homemade pumpkin puree if you have it on hand. Remember, fresh pumpkin can be a bit wetter, so strain it a bit to avoid excess moisture in the cake.
Ground spices: The spices add warmth to this dessert. If you don’t have ground ginger or nutmeg, feel free to use pre-mixed pumpkin pie spice instead. It’s a great shortcut!
Heavy cream: If you prefer a lighter filling, you can substitute with whipped topping or even Greek yogurt for a tangy twist. Just whip it well so it holds its shape.
What’s the Best Way to Roll a Cake Without Breaking It?
Rolling a cake can be tricky, but here’s how to do it right. Start with a warm cake, and use a clean kitchen towel sprinkled with powdered sugar to prevent sticking.
- Once you remove the cake from the oven, immediately invert it onto the towel.
- Carefully peel off the parchment paper. Start rolling from one short end while it’s still warm.
- Rolling it while warm helps maintain its shape and avoids cracks (the towel aids in this!).
- Let it cool completely in that rolled-up position to set the shape.
With these tips, you’ll have a beautiful roll every time! Enjoy making your Pumpkin Swiss Roll!
How to Make a Pumpkin Swiss Roll
Ingredients You’ll Need:
For the Pumpkin Cake:
- 3/4 cup (90g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) canned pumpkin puree
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup (240ml) heavy cream, cold
- 1/3 cup (40g) powdered sugar
- 1/2 teaspoon vanilla extract
For Finishing:
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful Pumpkin Swiss Roll will take about 25 minutes of preparation time along with 12-15 minutes for baking. Then, you’ll need some cooling time. Altogether, it’s perfect for an afternoon baking session!
Step-by-Step Instructions:
1. Prepare the Pan and Preheat Oven:
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, and don’t forget to grease it lightly to make the cake easier to remove later.
2. Mix Dry Ingredients:
In a medium bowl, gather the all-purpose flour, baking powder, cinnamon, ginger, nutmeg, and salt. Whisk these together until well combined so that your spices are evenly distributed throughout the flour.
3. Beat Eggs and Sugar:
In a large bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for about 5 minutes. You want it thick, pale, and fluffy—the result should be light and airy!
4. Add Pumpkin and Vanilla:
Now, gently fold in the canned pumpkin puree and vanilla extract into the egg mixture until everything is nicely combined. Remember to be gentle; you want to keep that airiness!
5. Incorporate Dry Ingredients:
Slowly fold the dry ingredients into the pumpkin mixture one batch at a time. Take your time and keep the batter airy by being gentle.
6. Bake the Cake:
Pour the batter into your prepared jelly roll pan and smooth the top with a spatula. Bake in the preheated oven for 12-15 minutes, or until the cake springs back slightly when touched.
7. Roll the Cake While Warm:
Once the cake is baked, immediately invert it onto a clean kitchen towel that has been dusted generously with powdered sugar. Peel off the parchment paper carefully. Start rolling from one short end while it is still warm, making a spiral. Let it cool completely in that rolled-up position on a wire rack.
8. Prepare the Filling:
In a chilled bowl, whip the cold heavy cream along with powdered sugar and vanilla extract until stiff peaks form. This filling will be light and delightful!
9. Unroll and Fill the Cake:
Once the cake has cooled down completely, gently unroll it and remove the towel. Spread the whipped cream evenly over the surface of the cake, leaving a small border around the edges.
10. Re-roll the Cake:
Carefully roll the cake back up without the towel, sealing the edge as you go. Make sure to set it seam-side down on a serving platter so it holds its shape!
11. Finish and Serve:
Finally, dust the top of the rolled cake lightly with powdered sugar before slicing and serving. Enjoy this delicious Pumpkin Swiss Roll with friends and family!
This delightful dessert is soft, spiced, and wrapped around a fluffy cream—perfect for cozy gatherings this fall!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, make sure to cook and puree it first. You may need to strain it to remove excess moisture, as fresh pumpkin can be wetter than canned puree, which may affect the cake’s texture.
How Do I Store Leftovers?
Store any leftover Pumpkin Swiss Roll in an airtight container in the fridge for up to 3 days. For best results, it’s ideal to cover the cut ends with plastic wrap to keep it moist.
Can I Make This Ahead of Time?
Yes! You can bake the cake and prepare the filling one day in advance. Just store the cake rolled up in the towel until it’s cool, then fill and shape it the day you plan to serve.
What’s the Best Way to Roll the Cake Without Cracking?
To avoid cracks, roll the cake while it’s still warm. Use a clean kitchen towel dusted with powdered sugar to prevent sticking. If it does crack, don’t worry! You can cover imperfections with whipped cream after filling.
