Pumpkin Swiss Roll

Pumpkin Swiss Roll has all the warm Pumpkin Spiced flavors of Fall with a sweet Cream Cheese filling. Looks fancy and elegant but it's easier to make than expected. So many flavor variations, from homemade Pumpkin Puree to using Vanilla Bean Paste, everyone will love this dessert.

Why You'll Love This Recipe

• Perfect for Entertaining - for your next dinner party, Thanksgiving or even Christmas, this Swiss Roll will impress your guests
• Easy to Make - because it looks fancy, dont' assume it's hard to make. A forgiving recipe even for beginners and baking experts alike
• Tastes Like Autumn - the comforting Fall flavors you love, Pumpkin with warm spices like Cinnamon, Nutmeg and Ginger

Ingredients

• Flour
• White Sugar
• Baking Soda
• Spices - Cinnamon, Nutmeg, Ginger or Pumpkin Pie Spice
• Pureed Pumpkin - Libby's Canned Pumpkin
• Eggs
• Lemon Juice
• Cream Cheese Filling - with Butter, Vanilla Bean Paste, Icing Sugar

Equipment

• 10x15 inch Jelly Roll Pan
• Clean Kitchen Towel (for rolling)
• Cooling Rack
• Hand Mixer

How to Make Pumpkin Swiss Roll

1. Prepare - preheat oven to 375°F (190°C) and grease and Flour a 10x15 inch Jelly Roll Pan
2. Make Cake Batter - mix Flour, Sugar, Baking Soda and Spices in a bowl. Whisk Eggs, Pumpkin Puree, and Lemon Juice together. Combine with the Flour mixture making a batter.
3. Grease Jelly Roll Pan - spread thin layer of Butter or Cooking Spray on Jelly Roll Pan. Sprinkle a tablespoon of Flour onto pan. Tilt and gently tap the pan until bottom and sides are full coated. Discard excess flour.
4. Bake - evenly pour Batter into greased pan and bake for 15 minutes until golden brown. Pumpkin Cake should spring back when touched lightly.
5. Prepare Towel - sprinkle ⅓ cup of Icing Sugar across a clean damp Kitchen Towel
6. Roll Cake - when cake is baked, immediately turn it upside down onto the Kitchen Towel. Carefully roll up the cake and towel and into a spiral.
7. Cool - place on Cooling Rack and let Pumpkin Cake cool to room temperature (about 30 minutes). Rolling it while warm and cooling minimizes cracking later
8. Prepare Cream Cheese - using a mixer, beat together Cream Cheese, Butter, Icing Sugar and Vanilla Bean Paste (or Vanilla Essence).
9. Spread - carefully unroll the Pumpkin Cake and spread Cream Cheese evenly across the cake (leaving a small border on edges). Ensure there is cream cheese in the starting curl, as this is the middle of our cake.
10. Re-Roll - carefully re-roll the cake back into a spiral (without towel) take care not to squeeze out the filling. Roll with Cling Wrap and refrigerate until you are ready to use.
11. Refrigerate - place wrapped Pumpkin Swiss Roll into the fridge for at least 1 hour or up to a day. This allows enough time to set and for easy slicing.
12. Serve - dust with Icing Sugar and slice to your desired thickness. Enjoy!

How to Puree Pumpkin

Instead of using Libbys Canned Pumpkin, it's super easy to make your own Pureed Pumpkin. It's healthier because it's less processed and budget friendly too. Boiled Pumpkin is easy and soft to mash, you can also Roast Pumpkin if you prefer.

1. Prepare Pumpkin - Carefully cut and scoop out Pumpkin Seeds. Peel 1 pound (500g) of Pumpkin.
2. Cut Pumpkin - Chop into 1 inch sized cubes for even cooking
3. Boil - place cubed Pumpkin in saucepan, fill with enough water to submerge pieces. Bring to a boil, simmer and cook for about 15 minutes until tender when pierced with a fork
4. Strain - pour into a Colander to strain to remove excess water (can leave for a few minutes)
5. Puree - blend in a food processor until smooth. Alternatively, use a Potato Masher and vigorously mix until smooth and combined
6. Cool - bring to room temperature before using. If Pumpkin is too watery, strain before using.

Pumpkin Swiss Roll Variations

• Nutty Pumpkin Roll - add ½ cup of chopped Pecans or Walnuts (best to lightly toast them before chopping)
• Spice Blend - customize by adding different spices - 2 teaspoons of homemade Pumpkin Spice is a great substitute, or add ½ teaspoon of Allspice or ¼ teaspoon of Cardamom
• Maple Pumpkin Roll - substitute Vanilla Bean with 2-3 tablespoons of Maple Syrup (adjust to taste) in Cream Cheese
• Caramel Pumpkin Roll - substitute Vanilla with ½ cup of Caramel Sauce in the Cream Cheese, drizzle with more Caramel when serving

Recipe Tips and FAQs

• Don't Overmix Batter - mix wet and dry ingredients until combined. Too much mixing and it will make your cake dense and harder to roll
• Use Right Pan - a 10x15 Jelly Roll Pan is perfect for this recipe (size and thickness). You can substitute with 9x13 Sheet Pan but baking time will shift so check for doneness
• Room Temperature Cream Cheese - ensures even mixing, creaminess and reduces lumps
• Vanilla Bean Substitute - using Vanilla Beans really elevates the flavors, however you can substitute with Vanilla Essence. Color Free Vanilla Essence keeps the Cream Cheese lighter in color. Substitute with one teaspoon of Vanilla Essence or Extract

Can I Make This in Advance?

Absolutely. Can be made a day in advance. This allows the shape to set to make easier slicing. Don't unwrap and slice until ready to serve.

How to Prevent Pumpkin Roll From Cracking?

To prevent cracking, it must be carefully rolled while still warm, wrapped in a damp towel dusted in Icing Sugar. Take care not to over-bake the cake as it can cause dryness and cause it to crack. To cover cracks, dust with Icing Sugar, drizzle with Cream Cheese or Caramel Sauce.

Storage

• Fridge - store covered Pumpkin Swiss Roll in the fridge for up to 3 days
• Freezer - keep Pumpkin Roll wrapped tightly in Cling Wrap (before slicing). Recommend to double wrap it. Freeze and enjoy within 2 months. Thaw overnight in fridge before serving

Fall Desserts You'll Love

• Sharlotka Apple Cinnamon Cake (only 5 ingredients)
• American Apple Pie
• Apple Turnovers with Puff Pastry
• German Plum Cake
• Sticky Date Pudding
• Homemade Caramel Apples
• Sugared Cranberries

Making this Pumpkin Swiss Roll is easy with these step by step instructions, even the kids can help. You'll love the smell of Thanksgiving and Christmas wafting through the air while you bake. Bon Appetit! Приятного аппетита!

©PetersFoodAdventures.com *originally posted November 2015, updated November 2024