This Pumpkin Swiss Roll is a delightful treat that’s perfect for fall! It’s light, fluffy, and filled with a creamy pumpkin spice filling that makes each bite a joy.
Rolling it up may sound tricky, but it’s easier than you think! I love to serve it with a dusting of powdered sugar on top—so pretty and delicious!
Key Ingredients & Substitutions
All-Purpose Flour: This provides structure to your pumpkin roll. If you’re looking for gluten-free options, you can replace it with a gluten-free flour blend that works well for baking.
Pumpkin Puree: Canned pumpkin is super convenient! If you prefer fresh, roast and puree your own pumpkin. Just make sure it’s not seasoned. I love the flavor of roasted pumpkin!
Spices: Cinnamon, ginger, and nutmeg give a warm flavor that screams fall. If you’re out of one, feel free to add a dash of pumpkin pie spice as a substitute. It works great!
Heavy Whipping Cream: For the filling, this cream whipped up beautifully into a fluffy texture. You can use a non-dairy whipped cream for a lighter option, if needed.
How Do I Roll the Cake Without Cracking?
Rolling the cake can be a bit of a challenge, but with the right technique, it’s simple. Here’s how to do it successfully:
- As soon as the cake is out of the oven, invert it onto a sugared towel. This prevents sticking.
- Roll the cake while it’s still warm. This helps it to hold its shape without cracking.
- Don’t worry if it does crack a little! You can always hide those imperfections with the powdered sugar dusting later.
- Allow the rolled cake to cool completely before adding the filling, which helps to set its shape nicely.
With these tips, your Pumpkin Swiss Roll will look and taste fantastic! Happy baking!
How to Make a Pumpkin Swiss Roll
Ingredients You’ll Need:
For the Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 2/3 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
For the Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This Pumpkin Swiss Roll will take about 20 minutes for preparation and around 15 minutes to bake, plus cooling time. Altogether, allow for about 1 hour to make this delightful dessert!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. This blend will add warmth and flavor to your cake.
3. Beat the Eggs and Sugar:
In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until the mixture is thick and pale in color—this should take about 4-5 minutes.
4. Combine Pumpkin and Vanilla:
Gently fold the pumpkin puree and vanilla extract into the egg mixture until everything is well incorporated.
5. Add Dry Ingredients:
Gradually sift the dry ingredient mixture over the pumpkin mixture. Carefully fold it all together, being cautious not to deflate the batter.
6. Get Ready to Bake:
Pour the batter into your prepared jelly roll pan, spreading it evenly to ensure it bakes at the same rate.
7. Baking:
Bake the cake in the preheated oven for about 13-15 minutes, or until it springs back when lightly touched.
8. Prepare to Roll:
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar to prevent sticking.
9. Inverting the Cake:
Once the cake is done, take it out and immediately loosen the edges with a spatula. Invert it onto the sugared towel, then carefully peel off the parchment paper.
10. Rolling the Cake:
Starting from a short edge, gently roll the cake up with the towel inside. This helps it to keep its shape as it cools. Let it cool completely while rolled up.
11. Make the Filling:
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. This will create a fluffy and delicious filling.
12. Unroll and Fill:
Carefully unroll the cooled cake and spread the whipped cream filling evenly over the surface. Make sure it covers the entire cake for even flavor in every bite!
13. Re-Roll the Cake:
Now, re-roll the cake without the towel, wrapping it tightly. This may take a gentle hand to maintain its shape.
14. Dust and Serve:
Before serving, give the top a light dusting of powdered sugar. Slice into pieces and enjoy this moist and flavorful Pumpkin Swiss Roll filled with sweet whipped cream—a perfect dessert for any occasion!
Happy baking! 🍂🎃
Can I Use Egg Substitutes in This Recipe?
Yes, you can substitute eggs with a flaxseed meal or chia seed mixture. Use 1 tablespoon of flaxseed meal or chia seeds mixed with 2.5 tablespoons of water per egg. Let it sit for a few minutes until it thickens.
Can I Make This Swiss Roll Gluten-Free?
Absolutely! Replace the all-purpose flour with a gluten-free flour blend. Make sure it includes a binding agent like xanthan gum for better structure.
How to Store Leftovers?
Store any leftover pumpkin Swiss roll in an airtight container in the fridge for up to 3 days. You can also freeze it if you wrap it tightly in plastic wrap and then in aluminum foil; it should keep well for about a month.
What Can I Use Instead of Heavy Whipping Cream for the Filling?
If you’re looking for a lighter option or dairy-free choice, you can use coconut cream or a plant-based whipped topping. Just ensure they are well-chilled before whipping for the best texture.
