The technique for making a pumpkin Swiss roll cake requires some finesse: The batter is spread into a shallow baking pan, and once the sponge is baked, it’s rolled into a log to help form the shape. Then, after it’s cooled, the sponge is topped with a cream cheese filling and rolled up again. We must say, the result is well worth the effort! This pumpkin roll cake makes a pretty impressive dessert.
Ingredients for Pumpkin Roll
- Eggs: The eggs are separated into egg yolks and egg whites for this recipe, with each egg part playing a different role. It’s easiest to separate eggs when they’re cold, then let them sit out to come to room temperature.
- Sugar: Sugar helps to sweeten the pumpkin sponge roll batter for balanced flavor.
- Canned pumpkin: Like many fall recipes, canned pumpkin is a key ingredient here. It adds moisture, creating a soft texture and providing that beautiful orange color. For the most consistent results, stick with canned pumpkin instead of fresh pumpkin.
- Cinnamon: Just 1/2 teaspoon cinnamon adds warm fall flavor.
- Flour: All-purpose flour provides structure for the cake. For the best results, sift or whisk the flour before adding it to the wet ingredients.
- Cream cheese: The base of the filling for this pumpkin roll recipe is cream cheese whipped with butter, confectioners’ sugar and vanilla. It’s best to soften the cream cheese before mixing the filling.
- Confectioners’ sugar: The sugar helps thicken the filling and provide structure. Plus, it adds a bit of sweetness!
Directions
Step 1: Prep the pan and preheat the oven
Line a 15x10x1-inch baking pan with parchment or waxed paper. Grease the paper and set the pan aside. Preheat the oven to 375°F.
Step 2: Prep the pumpkin mixture
In a large bowl, beat the egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and the pumpkin, beating on high until the sugar is almost dissolved.
Step 3: Whip and fold in the egg whites
In a small bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar, beating until stiff peaks form.
Fold the egg whites into the pumpkin mixture.
Step 4: Mix the dry ingredients
Whisk together the flour, baking soda, cinnamon and salt. Gently fold the dry ingredients into the pumpkin mixture.
Step 5: Bake the pumpkin cake
Spread the batter into the prepared pan. Bake at 375° until the cake springs back when lightly touched, 12-15 minutes.
Step 6: Preroll the cake
Cool the cake for 5 minutes. Turn the cake onto a kitchen towel dusted with confectioners’ sugar.
Gently peel off the paper.
Roll up the cake in the towel jelly-roll style, starting with a short side. Cool the cake completely on a wire rack.
Step 7: Make the filling and assemble the roll
In a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth.
Unroll the cake and spread the filling evenly to within 1/2 inch of the edges.
Editor’s Tip: Use an offset spatula to spread the filling on the cake.
Roll up the cake again, without the towel.
Cover and freeze the cake until firm. Remove the cake from the freezer 15 minutes before cutting. If desired, dust the top with confectioners’ sugar.
Recipe Variations
- Make it pumpkin spice: This recipe calls for cinnamon, which helps to enhance the pumpkin flavor. For even more pumpkin spice flavor, increase the amount of cinnamon to 1 teaspoon and add in 1/2 teaspoon each nutmeg and ground cloves.
- Add some chocolate: The filling for this cake roll is a tangy cream cheese-based filling. It’s delicious on its own, but you could switch it up. Consider adding 2 tablespoons cocoa powder to the mixture for a chocolate-pumpkin combination.
- Drizzle with maple syrup: Love fall flavors? Combine pumpkin and maple! Drizzle the cake roll with your favorite maple syrup right before serving.
How to Store a Pumpkin Roll
Store your leftover cake roll well-wrapped in storage wrap or in an airtight container. Because this pumpkin roll cake is made with cream cheese, it should be stored in the fridge. Keep it there for up to four or five days.
Can you make a pumpkin roll ahead of time?
This pumpkin roll recipe can be made ahead of time, but you’ll want to complete all the steps at the same time. For the best results, make the pumpkin Swiss roll and freeze it until you’re ready to slice and enjoy.
Can you freeze a pumpkin roll?
This cake roll stores well in the freezer for up to three months if wrapped in storage wrap or parchment and then in a layer of aluminum foil. To thaw, leave the pumpkin sponge roll unwrapped in the fridge until it softens.
Pumpkin Roll Tips
How do you keep the pumpkin roll from cracking?
To prevent cracking, roll the cake while it’s still hot out of the oven. The warmth and moisture will help keep the sponge intact. Cracks can also occur if the cake is overbaked, so be sure to keep timing in mind. The cake layer is thin, so remove it from the oven right when it’s done.
How can you make it easier to get the pumpkin cake off the baking pan?
While lining and greasing the baking pan is a crucial step before adding the batter, consider some extra help ahead of time. A silicone mat can make it easier to remove the flat, thin cake from its pan and will also help with the rolling process.
