Pumpkin Rolls (Soft Spiced Swiss Roll with Cream Cheese Filling)
Pumpkin rolls are a soft, spiced cake rolled around a creamy filling. They’re moist, lightly sweet, and perfect for fall-style desserts or tea time treats.
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Servings
10–12 slices
Time
Prep: 20–25 minutes
Bake: 12–15 minutes
Cooling + rolling: 1–2 hours
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Ingredients
For the Pumpkin Cake
¾ cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon powder
½ tsp nutmeg (optional)
3 large eggs
1 cup sugar
⅔ cup pure pumpkin puree
1 tsp vanilla extract
½ cup powdered sugar (for dusting towel)
Key ingredient:
Pumpkin puree (not pie filling)
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For Cream Cheese Filling
225 g (8 oz) cream cheese, softened
1 cup powdered sugar
4 tbsp butter, softened
1 tsp vanilla extract
Optional:
Pinch of cinnamon for flavor
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Step 1: Prepare the Pan
1. Preheat oven to 180°C (350°F)
2. Line a 10×15-inch jelly roll pan with parchment paper
3. Lightly grease the paper
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Step 2: Make the Cake Batter
In a bowl, mix:
Flour
Baking powder
Baking soda
Salt
Cinnamon
Nutmeg
In another large bowl, whisk:
Eggs
Sugar
Whisk until light and slightly thick.
Add:
Pumpkin puree
Vanilla
Mix well.
Fold in dry ingredients gently until smooth.
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Step 3: Bake the Cake
1. Pour batter into prepared pan
2. Spread evenly
3. Bake for 12–15 minutes
It is done when:
Top springs back when touched
Cake is soft but not wet
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Step 4: Roll the Cake (Important Step)
1. Lay a clean kitchen towel on counter
2. Dust generously with powdered sugar
3. Turn hot cake onto towel
4. Peel off parchment paper
5. Immediately roll cake (with towel inside) from short end
Let it cool completely while rolled
👉 This prevents cracking later
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Step 5: Make Cream Cheese Filling
Beat together:
Cream cheese
Butter
Powdered sugar
Vanilla
Mix until smooth and fluffy.
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Step 6: Fill and Roll Again
1. Carefully unroll cooled cake
2. Spread cream cheese filling evenly
3. Roll cake back tightly (without towel this time)
Wrap in plastic wrap.
Refrigerate for 1–2 hours.
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Step 7: Slice and Serve
Slice into 1-inch pieces and serve chilled.
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Optional Toppings
Dust with powdered sugar
Sprinkle cinnamon
Drizzle caramel
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Serving Ideas
Pairs well with:
Coffee
Tea
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Tips for Perfect Pumpkin Rolls
Roll cake while warm to prevent cracking
Don’t overbake or cake will break
Use smooth pumpkin puree (not watery)
Chill before slicing for clean swirls
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Approximate Nutrition (Per Slice)
Calories: 220–280
Carbs: 30–35 g
Fat: 10–14 g
Protein: 3–5 g
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If you want, I can also give you:
No-bake pumpkin roll (quick version)
Chocolate pumpkin roll variation
Extra fluffy bakery-style pumpkin Swiss roll 🎃🍰