Pumpkin Swiss Roll Cake, deliciously light and soft pumpkin swiss roll with a fluffy cream cheese filling. Also instructions on how to make your own pumpkin puree.

Pumpkin Swiss Roll Cake, deliciously light and soft pumpkin swiss roll with a fluffy cream cheese filling. Also instructions on how to make your own pumpkin puree.

What a wonderful and fun recipe we have here, generously shared by Ethel Wernick Sturtz.
Let me tell you all now, Ethel is a great cook!


Here we have Pumpkin Roll Cakes, which Ethel makes every year for her family, and yes, she has to make two..simply because one never lasts long enough in her home!

The cake itself is lovely and soft, and bursting with the flavors of fall, using homemade pumpkin puree and a variety of spices such as cinnamon and pumpkin spice.

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For this easy cake recipe, we've added a simple vanilla cream cheese frosting, it's creamy, fluffy and goes so well with the pumpkin. It's a really straightforward frosting recipe, and if you wanted, you could also pipe along the top of the swiss roll to make a pattern, or just leave as it is with a light dusting of powdered sugar.

Pumpkin Swiss Roll Cake, deliciously light and soft pumpkin swiss roll with a fluffy cream cheese filling. Also instructions on how to make your own pumpkin puree.


So let's see how Ethel makes this lovely cake.
Recipe by Ethel Wernick Sturtz

Prep Time

10 minutes (if not making your own pumpkin puree)

Cook Time

15 minutes approx

Yield

6 - 8 slices

Pumpkin Swiss Roll Cake, deliciously light and soft pumpkin swiss roll with a fluffy cream cheese filling. Also instructions on how to make your own pumpkin puree.

Ingredients

CAKE:

3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon powder sugar
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup sugar
2/3 cup puree pumpkin *** Ethel makes her own Pumpkin puree (see below how to do this)
1 Teaspoon Pumpkin spice

FILLING:

1 pkg ( 8 oz ) cream cheese
1 cup powder sugar
6 Tbsp soft butter
1 tsp vanilla extract

Instructions:

For the pumpkin puree:

I use Jack O Lantern Pumpkins instead of pie pumpkins, they give a smoother texture. Cut off the rind part off the pumpkin and cook the pumpkin in a pan until tender. Place cooked pumpkin in a strainer, this may take several hours for the water to drain out. Or you can place the pumpkin in a cheesecloth and squeeze the water out of it but still leave a little in the pumpkin. Then puree.

For the cake

1. PREHEAT oven to 375 degrees and grease a 15 x 13 jelly roll pan. Then line the pan with wax paper, grease, and flour wax paper. Sprinkle 2 thin cotton kitchen towels with powder sugar.

2. COMBINE flour, baking powder, baking soda, cinnamon, ground cloves, pumpkin spice, and salt in a bowl. ( I combine these in a large ziplock bag instead of using up a mixing bowl) .

3. Beat eggs and sugar in a large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into the prepared pan.

4. Bake: for 13 to 15 minutes or until the top of the cake springs back when touched. Immediately loosen and turn the cake onto prepared towels. Carefully peel off paper. Roll up cake and towel together starting with the narrow end. Cool on a wire rack.

For the filling:

(add this once the cake has completely cooled)

1. Cream the cream cheese, powder sugar, butter, and vanilla extract in a small bowl until smooth.

2. Carefully unroll the cake and remove towel. Spread the cream cheese mixture over top of cake. Reroll cake.

3. Wrap roll in plastic wrap and refrigerate at least 1 hour.

4. Sprinkle with powder sugar before serving if desired.

Pumpkin Swiss Roll Cake, deliciously light and soft pumpkin swiss roll with a fluffy cream cheese filling. Also instructions on how to make your own pumpkin puree.

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

This recipe can be doubled to make more the 1 pumpkin roll. Also I have rolled my cakes up wide end. You get smaller slices but more out of it. Enjoy!

Recipe Card

Pumpkin Swiss Roll Cake, deliciously light and soft pumpkin swiss roll with a fluffy cream cheese filling. Also instructions on how to make your own pumpkin puree.

Pumpkin Swiss Roll Cake

Yield: 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Pumpkin Swiss Roll Cake, deliciously light and soft pumpkin swiss roll with a fluffy cream cheese filling. Also instructions on how to make your own pumpkin puree.

Ingredients

CAKE:

  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon powder sugar
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup sugar
  • 2/3 cup puree pumpkin *** Ethel makes her own Pumpkin puree, see below how to do this
  • 1 Teaspoon Pumpkin spice

FILLING:

  • 8 oz pkg cream cheese
  • 1 cup powder sugar
  • 6 Tbsp soft butter
  • 1 tsp vanilla extract

Instructions

For the pumpkin puree:

  1. I use Jack O Lantern Pumpkins instead of pie pumpkins, they give a smoother texture. Cut of the rind part off the pumpkin and cook the pumpkin in a pan until tender. Place cooked pumpkin in a strainer, this may take several hours for the water to drain out. Or you can place the pumpkin in a cheesecloth and squeeze the water out of it but still leave a little in the pumpkin. Then puree.

For the cake

  1. PREHEAT oven to 375 degrees and grease a 15 x 13 jelly roll pan. Then line the pan with wax paper, grease, and flour wax paper. Sprinkle 2 thin cotton kitchen towels with powder sugar.
  2. COMBINE flour, baking powder, baking soda, cinnamon, ground cloves, pumpkin spice, and salt in a bowl. ( I combine these in a large ziplock bag instead of using up a mixing bowl) .
  3. Beat eggs and sugar in a large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into the prepared pan.
  4. Bake: for 13 to 15 minutes or until the top of the cake springs back when touched. Immediately loosen and turn the cake onto prepared towels. Carefully peel off paper. Roll up cake and towel together starting with the narrow end. Cool on a wire rack.

For the filling: (add this once the cake has completely cooled)

  1. Cream the cream cheese, powder sugar, butter, and vanilla extract in a small bowl until smooth.
  2. Carefully unroll the cake and remove the towel. Spread the cream cheese mixture over top of the cake. Reroll cake.
  3. Wrap roll in plastic wrap and refrigerate for at least 1 hour.
  4. Sprinkle with powder sugar before serving if desired.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 458Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 121mgSodium: 369mgCarbohydrates: 65gFiber: 2gSugar: 53gProtein: 6g

Nutrition information isn’t always accurate

Easy Baking Recipes For Fall

Here's a great selection of easy baking recipes to get you in the mood for Fall, with Pumpkin, Cinnamon, spices, and all things nice!

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