Fluffy Pumpkin Swiss Roll (Pumpkin Roll)

A pumpkin swiss roll that is made with genoise cake, resulting in a light and fluffy cake roll that is not too sweet, and still incredibly soft! Paired with a light cream cheese whipped cream filling. This is my absolute favorite pumpkin swiss roll recipe!

Celebrate Fall with this pumpkin flavored spiced sponge cake roll!

I’ve tried many pumpkin roll recipes over the years, and never really liked any of ’em. They were all either too sweet, too dense, or too sticky.

This pumpkin roll recipe is my answer! It’s super soft and fluffy. And isn’t too sweet or dense, which means you’ll be going back for seconds and thirds! And the pumpkin flavor is just perfect, with an extra depth of flavor from the spices.

And instead of cream cheese frosting, I prefer to fill my pumpkin roll with a cream cheese whipped cream. This filling won’t overpower the pumpkin flavor, and keeps it light too. No heavy, sweet buttercream.

I adapted this recipe from my vanilla swiss roll recipe. I had to make a few changes to accommodate the pumpkin puree. The starch and moisture from the pumpkin puree can make the swiss roll heavy and dense. But after a lot of testing, I got the perfect combination for a delicious and soft pumpkin roll!

Ingredients needed for this pumpkin swiss roll

Whole eggs – The base for this pumpkin roll, since this is a genoise sponge swiss roll.

Brown sugar – To give the pumpkin swiss roll a sweet molassey flavor. You can use either dark brown or light brown sugar. If you don’t have either, you can substitute with caster or granulated sugar.

Flour – To give the cake enough structure to hold up against the added pumpkin puree, I use a little more AP flour than my vanilla swiss roll. And unlike the basic swiss roll recipe, I don’t add cornstarch here.

Baking powder – Gives lift to the cake to keep it light and fluffy.

Spices & flavoring – A combination of cinnamon, ginger, nutmeg, and cloves (pumpkin spice) adds a lovely, flavorful warmth to the cake.

Pumpkin puree – You can use canned pumpkin puree or homemade pumpkin puree for this. Warm the puree before mixing it in with the batter. Warm puree mixes easily than stiff, cold puree. When I used to live in the US, I used Libby’s pumpkin puree, but in Canada I use E. D Smith pumpkin puree. Do NOT use canned pumpkin pie filling.

Melted butter – I mix the melted butter with the puree so that they can be mixed into the cake batter together.

Step by step method for pumpkin swiss roll cake

This pumpkin cake roll recipe is easy. Make sure to have all the ingredients measured and ready to go before you start. This includes the following.

• Prepare your baking pan – Prep a 15 x 10 inch jelly pan by lining it with parchment paper with an overhang, and butter and flour any sides that are exposed. I prefer to butter the pan rather than using cooking spray / non-stick spray.
• Bring a pot of water to a simmer – about 2 to 3 inches of water. The mixing bowl should fit over the pot without touching the water.
• Measure the dry ingredients and sift them together. This includes the flour, baking powder, and spices.
• Melt the butter and warm the pumpkin puree together. Add the vanilla to this mixture too.
• Into a mixing bowl (or large bowl), add the eggs, salt, and sugar. Once in the bowl, whisk lightly to combine.

Step by step method

The first step is to heat the egg mixture until it’s warm to the touch. Place the mixing bowl over the simmering water and whisk until it’s warm to the touch (110 – 120 F).

Whisk the warmed egg mixture in your stand mixer for 5 – 6 minutes, until tripled in size, and you can form ribbons with the batter.

Sift the dry ingredients over the surface of the egg foam. Carefully fold them in, rotating the bowl as you go. Be careful not to deflate the batter by over-mixing.

Add some of the batter to the pumpkin mixture and mix to loosen it up. Then add this back to the batter and fold it in. Since the pumpkin mixture is heavy, evenly spoon it over the surface to prevent the pumpkin from sinking to the bottom.

This last step is important because you don’t want to deflate the pumpkin swiss roll batter. Otherwise you will end up with a dense pumpkin roll.

Spread the cake batter evenly in the prepared pan using an offset spatula and bake in the preheated oven until the cake is baked through. The cake is ready when the cake springs back when touched, or a toothpick inserted into the middle of the cake comes out clean.

Rolling the cake

Remove the cake from the oven and let it cool only for about a minute. You have to roll up the cake while it’s still warm because the cake sheet is more pliable.

The bottom of the cake is the presentation side. The top surface is where the filling goes, so it should be facing up while rolling, while the bottom side will be facing out once the cake is rolled up.

You can roll the cake in the same parchment paper that it was baked in. OR carefully flip the cake over, peel off the parchment paper, and then flip it back over onto a new parchment paper. You could use a kitchen towel / cloth napkin instead as well, but I prefer parchment paper.

Dust the top surface of the pumpkin cake roll with confectioner’s sugar.

Just like I did for the vanilla swiss roll, I like to make two shallow parallel cuts close to one of the short ends of the cake. This makes rolling up the cake easy. I also make a diagonal cut at the opposite short end which helps create a neat seal once the cake is rolled up. These are both optional steps, but they just ensure a neat, beautiful pumpkin swiss roll.

Roll up the cake firmly but not too tight. Make sure you’re rolling up the cake with parchment paper as this will prevent the cake from sticking to itself. Wrap the cake with another piece of parchment paper or a cloth napkin and let it cool completely to room temperature. Keep the cake roll with the seam side down.

Making the cream cheese filling

The cream cheese frosting that I use for this swiss roll is not a buttercream, but a whipped cream. It’s light and has a wonderful tanginess from the cream cheese.

To make this whipped cream and cream cheese filling, first whisk the cream cheese until creamy and fluffy. Make sure the cream cheese is at room temperature so it whips better. Scrape out the cream cheese into a bowl, and whip chilled heavy cream (35% fat) with confectioners sugar and vanilla, until you have soft peaks.

Add the cream cheese back into the whipped cream, and whip until you have creamy whipped cream that is at stiff peaks. I prefer to mix the cream cheese back into the whipped cream by hand, but you can use a stand mixer on low speed too.

Filling the pumpkin swiss roll

When the cake has cooled, unroll the cake. Spread the cream cheese whipped cream filling evenly over the surface, leaving a border at the short end with the diagonal cut.

Roll up the cake again, releasing the parchment paper from the cake as you go. Tighten the cake to keep an even spiral shape, but take care not to squeeze out too much of the frosting.

Wrap the cake with parchment paper or plastic wrap and refrigerate for at least an hour to chill the cake. Trim the edges to make the pumpkin roll neat. Make sure to use a warm serrated knife for this.

Dust with powdered sugar (confectioner’s sugar) and serve.

Of all the pumpkin roll cake recipes I’ve tried over the years, this one takes… the cake. Perfect flavor with a delightfully soft and fluffy texture. I know you will love it too! 🙂

Other variations of this cake

I don’t like adding any extra flavoring to the cake base because I like to keep the pumpkin flavor prominent here. But you can change up the filling for other variations.

• Use stabilized chantilly cream for an even lighter filling.
• Add 1/2 tsp instant coffee for a light coffee flavored filling. This will be reminiscent of a pumpkin spice latte!
• Add some cocoa powder to the whipped cream for a chocolate pumpkin roll.

If you liked this, you will also love these pumpkin recipes,

Crustless pumpkin pie

Pumpkin scones

Pumpkin spice coffee creamer

Fluffy pumpkin pancakes with maple pecan topping