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Pumpkin Swiss Roll

This Pumpkin Swiss Roll is made from a soft sponge cake and is filled with the spices and flavors of fall.
Print Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 1 Roll

Ingredients
  

Sponge

  • ¼ Cup Powdered Sugar
  • ¾ Cup All-Purpose Flour
  • ½ Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Ground Cinnamon
  • ½ Teaspoon Ground Cloves
  • ½ Teaspoon Salt
  • 3 Eggs
  • 1 Cup Granulated Sugar
  • ⅔ Cup Pumpkin Puree

Cream Cheese Frosting

  • 1 Package Cream Cheese 8-ounce package
  • 1 Cup Powdered Sugar
  • 6 Tablespoon Unsalted Butter softened
  • 1 Teaspoon Vanilla Extract

Instructions
 

Sponge

  • Preheat oven to 375 degrees Fahrenheit.
  • Line a baking tray with parchment paper. Sprinkle a cotton kitchen towel with ¼ cup powdered sugar.
  • Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a medium bowl.
  • In a mixer, beat eggs and sugar until thick. Beat in pumpkin.
  • Stir in flour mixture until all the ingredients are just incorporated.
  • Spread evenly into the prepared pan. Bake for 13 to 15 minutes or until cake springs back when touched.
  • Immediately looked and turn cake onto the prepared towel. Carefully peel off paper and roll up cake and tower together. Let cool.

Cream Cheese Frosting

  • In a mixer bowl, beat cream cheese, powdered sugar, butter, and vanilla extract until smooth.

Making the Swiss Roll

  • Carefully unroll cake, spread cream cheese frosting over cake. Reroll cake without towel. Wrap in plastic wrap and refrigerate for at least one hour.
  • Sprinkle with powdered sugar if desired. Enjoy!!