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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 Method

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

Method
 

Sponge
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Line a baking tray with parchment paper. Sprinkle a cotton kitchen towel with ¼ cup powdered sugar.
  3. Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a medium bowl.
  4. In a mixer, beat eggs and sugar until thick. Beat in pumpkin.
  5. Stir in flour mixture until all the ingredients are just incorporated.
  6. Spread evenly into the prepared pan. Bake for 13 to 15 minutes or until cake springs back when touched.
  7. 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
  1. In a mixer bowl, beat cream cheese, powdered sugar, butter, and vanilla extract until smooth.
Making the Swiss Roll
  1. Carefully unroll cake, spread cream cheese frosting over cake. Reroll cake without towel. Wrap in plastic wrap and refrigerate for at least one hour.
  2. Sprinkle with powdered sugar if desired. Enjoy!!