Pumpkin Spice Swiss Roll
featured in 12 Desserts For 12 Days Of Christmas
Indulge in the flavors of fall with this scrumptious Pumpkin Spice Swiss Roll! A tender, spiced pumpkin cake filled with luscious cream cheese frosting, it's the perfect dessert to impress your guests.
94% would make again
Ingredients
for 8 servings
Cake
- ¾ cup flour (95 g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons McCormick cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon kosher salt
- 3 eggs
- 1 cup sugar (200 g)
- ⅔ cup pumpkin puree (150 g)
- 1 teaspoon vanilla extract
Filling
- 12 oz cream cheese (335 g), softened
- 8 tablespoons butter, softened
- 1 ½ cups powdered sugar (180 g), sifted
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- powdered sugar, for garnish
Nutrition Info
- Calories 479
- Fat 28g
- Carbs 50g
- Fiber 1g
- Sugar 37g
- Protein 7g
Estimated values based on one serving size.
Preparation
- Preheat oven to 375ºF (190°C). Line a 10 x 15-inch (25.5 x 38 cm) baking sheet with parchment paper.
- Cake: In a medium bowl, whisk together flour, baking powder, baking soda, McCormick Cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
- In a separate bowl, whisk eggs and sugar together. Whisk in pumpkin puree and vanilla extract until smooth.
- Add dry ingredients into the wet ingredients and whisk until smooth.
- Pour batter onto baking sheet and smooth with a spatula. Bake for 12–13 minutes. Remove from oven.
- Carefully remove cake from pan by holding onto the parchment paper. Move cake to a cutting board covered with a dish towel. Roll cake up, short end to short end, rolling the dish towel up with the cake. Let cool completely.
- Filling: Stir together all ingredients until smooth.
- Unroll cake and spread with the filling. Roll cake up, peeling back the parchment paper as you go. Refrigerate for 1 hour.
- Dust with powdered sugar. Slice and serve!
- Enjoy!
