Pumpkin and cream cheese Swiss roll

    4 hours 40 min

    A Swiss roll with a difference! A moist and lightly spiced pumpkin sponge cake, is rolled up with a rich and dreamy cream cheese filling. This is the perfect dessert to enjoy any day of the week.

    273 people made this

    Serves: 10 

    • 3 eggs, beaten
    • 200g caster sugar
    • 1/2 teaspoon ground cinnamon
    • 165g pumpkin - cooked, cooled and mashed
    • 100g plain flour
    • 1 teaspoon bicarbonate of soda
    • 2 tablespoons unsalted butter, softened
    • 225g cream cheese
    • 120g icing sugar
    • 1/4 teaspoon vanilla extract
    • icing sugar, for dusting

    Prep:25min  ›  Cook:15min  ›  Extra time:4hr chilling  ›  Ready in:4hr40min 

    1. Preheat oven to 190 C / Gas 5. Butter or grease one 25x38cm or similar sized Swiss roll tin.
    2. In a mixing bowl, blend together the eggs, sugar, cinnamon and pumpkin puree. In a separate bowl, mix together flour and bicarbonate of soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared tin.
    3. Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
    4. Remove cake from tin and place on tea cotton tea towel. Roll up the cake by rolling a towel inside cake and place seam side down to cool.
    5. Prepare the filling by blending together the butter, cream cheese, icing sugar and vanilla extract.
    6. When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with cling film and refrigerate until ready to serve. Sprinkle top with icing sugar and slice into 8-10 servings.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (272)


    This is a rich and delicious swiss roll. I was looking for new ways to use pumpkin as was tired of pumpkin pie. This is rich but light at the same time and the spices are perfect. Try this recipe!  -  16 May 2013


    This is one of the easiest things I have ever made. Only thing I did differently (because I forgot to add shortening to my grocery list) was used wax paper to line the cooking sheet rather than greasing it. Once it's cool enough to be handled, flip it out onto your powdered towel and gently pull the wax paper off then roll. Moist, moist, moist. I've made it several times and prefer wax paper (with all cakes, actually) to greasing the pans.  -  19 Nov 2005  (Review from Allrecipes US | Canada)


    I have been making this for over 25 years. I give it to our customers for our company instead of alchol. I was offered $300.00 for the recipe. But it was a friends family recipe I promised NOT to give out. This is easy and awsome. Everyone will be in aw over it. Simple recipe but so you know roll needs to cool at LEAST two hours in the fridge to firm up. It can also cool overnight just so you know. Wrap it in tin foil and it keeps in the freezer for up to 3 months and it is still just as yummy as it was fresh. I ship to my brother in New Jersey from California EVERY YEAR!  -  24 Nov 2005  (Review from Allrecipes US | Canada)