Pumpkin and Cream Cheese Roll

    8 hours 55 min

    This Swiss roll features a spiced pumpkin sponge cake, rolled with a luscious cream cheese filling. Wow your guests at your next dinner party. Serve for dessert or afternoon tea.

    176 people made this

    Serves: 8 - 10

    • 3 eggs
    • 200g caster sugar
    • 165g pumpkin - cooked, mashed and cooled
    • 1 teaspoon lemon juice
    • 100g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • 120g chopped pecans
    • icing sugar, for dusting
    • 225g cream cheese
    • 60g unsalted butter
    • 120g icing sugar
    • 1/2 teaspoon vanilla extract
    • icing sugar, for dusting

    Prep:35min  ›  Cook:20min  ›  Extra time:8hr chilling  ›  Ready in:8hr55min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 25x38cm or similar sized Swiss roll tin.
    2. In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin puree and lemon juice. Combine the flour, baking powder, salt, cinnamon and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared tin. Sprinkle pecans over the top of the batter.
    3. Bake for 12 to 15 minutes or until the center springs back when touched. Loosen edges with a knife. Turn out on two tea towels that have been dusted with icing sugar. Roll up cake using towels and let cool for about 20 minutes.
    4. In a medium bowl, combine cream cheese, butter, 120g icing sugar and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling and roll up. Place pumpkin roll on a long sheet of greaseproof paper and dust with icing sugar. Wrap cake in greaseproof paper and twist ends like a sweet wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional icing sugar.


    For the pumpkin, you can steam, boil or bake it. Mash well or puree in a blender, then allow to cool thoroughly before adding to the cake mixture. Alternatively, you can use tinned or jarred pumpkin puree, if available.

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    Reviews & ratings
    Average global rating:

    Reviews in English (144)


    I made this for the first time, just this past weekend. The baking part was so easy, but to use a towel dusted with confection sugar was an ABSOLUTE HUGE mistake. I had to throw my first 2 cakes and the towels away, because they stuck to the towel so bad, and I didn't even want to bother washing them.WHAT A MESS!!! I tried aluminium foil, greased and dusted with flour and it worked WONDERFULLY!!! Just pulled it right out of the pan, put a piece of parchment on top, and rolled it right up in the foil. The recipe is 5 star+. I didn't use lemon juice, and instead of the cinnamon and cloves, I used 1TBLSP of pumpkin spice. Everyone was raving how heavenly it tasted. I will def. make over and over. Can't wait to give away as small gifts for Christmas. Thank you!!!! Another thing I forgot to mention, i didn't use any lemon juice or the nuts.  -  20 Nov 2006  (Review from Allrecipes US | Canada)


    i don't add lemon juice and it turns out just as good...you can use heavy duty foil instead of wax paper it works alot better just lay your foil in the pan pour a little grease on top move the pan around and pour your batter on its much easier ...when the cake is done take it out and roll the foil in the cake while its hot ..let it cool .. unroll the cake add your filling then roll it back up with out the foil.. its so much easier!!  -  22 Nov 2005  (Review from Allrecipes US | Canada)


    Excellent! I've been looking for this recipe for a while now! I did make one change--I left the nuts off the cake portion, because it becomes too hard to roll. You can, if you want the nuts, add them to the cream cheese filling, that way the cake doesn't fall apart when you roll it. Thanks for the recipe!  -  09 Oct 2003  (Review from Allrecipes US | Canada)