Pumpkin and Cream Cheese Roll

    Pumpkin and Cream Cheese Roll


    173 people made this

    About this recipe: 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.

    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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