Pumpkin Swiss roll

    1 day

    The classic Swiss roll with a spicy pumpkin flavour and cream cheese filling. A delicious autumn treat.

    115 people made this

    Serves: 15 

    • 3 eggs
    • 175g caster sugar
    • 170g pumpkin puree (see footnote)
    • 1 teaspoon lemon juice
    • 100g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • 125g chopped pecans
    • icing sugar for dusting
    • For the filling
    • 1 (200g) tub cream cheese
    • 50g butter
    • 100g icing sugar
    • 1/2 teaspoon vanilla extract
    • icing sugar for dusting

    Prep:35min  ›  Cook:20min  ›  Extra time:23hr5min  ›  Ready in:1day 

    1. Preheat oven to 180 C / Gas mark 4. Grease and flour a 33x23cm (13x9 in) swiss roll tin.
    2. In a large bowl, beat eggs and caster sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin 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 centre springs back when touched. Loosen edges with a knife. Turn out on two clean 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, 100g 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 of paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional icing sugar.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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    Reviews in English (105)


    One very important detail that is not spelled out in this recipe and I learned the hard way. After you bake the cake part of it, let it cool a minute or two while still in the pan. Loosen edges and then turn pan upside down over your powder-sugared towels. When you roll it up, ROLL THE TOWEL IN WITH IT. This is where my problem was. I have never made a jelly roll or roll-up dessert and didn't know. Also the cake was too warm and it fell apart. I'll know better next time!  -  01 Nov 2006  (Review from Allrecipes US | Canada)


    Here's a hint...place wax paper on the bottom of the cookie sheet before you bake it and just flip it onto to towel, roll and cool. The wax paper prevents "rips" or "tears" in the cake and makes the cake much easier to work with. I also used pumpkin all spice instead of ginger and it does seem to add a little more taste.  -  17 Nov 2004  (Review from Allrecipes US | Canada)


    This is the exact recipe I've been making for years and it is FANTASTIC! You can also add 1 tsp. nutmeg if you like to batter. The only difference in my recipe is you fold the flour mixture into the egg mixture just untill blended, don't overmix, and the baking time is 375 for 15 min. I bake in a 15x10x1 in.sheet. Can use walnuts instead of pecans. Do not panic if cake cracks when you unroll to fill(don't roll too tight) this is common. Just lightly press together and sprinkle with lots of confectioners sugar and no one will notice! Everyone raves over this! You must try! Oh I forgot, this freezes well too! Thanks Tammy!  -  13 Jun 2003  (Review from Allrecipes US | Canada)