Pumpkin Spice Swiss Roll


  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree
  • 3/4 cup sugar
  • 12 ounces cream cheese or mascarpone
  • 8 tablespoons butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar (optional)

Cooking Instructions

Step 1: Preheat oven to 375 degrees F.

Step 2: Make the Sponge: In a mixing bowl, whisk flour, pumpkin pie spice, baking powder, and sugars.

Step 3: In a large whisking bowl, whisk eggs, vanilla, and pumpkin puree.

Step 4: Fold in the dry ingredients and stir until smooth.

Step 5: Line a 10×15-inch baking sheet with parchment paper.

Step 6: Pour the sponge mixture over the baking sheet and smooth with a spatula.  Bake the sponge for 12 minutes.  Remove from the oven.

Step 7: Remove the cake from the pan by holding onto the parchment paper.  Move cake to a damp kitchen towel and invert it.  Peel off the paper and roll the cake, short end to short end.  Let cool completely.  You can also leave the baking paper on, roll the cake, then remove the paper once the cake is covered with the filling and you start the final rolling.

Step 8: Make the Filling: In a mixing bowl, beat sugar, cream cheese, vanilla and butter until smooth.

Step 9: Spread the filling over the cake, leaving last 1/4 of the cake free from filling.

Step 10: Roll the cake and refrigerate for 1 hour.

Step 11: Dust the cake with powdered sugar, cut into slices, and serve!

Enjoy this delicious Pumpkin Spice Swiss Roll from TheDaringKitchen!