Swiss Rolls-O Heavenly Days! If you’ve never had a Swiss Roll before, I’m sorry, but you are sadly missing out! You have GOT to try one, and this Pumpkin Swiss Roll is a great place to start—it’s one of Husband’s favorite desserts!
It’s perfect for any time of the year but really hits home in the fall with its delicious pumpkin spices and rich, velvety cream cheese filling.
Here are a few tips to help your baking go a bit more smoothly:
- Make sure to whip the eggs and sugar together before adding anything else to them. I use my stand mixer for this and whip the eggs and sugar on high for 3-5 minutes until it’s nice and foamy
- The rest of the ingredients should be folded in as gently as possible, but still making sure there are not flour lumps.
- It’s also super handy if you have baking parchment paper. It helps to alleviate the urge to throw the whole pan of baked sponge across the room because it won’t come out. Trust me, I know, lol!
- Once you’ve gotten the sponge out of the tin, you’ll want to get it rolled up while it’s still hot. That way, it won’t crack and break when you do the final roll with the filling.
- When it’s all done and beautifully rolled, wrap it in aluminum foil, put it in a freezer bag, and store it in the freezer until you’re ready to serve it—you can even store it this way in the freezer for a couple of months if you wish!
Pumpkin Swiss Roll
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Ingredients for the Sponge:
- 3 large eggs
- 1 cup granulated sugar (220 grams)
- 2/3 cup of pureed pumpkin (if you’re buying it canned, make sure it’s not the pumpkin pie filling. You want just plain, 100% pumpkin puree)
- 1 tsp salt (6 grams)
- 1 tsp baking soda (5 grams)
- 1 tsp cinnamon (or 1 tsp pumpkin pie spice mix is even better if you have it!)
- ¾ cup all-purpose flour (100 grams)
Ingredients for the Frosting:
- 8 oz cream cheese, softened
- ¼ cup butter, softened
- 1 tsp vanilla extract
- 1 cup powdered sugar
Directions for the Sponge:
Preheat the oven to 350 degrees fahrenheit.
Whip the 3 eggs with the sugar on high speed for 3-5 minutes, or until they are light, airy, and foamy. Gently fold in the pumpkin puree.
Mix the dry ingredients in a separate bowl. Add the dry ingredients to the wet ingredients, being careful to gently fold it in.
Grease and line the bottom of a 15×10 cookie sheet with baking parchment paper. Pour the pumpkin mix into the pan and spread it out evenly. Bake it at 350 degrees Fahrenheit for 20-25 minutes (the sides will start to pull away from the edges, and a toothpick will come out clean when inserted into the center).
Lift the sponge out of the pan, and place it, upside-down, on a dish towel dusted with powdered sugar. Remove the parchment paper and tightly roll the sponge up in the towel.
Place the rolled sponge in the refrigerator for 1-2 hours until it’s cool. Gently unroll the sponge from the towel, and spread the cream cheese filling evenly over surface. Re-roll it as tightly as possible (but not so tightly that the filling spews out…lol).
Wrap it in aluminum foil that’s been dusted with powdered sugar, and freeze it until you are ready to serve (if it’s going to be more than a day before you serve it, I would recommend placing the foiled roll into a gallon freezer bag).
Just before serving, remove it from the foil and put it on a nice plate or cutting board. Dust the whole thing with powdered sugar. Cut it into half-inch slices, and serve with tea or coffee.
Directions for the frosting:
Put all of the ingredients into a bowl. Using hand beaters, whip it together for a few minutes until it is nice and smooth. Use this as a filling for the pumpkin roll.