Pumpkin Spiced Swiss Roll

I’m the first to own up to the fact that I go a little pumpkin crazy in the fall. It’s my favorite part of the season. This week I was hankering for cake so I decided to make my first ever swiss roll. Well, I’m usually hankering for cake every week but I luckily don’t always give in. This week I did though. Naturally, I had to make it a pumpkin spiced swiss roll for fall. It was simple to make and so fun too!

The batter for the pumpkin spiced swiss roll cake was a really simple sponge cake batter. I just doctored it up with some pumpkin puree and lots of spice. There wasn’t even a need for special equipment! Just a whisk and spatula did the trick.
It was really important to prepare the pan. I sprayed the jelly roll pan first. That way when I lined it with parchment paper it wouldn’t move. I also sprayed the parchment so that the cake would peel away from it easily.
Once the cake baked, I rolled it up right away so that it would cool in a spiral. I found that rolling it up after it cooled made it crack more easily. It was really hot to handle, so I just kept my oven mitts on.
While the cake cooled, I made the really easy spiced mascarpone buttercream frosting. Since it was a little too loose to spread on the cake, I put it in the refrigerator to firm back up. It needed to still be spreadable, but firm. Then I just unrolled the cake and spread the frosting all over it and rolled it back up. It needed to set for at least an hour in the refrigerator before serving.

Once the pumpkin spiced swiss roll set, it was time to serve! I dusted the top generously with more powdered sugar just to give it a nice finish. Oh my goodness, the cake was airy and so warm tasting from the spice. The filling was just pure luscious bliss. I loved having this as the sweet end to dinner this week since it satisfied both my sweet tooth and pumpkin tooth, ha! Enjoy!! xoxo

Pumpkin Spiced Swiss Roll
Pumpkin Spiced Swiss Roll
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Pumpkin Spiced Swiss Roll
Pumpkin Spiced Swiss Roll
Prep Time
30 mins
Cook Time
15 mins
Total Time
1 hr 45 mins
 
Course: Dessert
Servings: 1 cake
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE CAKE
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground mace
  • 1 pinch salt
  • 1 cup dark brown sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon pumpkin spice extract
  • 3 whole eggs
FOR THE FILLING
  • 1 stick butter softened
  • 8 ounces mascarpone cheese softened
  • 1/2 teaspoon pumpkin pie spice
  • 3 cups powdered sugar plus additional for sifting on top
Instructions
  1. Pre-heat the oven to 375 and get out a jelly roll pan. Lightly spray it with cooking spray, which helps the parchment paper stay put. Then line it with parchment paper with enough over hang to be able to lift the cake out of the pan. Lightly spray the parchment paper too. Then whisk the flour, baking powder, baking soda, pumpkin pie spice, mace and salt together in a bowl. In another large mixing bowl, whisk the brown sugar, pumpkin puree, pumpkin spice extract and eggs together for a minute or so to really get some air into it. Then use a spatula to gently fold in the dry ingredients just until they disappear in.
  2. Spread the batter evenly in the prepared jelly roll pan and bake it for 13-15 minutes. It should be springy when it's done. It will obviously be really hot, so use oven mitts to lift the cake out of the pan and gently roll up the cake from the short side to the other short side tightly while it is still in the parchment paper. Set it seam side down on a cooling rack to cool completely. While it cools, make the easy filling. Combine the butter and mascarpone in a bowl and beat them together until fluffy with a hand mixer. Then beat in the pumpkin pie spice. Finally, slowly beat in the powdered sugar until you have a luscious frosting. Cover it and set it in the refrigerator for 30 minutes to let it firm back up a little.
  3. When the cake is cool and the frosting has firmed back up, gently unroll the cake and spread the frosting all over it, leaving a border for it to slightly squish out when you roll it back up. Roll it back up and remove the parchment paper as you do it. Wrap the cake in plastic and refrigerate it to completely set for at least an hour or two. When it's time for dessert, dust the top generously with more powdered sugar, Slice and serve! Enjoy!!
Pumpkin Spiced Swiss Roll
Pumpkin Spiced Swiss Roll

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8 thoughts on “Pumpkin Spiced Swiss Roll”

    1. Oh yes, there are loads of different versions that go around this time of year. The only tricky part is rolling it up without having it crack, it took me a couple of times to get it right. It is a really fantastic treat for fall and so worth it!

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