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!
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
Prep Time
30 mins
Cook Time
15 mins
Total Time
1 hr 45 mins
This pumpkin spiced swiss roll is such a gorgeous dessert for fall! It's filled with spiced mascarpone buttercream to make it a real showstopper.
Course: Dessert
Keyword: Pumpkin, Pumpkin Spiced Swiss Roll
Servings: 1 cake
Calories: 472 kcal
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
- 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.
- 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.
- 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!!
Nutrition Facts
Pumpkin Spiced Swiss Roll
Amount Per Serving (1 piece)
Calories 472 Calories from Fat 154
% Daily Value*
Fat 17.1g26%
Saturated Fat 10.2g64%
Cholesterol 106mg35%
Sodium 155mg7%
Potassium 171mg5%
Carbohydrates 74.8g25%
Fiber 1g4%
Sugar 62.7g70%
Protein 6.9g14%
Calcium 90mg9%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
pumpkin roll is my favorite!! this looks so good!
Thank you so much!!
I’ve been seeing this swiss roll recipe floating around a lot lately! I definitely feel like I would mess this one up in the process, but it looks SO good. 🙂
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!
Why do you have to share such amazing recipes?! MMMM!!!
Haha, I try!! Thanks so much :-).
I was just told dessert is my job for thanksgiving! This is perfecttttt! Thank you
Awesome, it really is perfect for Thanksgiving! Enjoy!!
Pumpkin spice rolls look and sound delicious. I’m a sucker for anything pumpkin!
Same!! Thanks very much :-).
I can’t wait to bake it! I have never heard of this kind of roll, so I am really excited to try something so differently good!
Thank you so much, let me know what you think of it!
It’s the season of the pumpkin. This looks soooo good.
My favorite part of the season! Thanks so much, Aditi!
Great idea for a fall dessert! In Puerto Rico, these are called brazo gitano (or gypsy arm).
Oh I love that name!! Thanks so much, Marta!
We make these every year at Thanksgiving! They are so addicting, so delicious and so nostalgic!
They are the best!! Thanks very much, Jen.
Ahh the Swiss Roll. Reminds me so much of watching the Great British Baking Show. Pumpkin makes it a great group dessert for the Fall too.
That’s my favorite show!! Thanks so much :-).