Perfect Pumpkin Swiss Roll

    5 hours

    This is a very fancy cake that is not as hard to make as it looks. Makes a nice change from a regular cake.

    28 people made this

    Serves: 12 

    • 3 eggs, beaten
    • 1 cup (200g) white sugar
    • 2/3 cup (165g) pumpkin puree
    • 1 tablespoon lemon juice
    • 2/3 cup (85g) self-raising flour
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground ginger
    • 1 cup (120g) icing sugar
    • 65g butter, softened
    • 225g cream cheese
    • 1 teaspoon vanilla essence

    Preparation:40min  ›  Cook:20min  ›  Extra time:4hours chilling  ›  Ready in:5hours 

    1. Preheat oven to 170 degrees C. Butter or grease one Swiss roll tin.
    2. In a mixing bowl, beat together the eggs, sugar, pumpkin and lemon juice.
    3. Sift together the flour, cinnamon, nutmeg and ginger. Add to wet ingredients and mix well. Spread into tin and bake for 15 to 20 minutes. Remove from oven and allow to cool enough to handle.
    4. Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
    5. Prepare the icing by blending together the sugar, butter, cream cheese and vanilla.
    6. Before completely cool, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle with icing sugar and slice into 8 to 10 servings.

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    Reviews in English (35)


    My family has been making this for over 20 years at the holidays! My suggestion-- I found after filling and rolling I wrap in wax paper, then foil and FREEZE! This really makes the roll very moist, firms up the filling nicely and makes it very easy to cut into nice slices. When you take out of the freezer, let it sit 5-10 before slicing. I also make extra rolls to give as gifts and can be left in the freezer for up to 3 months.  -  19 Dec 2007  (Review from Allrecipes USA and Canada)


    This was a great dessert! I've never made one, and it was easy! I also used a regular baking sheet instead of a jelly roll worked fine. (It still took about 20 minutes to bake.) Enjoy!  -  11 Oct 2004  (Review from Allrecipes USA and Canada)


    This is one of the best pumpkin rolls I have EVER had!!! *Note* be sure to use excatly the amount of butter for the filling as the recipe calls for...or the filling will be soupy and it will run out the side when you roll it up. Everyone that has tried this pumpkin roll loves it!!!  -  24 Sep 2007  (Review from Allrecipes USA and Canada)