This Pumpkin Roll Cake is soft, fluffy, and filled with a lightly sweetened cream cheese filling. It's the perfect dessert for fall, featuring a warmly spiced, tender pumpkin chiffon cake, and a creamy, tangy filling in every bite.
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If you love the classic Swiss roll cake, this seasonal twist is a must-try for your autumn dessert table.
Why you'll love this recipe
Moist and light texture: made with real pumpkin purée for a naturally tender sponge.
Beautiful swirl: a simple, elegant dessert that looks impressive but is easy to make.
Perfectly spiced: cozy cinnamon, nutmeg, and cloves bring warmth to every bite.
Ingredients you'll need
Pumpkin chiffon cake:
- large eggs: separated egg whites from egg yolks; best done while eggs are cold, then left to warm up at room temperature
- granulated sugar: for sweetness
- vegetable oil: neutral flavored oil
- vanilla extract
- pumpkin purée: not pumpkin pie filling
- cake flour: contains less protein than all-purpose flour and gives the cake a light texture
- spices:
- ground cinnamon
- ground ginger
- ground nutmeg
- ground cloves
Cream cheese filling:
- cream cheese: softened, at room temperature
- heavy whipping cream: cold, at least 36% milkfat
- vanilla extract: for flavor
- powdered sugar: also known as icing sugar
- ground cinnamon (or pumpkin pie spice)
How to make pumpkin Swiss roll cake
Make the pumpkin chiffon cake:
Preheat oven to 375 °F. Line a 9"×13" baking sheet with parchment paper.
Separate the egg whites from the egg yolks into 2 different bowls (one for egg whites and one for egg yolks).
Combine the egg yolks with 30g granulated sugar and whisk together. Add in the pumpkin puree, oil, vanilla extract and whisk again.
Sift in the cake flour and spices over top of the egg yolk mixture and whisk to combine, until there are no lumps.
In a clean stand mixer bowl fitted with a whisk attachment, add the room temperature egg whites.
Turn on the mixer on low speed.
Once the egg whites become foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).
Gradually increase the speed of the mixer, and slowly pour in the remaining 30g granulated sugar.
Gently fold ⅓rd of the whipped egg whites into the egg yolk batter to lighten, then fold in the remainder of the egg whites until no streaks remain.
Pour the batter into prepared pan, smoothing evenly with an offset spatula.
Bake at 375F for 14-17 minutes, or until lightly springy when touched and the surface is dry.
Remove the cake from the oven and immediately drop it from a height of 1'. This prevents the cake from shrinkage.
Cool for 10-15 minutes until just slightly warm.
Make the filling:
In a stand mixer bowl fitted with a paddle attachment, beat cream cheese until smooth and creamy.
Reduce mixer speed, switch to a whisk attachment and pour in heavy cream, vanilla extract, powdered sugar and cinnamon (or pumpkin pie spice).
Increase mixer speed and continue to whip until stiff and fluffy. (Don't overmix or it may liquify).
Assemble:
Spread an even layer of cream cheese filling or whipped cream filling onto the cake.
Starting at the short end, use the parchment paper to help gently roll up the cake.
Make sure the seam-side is facing down, seal the ends of the parchment paper.
Wrap and refrigerate for at least 1 hour to set before slicing.
Serve:
Slice off the ends for a clean look.
Decorate with additional whipped cream and garnish with extra pumpkin pie spice before serving.
How to serve
Slice the pumpkin roll cake just prior to serving.
Serve the cake in slices, cleaning the knife in between cuts.
Pair with a pumpkin spiced latte, or hojicha latte.
How to store
Store the pumpkin Swiss roll cake in an airtight container in the fridge for up to 3 days.
Sliced cake can be wrapped and stored in an airtight container and frozen for up to 1 month.
Expert tips
Pumpkin purée: use 100% pure pumpkin (not pumpkin pie filling).
Make-ahead: keep refrigerated up to 3 days. The flavor deepens as it chills.
Filling idea: try a whipped cream cheese filling and add a touch of maple syrup or cinnamon for extra warmth.
Other Swiss roll cake recipes you may like
Other pumpkin recipes you may like
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Pumpkin Roll Cake
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For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Pumpkin chiffon cake:
- 3 large eggs: separated egg whites from egg yolks
- 60 g granulated sugar divided
- 15 ml vegetable oil
- ½ teaspoon vanilla extract
- 60 ml pumpkin purée not pumpkin pie filling
- 60 g cake flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- pinch of ground cloves
Cream cheese filling:
- 85 g cream cheese full-fat, softened at room temperature
- 60 ml heavy whipping cream cold, at least 36% milkfat
- ¼ teaspoon vanilla extract
- 2 tablespoon powdered sugar or more, to your taste
- ¼ teaspoon ground cinnamon or pumpkin pie spice
Instructions
Make the pumpkin chiffon cake:
- Preheat oven to 375°F/191°C.
- Line a 9"×13" baking sheet with parchment paper.
- Separate the egg whites from the egg yolks into 2 different bowls (one for egg whites and one for egg yolks).
- Combine the egg yolks with 30g granulated sugar and whisk together. Add in the pumpkin puree, oil, vanilla extract and whisk again.
- Sift in the cake flour and spices over top of the egg yolk mixture and whisk to combine, until there are no lumps.
- In a clean stand mixer bowl fitted with a whisk attachment, add the room temperature egg whites.
- Turn on the mixer on low speed.
- Once the egg whites become foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).
- Gradually increase the speed of the mixer, and slowly pour in the remaining 30g granulated sugar.
- Gently fold ⅓rd of the whipped egg whites into the egg yolk batter to lighten, then fold in the remainder of the egg whites until no streaks remain.
- Pour the batter into prepared pan, smoothing evenly with an offset spatula.
- Bake at 375°F/191°C for 14-17 minutes, or until lightly springy when touched and the surface is dry.
- Remove the cake from the oven and immediately drop it from a height of 1'. This prevents the cake from shrinkage.
- Cool for 10-15 minutes until just slightly warm.
Make the filling:
- In a stand mixer bowl fitted with a paddle attachment, beat cream cheese until smooth and creamy.
- Reduce mixer speed, switch to a whisk attachment and pour in heavy cream, vanilla extract, powdered sugar and cinnamon (or pumpkin pie spice).
- Increase mixer speed and continue to whip until stiff and fluffy. (Don't overmix or it may liquify).
Assemble:
- Spread an even layer of cream cheese filling or whipped cream filling onto the cake.
- Starting at the short end, use the parchment paper to help gently roll up the cake.
- Make sure the seam-side is facing down, seal the ends of the parchment paper.
- Wrap and refrigerate for at least 1 hour to set before slicing.
Serve:
- Slice off the ends for a clean look.
- Decorate with additional whipped cream and garnish with extra pumpkin pie spice before serving.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
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