Pumpkin Spice Swiss Roll

Pumpkin Spice Swiss Roll

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for 8 servings


  • ¾ cup flour(95 g)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons McCormick cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon kosher salt
  • 3 eggs
  • 1 cup sugar(200 g)
  • ⅔ cup pumpkin puree(150 g)
  • 1 teaspoon vanilla extract


    • 12 oz cream cheese(335 g), softened
    • 8 tablespoons butter, softened
    • 1 ½ cups powdered sugar(180 g), sifted
    • 1 teaspoon vanilla extract
    • 1 teaspoon kosher salt
  • powdered sugar, for garnish


  1. Preheat oven to 375ºF (190°C). Line a 10 x 15-inch (25.5 x 38 cm) baking sheet with parchment paper.
  2. Cake: In a medium bowl, whisk together flour, baking powder, baking soda, McCormick Cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
  3. In a separate bowl, whisk eggs and sugar together. Whisk in pumpkin puree and vanilla extract until smooth.
  4. Add dry ingredients into the wet ingredients and whisk until smooth.
  5. Pour batter onto baking sheet and smooth with a spatula. Bake for 12–13 minutes. Remove from oven.
  6. Carefully remove cake from pan by holding onto the parchment paper. Move cake to a cutting board covered with a dish towel. Roll cake up, short end to short end, rolling the dish towel up with the cake. Let cool completely.
  7. Filling: Stir together all ingredients until smooth.
  8. Unroll cake and spread with the filling. Roll cake up, peeling back the parchment paper as you go. Refrigerate for 1 hour.
  9. Dust with powdered sugar. Slice and serve!
  10. Enjoy!