Pumpkin Swiss Roll With Cream Cheese Frosting | The Squeaky Mixer
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Pumpkin Swiss Roll With Cream Cheese Filling

I love Pumpkin anything. Pumpkin Whoopie Pies, Pumpkin Pie, Pumpkin Muffins, Pumpkin Cake, ANYTHING and EVERYTHING! But one of the most classic Pumpkin Desserts is what we’re making today, a deliciously spiced and fluffy pumpkin Swiss Roll with a luscious Cream Cheese Frosting Filling.

Pumpkin Swiss Roll With Cream Cheese Frosting | The Squeaky Mixer

How Do I Make My Pumpkin Roll Not Crack?

This recipe yields a very moist and delicious end result so the chances of the cake cracking are low and you’re set up for the most success. Using parchment paper is a super helpful way to roll up your cake without it sticking and cracking. The confectioner’s sugar dusted on the parchment and inside of the cake also help to reduce the chances of your cake cracking.

Pumpkin Swiss Roll With Cream Cheese Frosting | The Squeaky Mixer
Pumpkin Swiss Roll With Cream Cheese Frosting | The Squeaky Mixer

It is extremely important that you roll up the cake as soon as it comes out of the oven. This will ensure that you trap as much moisture as possible in the cake. If the cake were to cool and then you try rolling it up, it would crack much easier. Locking in that moisture is key to the flexibility of your cake.

Pumpkin Swiss Roll With Cream Cheese Frosting | The Squeaky Mixer
Pumpkin Swiss Roll With Cream Cheese Frosting | The Squeaky Mixer

Why Did My Roll Cake Crack?

We just went over how to prevent your Swiss Rolls from cracking but we can also talk about the troubleshooting process and see why your Swiss Rolls cracked in the past.

  • Over Baking – over baking your swiss rolls can result in a dryer cake. The most important part of rolling a swiss roll is locking in that moisture to keep the cake flexible. If the cake is over baked a lot of that moisture disappears.
  • Over Mixing – Over mixing any cake batter will activate more gluten. The more gluten that’s developed, the less flexible our cake becomes resulting in a cake that is much easier to crack.
  • Tools to Roll – You can use a lightly damp kitchen towel or parchment paper (like we used in this recipe). Not having a protective layer of a towel or parchment between the cake can lead to the cake sticking to itself too much which can cause it to crack when unraveling the cake.
  • Over Filling – Over filling our swiss rolls can make it harder to roll the cake back up causing the cake to stretch out too much leading it to crack when rolling it back up.
Pumpkin Swiss Roll With Cream Cheese Frosting | The Squeaky Mixer

Tips For Cream Cheese Frosting

Cream Cheese Frosting pairs so perfectly with Pumpkin and is super easy to make. The most important thing to remember when making cream cheese frosting is to ensure that the cream cheese and butter are room temperature when you begin to mix them together. Before the confectioner’s sugar and other ingredients are added to the cream cheese and butter mixture, there should be no lumps. Make sure to scrape down the sides of the bowl as you mix to ensure that everything is being mixed evenly and incorporated perfectly.

Pumpkin Swiss Roll With Cream Cheese Filling

Recipe by Maddison Koutrouba – thesqueakymixer.com
4.6 from 11 votes
Servings

8-10

servings
Cooking time

12

minutes
Cook Mode

Keep the screen of your device on.

Ingredients

  • 3 eggs, separated

  • 1 cup sugar

  • 2/3 cups pumpkin puree

  • 1 1/2 tsp. vanilla

  • 3/4 cups flour

  • 1/2 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1 tsp. cinnamon

  • 2 tsp. pumpkin pie spice

  • 1/4 tsp. salt

  • 1/4 cup confectioner’s sugar, for dusting

  • Cream Cheese Filling
  • 8 ounce block cream cheese, room temperature

  • 1/2 cup unsalted butter, room temperature

  • 3 1/4 cups confectioner’s sugar

  • 1/4 tsp. salt

  • 2 tsp. vanilla extract

Directions

  • Preheat the oven to 375 degrees F and lightly grease and line a standard 13″ x 18″ cookie sheet fit with parchment paper.
  • Using two bowls, one medium and one small, separate the egg yolks and whites. Place the whites in the smaller bowl and the yolks in the larger bowl.
  • Set the egg whites aside. Add the sugar, pumpkin puree, and vanilla to the egg yolks. Whisk to combine.
  • To the egg yolk mixture, add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Continue to whisk to combine until smooth. Set aside.
  • Bring back the egg whites from earlier, and use an electric mixture to bring them to stiff peaks. This should take roughly 5 minutes.
  • Use a silicone spatula to fold the egg whites to the pumpkin mixture. Fold the egg whites into the batter until smooth.
  • Scoop a few tablespoons of batter into three small bowls. Dye a few tablespoons brown, a few green, and a few orange. Transfer these colored batters into piping bags.
  • Pipe pumpkins on one half of the cookie sheet. I outlined the pumpkins with brown, then colored them in orange and added green vines throughout. Once your pumpkins are piped, let the cookie sheet chill in the freezer for 5-8n minutes.
  • Pipe and carefully spread the remaining uncolored batter on top of your designs. Be sure that the batter is distributed evenly.
  • Bake for 10-12 minutes.
  • As soon as the cake comes out of the oven, flip the cookie sheet onto parchment paper lightly dusted with confectioner’s sugar. Flip the cake over one more time so that the design is facing downward. Dust more confectioner’s sugar on the inside of the cake them roll it up in the parchment paper to create the swiss roll shape. Allow to cool for at least 1 hour.
  • To make the cream cheese frosting, begin my beating the cream cheese and butter together. You can do this step with an electric mixer or a stand mixer fit with the whisk attachment.
  • Once the butter and cream cheese is nice and smooth and there are no lumps, scrape down the sides of the bowl then add in the confectioner’s sugar, salt, and vanilla. Continue to mix until nice and smooth.
  • Once the cake has had enough time to cool, gently unroll the cake and spread the cream cheese frosting evenly.
  • Roll the cake back up and chill in the fridge until it’s time to serve.
  • Enjoy!

Did you make this recipe?

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One Comment

  1. I made this today, and it seemed like I didn’t have enough batter for the pan size indicated. I wanted about 25% more batter to spread at the end. I had a few very thin spots that ended up tearing.
    It was fun to make though, and I am going to invest in some better piping bags & some professional-grade, gel food coloring (the colors were a little more muted than I would have liked).
    I also found the cream cheese frosting to be a little too sweet for me, I like to be able to taste the cream cheese more!
    Would definitely make again, but I would use a smaller pan or make a double batch and figure out something to do with any leftover batter.