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RECIPE
14 INGREDIENTS9 STEPS1HR 45MIN

Pumpkin Spiced Swiss Roll

4.3
3 Ratings

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Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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If you are looking for a sweet, healthy and savory dessert recipe, this easy to make dish is a perfect choice!
1HR 45MIN
Total Time
45MIN
Active Time

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Cake

1/2 tsp
Baking Powder
1/2 tsp
Baking Soda
1/2 Tbsp
Pumpkin Pie Spice
1/2 tsp
Ground Mace
1 pinch
1 cup
Dark Brown Sugar
1 tsp
Pumpkin Spice Extract

Filling

1/2 cup
Butter , softened
1 cup
Mascarpone Cheese , softened
1/2 tsp
Pumpkin Pie Spice
3 cups
Powdered Confectioners Sugar
plus additional for sifting on top

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Nutrition Per Serving

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CALORIES
1147
FAT
52.7 g
PROTEIN
9.6 g
CARBS
160.4 g

Cooking Instructions

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Step 1
Preheat the oven to 375 degrees F (190 degrees C) 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.
Step 2
Then whisk the All-Purpose Flour (3/4 cup), Baking Powder (1/2 teaspoon), Baking Soda (1/2 teaspoon), Pumpkin Pie Spice (2 teaspoon), Ground Mace (1/2 teaspoon) and Salt (1 pinch) together in a bowl.
Step 3
In another large mixing bowl, whisk the Dark Brown Sugar (1 cup), Canned Pumpkin Purée (2/3 cup), Pumpkin Spice Extract (1 teaspoon), and Egg (3) 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.
Step 4
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.
Step 5
While it cools, make the easy filling. Combine the Butter (1/2 cup) and Mascarpone Cheese (8 ounce) in a bowl and beat them together until fluffy with a hand mixer. Then beat in the Pumpkin Pie Spice (1/2 teaspoon).
Step 6
Finally, slowly beat in the Powdered Confectioners Sugar (3 cup) 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.
Step 7
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.
Step 8
Wrap the cake in plastic and refrigerate it to completely set for at least an hour or two.
Step 9
When it's time for dessert, dust the top generously with more powdered sugar, Slice and serve! Enjoy!!

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Nutrition Per Serving
Calories
1147
% Daily Value*
Fat
52.7 g
68%
Saturated Fat
34.7 g
174%
Trans Fat
0.0 g
--
Cholesterol
272.1 mg
91%
Carbohydrates
160.4 g
58%
Fiber
1.9 g
7%
Sugars
138.5 g
--
Protein
9.6 g
19%
Sodium
296.8 mg
13%
Vitamin D
0.7 µg
3%
Calcium
146.1 mg
11%
Iron
2.4 mg
13%
Potassium
168.8 mg
4%
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