Pumpkin Swiss Roll

A healthy dose of allspice adds spicy-sweet flavor to a cream cheese filling in this fall-ready pumpkin Swiss roll.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 288 Calories

Ingredients

• 1 teaspoon baking soda
• 1 (8 ounce) package cream cheese, softened
• 2 teaspoons ground allspice
• 3 large eggs
• cooking spray
• 1 cup powdered sugar
• 0.5 teaspoon ground cinnamon
• 0.75 cup all-purpose flour
• 0.5 cup chopped pecans
• 0.75 teaspoon vanilla extract
• 1.5 cups white sugar, divided
• 0.75 cup pumpkin puree
• 0.5 teaspoon pumpkin pie spice

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Spray a 10x15-inch jelly roll pan with cooking spray. Place a 10x17-inch piece of waxed paper in the pan with 1 inch of overhang on each end; spray with cooking spray.

Step 2

Mix 1 cup sugar, pumpkin puree, and eggs together in a large mixing bowl until smooth.

Step 3

Stir flour, baking soda, cinnamon, and pumpkin pie spice together in a separate bowl. Gradually add to the wet ingredients, mixing until combined. Pour batter into the prepared pan and sprinkle with pecans.

Step 4

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes.

Step 5

Sprinkle remaining 1/2 cup sugar on a dish towel. Remove cake from the oven and cool for 2 minutes in the pan. Turn out onto the sugared dish towel. Remove waxed paper and starting at the short end, roll up with the towel like a jelly roll. Cool for at least 1 hour.

Step 6

While the cake is cooling, mix cream cheese and allspice together with an electric mixer. Add powdered sugar and vanilla and beat filling until smooth.

Step 7

Unroll the cake and spread filling evenly over top. Re-roll, without the towel, and place in the refrigerator to chill for at least 30 minutes before serving.