Pumpkin Spice Swiss Roll with Cinnamon Buttercream
A tender pumpkin spice cake rolled with light, fluffy cinnamon buttercream. Perfect for fall gatherings and easier than it looks!
Ingredients
Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs room temperature
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Buttercream:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons maple syrup
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 375°F. Line jelly roll pan with parchment, leaving overhang on short sides.
- Whisk together flour, baking powder, spices, and salt.
- Beat eggs and sugar 4-5 minutes until thick and pale.
- Fold in pumpkin puree and vanilla gently.
- Fold in dry ingredients in two additions until just combined.
- Spread batter evenly in prepared pan.
- Bake 12-14 minutes until cake springs back when touched.
- Dust towel with powdered sugar. Flip hot cake onto towel, remove parchment, and roll up with towel. Cool completely.
- Beat butter until fluffy. Add powdered sugar, cinnamon, maple syrup, vanilla, and salt. Add cream until spreadable.
- Unroll cake, spread buttercream leaving 1/2-inch border.
- Roll up cake without towel, place seam-side down.
- Chill 30 minutes before slicing with serrated knife.
Equipment
- 15x10-inch jelly roll pan
- Parchment paper
- Clean kitchen towel
- Electric mixer
- Offset spatula