How To Host: Pumpkin Cream Cheese Swiss Roll

The perfect start to fall is here with my pumpkin cream cheese Swiss roll. a perfectly spiced pumpkin Swiss roll cake with dreamy cream cheese buttercream. Kick off fall with this perfect dessert, my pumpkin cream cheese Swiss roll.

Ingredients for Pumpkin Cream Cheese Swiss Roll

Pumpkin Cream Cheese Swiss Roll

2 cups Flour

1 tsp. Baking Powder

1/2 tsp. Baking Soda

1 1/2 tsp. Cinnamon

1/4 tsp. Nutmeg

4 Eggs, separate yolks and whites

1/8 tsp. Cream of Tartar

1 cup White Sugar, divided in half

1 cup Pumpkin Puree

2 tsp. Vanilla Extract

1/4 cup Milk

Cream Cheese Buttercream for the Pumpkin Cream Cheese Swiss Roll

8 oz. Cream Cheese, softened

1 cup Butter, softened

1 1/2 cups Organic Powdered Sugar

1/2 tsp. Salt

1 tsp. Vanilla Extract

Directions for Pumpkin Cream Cheese Swiss Roll

1. Separate the egg yolks and egg whites. In the bowl of a stand mixer add the egg whites, 1/2 cup sugar and cream of tartar. Start to whip on low with a whisk attachment, the slower the whip, the more stable the meringue.

2. In a medium bowl, add the egg yolks and remaining 1/2 cup of sugar. Whisk to combine before adding the pumpkin puree, vanilla, and milk, whisk again.

3. In a small bowl combine the dry ingredients. At this point, push the speed on the mixer up to medium. Combine the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Pour the dry ingredients into the wet and whisk to combine, it will appear clunpy at first.

4. The egg whites need to whipped to medium peaks, meaning when you pick up the whisk the shape will not deflate. When the peaks are stiff, using a large rubber spatula, fold in a third of the egg white mixture into the batter. Do not whisk, gently fold the batter over itself to combine the meringue without deflating the air. Once this portion is combine add the entirety of the bowl to the rest of meringue. Fold batter over itself until completely combined.

5. Preheat the oven to 350 and line a 12 x 9 baking sheet with parchment. Spray the pan with canola oil, then pour batter into the pan and spread evenly so cake batter is an even layer. Bake for 10-15 minutes. While baking, find a large clean towel that will cover the entire pan, you will use this to roll.

6. Whip the cream cheese butter cream together, first add cream cheese and butter and whip for 4 minutes. Add the powdered sugar, salt, and vanilla and whip to combine. Keep room temp until you fill the roll.

7. Roll the cake the minute it comes out of the oven. Place the towel flat on a counter and flip the tray over the towel so the cake falls flat. Carefully pick up the pan and remove parchment paper. Start at one end and roll the towel over the cake so it folds onto its self. Leave the towel folded and let cool, DO NOT REMOVE FROM TOWEL, for at least two hours.

8. When the cake is cool to the touch, carefully unroll the cake to add the filling. Do not take the cake off the towel you will be using it again. Spread the cream cheese buttercream evenly, leaving one inch at the end for spreading. Start to roll the cake over itself again. Use the towel to transport roll to thee fridge. Let cool for 1 hours before serving.