Pumpkin Swiss Roll
This classic cake is perfect for any fall occasion. Rolling the cake may seem intimidating, but it’s surprisingly easy. Southern Roots Sisters Maple Pumpkin Butter makes this version extra special.
MIO Products in Pumpkin Swiss Roll
Shawnee Mills All Purpose Flour – Shawnee Mills flour is milled from the finest Oklahoma wheat and is a staple in every Okie’s kitchen. Proudly produced in Oklahoma for years, Shawnee Mills provides Oklahoma with exceptional quality for all of their products.
Equally Yolked Eggs – Equally Yolked Eggs prioritizes the care of their animals, their environmental impact, and the health of the customer. Equally Yolked Eggs is a proud Oklahoma egg producer you can trust for any recipe.
Southern Roots Sisters Maple Pumpkin Butter – Southern Roots Sisters Maple Pumpkin Butter is made with pure Vermont maple syrup, pumpkin, and a blend of warm spices. This beautiful spread is smooth and creamy with a deep orange color. We can’t think of a better way to use it than a delicious Pumpkin Swiss Roll.
Miller Pecan Co. – Miller Pecan Co. offers a full selection of Oklahoma pecans proudly produced in the state since the 80s. Miller Pecan’s reputation of consistency is part of what makes it a favorite Oklahoma brand.
Braum’s Unsalted Butter – Braum’s provides Oklahomans with top-quality products like their Oklahoma produced butter. Braum’s provides Oklahomans with the finest dairy products, great for every recipe.
Griffin Foods Vanilla – Griffin Foods produces several pantry staples including the vanilla we are using for this Pumpkin Swiss Roll. Griffin Foods is a long-time favorite of Oklahomans with its high-quality products and family-owned values.
Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup Shawnee Mills All-Purpose Flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large Equally Yolked Egg
1 cup granulated sugar
1/3 cup pumpkin puree
1/3 cup Southern Roots Sisters Maple Pumpkin Butter
1 cup Miller Pecan Co. pecans, chopped fine
1 (8-ounce) package cream cheese, room temperature
1 cup powdered sugar, sifted
6 tablespoons Braum’s Unsalted Butter, softened
1 teaspoon Griffin Foods Vanilla
- Preheat oven to 375 degrees. Grease a 15-by-10-inch jelly-roll pan, leaving an extra 1-inchparchment sticking up on both sides of the pan so it can be easily lifted. Line with parchment paper.
- Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixing bowl until thick. Beat in pumpkin puree and Southern Roots pumpkin butter. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with pecans.
- Bake for 10 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto a flat surface. Slowly use your hands to roll the cake, pulling back parchment as you go. Transfer to a wire rack until it reaches room temperature.
- While the cake is cooling, make cream cheese filling. Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Tightly wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before slicing and serving, if desired.