Name: Pumpkin Chai Swiss Roll Recipe
Prep time: 47 min
Cook time: 13 min
Total time: 2 h 45 min
Cuisine: European
Ingredients: 90 g (¾ cup) all-purpose flour, spooned and leveled; 1 tsp baking powder; ¼ tsp fine sea salt; 4 large eggs, cold; 150 g (¾ cup) granulated sugar, divided; 180 g (¾ cup) canned pumpkin puree; 1 ½ tsp pure vanilla extract; 2 tbsp powdered sugar; 250 ml (1 cup) heavy cream, cold; 40 g (⅓ cup) powdered sugar, spooned and leveled; ¾ tsp ground cinnamon; ¼ tsp ground cardamom; ¼ tsp ground ginger; pinch ground cloves

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If you’re on the hunt for a show-stopping autumn dessert that somehow manages to be both nostalgic and delightfully novel, let me introduce you to the Pumpkin Chai Swiss Roll. This treat features an airy pumpkin sponge, warmly spiced with chai-inspired flavors, all wrapped around a cinnamon-cardamom whipped cream. With every slice, you get the beauty of classic fall pumpkin—and that extra hit of cozy chai—that just begs to be shared at any gathering, special dinner, or even a quiet afternoon with hot tea.

Pumpkin Chai Swiss Roll Recipe - Recipe Image

Ingredients You’ll Need

What I adore about this Pumpkin Chai Swiss Roll is how every ingredient plays a starring role. From the earthy pumpkin to the soul-warming chai spices, each component is simple yet utterly essential, coming together to give you a cake that looks intricate but is easy to pull off with a little care.

All-purpose flour: The sturdy backbone, giving the roll its lovely structure while keeping the crumb nice and light.
Baking powder: A necessary lift, making sure the cake rises tenderly instead of sinking into dense territory.
Fine sea salt: Just a pinch awakens all those flavors, especially the spices and pumpkin.
Eggs (cold): Cold eggs are easier to separate—plus, they whip up beautifully fluffy whites for that classic Swiss roll texture.
Granulated sugar: Divided between cake and egg whites, it sweetens and stabilizes, ensuring your layers stay light.
Canned pumpkin puree: The pumpkin essence! Use pure pumpkin for the best color and moisture—make sure it’s not pumpkin pie filling.
Pure vanilla extract: Rounds out all the spice notes, letting the chai and pumpkin flavors shine.
Powdered sugar: For dusting, rolling, and that picture-perfect finish on top.
Heavy cream (cold): The base for whipped cream filling—cold cream whips fastest and holds its shape for rolling.
Powdered sugar (for whipped cream): Adds sweetness without grittiness for smooth, decadent cream.
Ground cinnamon, cardamom, ginger, cloves: The chai quartet—warm, aromatic, and utterly irresistible as the heart of the filling.

How to Make Pumpkin Chai Swiss Roll

Step 1: Prepare Your Baking Pan

First, preheat your oven to 375°F (190°C). Grab a 12×17-inch baking pan, give it a good spray with nonstick spray, and line the bottom with parchment paper that fits perfectly—no overhang. This step helps your cake release easily and roll beautifully later.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside; it’s waiting to bring the body and lift to your pumpkin swirl.

Step 3: Whip the Egg Whites

Separate your eggs, placing yolks and whites in separate large bowls. To the whites, add a quarter cup of the granulated sugar, then whip on high with an electric hand mixer until stiff peaks form. This is your ticket to an airy, rollable cake.

Step 4: Blend Pumpkin and Yolks

Into the yolks, add the remaining sugar, pumpkin puree, and vanilla extract. Beat on medium for two minutes until the mixture is light and creamy. No need to worry about washing your mixer in between!

Step 5: Combine Batter

Sift the dry ingredients over your creamy pumpkin mixture, then mix on low until just combined. Scrape down the sides mid-way to make sure everything’s mixed evenly—no patches of flour, please.

Step 6: Fold in Egg Whites

Add the whipped egg whites in thirds, gently folding after each addition. Be patient and use light strokes to keep that batter fluffy; this is key for a tender Swiss roll. When there are no white streaks or lumps left, you’re ready to bake.

Step 7: Bake the Pumpkin Chai Swiss Roll

Pour the batter into your prepared baking pan and spread it evenly with your offset spatula—if you see any rogue lumps of egg white, smooth them gently. Bake for 12-13 minutes, just until the center springs back when touched.

Step 8: Roll and Cool

While the cake bakes, generously dust a large piece of parchment with powdered sugar. As soon as the cake’s done, loosen the edges, flip it onto the sugar-dusted parchment, and peel away the bottom paper. Folding from a short end, roll it up (parchment and all!), and let it cool completely in this shape for about 45 minutes—this prevents cracks later.

Step 9: Make the Chai Whipped Cream

In a clean bowl, whisk cold heavy cream, powdered sugar, cinnamon, cardamom, ginger, and cloves until stiff peaks form. You’ll smell that dreamy chai aroma as it thickens up!

Step 10: Fill and Reroll

Unroll your cooled cake gently. Dollop the chai whipped cream all over, then spread it into an even layer. Now, carefully reroll the cake—this time peeling away the parchment as you go. Chill your masterpiece in the fridge for one to two hours to set its shape.

Step 11: Finishing Touches

Just before serving, trim off any uneven edges for neat slices. Give the cake a fresh snowfall of powdered sugar, and you’re ready for the big reveal.

How to Serve Pumpkin Chai Swiss Roll

Garnishes

Dust generously with powdered sugar just before serving for that classic look. For extra flair, try a light scatter of ground cinnamon, a drizzle of caramel, or even a few candied ginger pieces on top—these not only look elegant, they give your Pumpkin Chai Swiss Roll even more personality in every bite.

Side Dishes

This Swiss roll pairs perfectly with a warm mug of chai or coffee, but don’t overlook serving it with fresh berries or a little vanilla ice cream on the side. The freshness balances the richness of the cream and spices, making every bite feel even more special.

Creative Ways to Present

If you’re serving a crowd or want to create a dessert board, slice the Pumpkin Chai Swiss Roll into pinwheels and arrange them with other autumn treats—think pecan pralines or chocolate leaves. You can also plate individual slices with a dusting of extra spice or a swirl of whipped cream for an eye-catching restaurant-style finish.

Make Ahead and Storage

Storing Leftovers

To keep your Pumpkin Chai Swiss Roll tasting bakery-fresh, store any leftovers in an airtight container in the fridge. It will stay moist and delicious for up to three days—just be sure it’s well covered to prevent the whipped cream from absorbing fridge odors.

Freezing

The cake itself can be frozen (pre- or post-filling) for up to one month. Wrap the Swiss roll tightly in plastic wrap and then foil, thaw in the fridge overnight, and dust with fresh powdered sugar before serving. For the absolute best texture, I recommend assembling with cream after thawing.

Reheating

Since this dessert is best enjoyed chilled, simply slice straight from the fridge and serve—no reheating needed! If you like, let it sit at room temperature for 15 minutes to soften the cream just a little before serving.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely, but there’s a catch: fresh pumpkin often has more moisture, which can lead to a soggy cake. Make sure to strain and squeeze your homemade puree until as dry as possible before using it in your Pumpkin Chai Swiss Roll.

My cake cracked when I rolled it! What happened?

Tiny cracks happen to the best of us! Usually, this means the cake cooled too much before being rolled or was overbaked. Rolling while warm and following the dusting and parchment tips really help. If you do see some cracks, don’t worry—powdered sugar hides a multitude of “whoops!” moments.

Can I make the roll a day ahead?

You sure can! In fact, the Pumpkin Chai Swiss Roll tastes even better when the flavors have some time to mingle in the fridge. Just keep it tightly wrapped and it will slice like a dream.

Is there a way to make it less sweet?

If you prefer a less sweet dessert, you can slightly reduce the sugar in both the cake and the whipped cream, although the balance may shift a little. For a natural sweet alternative, try swapping part of the sugar in the filling for a drizzle of honey or maple syrup.

What other spices can I try in the chai cream?

Customize to your heart’s content! Add a pinch of allspice, nutmeg, or even a bit of black pepper for a bolder chai flavor. The beauty of the Pumpkin Chai Swiss Roll is how versatile that creamy filling can be.

Final Thoughts

I can’t wait for you to experience just how cozy and impressive this Pumpkin Chai Swiss Roll is—it truly captures fall’s best flavors in every slice. Give it a try, share it with someone you love, and watch it earn rave reviews with every bite!