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Pumpkin Ginger Swirl Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Appropriate for a fall bake sale or as a Thanksgiving dessert, this ginger-spiced pumpkin cake will please nearly all diners.

At a glance

1 cake, 16 servings


Choose your measure:

Pumpkin Spice Cake

  • 1 cup finely chopped walnuts or pecans, optional
  • 4 large eggs
  • 1 cup sugar
  • 3/4 cup pumpkin purée (canned pumpkin)
  • 1 tablespoon lemon juice
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon cornstarch or potato flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground clove or allspice
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar (to sprinkle on towel for rolling cake in)


  • 1 package unflavored gelatin (See "tips", below.)
  • 1/2 cup cold water
  • 2 cups (two 8-ounce packages) cream cheese, at room temperature
  • 1 teaspoon vanilla
  • 1 1/2 cups confectioners' sugar
  • 1/4 cup diced crystallized ginger, plus 1 tablespoon for garnish


  1. Preheat the oven to 375°F. Prepare a 10" x 15" x 1" jelly roll pan by lightly greasing and flouring it, or by lining it with parchment paper. Sprinkle the pan with the nuts if you are using them.
  2. To make the cake: In a large mixing bowl, beat the eggs until light and pale yellow-colored.
  3. Add the sugar a bit at a time and continue beating until the mixture is pale yellow and thick.
  4. Gently whisk in the pumpkin and lemon juice.
  5. Sift together the dry ingredients.
  6. Gently fold the dry ingredients into the batter. Pour the batter into the prepared pan and level it with a spatula.
  7. Bake for 15 minutes, until the cake springs back when touched in the center.
  8. Place a clean towel on a table and sprinkle it with confectioners' sugar.
  9. Remove the cake from the oven and flip it over onto the towel. Use the towel to roll the warm cake into a log from one short end to the other. If you will not be filling the log soon, wrap the log in plastic wrap so it does not dry out. Leave it to cool.
  10. To make the filling: Sprinkle the gelatin over the water and let sit for 5 minutes.
  11. Using the lowest setting on your microwave in 10 second intervals, warm the mixture until the gelatin dissolves. Set aside to cool slightly.
  12. Beat the cream cheese until no lumps remain. Add the vanilla, confectioners' sugar, and crystallized ginger. (See "tips", below).
  13. Add the gelatin while continuing to beat the mixture at low speed. If the mixture is very soupy, refrigerate for 1/2 hour to firm up slightly.
  14. To combine: Gently unroll the log. Place a mound of cream cheese filling under the first curl to make a round center. Spread most of the remaining filling layer over the cake, stopping 1 inch before the end. Roll up and place on a serving plate.
  15. Use the extra filling to pipe a decoration or smooth over the log as frosting. Sprinkle with more candied ginger.
  16. Refrigerate for several hours or overnight before serving — the cake may be stored for up to 5 days in the refrigerator.