Pumpkin Roulade with Ginger Buttercream Recipe

This Pumpkin Roulade with Ginger Buttercream Recipe is a moist and spiced recipe, which is made with canned pumpkin puree and mascarpone cheese. It’s the perfect Thanksgiving dessert, ready in about 1 hour 45 minutes (including cooling).

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Pumpkin Roulade with Ginger Buttercream Ingredients

A classic fall combination of warm spice and creamy sweetness.

For the Pumpkin Cake:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 3 extra-large eggs, at room temperature
• 1 cup granulated sugar
• 3/4 cup canned pumpkin puree (not pie filling)
• 1/4 cup confectioners’ sugar, for dusting the towel

For the Ginger Mascarpone Filling:

• 12 ounces Italian mascarpone cheese
• 1 1/4 cups sifted confectioners’ sugar
• 2 tablespoons heavy cream
• 1/4 cup minced dried crystallized ginger
• Pinch kosher salt

How To Make Pumpkin Roulade with Ginger Buttercream

A step-by-step guide to creating a perfect, crack-free pumpkin roll.

1. Prep the Oven and Pan: Preheat the oven to 375°F. Grease a 13×18-inch sheet pan (jelly roll pan), line it with parchment paper, then grease and flour the parchment. In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
2. Make the Cake Batter: In the bowl of an electric mixer, beat the eggs and granulated sugar on medium-high speed for 3 minutes, until the mixture is light yellow and thickened. On low speed, mix in the pumpkin puree, then slowly add the flour mixture until just incorporated.
3. Bake the Cake: Pour the batter into the prepared sheet pan and spread it into an even layer. Bake for 10 to 12 minutes, until the top of the cake springs back when gently touched. Do not overbake.
4. Roll the Warm Cake: While the cake is baking, prepare your rolling surface. Lay a clean, thin cotton dish towel on the counter and sift the 1/4 cup of confectioners’ sugar evenly all over it. As soon as the cake comes out of the oven, immediately invert it onto the sugar-dusted towel. Peel off the parchment paper. Starting from one of the short ends, gently roll the warm cake and the towel up together into a log.
5. Cool the Roll: Place the rolled-up cake and towel on a wire rack and let it cool completely. This step is crucial as it “trains” the cake to hold the rolled shape, preventing it from cracking later.
6. Make the Filling: While the cake cools, make the filling. In a mixer bowl, beat the mascarpone, sifted confectioners’ sugar, and heavy cream together for about a minute, until light and fluffy. Stir in the minced crystallized ginger and a pinch of salt.
7. Assemble the Roulade: Carefully unroll the completely cooled cake. Spread the ginger mascarpone filling evenly over the surface. Gently reroll the cake (this time without the towel) back into a tight spiral.
8. Serve: Trim the ends of the roll for a neat presentation. Dust the top with extra confectioners’ sugar, then slice and serve.

Recipe Tips

• Why do I have to roll the cake while hot? This is the secret to a crack-free roulade. The cake is flexible when hot. Rolling it in the towel “trains” the sponge to curl. If you wait until it cools to roll it, it will crack and break.
• Pumpkin Puree vs. Pie Filling: Make sure you buy 100% pure canned pumpkin puree. Pumpkin pie filling has added sugar and spices that will throw off the chemistry and flavor of this recipe.
• Can I use cream cheese instead of mascarpone? Yes. Mascarpone is richer, creamier, and less tangy than cream cheese. If you use cream cheese, make sure it is fully softened and beat it well to ensure it is spreadable.
• How to slice it cleanly: To get beautiful swirls, use a sharp serrated knife. Wipe the blade clean with a damp cloth between each slice to keep the filling from smearing onto the cake.

What To Serve With Pumpkin Roulade

This elegant dessert is perfect for holiday tables.

• A hot cup of spiced Chai or coffee
• A garnish of candied pecans or walnuts
• Extra crystallized ginger pieces on top

How To Store Pumpkin Roulade

• Refrigerate: Because of the mascarpone filling, this cake must be stored in the refrigerator. Wrap it tightly in plastic wrap. It will keep for up to 3-4 days.
• Freeze: This cake freezes exceptionally well. Wrap the assembled roll in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Pumpkin Roulade with Ginger Buttercream Nutrition Facts

(Per slice, assuming 10 slices)

• Calories: ~320 kcal
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 240mg
• Total Carbohydrate: 42g
• Dietary Fiber: 1g
• Sugars: 30g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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