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Pumpkin Mascarpone Roulade

A tender pumpkin cake roll filled with a rich, creamy mascarpone buttercream that creates an elevated version of the classic holiday pumpkin roll.
Prep Time10 minutes
Cook Time15 minutes
Chilling Time2 hours
Total Time2 hours 25 minutes
Course: Dessert, Holiday
Cuisine: American
Servings: 10

Ingredients

Pumpkin Cake

  • 3 large eggs
  • 3/4 cup of granulated sugar
  • 1/4 cup of brown sugar
  • 1 teaspoon of vanilla extract
  • 2/3 cup of pumpkin puree
  • 3/4 cup of all purpose flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground cloves
  • 1/4 teaspoon of ground ginger
  • 1/4 teaspoon of nutmeg
  • 1/4 teaspoon of salt
  • 1/4 cup of confectioners sugar (for dusting)

Mascarpone Buttercream Filling

  • 8 ounces of mascarpone, room temperature
  • 6 tablespoons of salted butter, room temperature
  • 2 tablespoons of heavy cream
  • 1 teaspoon of vanilla extract
  • 1 1/2-2 cups of confectioners sugar, sifted
  • a pinch of salt

Instructions

Make the pumpkin cake...

  • Preheat your oven 375 degrees
  • Prepare a 10”x15” baking sheet or jelly roll pan by greasing and lining with parchment paper. Lightly grease the parchment paper and set aside for now
  • In a large bowl, beat 3 large eggs, 3/4 cup of granulated sugar and 1/4 cup of brown sugar until light and fluffy
  • Add 2/3 cup of pumpkin purée and a teaspoon of vanilla extract and mix to combine
  • Add 3/4 cup all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon of ginger, 1/4 teaspoon of nutmeg and 1/4 teaspoon salt and mix until just combined
  • Pour the batter into the prepared pan and spread evenly
  • Bake in a 375 degree oven for 11-14 minutes or until the cake is set and a toothpick will come out of the center clean
  • While the cake is baking, open a thin kitchen towel and sprinkle 1/4 cup of confectioners sugar over the entire surface of the towel
  • When the cake is done, carefully transfer the pan onto a heat proof surface and immediately invert the cake onto the prepared towel
  • Carefully peel the parchment paper off of the warm cake and roll it up into the towel starting on the short end. Transfer the rolled cake onto a cooling rack and allow it to fully cool

Make the mascarpone buttercream filling...

  • While the cake is cooling, use an electric hand mixer to whip 8 ounces of softened mascarpone with 6 tablespoons of softened butter, 2 tablespoons of heavy cream, a teaspoon of  vanilla extract and a pinch of salt until creamy
  • Add confectioners sugar 1/2 cup at a time until the consistency is thick and creamy (between 1 1/2 and 2 cups total)

Assemble the pumpkin roulade...

  • As soon as the cake is fully cooled, carefully unroll it, spread the filling evenly over the inner surface and re-roll the cake
  • Discard the towel and wrap the roll in a sheet of parchment paper and then tightly in plastic wrap
  • Chill until ready to serve (at least 2 hours)
  • Garnish with a dusting of confectioners sugar before slicing