Pumpkin Cake Roll

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Author: Delphine Fortin
Prep Time: 25 mins
Chilling Time: 2 hours
Cook Time: 15 mins
Total Time: 2 hours 40 minutes
Yield: 8 servings 1x
Category: Cakes and Pies

This pumpkin cake roll features an incredibly moist and tender crumb packed with warm pumpkin spice flavors, all wrapped up around a creamy mascarpone filling. It makes for a fantastic dessert that’s sure to impress during the holiday season.

Ingredients

Scale

For the pumpkin cake:

¾ cup (90g) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoons pumpkin pie spice*
¼ teaspoon salt
3 large eggs
¾ cup (150g) granulated sugar
1 teaspoon vanilla extract
⅔ cup (150g) pumpkin purée
1 Tablespoon unsalted melted butter or cooking spray, for brushing the pan
Confectioners’ sugar, for dusting

For the mascarpone filling:

4 ounces (60g) mascarpone cheese, cold
1 cup (240 ml) whipping cream, cold
½ teaspoon vanilla extract
½ cup (65 grams) confectioners’ sugar

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Instructions

Preheat the oven to 375°F (190°C). Lightly grease the bottom of a 10 x 15-inch (25,5 x 38 cm) jelly roll pan with melted butter (or cooking spray). Line with parchment paper, letting it hang over the edges. Grease the surface with remaining melted butter, using a pastry brush or cooking spray. It’s important to have a perfectly nonstick surface for this cake roll. Set aside.
For the pumpkin cake. Whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt together in a medium bowl until evenly combined. Set aside.
In the bowl of a stand mixer or using an electric hand mixer, beat the eggs and sugar on medium-high speed for 4 to 5 minutes, until the mixture is pale, thick and fluffy. Add the vanilla, pumpkin purée and mix on low speed until just combined. Add the dry ingredients to the pumpkin mixture and gently fold in with a rubber spatula until just combined, making sure not to overmix.
Spread the batter evenly in the prepared pan, making sure it reaches all four corners, and bake for 13 to 15 minutes, or until the top of the cake springs back lightly when touched.
While the cake is baking, lay out a tea towel and generously dust it with confectioners’ sugar. Let the cake rest for just 2 minutes in the pan, and gently run a knife around the outside edge of the pan. Invert the cake onto the tea towel, peel off the parchment paper, and let it rest for 5 minutes, then gently dust the top with confectioners’ sugar.
Starting from the shorter side, slowly roll the cake up together with the tea towel, being careful not to let the cake crack. Allow the cake to cool at room temperature while rolled up in the towel for about 20 minutes. Make sure it doesn’t get too cool or it may crack when you unroll it.
For the mascarpone filling. Using an electric hand mixer, beat the mascarpone in a small bowl until smooth. Mix in the vanilla extract. Gradually add 6 Tablespoons of the whipping cream to the mascarpone until it starts to get thinner and more liquid. Add the remaining whipping cream and beat at medium speed until it reaches soft peaks. Add the confectioners’ sugar, mix on medium speed until the powdered sugar is incorporated. Then, increase the speed to high and whip until the filling is stiff and spreadable.
For assembling. Carefully unroll the cake on a flat surface. Fill the cake with more filling in what will be the center of the roll. Spread the rest of the filling evenly over the cake, leaving about ½-inch (1 cm) border around the cake to prevent the filling from being squeezed out when the cake is rolled up. Roll up the cake carefully, and wrap it tightly, leaving the seam underneath. Loosely cover with plastic wrap and refrigerate for at least 1 hour before serving.
For serving. Dust with confectioners’ sugar and decorate with whipped cream and pecans if desired. Cut into slices and serve.

Notes

* To make your own pumpkin pie spice mix, combine together 1 ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ¼ teaspoon ground cloves (or allspice).