This Pumpkin Roll is my favorite cake recipe that is using pumpkin as an ingredient. I think it is one of the most flavorful desserts and it is such an easy recipe. I would say that this is not only suitable for Thanksgiving Day but for Christmas too and any other occasion.
As pumpkin is extremely healthy, full of vitamins, mineral and other healthy nutrients I might even say this is one of the most healthy desserts:) you can get.
This delicious pumpkin roll is made using a Mascarpone frosting and it literally melts in your mouth. It was supposed to be served the next day to a family gathering, an anniversary in the family but it didn’t get until next afternoon :). Some friends came around that evening and we devoured it entirely. This is the kind of dessert you can hardly stop to only one slice.
- 3 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 2/3 cup pumpkin puree
- 1 tsp orange zest (optional)
- 3/4 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 ½ tsp cinnamon
- 1/2 tsp ginger
- pinch of nutmeg
- 1 cup cream
- 8 oz tub Mascarpone cheese , room temperature
- 1/2 cup powdered sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 cup powdered sugar for the towel and topping
- Preheat the oven to 350F (180C). Butter a 10X15 inch baking tray and line it with parchment paper.
- In a large bowl add eggs ,sugar and vanilla extract.
- Beat with an electric mixer until lemon yellow and foamy.
- Add pumpkin and lemon juice and orange zest if desired. Fold until well combined.
- Sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt over the bowl. Gently fold the flour in.
- Pour the batter into the pan and spread evenly into the corners.
- Bake for 15 minutes and cool for 10 minutes in the pan. Take a kitchen towel and generously sprinkle with powdered sugar. This helps the cake not stick to the towel.
- Sprinkle the top of the cake with powdered sugar.
- Roll the cake up in the towel. Let cool completely.
- Whip the cream with an electric mixer until it forms stiff peaks. In another bowl, beat Mascarpone with powdered sugar, cinnamon, and vanilla. Fold together.
- Unroll the cake and spread the filling evenly over the cake.
- Roll the cake back up. Sprinkle with more powdered sugar.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
This is a guaranteed LOVE!! Oh, the mascarpone… I die over that stuff. You’re right, I could see this dessert at all kinds of gatherings.. not just Thanksgiving. Speaking of which, have a happy one tomorrow! 🙂
Thank you Rachel for your good wishes. Have a Happy Thanksgiving too:). By the way, I've tried your Brussel Sprouts recipe and I loved it:). I might do a post about it too:)
yummy plz keep them coming
Dear Ella, can you please advice the amount of pumpkin and cheese in metric system. I am from Turkey and get confused while converting non- dry ingredients. Also, will vanilla sugar work instead of vanilla extract. Thanks in advance
I am sorry for the late answer.. still trying to get on track after moving to a new house.. so let's see.. 2/3 cup pumpkin puree should be 160 g.. 1 cup of sugar is 200 g, 3/4 cup flour is 95 g, 1 cup cream is 240g, 8 ounce mascarpone is 250g, 1/2 cup powdered sugar is 60g… will be adding these measurements on the recipe as well.. hope you will give it a try
Hi Ella! Could you please let me know if we can replace the mascarpone in this recipe and if yes by what? Mascarpone is difficult to find easily where I live.. 🙁 thanks in advance!! 🙂
You can replace the Mascarpone whit another cream cheese. Philadelphia cream cheese is the best.
Hi Ella! Greetings from the Philippines. I would like to try this recipe but i don’t have a 10×15 inch baking tray. Can i bake this in a 9×13 inch tray, my oven is too small for a larger tray. Thanks in advance <3
Yes, you can.