Pumpkin Roulade With Ginger Buttercream Recipe

This spiced Pumpkin Roulade with Ginger Buttercream is made with a light pumpkin sponge cake, warm spices like cinnamon and ginger, and a creamy mascarpone filling. This recipe creates a stunningly elegant dessert with a perfect spiral of sweet and spicy flavors. It’s an impressive treat for a holiday dinner that serves 8 people and is sure to become a new fall favorite.

Pumpkin Roulade with Ginger Buttercream Ingredients

For the 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 (not pie filling)
• 1/4 cup confectioners’ sugar, plus extra for dusting

For the filling:

• 12 ounces Italian mascarpone cheese
• 1 1/4 cups sifted confectioners’ sugar
• 2 tablespoons heavy cream
• 1/4 cup minced dried crystallized ginger (not in syrup)
• Pinch kosher salt

How To Make Pumpkin Roulade with Ginger Buttercream

1. Prepare the oven and pan. Preheat the oven to 375°F (190°C). Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper, then grease and flour the parchment paper itself. This triple preparation ensures the delicate cake will not stick.
2. Mix the cake batter. In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In the bowl of an electric mixer with a paddle attachment, beat the eggs and granulated sugar on medium-high speed for 3 minutes until light yellow and thick. On low speed, mix in the pumpkin. Slowly add the dry ingredients and mix only until just combined. Use a spatula to finish mixing by hand.
3. Bake the cake. Pour the batter into the prepared pan and spread it into an even layer. Bake for 10 to 12 minutes, or until the top of the cake springs back when you gently touch it. Do not overbake.
4. Roll the warm cake. While the cake is baking, prepare a clean, thin cotton dish towel by laying it flat and sifting the 1/4 cup of confectioners’ sugar all over it. As soon as the cake comes out of the oven, loosen the edges with a knife and immediately flip it onto the sugared towel. Carefully peel off the parchment paper. Starting from one of the short ends, gently roll the warm cake and the towel together. Let it cool completely on a wire rack.
5. Make the ginger filling. In the bowl of an electric mixer, beat the mascarpone, sifted confectioners’ sugar, and heavy cream for about one minute until the mixture is light and fluffy. Stir in the minced crystallized ginger and a pinch of salt by hand.
6. Assemble the roulade. Carefully unroll the cooled cake. Spread the filling evenly over the entire surface. Use the towel as a guide to help you re-roll the cake tightly into a spiral. Trim the uneven ends with a sharp knife for a clean look. Dust with extra confectioners’ sugar before slicing and serving.

Recipe Tips

• Don’t Overbake the Cake: An overbaked cake will be dry and is much more likely to crack when you try to roll it. Bake it just until the center springs back when lightly pressed.
• Roll the Cake While It’s Hot: This is the most crucial step for a crack-free roulade. Rolling the cake while it’s warm and flexible “trains” it to hold a spiral shape as it cools. If you let it cool flat, it will break.
• Use a Thin, Lint-Free Towel: A regular thick bathroom towel can leave an imprint on your cake. Use a thin, clean cotton or linen dish towel for a smooth finish.
• Be Gentle: The sponge cake is delicate. When rolling and unrolling, use a light and even touch to prevent tears or cracks in the cake.
• Use Pure Pumpkin: Make sure you use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, which will make your roulade overly sweet and alter the flavor.

What To Serve Pumpkin Roulade

This elegant pumpkin roulade is delicious all on its own. It pairs wonderfully with a hot cup of black coffee or a spiced chai latte, which complements the warm ginger and cinnamon flavors. For an extra touch of indulgence, serve each slice with a dollop of fresh, unsweetened whipped cream or a small scoop of vanilla bean ice cream. A glass of sweet dessert wine, like a Riesling, also makes a lovely pairing.

How To Store Pumpkin Roulade Leftovers

• Refrigerate: Because of the mascarpone filling, the roulade must be stored in the refrigerator. Place it in an airtight container or wrap it tightly in plastic wrap. It will stay fresh for up to 4 days.
• Freeze: You can freeze the assembled roulade. For best results, freeze it whole before slicing. Wrap it tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 1 month. To serve, thaw it overnight in the refrigerator.

Pumpkin Roulade with Ginger Buttercream Nutrition Facts

• Calories: 435 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 115mg
• Sodium: 210mg
• Total Carbohydrate: 55g
• Sugars: 42g
• Protein: 6g

Frequently Asked Questions

• Why did my cake crack when I rolled it? The most common reasons for a cake cracking are overbaking, which makes it dry, or letting it cool down before the first roll. It is essential to roll the cake with the towel while it is still hot from the oven to give it a flexible “memory” of the shape.
• Can I use fresh pumpkin instead of canned? Yes, but you will need to make sure the fresh pumpkin puree is very thick. Canned pumpkin has a consistent, low moisture content. If your fresh puree is watery, you should strain it through a cheesecloth or let it drain in a sieve to remove excess liquid.
• What is crystallized ginger? Crystallized ginger is fresh ginger that has been boiled in a sugar syrup and then coated in sugar. It has a chewy texture and a concentrated sweet and spicy flavor that adds a wonderful kick to the creamy filling.
• Can I make this dessert ahead of time? Yes, this is a great dessert to make ahead. You can assemble the roulade, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 24 hours before you plan to serve it.

Try More Recipes:

• Almost-Famous Pumpkin Cheesecake Recipe
• Pumpkin Roll Recipe
• Pumpkin Pie Recipe