Classic Pumpkin Roll | What’s Cookin’ Italian Style Cuisine

Don’t let this cake intimidate you; it’s so simple to make with my tips and suggestions.

Seriously, this cake is the perfect addition to the Thanksgiving Day table, although I must admit I make it as soon as the pumpkin season arrives.

All these fall flavors make this cake special during the fall season.

With its beautiful swirled filling, this old-fashioned dessert looks impressive on a holiday dessert table.

A light dusting of powdered sugar gives this pumpkin roll its traditional finish. Serve it for Thanksgiving, Christmas, fall gatherings, or whenever you’re craving a homemade pumpkin dessert.

The best part? You can prepare this pumpkin roll ahead of time, making it a wonderful addition to your holiday baking list!

You may also like to try a few other pumpkin favorite desserts Amaretto Pumpkin Cheesecake, Pumpkin Cheesecake Squares, to add to your collection of fall recipes.

Reasons You Will Love Our Pumpkin Roll Cake

• Classic fall flavors: Pumpkin, cinnamon, ginger, and allspice make every bite taste like autumn.
• Creamy mascarpone filling: The combination of cream cheese and mascarpone creates a rich, smooth filling.
• Beautiful presentation: The spiral design makes this dessert look bakery-worthy.
• Perfect for holidays: It’s a wonderful alternative to pumpkin pie for Thanksgiving and Christmas.
• Make-ahead friendly: Prepare it in advance and chill until you’re ready to serve.
• Simple ingredients: Pantry baking staples and canned pumpkin make this recipe convenient all year long.

Variations

• Chopped pecans or walnuts: Fold a small amount into the filling or sprinkle over it before rolling.
• Maple flavor: Add a little maple extract to the filling for a fall-inspired twist.
• Extra spice: Add a pinch of nutmeg or increase the cinnamon to suit your taste.
• Traditional cream cheese filling: Replace the mascarpone with additional cream cheese if preferred.
• Chocolate chips: Sprinkle mini chocolate chips over the filling for a sweet variation.
• Orange zest: Add a little finely grated orange zest to brighten the creamy filling.

Helpful Tips: Please Read First

1. Prepare your pan: Line a rimmed jelly roll pan with parchment paper so the cake releases easily.
2. Measure the flour correctly: Too much flour can make the cake dry and more likely to crack.
3. Avoid excess moisture: If using homemade pumpkin puree, make sure it isn’t watery.
4. Don’t overbake: A dry cake is more likely to crack when rolled. Bake just until the cake springs back lightly when touched.
5. Roll while warm: Turn the cake onto a clean kitchen towel generously dusted with powdered sugar, peel away the parchment, and roll it up gently while still warm.
6. Let the cake cool completely: Keep it rolled in the towel while cooling so it holds its shape.
7. Use room-temperature filling ingredients: Softened cream cheese, mascarpone, and butter blend together more smoothly.
8. Don’t overfill: Spread the filling in an even layer, leaving a small border around the edges to help prevent squeezing.
9. Chill before slicing: Refrigerating the assembled roll helps the filling firm up and makes neat slices easier.

   Use a sharp knife: Wipe the blade between cuts for clean, attractive swirls.

Pumpkin Roll Ingredients

• Flour: All-purpose flour gives the cake its structure.
• Baking powder and baking soda: These help the thin cake rise and stay tender.
• Cinnamon, allspice, and ginger: A warm blend of spices that complements the pumpkin.
• Salt: Balances the sweetness and enhances the flavors.
• Eggs: Help create a light, flexible cake that can be rolled without breaking.
• White sugar: Sweetens the cake and helps provide its tender texture.
• Pumpkin puree: Use canned pumpkin puree or homemade pumpkin puree that isn’t watery. Do not use pumpkin pie filling, which already contains sweeteners and spices.
• For the Cream Cheese Mascarpone Filling:  Cream cheese: Adds the familiar tangy flavor of a traditional pumpkin roll.
• Mascarpone cheese: Creates a silky, rich filling.
• Powdered sugar: Sweetens the filling while keeping it smooth.
• Butter: Adds richness and helps the filling hold its shape.
• Vanilla extract: Brings all the flavors together.
• Extra powdered sugar: Used to dust the towel and garnish the finished pumpkin roll.

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Pumpkin Roll Frequently Asked Questions

• Why did my pumpkin roll crack? The cake may have been overbaked, rolled after it cooled, or made with too much flour. Roll it gently while it’s warm and pliable, and allow it to cool in the rolled position.
• Can I make pumpkin roll the day before? Yes! Pumpkin roll is an excellent make-ahead dessert. Prepare it, wrap it well, and refrigerate overnight. Dust with fresh powdered sugar just before serving.
• Can I use homemade pumpkin puree? Yes. Homemade puree works well as long as it has a thick consistency. Drain excess moisture if necessary, so the cake doesn’t become too wet.
• Can I use only cream cheese instead of mascarpone? Yes. Use 8 ounces of cream cheese in total in place of the 4 ounces of cream cheese and 4 ounces of mascarpone. The flavor will be a little tangier and less buttery-smooth.
• How do I get clean slices? Chill the pumpkin roll until firm and use a sharp knife. Wipe the knife clean between cuts.

classic pumpkin roll, pumpkin roll with cheese filling, pumpkin Thanksgiving roll with cream cheese, pumpkin roll with mascarpone and cream cheese filling

pumpkin recipes, Thanksgiving desserts, fall pumpkin deserts

American, Italian, French

Yield: 10

Author: Claudia Lamascolo

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Classic Pumpkin Roll with Creamy Cheese Filling

This is a classic pumpkin roll with creamy mascarpone and cream cheese sweet filling. A popular Thanksgiving or fall dessert.

Prep time: 20 MinCook time: 17 MinTotal time: 37 Min

Ingredients

• Pumpkin Roll Cake:
• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup white sugar
• 2/3 cup canned pure pumpkin puree (not pie filling) or fresh puree
• Filling:
• 4 ounces cream cheese, at room temperature
• 4 ounces mascarpone cheese, at room temperature
• 1 cup powdered sugar
• 6 tablespoons butter, at room temperature
• 1 teaspoon vanilla
• More powdered sugar, to garnish and to sprinkle on the towel

Instructions

1. Preheat the oven to 375 degrees. Line a 10 x 15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt.
3. In another bowl, beat the eggs and white sugar until thick and well combined.
4. Add the pumpkin puree and mix until smooth.
5. Gradually fold the dry ingredients into the pumpkin mixture until just combined.
6. Spread the batter evenly into the prepared pan.
7. Bake for approximately 15- 17 minutes, or until the center springs back lightly when touched.
8. Avoid overbaking. Use a toothpick to ensure the center is clean when you pull it out.
9. Generously sprinkle a clean, lint-free kitchen towel with powdered sugar. Carefully turn the warm cake onto the towel and remove the parchment paper. Starting at a short end, roll the cake and towel together. Set aside to cool completely.
10. Beat the softened cream cheese, mascarpone, butter, powdered sugar, and vanilla until smooth and creamy. Avoid overbeating, especially once the mascarpone is incorporated.
11. Gently unroll the cooled cake. Spread the filling evenly over the surface, leaving a small border around the edges.
12. Carefully roll the cake back up without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 1–2 hours, or until firm.
13. Dust the outside with powdered sugar, trim the ends if desired, and slice into beautiful swirls.
14. Keep any extra cake in the refrigerator.
15. Serving ideas:
16. Serve with a cup of hot coffee, espresso, or tea.
17. Add a dollop of homemade whipped cream.
18. Sprinkle the plate with a little cinnamon for a pretty presentation.
19. Include slices on a Thanksgiving dessert platter with apple pie, pecan pie, and cookies.
20. Add a few chopped toasted pecans to the filling or sprinkle them over each slice for extra crunch.

Notes

Variations

• Chopped pecans or walnuts: Fold a small amount into the filling or sprinkle over it before rolling.
• Maple flavor: Add a little maple extract to the filling for a fall-inspired twist.
• Extra spice: Add a pinch of nutmeg or increase the cinnamon to suit your taste.
• Traditional cream cheese filling: Replace the mascarpone with additional cream cheese if preferred.
• Chocolate chips: Sprinkle mini chocolate chips over the filling for a sweet variation.
• Orange zest: Add a little finely grated orange zest to brighten the creamy filling

Helpful Tips: Please Read First

1. Prepare your pan: Line a rimmed jelly roll pan with parchment paper so the cake releases easily.
2. Measure the flour correctly: Too much flour can make the cake dry and more likely to crack.
3. Avoid excess moisture: If using homemade pumpkin puree, make sure it isn’t watery.
4. Don’t overbake: A dry cake is more likely to crack when rolled. Bake just until the cake springs back lightly when touched.
5. Roll while warm: Turn the cake onto a clean kitchen towel generously dusted with powdered sugar, peel away the parchment, and roll it up gently while still warm.
6. Let the cake cool completely: Keep it rolled in the towel while cooling so it holds its shape.
7. Use room-temperature filling ingredients: Softened cream cheese, mascarpone, and butter blend together more smoothly.
8. Don’t overfill: Spread the filling in an even layer, leaving a small border around the edges to help prevent squeezing.
9. Chill before slicing: Refrigerating the assembled roll helps the filling firm up and makes neat slices easier. Use a sharp knife: Wipe the blade between cuts for clean, attractive swirls.

Pumpkin Roll Frequently Asked Questions

• Why did my pumpkin roll crack? The cake may have been overbaked, rolled after it cooled, or made with too much flour. Roll it gently while it’s warm and pliable, and allow it to cool in the rolled position.
• Can I make pumpkin roll the day before? Yes! Pumpkin roll is an excellent make-ahead dessert. Prepare it, wrap it well, and refrigerate overnight. Dust with fresh powdered sugar just before serving.
• Can I use homemade pumpkin puree? Yes. Homemade puree works well as long as it has a thick consistency. Drain excess moisture if necessary, so the cake doesn’t become too wet.
• Can I use only cream cheese instead of mascarpone? Yes. Use 8 ounces of cream cheese in total in place of the 4 ounces of cream cheese and 4 ounces of mascarpone. The flavor will be a little tangier and less buttery-smooth.
• How do I get clean slices? Chill the pumpkin roll until firm and use a sharp knife. Wipe the knife clean between cuts.

Nutrition Facts

Sodium (milligrams)

253 mg

Cholesterol (grams)

97 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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