Pumpkin Cake Roll

Pumpkin… I am a huge fan of pumpkin, but not a great fan of pumpkin pie. Every year around the fall and holidays I try to find some new pumpkin desserts to replace pie. I can remember making pumpkin cake roll with my mom, and it was always a favorite. I was craving it this year and decided to revamp the frosting with a marshmallow cream and mascarpone. If you look at the photo, I made a little mistake and rolled my pumpkin roll from the long edge, but it turned out I was happy with it, I felt like I got more servings, but you do not get as much of the spiral effect.

Whats great about a pumpkin cake roll? You can serve for breakfast with cappuccino, you can serve at a brunch buffet, you can serve for dessert, you can make a few days ahead, they are quick and easy so make two, and the leftovers are great.

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Pumpkin Cake Roll

This recipe is a revised and updated version from my childhood.



Pumpkin Cake

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1 cup sugar

3 eggs

3 tablespoons bourbon or whiskey

2/3 cup pumpkin puree

1 cup chopped nuts optional – pecans, walnuts


8 ounce mascarpone

6 tablespoons butter room temperature

1 1/2 cup confectioner sugar

1 teaspoon vanilla

17 ounce  marshmallow cream

1/2 heavy cream


Pre heat the oven to 375* Line a 10 x 15 pan with parchment, spray with baking oil.

In a small bowl combine flour, baking soda & powder, spices  set aside.

In a mixing bowl add eggs and sugar, beat on high speed until mixture is pale yellow and has increased in volume. Add the bourbon/whiskey and pumpkin puree, mix until  blended. Add in the dry ingredients and mix just until incorporated. Spread evenly onto the prepared pan. If using nuts you can sprinkle on top of the batter, my preference is not to have the nuts on the cake, and I use as a garnish. It’s your choice.

Place baking pan on a rack in the center of the oven, bake for 12 – 14 minutes. Cake will cook pretty quickly. Remove cake from the oven. Gently loosen the edge of the cake and remove the cake and parchment from the pan. Place on a cutting board or counter top, the cake will still be warm. Roll the cake and parchment from short end to short end. Place seam side down on a baking rack and let cool.

Frosting – while the cake is cooling you can make the frosting. In a mixing bowl add the mascarpone, softened butter, vanilla, confectioner sugar.  Beat on a medium speed until well combined. Add the heavy whipping cream and beat on high until firm peaks have formed. Refrigerate the frosting until you are ready to frost the cooled cake.

Gently unroll the cake, you can still leave on the parchment while you frost the cake. Spread the frosting on the cake, to with in 3/4 inch of the edge. You will not use all of the frosting, some you will use for garnish.  Roll up the cake, this time without the parchment. Place the cake on a plate or clean baking pan. Place the remainder of the frosting in a zip lock bag, cut the tip and pipe back and forth over the top of the cake. Sprinkle with candied pecans or white and gold cake decorations.

Chill at least one hour before serving. Refrigerate any left overs.



  • Author: Chef Shelly