This Pumpkin Mascarpone Roll Cake is a delightful pumpkin dessert that combines the rich flavors of fall with a creamy mascarpone filling. Perfect for holiday gatherings, this roll cake brings festive vibes to your dessert table.

The recipe is simple to follow and results in a light, fluffy cake that pairs beautifully with the smooth, sweet mascarpone filling, making it an ideal choice for those seeking cozy sweets during the holiday season.

Delicious Pumpkin Roll Cake with Mascarpone Filling

This roll cake features a moist pumpkin sponge rolled with a luscious mascarpone filling, creating a harmonious blend of flavors and textures. The preparation takes about 1 hour and serves 10 people.

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 1 cup mascarpone cheese
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract (for filling)
• Powdered sugar for dusting

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Beat Eggs and Sugar: In a separate bowl, beat eggs and granulated sugar until thick and pale. Stir in pumpkin puree and vanilla extract.
4. Combine Mixtures: Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
5. Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
6. Cool and Roll: Once baked, remove the cake from the oven and let it cool for 5 minutes. Carefully roll the cake with the parchment paper from the short end and let it cool completely.
7. Prepare the Filling: In a bowl, beat mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
8. Unroll and Fill: Once the cake is cool, unroll it gently and spread the mascarpone filling evenly over the surface. Roll the cake back up without the parchment paper.
9. Chill and Serve: Refrigerate for at least 1 hour before slicing. Dust with powdered sugar before serving.

Cook and Prep Times

• Prep Time: 20 minutes
• Cook Time: 15-20 minutes
• Total Time: 1 hour

• Servings: 10 slices
• Calories: 250kcal
• Fat: 12g
• Protein: 4g
• Carbohydrates: 32g