This pumpkin roll cake with mascarpone filling is a fun treat. A twist on the classic pumpkin roll recipe, this dessert is filled with both mascarpone and cream cheese and flavored with anise!
This post was originally published in October 2020 and has been updated for content.
This recipe comes from a classic handed down from my mom, but with a little Italian flavor twist. Mascarpone cheese has been incorporated into the filling and the pumpkin cake is flavored with anise. This fun variation is still very reminiscent of the one I knew from childhood.
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🎃 Ingredient notes
- Pumpkin - Either fresh pumpkin puree or canned pumpkin puree can be used for this recipe. If you decide to use canned pumpkin puree, make sure to get the puree or pure pumpkin, not pumpkin pie filling.
- Mascarpone - Mascarpone cheese is an Italian style cheese is that is similar to cream cheese. It has a more rich, buttery flavor that complements that tangy flavor of the cream cheese.
- Cream Cheese - I prefer to use whipped cream cheese for this recipe as it's lighter and mixes well with the mascarpone. If whipped is not an option, block cream cheese may be used. Make sure to bring the cream cheese to room temperature and whip it slightly with a hand mixer or stand mixer before mixing it with the other ingredients.
- Anise - Anise has a sweet, aromatic licorice flavor. The extract pairs perfectly with the mascarpone filling and fluffy pumpkin cake.
📋 Substitutions and variations
- Classic - To make the classic version of this cake, replace the anise extract with vanilla extract, omit the mascarpone cheese and increase the cream cheese to 8 ounces.
- Nuts - Sprinkle chopped pecans, chopped walnuts or sliced almonds on top of the cream cheese before rolling up the pumpkin roll cake.
- Chocolate - Heat ½ cup of heavy cream in a small pot on the stovetop until it just starts to form bubbles on the top. Pour the heated cream over ½ cup of semi sweet chocolate chips in a heat proof bowl. Let the mixture sit for 30 seconds and then whisk until smooth. This chocolate ganache can then be poured over the chilled pumpkin roll.
🥣 Step by step instructions
Line a jelly roll pan or half sheet pan with parchment paper and generously spray it with baking spray. Using a stand mixer or hand mixer, beat the eggs for 5 minutes on high until they are fluffy and a pale yellow color.
Turn the mixer down to low and slowly pour in the sugar. Turn up to medium speed and beat another 2 minutes. Gently stir or fold the pumpkin puree and anise extract into the batter.
In a separate bowl sift together the flour, baking powder, cinnamon, nutmeg and salt.
Gently stir or fold the dry ingredients into the batter until no pockets of dry ingredients remain. Pour the batter into the prepared pan and spread it around in an even layer. Bake the cake in the oven for about 15 minutes, until the edges are golden brown.
While the cake is baking, place a thin kitchen towel on the counter and generously sprinkle it with powdered sugar. When the cake is done, take it out of the oven and allow it to cool for 2-3 minutes.
Carefully remove the cake from the pan using the parchment paper and flip it over onto the sugar covered towel. Peel off the parchment paper and then starting on the short side of the cake, gently roll it up as tightly as you can with the towel. Let the cake cool like this completely while you make the filling.
Combine all of the filling ingredients in mixing bowl and mix on medium speed in a stand mixer or with a hand mixer until creamy. Set aside until the cake is done cooling. When the cake is done cooling, unroll it gently and spread the mascarpone filling on the cake.
Using the towel to help guide the cake, gently roll up the pumpkin cake with the filling on the inside.
Wrap the pumpkin roll tightly in plastic wrap and place in the refrigerator to chill for at least 2 hours. When you are ready to serve, remove the plastic wrap and sprinkle the roll lightly with powdered sugar. Slice the roll using a serrated knife and serve!
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Make sure to beat the eggs for the full 5 minutes until they are doubled in volume and a pale yellow color. This will make sure your cake is light and airy!
- Add the sugar slowly with the mixer on low to make sure it doesn't ruin all of the air bubbles you just incorporated.
- When adding in your pumpkin puree and anise extract, fold it gently together with the egg mixture, again to not ruin all of those bubbles.
- Make sure to completely cover the kitchen towel in powdered sugar to help prevent the cake from sticking to it when you roll it up.
- Run a knife around the edges of the cake after baking to make sure it's fully released from the pan so it doesn't stick when you flip it over.
- Make sure your mascarpone cheese, cream cheese, and butter are all room temperature or at a minimum, softened. This will help to make sure they whip together easily to make a smooth and creamy filling.
- Let the rolled up cake cool completely before spreading the filling on it or the filling will melt and run out the ends.
- Don't skimp on the chilling time after the roll is completed. If you can, let it chill overnight. It helps both the filling and cake set together in the roll so it's easily cut for serving.
💭 Frequently asked questions
Either a jelly roll pan or a half sheet pan will work to make a pumpkin roll. A half sheet pan is slightly larger than a jelly roll pan so the cake will just be a bit thinner than if a jelly roll pan is used.
A large, thin kitchen towel sprinkled with powdered sugar works great for rolling up the pumpkin roll to help it easily roll back up after cooling. If you don't have a towel that will work, another piece of parchment paper can also be used, but should be sprayed generously on both sides with baking spray.
⏲️ Make ahead and storage instructions
The cake portion of this recipe can be made ahead of time. Bake the cake and roll it up in the towel. Let it cool completely and store it wrapped in plastic wrap at room temperature for up to 24 hours. The filling can also be made ahead of time and stored in an airtight container in the refrigerator for up to 24 hours.
The completed and chilled pumpkin roll should be stored in the refrigerator wrapped tightly in plastic wrap. Stored this way, it will last for 3-5 days. It can also be stored in the freezer for up to 1 month.
🍁 More fall baking
If you loved this recipe for pumpkin roll cake with mascarpone filling, check out these other fun fall baking projects that I know you will love too!
- Maple and Bacon Sweet Rolls
- Pumpkin Chocolate Chip Bread
- Whiskey Chocolate Cake with Salted Caramel Buttercream
- Ultimate Peanut Butter Cookies
📖 Recipe
Pumpkin Roll Cake with Mascarpone Filling
Ingredients
Pumpkin Roll Cake
- 3 large eggs room temperature
- 1 cup white granulated sugar
- ⅔ cup pumpkin puree fresh or canned
- 1 teaspoon anise extract
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- powdered sugar for rolling up and garnishing cake
Mascarpone Filling
- 4 ounces mascarpone cheese room temperature
- 4 ounces whipped cream cheese room temperature
- 4 Tablespoons unsalted butter room temperature
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
Pumpkin Roll Cake
- Preheat the oven to 350° and line a jelly roll pan or half sheet pan with parchment paper and spray the paper generously with baking spray.
- In a stand mixer or hand mixer, beat the eggs on high for 5 minutes until fluffy and pale yellow.
- Turn the mixer down to low and slowly pour in the sugar. Increase the speed to medium and beat for an additional 2 minutes. Turn off the mixer and using a rubber spatula or wooden spoon, fold in the pumpkin puree and anise extract.
- In separate mixing bowl, sift together flour, baking powder, cinnamon, nutmeg and salt. Add the dry ingredients to the pumpkin batter and gently fold together until all ingredients are well incorporated and no dry ingredient pockets remain.
- Pour the batter into the prepared sheet pan and spread it around into an even layer.
- Bake the cake in the preheated oven for about 15 minutes, until cake is cooked through and slightly browned around the edges.
- While the cake is baking, lay a large thin kitchen towel on the counter and sprinkle it generously with powdered sugar.
- When the cake is done baking, remove it from the oven and allow it to cool for 2 minutes.
- Carefully run a knife around the edges of the cake to make sure it is released from the sides of the pan and gently turn the cake out onto the towel sprinkled with powdered sugar.
- Remove the paper from the back of the cake and starting on the short side of the cake, roll up the cake with the towel.
- Allow the cake to cool completely, while rolled with up in the towel, while you make the filling.
Mascarpone Filling
- While the cake is cooling, combine the mascarpone cheese, whipped cream cheese, butter, powdered sugar and vanilla in a medium sized bowl. Using a hand mixer or stand mixer, beat on high until ingredients are thoroughly combined and fluffy.
- Once the cake has completely cooled, unroll the cake and spread the filling mixture evenly over the exposed side of the cake.
- Using the towel as a guide, gently roll the cake back up with the filling on the inside. Wrap the roll tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or overnight for best results.
- When the cake is completely chilled, remove the plastic wrap and slice into servings.
Notes
- Make sure to beat the eggs for the full 5 minutes to fully incorporate air bubbles.
- Add the sugar slowly with the mixer on low to preserve airy texture of the batter.
- Fold puree and extract in gently to keep the batter light and airy.
- Completely cover the kitchen towel in powdered sugar to prevent sticking.
- Run a knife around the edges of the cake to help it release from the pan.
- Mascarpone and cream cheese as well as butter should be room temperature.
- Cool the rolled cake completely so it doesn't melt the filling.
- Chill the roll completely before slice. Overnight is best to let everything set.
- Either a jelly roll pan or a half sheet pan can be used. A half sheet pan will yield a slightly thinner cake.
- If you don't have a towel to roll up the cake, another piece of parchment paper sprayed generously with baking spray, can also be used.
Substitutions and Variations
- Pumpkin - Fresh pumpkin puree or canned pumpkin puree can be used, not pumpkin pie filling.
- Cream Cheese - Whipped cream cheese is lighter and mixes well with the mascarpone. If whipped is not an option, block cream cheese may be used. Bring block cream cheese to room temperature and whip it slightly.
- Classic - Replace the anise extract with vanilla extract, omit the mascarpone cheese and increase the cream cheese to 8 ounces.
- Nuts - Sprinkle chopped pecans, chopped walnuts or sliced almonds on top of the cream cheese before rolling up.
- Chocolate - Heat ½ cup of heavy cream in a small pot on the stovetop until it just starts to form bubbles on the top. Pour the heated cream over ½ cup of semi sweet chocolate chips in a heat proof bowl. Let the mixture sit for 30 seconds and then whisk until smooth. This chocolate ganache can then be poured over the chilled pumpkin roll.
Make Ahead and Storage Instructions
- The cake portion of this recipe can be made ahead of time. Bake the cake and roll it up in the towel. Let it cool completely and store it wrapped in plastic wrap at room temperature for up to 24 hours. The filling can also be made ahead of time and stored in an airtight container in the refrigerator for up to 24 hours.
- The completed and chilled pumpkin roll should be stored in the refrigerator wrapped tightly in plastic wrap. Stored this way, it will last for 3-5 days. It can also be stored in the freezer for up to 1 month.
Frances Bello
Pumpkin roll was delicious. I did not use anise.
Amanda
Thank you so much for trying my recipe, I'm so glad you enjoyed it!