Pumpkin Roll Cake with Mascarpone Filling
This pumpkin roll cake with mascarpone filling is a fun treat. A twist on the classic pumpkin roll recipe, this delicious dessert is filled with both mascarpone and cream cheese and flavored with anise.
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.
Nutrition
Serving: 1sliceCalories: 317kcalCarbohydrates: 42gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 92mgSodium: 225mgPotassium: 84mgFiber: 1gSugar: 33gVitamin A: 3075IUVitamin C: 1mgCalcium: 70mgIron: 1mg
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