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Pumpkin Roll with Maple Mascarpone Filling

By Alina Fridman

Pumpkin Roll with Maple Mascarpone Filling

Pumpkin season is officially in full swing, and that means it's time to indulge in all things pumpkin. Pumpkin pie, pumpkin bread, pumpkin soup, and even pumpkin chili are all great ways to enjoy this sweet and nutty gourd, but my absolute favorite way to revel in pumpkin is in this delicious pumpkin roll. The maple mascarpone filling is rich and creamy, while the pumpkin cake is moist and perfectly spiced. This yummy, sweet, and spice-filled goodness is perfect for enjoying breakfast or dessert. Here's how to make it:

Step One: Gathering Your Ingredients

You'll need the following ingredients to make your decadent pumpkin roll:

1 cup of canned pumpkin

2/3 cup of sugar

1 teaspoon of ground cinnamon

1/2 teaspoon of ground ginger

1/4 teaspoon of ground cloves

3 large eggs, beaten

3/4 cup of all-purpose flour

1 teaspoon of baking powder

1/4 teaspoon of salt

2 tablespoons confectioners' sugar, for dusting

For the maple mascarpone filling, you'll need:

8 ounces of mascarpone cheese

1/4 cup of sugar

1 tablespoon of pure maple syrup

Step Two: Making the Cake Roll

Once you have all your ingredients gathered, it's time to start making the cake roll. Preheat your oven to 375 degrees Fahrenheit and line a 15x10x1 inch baking pan with parchment paper.

Next, combine the pumpkin, sugar, cinnamon, ginger, and cloves in a large bowl. Beat the eggs in one at a time until well blended.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients until blended. Spread evenly into the prepared pan. Bake for 13 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

Step Three: Making the Filling

While the cake is cooling, it's time to start on the filling. In a medium bowl, beat the mascarpone cheese, sugar, and maple syrup until smooth. Set this mixture aside for now.

Step Four: Assembling Your Cake Roll

Once the cake has cooled completely, carefully transfer it to a clean towel that's been dusted with powdered sugar. Starting at one short end, roll up tightly (using the towel to help). Place seam side down on a wire rack and refrigerate for 30 minutes.

Carefully unroll the cake and spread with filling. Reroll cake (without towel this time) and wrap in plastic wrap. Refrigerate for at least 2 hours before serving. Dust with confectioners' sugar, slice, and serve chilled.

And there you have it! I hope you enjoy this delicious pumpkin roll with maple mascarpone filling recipe as much as I do. Be sure to let me know how it turns out in the comments below. Happy baking!

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