Ina Garten Pumpkin Roulade with Ginger Buttercream Recipe

This Ina Garten Pumpkin Roulade with Ginger Buttercream pairs a featherlight pumpkin sponge with a tangy cream cheese frosting that carries real heat from freshly grated ginger. The cake bakes flat in a jelly roll pan, rolls while still warm, then unrolls and refills once cooled. Each slice tastes warmly spiced and bright at the same time, and the swirl looks far more impressive than the effort requires.

The whole thing takes 45 minutes from start to finish, though the cake needs about 30 minutes to cool before you fill it. Difficulty sits somewhere between beginner and intermediate — the sponge itself is forgiving, but rolling the cake while it is still hot is the one step that catches people out. This version is inspired by her classic, and it suits holiday tables, potlucks, or any fall afternoon when you want a dessert that looks like a bakery project.

What Is Ina Garten Pumpkin Roulade with Ginger Buttercream?

A roulade is a thin sponge cake baked in a sheet pan, rolled up in a towel while warm, then unrolled and spread with filling before a final roll. This one uses canned pumpkin puree, cinnamon, ground ginger, and nutmeg in the batter, giving it a soft, tender crumb. The ginger buttercream combines softened butter, cream cheese, and a full tablespoon of fresh grated ginger for a frosting that is silky, lightly sharp, and warm rather than sugary. It belongs on a Thanksgiving dessert spread as easily as a weekend coffee table.

Reasons to Try Ina Garten Pumpkin Roulade with Ginger Buttercream

Here is what makes this one worth setting aside an afternoon for.

• Fast bake time — the sponge is in the oven for just 12 to 15 minutes, so the bulk of your time goes to cooling and filling, not waiting around.
• Impressive presentation — a rolled cake with a visible swirl always reads as a showpiece, even though the technique is simple.
• Balanced flavor — warm autumn spices in the cake meet the cool tang of cream cheese and the bite of fresh ginger in the frosting.
• Reliable ingredients — everything comes from a standard pantry, with canned pumpkin doing the heavy lifting.
• Make-ahead friendly — the cake keeps well in the fridge, so you can bake it a day before you need it.
• Small serving count — at 4 servings, it is a practical size for a small gathering rather than a party of twenty.

Ingredients Needed to Make Ina Garten Pumpkin Roulade with Ginger Buttercream

You probably have most of the dry ingredients already. The fresh ginger and cream cheese are the two things worth checking before you start.

For the Cake

• All-purpose flour (3/4 cup) — the structural base; standard all-purpose works fine, no need for cake flour here.
• Baking powder (1 teaspoon) — gives the sponge its initial lift; check the date, as stale powder underperforms.
• Baking soda (1/2 teaspoon) — works with the pumpkin’s natural acidity to help the cake rise.
• Ground cinnamon (1 teaspoon) — the dominant warm spice in the batter.
• Ground ginger (1/2 teaspoon) — adds a gentle background heat that complements the fresh ginger in the frosting.
• Ground nutmeg (1/4 teaspoon) — a small amount goes a long way; freshly grated is best if you have it.
• Kosher salt (1/4 teaspoon) — sharpens the spice flavors so they do not taste flat.
• Large eggs (3, room temperature) — room temperature eggs whip to a fuller volume, which is critical for a light sponge.
• Granulated sugar (3/4 cup) — sweetens the cake and stabilizes the whipped eggs.
• Canned pumpkin puree (2/3 cup) — make sure it is pure pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
• Vanilla extract (1 teaspoon) — rounds out the flavor of the sponge.

For the Ginger Buttercream

• Unsalted butter (8 tablespoons, softened) — softened butter blends into a smoother frosting; take it out of the fridge 30 minutes ahead.
• Cream cheese (4 ounces, softened) — gives the frosting its tang and silky texture.
• Powdered sugar (2 cups, sifted) — sifting prevents lumps; do not skip this step.
• Freshly grated ginger (1 tablespoon) — the star of the filling; use a microplane for the finest grate.
• Vanilla extract (1 teaspoon) — softens the sharp edges of the ginger.
• Kosher salt (a pinch) — balances the sweetness of the powdered sugar.

For Dusting

• Powdered sugar (2 tablespoons) — used both on the towel to prevent sticking and on top for a clean finish.

Instructions to Prepare Ina Garten Pumpkin Roulade with Ginger Buttercream

The method matters more than the ingredient list here. Follow the order closely, especially the hot-roll step.

1. Prep the pan — preheat the oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan with butter, line with parchment, then grease the parchment and dust with flour, tapping out excess. This is what makes the cake release cleanly.
2. Mix the dry ingredients — whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl. Set aside.
3. Whip the eggs and sugar — in a stand mixer with the whisk attachment, beat eggs and granulated sugar on medium-high for about 5 minutes, until pale and thick. The mixture should fall in ribbons when the whisk lifts.
4. Add pumpkin and fold — reduce the mixer to low and add the pumpkin and vanilla, mixing just until combined. Fold in the dry ingredients with a spatula until no streaks of flour remain. Do not overmix, or the sponge turns dense.
5. Bake — spread the batter evenly into the prepared pan and smooth the top with an offset spatula. Bake 12 to 15 minutes, until the cake springs back when lightly touched and a toothpick comes out clean.
6. Prep the rolling towel — while the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. This keeps the cake from sticking during the roll.
7. Roll the hot cake — immediately invert the hot cake onto the sugared towel and carefully peel off the parchment. Starting at a short end, roll the cake and towel together into a log. Place seam side down on a wire rack and cool completely, about 30 minutes.
8. Make the buttercream — beat the butter and cream cheese on medium speed until smooth, about 2 minutes, then scrape down the bowl.
9. Finish the frosting — on low speed, gradually add the powdered sugar, then the grated ginger, vanilla, and salt. Beat on medium-high for about 3 minutes until light and fluffy. If it is too soft, refrigerate for 15 minutes.
10. Unroll and fill — gently unroll the cooled cake and remove the towel. Spread the buttercream evenly, leaving a 1/2-inch border, then re-roll tightly from the same short end. Place seam side down on a serving platter.
11. Finish and slice — dust the top with powdered sugar. For clean slices, refrigerate 30 minutes before cutting, and use a serrated knife wiped clean between cuts.

What Goes Well With Ina Garten Pumpkin Roulade with Ginger Buttercream

Keep the sides simple so the spiced swirl stays the focus.

• Hot coffee — the bitterness of a strong cup balances the sweet buttercream and warms up the spice notes.
• Vanilla ice cream — a small scoop alongside a slice adds a cool contrast to the warm cake.
• Fresh pear slices — crisp fruit cuts through the richness of the frosting.
• Spiced apple cider — serve it warm for a fall dessert pairing that echoes the cinnamon in the cake.
• Whipped cream — lightly sweetened and barely whipped, it lightens each bite without competing.
• Toasted pecans — a small handful on the plate adds crunch against the soft crumb.

Key Tips for Making Ina Garten Pumpkin Roulade with Ginger Buttercream

These are the details that separate a clean roll from a cracked one.

• Roll while hot — the sponge is most flexible right out of the oven; waiting even a few minutes makes it prone to cracking.
• Grease and flour thoroughly — every corner of the parchment needs coating, or the cake will tear when you invert it.
• Room temperature eggs matter — cold eggs whip to a smaller volume, so let them sit out 30 minutes before beating.
• Do not overmix the batter — fold just until the flour disappears; extra stirring deflates the air you worked to build.
• Sift the powdered sugar — lumpy sugar creates a grainy buttercream that no amount of beating fixes.
• Chill before slicing — a 30-minute rest in the fridge firms the frosting so each cut stays clean.
• Grate the ginger finely — a microplane gives you a smooth paste rather than stringy bits that sit unevenly in the frosting.

Creative Variations of Ina Garten Pumpkin Roulade with Ginger Buttercream

Once the base method feels comfortable, these tweaks are easy to work in.

• Maple buttercream — swap 2 tablespoons of the powdered sugar for maple syrup for a deeper autumn sweetness.
• Toasted walnut topping — scatter chopped toasted walnuts over the finished cake for texture and a nutty edge.
• Extra spice — add a pinch of ground cloves or cardamom to the dry ingredients for a more complex spice profile.
• Orange zest twist — fold a teaspoon of orange zest into the frosting to brighten the ginger.
• Chocolate drizzle — a thin drizzle of melted dark chocolate over the top contrasts nicely with the warm spices.
• Cinnamon cream cheese filling — trade half the fresh ginger for an extra teaspoon of cinnamon if you prefer a milder filling.

Storage Guidelines for Ina Garten Pumpkin Roulade with Ginger Buttercream

Because of the cream cheese, this cake needs refrigeration rather than a countertop.

• Refrigerator storage — wrap the cake tightly and keep it chilled for up to 3 days.
• Freezer slices — freeze individual slices on a baking sheet until solid, then wrap each and store in a freezer bag for up to 2 months.
• Thawing — move frozen slices to the refrigerator overnight, or leave them at room temperature for 1 hour before serving.
• Bring to room temperature — let the cake sit out 15 minutes before slicing for the best texture.
• Airtight container — if you skip the plastic wrap, a sealed container works just as well for short storage.

Reheating Tips for Ina Garten Pumpkin Roulade with Ginger Buttercream

This is a chilled dessert, so “reheating” really means bringing it back to a pleasant serving temperature.

• Counter rest — leave slices at room temperature for 15 minutes; this softens the frosting without warming the cake too much.
• Brief microwave pulse — 10 seconds on low power is enough to take the chill off a single slice; any longer and the buttercream melts.
• Oven warming — place slices on a tray in a 200°F (95°C) oven for 3 to 4 minutes if you prefer a slightly warm cake.
• Skip the air fryer — the direct heat dries out the sponge and liquefies the frosting, so it is not worth it here.

Nutrition Value (Per Serving)

Based on 1 serving out of 4 total slices.

• Calories — 680
• Protein — 7g
• Fat — 34g
• Carbohydrates — about 86g
• Fiber — 2g
• Sugar — around 65g
• Sodium — 260mg

FAQs

Can I make Ina Garten Pumpkin Roulade with Ginger Buttercream ahead of time?

Yes. Bake and fill the cake a day ahead, then wrap it tightly and refrigerate. Add the final dusting of powdered sugar just before serving so it stays crisp on top.

Why did my cake crack when I rolled it?

Most cracks come from rolling a cooled cake. The sponge needs to be rolled in the towel while it is still hot straight from the oven, since that is when it is most pliable.

Can I freeze Ina Garten Pumpkin Roulade with Ginger Buttercream?

Individual slices freeze well for up to 2 months. Freeze them on a baking sheet first, then wrap each slice and store in a freezer bag. Thaw overnight in the fridge.

Can I use fresh pumpkin instead of canned?

You can, but the texture changes. Fresh pumpkin puree tends to be wetter, so strain it well before measuring or the batter will be too loose.

How long does Ina Garten Pumpkin Roulade with Ginger Buttercream last in the fridge?

Up to 3 days when wrapped tightly. Because of the cream cheese in the frosting, do not leave it at room temperature for more than a couple of hours.

What if my buttercream is too soft to spread?

Chill it for 15 minutes before using. If it is still loose, beat in another 2 to 3 tablespoons of sifted powdered sugar until it holds its shape.

Ina Garten Pumpkin Roulade with Ginger Buttercream

Print Recipe

Print Recipe

A light and airy pumpkin sponge cake rolled around a silky ginger-spiced buttercream. The cake is tender and warmly spiced, while the filling is rich and tangy with a hint of heat from fresh ginger. A stunning dessert that’s easier than it looks.

• Author: Anabelle Mclean
• Prep Time: 30
• Cook Time: 15
• Total Time: 45
• Yield: 4 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• For the cake:
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 3 large eggs, at room temperature
• 3/4 cup granulated sugar
• 2/3 cup canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• For the ginger buttercream:
• 8 tablespoons (1 stick) unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 cups powdered sugar, sifted
• 1 tablespoon freshly grated ginger
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• For dusting:
• 2 tablespoons powdered sugar

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan with butter, line with parchment paper, then grease the parchment and dust with flour, tapping out excess. This ensures the cake releases cleanly.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and granulated sugar on medium-high speed until pale and thick, about 5 minutes. The mixture should fall in ribbons when the whisk is lifted.
4. Reduce the mixer speed to low and add the pumpkin and vanilla, mixing just until combined. Gently fold in the dry ingredients with a spatula until no streaks of flour remain; do not overmix.
5. Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula. Bake for 12-15 minutes, until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
6. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. This will prevent sticking when rolling.
7. Immediately invert the hot cake onto the sugared towel. Carefully peel off the parchment paper. Starting at a short end, roll the cake and towel together into a log. Place seam side down on a wire rack and let cool completely, about 30 minutes.
8. Meanwhile, make the ginger buttercream: In a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl.
9. Reduce the speed to low and gradually add the powdered sugar, then the grated ginger, vanilla, and salt. Increase speed to medium-high and beat until light and fluffy, about 3 minutes. If the frosting is too soft, refrigerate for 15 minutes.
10. Gently unroll the cooled cake and remove the towel. Spread the ginger buttercream evenly over the cake, leaving a 1/2-inch border. Re-roll the cake tightly, starting from the same short end. Place seam side down on a serving platter.
11. Dust the top with powdered sugar. For clean slices, refrigerate the cake for 30 minutes before serving. Slice with a serrated knife, wiping the blade between cuts.

Notes

Store the cake in the refrigerator, wrapped tightly, for up to 3 days. Freeze slices on a baking sheet until solid, then wrap individually and store in a freezer bag for up to 2 months. Thaw overnight in the refrigerator or at room temperature for 1 hour before serving. For best texture, let the cake sit at room temperature for 15 minutes before slicing.

Nutrition

• Calories: 680
• Sugar: 65g
• Sodium: 260mg
• Unsaturated Fat: 19g
• Carbohydrates: 86g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 165mg

Keywords: pumpkin roulade, pumpkin roll, ginger buttercream, pumpkin cake roll, fall dessert, thanksgiving dessert, pumpkin sponge cake, cream cheese frosting, ginger frosting, rolled cake, holiday dessert