Ina Garten Pumpkin Roulade

This Ina Garten Pumpkin Roulade pairs a featherlight pumpkin sponge with a cool, ginger-spiked mascarpone cream. The cake carries warm cinnamon and nutmeg, and the filling brings just enough tang to keep every bite from feeling heavy. It is a roll cake that looks far more complicated than it is.

Total time runs 45 minutes, with 30 minutes of prep and 15 minutes in the oven. The one step worth slowing down for is rolling the hot cake in the towel while it is still warm. This version is inspired by her classic take on the rolled sponge, and it suits a holiday table, a fall potluck or a weekend baking project.

What Is Ina Garten Pumpkin Roulade?

It is a thin pumpkin sponge cake, baked flat in a jelly roll pan, rolled up in a towel while warm, then unrolled and filled with mascarpone whipped cream. The crumb stays soft and airy because the eggs are beaten to a pale ribbon stage before the pumpkin goes in. Cinnamon, ginger and nutmeg give it that classic pumpkin spice flavor, while the cold mascarpone filling adds a creamy contrast. Think of it as a jelly roll with a fall twist, and it works best from October through the holidays.

Reasons to Try Ina Garten Pumpkin Roulade

Anyone who has stared down a layer cake knows the appeal of a roll cake. Here is why this one earns a spot in your rotation.

• Faster than it looks — the sponge bakes in 12 to 15 minutes, so the oven time is minimal.
• Make-ahead friendly — you can assemble it hours before serving and refrigerate until needed.
• Balanced sweetness — the tangy mascarpone filling keeps the whole dessert from tasting too sugary.
• Impresses without fuss — a dusting of powdered sugar hides small cracks and makes it look bakery-finished.
• Seasonal flavor — canned pumpkin and warm spices deliver real autumn character with almost no effort.
• Light texture — the airy sponge means a generous slice never feels heavy after a big meal.

Ingredients Needed to Make Ina Garten Pumpkin Roulade

You probably have most of the dry ingredients in your pantry already. The two items worth buying fresh are the mascarpone and the heavy cream.

For the Cake

• All-purpose flour — 3/4 cup gives the sponge its structure; no need for cake flour here.
• Baking powder — 1 teaspoon helps the cake rise evenly.
• Baking soda — 1/2 teaspoon works with the acidic pumpkin for extra lift.
• Ground cinnamon — 1 teaspoon is the backbone of the spice blend.
• Ground ginger — 1/2 teaspoon adds gentle warmth; check that yours is still fragrant.
• Ground nutmeg — 1/4 teaspoon rounds out the pumpkin spice profile.
• Kosher salt — 1/4 teaspoon balances the sugar.
• Large eggs — 3 of them, at room temperature; cold eggs whip up slower and less voluminous.
• Granulated sugar — 3/4 cup sweetens the sponge and stabilizes the whipped eggs.
• Canned pumpkin puree — 2/3 cup; make sure it is pure puree, not pumpkin pie filling.
• Vanilla extract — 1 teaspoon for flavor depth.

For the Filling

• Mascarpone cheese — 8 ounces, cold; it gives the cream its rich, slightly tangy base.
• Heavy whipping cream — 1/2 cup, cold, so it whips to stiff peaks quickly.
• Powdered sugar — 1/4 cup dissolves easily and keeps the filling smooth.
• Vanilla extract — 1 teaspoon ties the cream to the cake.
• Ground ginger — 1/2 teaspoon gives the filling its spiced kick.

For Serving

• Powdered sugar — 2 tablespoons for dusting; add it just before serving so it stays dry.

Instructions to Prepare Ina Garten Pumpkin Roulade

The method is straightforward, but a few details matter more than others. Read through once before you start so the towel and powdered sugar are ready when the cake comes out hot.

1. Heat the oven and prep the pan — preheat to 375°F (190°C). Grease a 15×10-inch jelly roll pan, line with parchment, then grease the parchment so the cake releases cleanly.
2. Whisk the dry ingredients — combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a medium bowl and set aside.
3. Whip the eggs and sugar — beat on medium-high for about 3 minutes, until pale and thick and falling in a ribbon from the whisk.
4. Fold in the pumpkin — add the puree and vanilla on low until just combined, then gently fold in the dry mix with a spatula until no flour streaks remain. Do not overmix or the sponge will turn dense.
5. Spread and bake — spread the batter evenly in the pan and bake 12 to 15 minutes, until it springs back when lightly touched and a toothpick comes out clean.
6. Prep the towel — while it bakes, lay a clean kitchen towel flat and dust it generously with powdered sugar to prevent sticking.
7. Roll the hot cake — immediately invert the hot cake onto the towel, peel off the parchment, and roll the cake and towel together from the short end. Cool seam side down on a rack for about 30 minutes.
8. Make the filling — beat the mascarpone, cream, powdered sugar, vanilla and ginger in a chilled bowl on medium until stiff peaks form, about 2 minutes. Stop before it curdles.
9. Fill and re-roll — gently unroll the cooled cake, remove the towel, spread the filling evenly leaving a 1-inch border at the far edge, then re-roll from the same short end and set seam side down on a platter.
10. Dust and serve — dust with powdered sugar and slice with a serrated knife, wiping it clean between cuts.

What Goes Well With Ina Garten Pumpkin Roulade

This dessert is rich enough to stand on its own, but a few simple pairings make it feel complete. Keep the sides light, since the cake is already sweet and creamy.

• Whipped cream — an extra dollop on the side is never wrong, especially with a pinch of cinnamon.
• Hot coffee — a strong cup cuts through the rich mascarpone beautifully.
• Spiced apple cider — the warm, sweet drink mirrors the autumn spices in the sponge.
• Fresh berries — a handful of raspberries or sliced pears adds bright contrast to the creamy filling.
• Vanilla ice cream — serve a small scoop alongside for a classic dessert pairing.
• Iced tea — a lighter option for warmer afternoons when coffee feels too heavy.

Key Tips for Making Ina Garten Pumpkin Roulade

Roll cakes reward a little attention to timing. These are the details that separate a clean, crack-free roll from a crumbly one.

• Room-temperature eggs — they whip to more volume than cold ones, which keeps the sponge tender.
• Generous towel dusting — a thick layer of powdered sugar on the towel stops the warm cake from sticking as it cools.
• Roll while hot — the cake needs to be rolled within a minute of leaving the oven; once it cools flat, it cracks when you bend it.
• Cold dairy for the filling — chilled mascarpone and cream whip faster and hold stiff peaks more reliably.
• Watch the mixer closely — overbeaten mascarpone can curdle, so stop the moment it looks thick and glossy.
• Leave that border — the 1-inch uncovered edge gives the filling somewhere to go when you re-roll and roll it.
• Serrated knife for slicing — a sharp, clean blade wiped between cuts gives neat portions instead of smeared ones.

Creative Variations of Ina Garten Pumpkin Roulade

Once you have the basic roll down, the formula is easy to tweak. Try one of these swaps to make it your own.

• Maple twist — swap half the powdered sugar in the filling for maple syrup for a deeper, cozier sweetness.
• Citrus lift — add a teaspoon of orange zest to the filling for a bright note against the pumpkin spice.
• Cream cheese filling — replace the mascarpone with softened cream cheese for a tangier, denser cream.
• Toasted pecans — scatter finely chopped, toasted nuts over the filling before rolling for crunch.
• Extra spice — a pinch of cloves or cardamom in the sponge deepens the flavor if you like a bolder spice profile.
• Chocolate drizzle — a thin drizzle of melted dark chocolate over the top makes it feel like a showstopper.

Storage Guidelines for Ina Garten Pumpkin Roulade

Because the filling is dairy-based, storage is mostly about keeping things cold. Here is how to handle leftovers.

• Refrigerator — store covered in the fridge for up to 3 days; the cake keeps best in a sealed container.
• Freezer — wrap tightly and freeze for up to 2 months, then thaw overnight in the refrigerator before serving.
• Plastic wrap — press a sheet against any cut ends to keep the sponge from drying out.
• Fresh dusting — wait to add the final powdered sugar until just before serving so it stays crisp.
• Sliced portions — keep individual slices airtight so the cream does not pick up fridge odors.

Reheating Tips for Ina Garten Pumpkin Roulade

This is a chilled dessert, so reheating is really about refreshing texture, not warming it through. Use restraint and the cake stays pleasant.

• Refrigerator thaw — the gentlest method; move frozen slices to the fridge overnight so the cream sets without separating.
• Room temperature rest — let chilled slices sit for 10 minutes so the sponge softens and the filling loosens slightly.
• Microwave caution — a few seconds on low can soften a cold slice, but it will break down the cream, so use only if needed.
• Skip the oven — heat dries out the sponge and melts the filling, so keep it away from direct heat.

Nutrition Value (Per Serving)

Based on 4 servings per roulade, one serving breaks down like this:

• Calories — 538
• Protein — 9g
• Fat — 29g
• Carbohydrates — 61g
• Fiber — 2g
• Sugar — around 42g
• Sodium — about 280mg
• Cholesterol — roughly 165mg

FAQs

Can I make Ina Garten Pumpkin Roulade ahead of time?

Yes. You can bake and roll the sponge a day ahead, or assemble the whole cake several hours before serving. Keep it covered in the refrigerator and dust with powdered sugar just before slicing.

Why did my cake crack when I rolled it?

Most cracks come from rolling the sponge after it has cooled. Roll it in the towel while it is still hot from the oven, using a generous dusting of powdered sugar to prevent sticking. Small cracks are normal and get hidden by the filling and final dusting.

Can I freeze Ina Garten Pumpkin Roulade?

It freezes well. Wrap the finished roll tightly and freeze for up to 2 months, then thaw overnight in the refrigerator. Add a fresh dusting of powdered sugar once it has thawed.

Can I use fresh pumpkin instead of canned?

You can, but the texture needs to be dry. Fresh puree often holds more water than canned, so strain it well before measuring. Canned puree is more consistent and gives a more predictable sponge.

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

Covered and refrigerated, it stays good for up to 3 days. The filling is dairy-based, so keep it chilled until you serve it and do not leave it at room temperature for long stretches.

Why did my mascarpone filling curdle?

Overbeating is almost always the cause. Stop the mixer as soon as stiff peaks form, and use cold mascarpone and cream from the start. If it starts to look grainy, it is already past the point.

Ina Garten Pumpkin Roulade

Print Recipe

Print Recipe

A light and airy pumpkin sponge cake rolled around a cloud of ginger-spiked mascarpone whipped cream. The cake is warmly spiced with cinnamon and ginger, while the filling balances richness with a bright tang. It’s an elegant make-ahead dessert that looks impressive but comes together with ease.

• 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 filling:
• 8 ounces mascarpone cheese, cold
• 1/2 cup heavy whipping cream, cold
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
• For serving:
• 2 tablespoons powdered sugar, for dusting

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan with nonstick spray, line with parchment paper, then grease the parchment. 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 3 minutes. The mixture should fall in a ribbon when the whisk is lifted.
4. Add the pumpkin puree and vanilla; beat on low until just 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. 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 prepared towel. Peel off the parchment paper. Starting at the 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. For the filling: In a chilled bowl, beat the mascarpone, heavy cream, powdered sugar, vanilla, and ginger on medium speed until stiff peaks form, about 2 minutes. Be careful not to overbeat, or the mixture may curdle.
9. Gently unroll the cooled cake and remove the towel. Spread the filling evenly over the cake, leaving a 1-inch border at the far edge. Re-roll the cake without the towel, starting from the same short end. Place seam side down on a serving platter.
10. Dust with powdered sugar. For clean slices, use a serrated knife and wipe it clean between cuts. Serve immediately, or refrigerate until ready to serve.

Notes

Store leftover roulade covered in the refrigerator for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator before serving. To refresh, dust with additional powdered sugar before serving.

Nutrition

• Calories: 538
• Sugar: 42g
• Sodium: 280mg
• Unsaturated Fat: 17g
• Carbohydrates: 61g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 147mg

Keywords: pumpkin roulade, pumpkin roll, pumpkin cake roll, ginger mascarpone cream, fall dessert, Thanksgiving dessert, pumpkin sponge cake, rolled cake, cream cheese filling alternative, holiday dessert