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Easy Pumpkin Roll with Mascarpone Cream Filling

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An easy pumpkin roll recipe with a decadent mascarpone cream filling. A perfectly delicious fall dessert.

In our house fall is all about good eating and pumpkins (in that order). Unfortunately the hubs and I aren’t fans of the traditional pumpkin pie.

I wanted to overcome our pumpkin phobia and what better way than with a classic pumpkin roll recipe.

overhead view of pumpkin roll slices on a black cutting board

Of course I wanted to add a bit of a twist to my recipe so instead of the traditional cream cheese filling, I went with a mascarpone cream filling. Yum!

This really is a very easy recipe to make.

I think the most intimidating part of it is rolling up the cake after it’s baked to give it that traditional pumpkin roll look.

overhead view of ingredients to make easy pumpkin cake

If I’m being honest, I ended up making this recipe twice. The first time was a disaster.

My cake stuck to the parchment paper so I had big cracks.

The taste was very good but it didn’t look pretty.

spreading cake batter in jelly roll pan

Hubby didn’t complain though because it gave him more to eat. 

Oh, and how did the pumpkin haters in our house like this pumpkin roll recipe?

Let’s just say that we had no trouble finishing 2 rolls.

Yes, it was that good!

Rolling the pumpkin roll 

The first time I baked my cake I used parchment paper and the cake stuck to it. I think that the biggest problem was that I didn’t bake it long enough.

rolling hot pumpkin roll cake on butcher block

The second go-round was more successful because I lightly sprayed the parchment paper with cooking spray and baked the cake a few minutes longer. 

I read a lot of articles that said you should use powdered sugar to roll it up.

I didn’t want to deal with the mess so I just went with the parchment paper. 

pumpkin cake rolled up in parchment paper cooling on baking rack

After I rolled it (right out of the oven) and let it cool for an hour, I unrolled it and carefully removed the parchment paper.

The second time was a success!

There was a little sticking and a few cracks but it was way better than my first try.

mixing ingredients for mascarpone cream filing

After I unrolled the cake, I prepared the mascarpone cream filling and spread it on the cake, careful not to go too close to the edges. 

spreading cream filling on pumpkin cake

Once the mascarpone cream was spread out, I carefully rolled it up and immediately wrapped it tightly in plastic wrap.

I put it in the fridge for 2 hours to give it a chance to firm up. 

easy pumpkin roll with mascarpone cream filling sliced and sitting on a black counter with powdered sugar sprinkled on it

Wow! This pumpkin hater has been converted. I know that we’ll be making, and eating, this several times over the holiday season.


Check out our other fave recipes that we like to make during the holidays including my easy banana bread recipe and Roger’s famous toffee bars.

Yield: 1 pumpkin roll

Easy Pumpkin Roll with Mascarpone Cream Filling

overhead view of pumpkin roll slices on a black cutting board

An easy pumpkin roll recipe with decadent mascarpone cream filling. A delicious classic dessert for the holidays.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 1/2 tsp. baking powder
  • 3/4 cup flour
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. baking soda
  • 3 large eggs (beaten)
  • 1 cup granulated sugar
  • 2/3 cup pumpkin
  • 1 tsp. vanilla
  • powdered sugar (for dusting)

Mascarpone Cream Filling

  • 4 oz. mascarpone cheese (at room temperature)
  • 8 oz. heavy whipping cream
  • 3/4 cup powdered sugar
  • 1 tsp. vanilla
  • 1 tsp. cinnamon


  1. Preheat oven to 375 degrees F - Line a 10x15 jelly roll pan with parchment paper. Lightly spray parchment paper with non-stick cooking spray
  2. In medium bowl combine dry ingredients (baking powder, flour, baking soda, salt, cinnamon, ground cloves)
  3. In a separate bowl, mix sugar and eggs for 1 minute until thick
  4. Add in pumpkin and vanilla and whisk until just combined
  5. Fold dry mixture into pumpkin mixture. Stir until just combined
  6. Spread mixture evenly into prepared jelly roll pan
  7. Bake for 13-15 minutes or until cake springs back when touched
  8. Remove cake from oven and carefully lift parchment paper and cake and lay on flat surface
  9. Slowly roll hot cake with your hands from short side to short side (you must roll the cake when it is hot, right out of the oven)
  10. Transfer to baking rack and let cool to room temperature
  11. While cake is cooling, prepare mascarpone cream filling
  12. To prepare, mix heavy whipping cream until it forms peaks. In separate bowl combine mascarpone cheese, powdered sugar, vanilla and cinnamon. Gently fold mascarpone cheese mixture into whipped cream
  13. Once cake has cooled, place rolled cake on flat surface and slowly unroll. Gently remove parchment paper.
  14. Spread mascarpone cream filling evenly over cake (avoid spreading to close to sides)
  15. Gently roll cake with filling
  16. Wrap tightly in plastic wrap and refrigerate for at least 1 hour
  17. Remove from refrigerator and unwrap. Dust with powdered sugar (optional)
  18. Slice and serve


*Roll will last up to 5 days in the refrigerator

*Pumpkin roll also freezes well, up to 3 months

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 350Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 98mgSodium: 224mgCarbohydrates: 50gFiber: 1gSugar: 41gProtein: 4g

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