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White Chocolate Pumpkin Roll

Prep Time: 15 min
Cooking: 20 min
Serves: 12-16 pcs


  • For Cake:
  • 3 large Eggs
  • 2/3 cup Pumpkin Pure
  • 1/2 cup White Sugar
  • 1/4 cup Brown Sugar
  • 1/3 cup Butter, melted
  • 1 cup All-purpose Flour
  • 1 tbs Baking Powder
  • 1/2 tsp ground Cinnamon
  • 1/2 tsp ground Cloves
  • 1/4 tsp salt
  • 1/4 cup powdered sugar (to sprinkle on towel)
  • For Filling:
  • 100 g White Chocolate, melted
  • 200 g Mascarpone Cheese
  • 1/4 cup Icing + 2 tbs for dusting


  1. Preheat oven to 175 degrees.
  2. In a mixing bowl using an electric mixer add Eggs, Pumpkin puree, White and Brown Sugar and melted Butter. Mix well to combine.
  3. Into a separate bowl Sift Flour, Baking Powder, Cinnamon, Cloves and Salt. Gently whisk together to combine. Gradually add flour mixture to pumpkin puree. Mix well to combine.
  4. Spray a rimmed cookie sheet (40x30x3 cm) with cooking spray. Place parchment paper on top of cookie sheet that has been cut to fit. Pour pumpkin mixture onto cookie sheet and spread evenly.
  5. Bake for approximately 15-20 minutes. Gently remove sheet from oven and allow to cool in cookie sheet for approximately 5 minutes.
  6. Flip pumpkin roll out onto a kitchen towel dusted with powdered Sugar. While it is still warm carefully roll it. Allow it to rest for approximately 5 minutes.
  7. While roll is resting, melt White Chocolate in a bain marie, remove from heat and whisk in the Mascarpone Cheese and 1/4 cup Icing Sugar. Mix well to to a light and smooth filling.
  8. Unroll pumpkin cake and spread filling on evenly. Gently re-roll and place in refrigerator to chill for approximately 1 hour.
  9. Garnish with a dusting of powdered sugar.
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