Pumpkin Roulade

This year for Thanksgiving we opted out of a pumpkin pie. Although it is my favorite pie, I am a huge fan of trying new things. My mom has been asking me to make some sort of dessert roll for a while now, and when we caught an episode of Barefoot Contessa (a show that does not usually hold my attention), we knew it was time.
This was my first time using mascarpone cheese, and I have become a huge fan. It's has a uniquely creamy, buttery texture that was perfect in this recipe. I am very happy to have some extra left over to indulge in. My hips will not be happy, but they will have to deal with it.
The original recipe calls for crystallized ginger to be used in the frosting, which I totally forgot to get. It was wonderful without it, but I would like to add it next time. For those that missed Thanksgiving with us this year, do not worry, this pumpkin roulade has been voted to appear next year also.

Pumpkin Roulade
Printable Recipe
by Kacey's Kitchen
adapted from Ina Garten

Cake

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• 3 large eggs, room temperature
• 1 cup granulated sugar
• 3/4 cup canned pumpkin (not pie filling)
• 1/4 cup confectioners' sugar, plus extra for dusting

Filling

• 12 oz Italian mascarpone cheese
• 1 1/4 cups sifted confectioners' sugar
• 2 tbsp heavy cream
• Pinch kosher salt

1. Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.
2. In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine.
   
3. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened.
   
4. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula.
   
5. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.
6. While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool about 90% on a wire rack. It should be warm enough to unroll without cracking, but cool enough to icing without melting.
   
7. Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, salt, and cream together for about a minute, until light and fluffy.
8. To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Re-roll the cake in a spiral using the towel as a guide.
   
9. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.