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Pumpkin Roulade with Crystallized Ginger ButterCream

Pumpkin Roulade with Crystallized Ginger ButterCream

Holiday perfection on a plate. Expert instruction for rolling a holiday log without cracks
Course Dessert
Cuisine French
Keyword Pumpkin Roulade with Crystallized Ginger ButterCream
Servings 8 people


  • Kitchen Aid Mixer ( hand mixer works )
  • Parchment Paper
  • Standard Cookie Sheet Tray


Dry Ingredients

  • 3/4 cup All-Purpose Flour
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/3 tsp Fresh Ground Nutmeg / If using jar nutmeg reduce to 1/4 tsp
  • 1 cup White Fine Sugar
  • 1/2 tsp Kosher Salt
  • 1 Pinch Cayenne Pepper / OPTIONAL

Wet Ingredients

  • 3/4 cup Pumpkin Puree / NOT Pumpkin Pie Filling
  • 3 X large Eggs / Room temperature
  • 1 extra Egg Yolk

ButterCream Filling

  • 12 ounces Cream Cheese / Room temperature
  • 2 T Heavy Cream
  • 1/3 cup Crystallized Ginger / Place into freezer before using / easy to chop
  • 1/2 tsp Kosher Salt
  • 2 T EggNog / Replace the Heavy Cream with


  • Pass the dry ingredients through a mesh strainer. Remove any lumps
  • Using an electric mixer, add in the eggs and sugar then start mixing ( about 2 minutes). Then add in the pumpkin puree.
  • Once combine, start adding in the sifted dry ingredients a little at a time. Mix to combine then stop.
    Tip: Do not over mix.
  • Line a cookie sheet with parchment paper, but first, spray the cookie sheet with non-stick spray. Then add the piece of parchment paper after spraying. Next, spray on the top side of the parchment paper. The parchment paper will have been oiled/sprayed on both sides
  • Next, spread out the mixed batter. Smooth out and tap on the counter a few times to remove excess air bubbles.
  • Bake @ 375 for about 12 minutes or until the pumpkin roulade does not imprint with your finger.

Roling The Roulade / Holiday Log / Swiss Roll / Jelly Roll WITHOUT Cracks

  • First, you have an already sprayed cookie sheet. Then placed a piece of parchment paper on top of the sprayed cookie sheet.
  • Spray the top of that parchment paper as well, then pour in the prepared batter and smooth it out. Tap on the counter a few times to remove excess air bubbles.
  • KEY: once out of the oven, remove the pumpkin roulade from the cookie sheet and place on a counter top. Do NOT remove the parchment paper from the cooked cake.
  • Layout a kitchen towel flat. Then lay a clean piece of parchment paper in the middle of the towel. Fold back the parchment paper edges so it will lay flat. Next sprinkle powder sugar on top of the parchment paper and cover the entire piece.
  • KEY: Move the cooked pumpkin roulade cake. Place it on top of the parchment paper with the powder sugar. Peel away the parchment paper.
    Add the buttercream filling and spread out all over.
    peel back the parchment paper
  • Move the cooked cake to the edge of the parchment paper underneath. Line it up perfectly. Next slide that to the very edge of the kitchen towel.
  • Begin rolling, slowly, somewhat tightly to create a nice spiral presentation.
    fill the pumpkin roulade with the filling all the way to the edges
  • Cut of a piece from both ends for a clean plating appearance


  • Suggestion: Use a dark color plate for visual contrast.
    Pumpkin Roulade with Crystallized Ginger ButterCream