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Pumpkin Roulade with Crystallized Ginger ButterCream

Pumpkin Roulade with Crystallized Ginger ButterCream

Steven Pennington
Holiday perfection on a plate. Expert instruction for rolling a holiday log without cracks
5 from 6 votes
Course Dessert
Cuisine French
Servings 8 people

Suggested Equipment

KitchenAid Stand Mixer
Hand Mixer
Cookie Sheet
Parchment Paper


Dry Ingredient Combination

  • ¾ cup All-Purpose Flour
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • teaspoon Fresh Ground Nutmeg / If using jar nutmeg reduce to ¼ teaspoon
  • ½ teaspoon Kosher Salt
  • 1 Pinch Cayenne Pepper / OPTIONAL

Wet Ingredient Combination

  • ¾ cup Pumpkin Puree / NOT Pumpkin Pie Filling
  • 1 cup White Fine Sugar
  • 3 X large Eggs / Room temperature
  • 1 extra Egg Yolk

ButterCream Filling

  • 12 ounces Cream Cheese / Room temperature
  • 1 Powder Sugar
  • 2 T Heavy Cream / Or Eggnog
  • ½ cup Crystallized Ginger / Place into freezer before using / easy to chop
  • ½ teaspoon 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, not pumpkin filling.
  • Once the ingredients are combined, 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, then spray with non-stick on both sides. The parchment paper will have been oiled/sprayed on both sides to make sure of no sticking.
  • Next, spread out the mixed batter over the parchment paper. Smooth out and tap on the counter a few times to remove any air bubbles.
  • Bake @ 375 degrees for about 12 minutes or until the pumpkin roulade sets up. Has taken me up to 14 minutes before. Every oven is a little bit different. Begin checking after 10 minutes.

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

  • Watch video on how to finish the roulade WITHOUT any cracks
  • Layout a kitchen towel flat. Then lay a clean piece of parchment paper in the middle of the towel the same size as the parchment paper you cooked the roulade.
    Fold back the parchment paper edges so it will lay flat. Then sprinkle powder sugar on top of the parchment paper and cover the entire piece. Be generous and cover well.
  • Place the cooked pumpkin roulade cake on top of the parchment paper with the powder sugar. Peel away the parchment paper stuck to the cooked cake.
    peel back the parchment paper
  • Line up the cooked cake to the edge of the parchment paper with the powder sugar. Line it up close to perfect. Next, slide the parchment paper up to the very edge of the kitchen towel.
  • Begin rolling, with the kitchen towel and parchment paper lined up, roll somewhat tightly to create a nice spiral presentation. The very first part of the roll will determine how nice the spiral
  • Once rolled up, allow to rest/cool down for about 5 minutes. Afterward, unroll the log and begin adding the buttercream filling. Try to not add too much filling or when you do the final roll-up for the presentation part of the filling will squeeze out the sides and end.
    Place in the freezer or refrigerator awhile to set up
  • Cut off a piece from both ends for a clean plating appearance then sprinkle as much powder sugar as you want all over the top.


  • Suggestion: Use a dark color plate for visual contrast.
    You can add the powder sugar first then move it to the serving plate with a large pastry knife.


Keyword Pumpkin Roulade with Crystallized Ginger ButterCream
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