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Bookmark or Share- Ina Garten's Pumpkin Roulade | Williams SonomaPumpkin Roulade with Ginger Buttercream. Prep Time: 45 minutes. Cook Time: 12 minutes. Servings: 8. Ina Garten, the Barefoot Contessa, always makes a pumpkin dessert for Thanksgiving, and this one from her cookbook Back to Basics is one of her favorites.
- Pumpkin Roulade with Ginger Buttercream | RecipesPumpkin Roulade with Ginger Buttercream. Serves 8 | Level: Advanced. For the Cake: 3/4 cup all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1 teaspoon ground cinnamon. 1 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/2 teaspoon kosher salt. 3 extra-large eggs, at room temperature. 1 cup granulated sugar.
- Pumpkin Roulade with Ginger Buttercream - Barefoot ContessaI always make some kind of pumpkin dessert for Thanksgiving, but my all-time favorite is my Pumpkin Roulade with Ginger Buttercream. It’s a moist pumpkin sponge cake filled with rich Italian mascarpone and crystallized ginger cream.
- Pumpkin Roulade with Ginger Buttercream - Barefoot ContessaPumpkin Roulade with Ginger Buttercream. Barefoot Contessa Back to Basics. Preheat the oven to 375 degrees. Grease a 13 x 18 x 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper. In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine.
- Pumpkin Roulade - Bake from ScratchPumpkin Roulade: A soft, spiced cake rolled with creamy, tangy cream cheese filling. Perfect for fall gatherings or a holiday treat!
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