This einkorn pumpkin cake roll is the ultimate fall dessert! With its soft, spiced cake and creamy mascarpone filling, it’s everything you love about pumpkin season rolled up into one irresistible cake. This recipe is perfect for fall gatherings and and absolutely worth the effort!

A slice of einkorn pumpkin cake roll on a white plate.

Here is Why This Einkorn Cake Roll Recipe Works

Einkorn flour for flavor and texture: The nutty richness of einkorn flour doesn’t just add flavor, it also gives the cake a light, tender texture.

Perfectly spiced: With fall vibes of pumpkin pie spice, this cake brings all the warm, cozy flavors of the season.

Mascarpone cream filling = pure indulgence:Light, creamy, and perfectly luscious, the filling takes this cake roll to dessert perfection.

Deceptively easy: It looks fancy, but the straightforward steps—plus rolling the cake while warm—make this recipe a breeze to pull off!

Two plates with slices of a pumpkin cake roll next to forks.

The Ingredients

Pantry: Einkorn flour, coconut sugar, powdered sugar, canned pumpkin puree, vanilla extract.
Spices and seasonings: Baking powder, baking soda, pumpkin pie spice, salt.
Fridge: Mascarpone cream, heavy cream, eggs
Extras: Rum or rum extract.

Note: I used all-purpose einkorn flour in this recipe. If you use whole grain einkorn flour, the cake will be more difficult to work.

If you want more einkorn cake recipes, try our Einkorn Almond Cake or our einkorn chocolate cake.

Pumpkin Cake Roll Variations

Chocolate Pumpkin Einkorn Cake Roll: Fold ½ cup of mini chocolate chips into the batter before baking, and add ¼ cup of cocoa powder to the mascarpone filling.

Cranberry Orange Pumpkin Cake Roll: Replace the rum with the zest of 1 orange and 1 teaspoon of orange extract. Sprinkle ½ cup of chopped dried cranberries over the filling before you roll the cake up.

Toasted Pecan Einkorn Cake Roll: Sprinkle ½ cup of toasted chopped pecans over the cake before rolling it with the filling. Drizzle with caramel sauce just before serving.

You might also like our Coconut Cake Roll or our Pumpkin Spice Latte Cake.

Three photos showing how to make a pumpkin einkorn cake roll.

Tips for Success

Rolling the cake while it is still warm helps it roll without cracking. If the cake cools too much, it won’t be as “pliable.”
Sift the dry ingredients to remove clumps from the einkorn flour. This will give the batter a smooth texture.
Room-temperature eggs whip up with more volume than cold eggs so set the eggs out for a while before you begin. Optionally, you can place them in warm water for a few minutes.
Let the filled cake roll chill for at least an hour before serving so the filling sets up.

Storage

Fridge: Keep the cake roll tightly wrapped in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 3 days.

For freezing: Wrap the cake roll in plastic wrap and then in a layer of aluminum foil, or place it in a freezer-safe airtight container. Freeze for up to 3 months.

A cake roll on a serving platter next to a cake server.

Pumpkin Cake Roll with Einkorn Flour

This einkorn pumpkin cake roll is the real deal. The einkorn flour gives it a tender texture that makes regular flour look boring. And that mascarpone filling is the reason people will fight for the last slice.

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A pumpkin cake roll sliced into individual servings.

Pumpkin Einkorn Cake Roll

Using einkorn flour in this pumpkin cake roll gives the cake a soft, tender texture similar to pastry or cake flour. The mascarpone filling adds a rich decadence. You can get 8 generous servings from this roll. I usually slice the cake roll thinner and get closer to 12 servings.

4.96 from 22 votes

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Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: servings

Calories: 527kcal

Author: Dahn Boquist

Ingredients

Cake

¾ cup all purpose einkorn flour 90 grams
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon salt
3 eggs room temperature
1 egg white
1 cup coconut sugar or brown sugar 200 grams
1 teaspoon vanilla extract
⅔ cup canned pumpkin puree 150 grams
¼ cup powdered sugar use this to roll the cake up with a towel

Filling

8 ounces mascarpone cream
1 cup powdered sugar
⅙ teaspoon salt
3 tablespoons rum or 1-½ teaspoons rum extract
1 cup heavy cream

Instructions

For the cake

Preheat the oven to 375° F
Spray a 15 X 10 inch jelly roll pan with non-stick spray. Line the pan with parchment paper then spray the parchment paper with non-stick spray.
Place a mesh strainer over a bowl and place the flour, baking powder, baking soda, pumpkin pie spice and salt into the strainer and sift into the bowl. Sifting the dry ingredients will ensure that any lumps will be removed from the einkorn flour which tends to clump easily.
Combine the eggs, egg white and coconut sugar in a large mixing bowl and beat until thick, about 3 minutes. Beat in vanilla extract and pumpkin puree. Fold in flour mixture until well combined. Spread evenly into the prepared jelly roll pan.
Bake for 11 to 14 minutes until the cake springs back when touched.
Immediately run a knife along the edge of the pan to loosen the cake from the pan.
Dust the top of the cake with confectioner’s sugar and place a kitchen towel over the sugar. Place a baking sheet or plastic cutting board over the towel and flip the cake over so the bottom of the cake is on top.
Gently peel off the parchment paper and roll the cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For the filling/frosting:

In a stand mixer, fitted with a whisk attachment, add the mascarpone cream, powdered sugar, salt and rum. Whisk together just briefly until smooth.
Stop the motor and scrape down the sides and bottom of the bowl. With the mixing speed on low, add the heavy cream and slowly raise the speed and beat until the mixture is thick and creamy and has formed firm peaks.

To assemble the cake roll:

Unroll the cake. Spread the mascarpone cream evenly to within 1 inch of edges. Roll up again and place seam side down on a serving platter.
Cover and refrigerate for 1-2 hours. Sprinkle with powdered sugar before serving. Store in the refrigerator. Yield: 10-12 servings.

Notes

Make sure you measure your jelly roll pan. This recipe calls for a 10 x 15 inch jelly roll pan. If you use a larger pan the cake will be too thin. The side of the jelly roll pan should be 3/4 inch high.
Whole eggs will whip up with much more volume if they are brought to room temperature before you whip them. You can bring them to room temperature quickly by placing them in a bowl of warm water for a few minutes before you crack them open.
You can substitute brown sugar for the coconut sugar.
Rolling the cake up while it is still warm is an important step to ensuring success with the cake roll. It will roll very easy while it is still warm then once it cools and is unrolled and covered with the filling, it will ‘remember’ its shape and re-roll without any trouble.