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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!
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!
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.
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.
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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Pumpkin Einkorn Cake Roll
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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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This looks SO pretty! Love the contrast between the filling and the cake. This is perfect — simple, pure, good. Thanks!
Thanks, John…This cake roll is perfect for this time of the year! 🙂
Yum! I like the addition of the marscapone cheese in the filling. I have never tried to make a cake roll. I guess it is time I gave it a shot!
definitely Amanda, it’s always a big hit when I make a cake roll. I’m sure it will be for you too
This looks and sounds amazing…I might need to add this to my Thanksgiving dessert table
well you certainly can’t go wrong with this dessert, enjoy!!
This pumpkin roll looks delicious and I love that there’s rum in the filling!
oh yes Kate the rum is so good and it goes well with the pumpkin
I’ve never made a roll cake before so I had no idea you need to roll it when it’s still warm. Thanks for the tip. And I am obsessed with marscapone. It adds a lsight tanginess that really transforms a dish. Yummmm
Sharon I agree, mascarpone is so yummy!
Oh pumpkin roll is my favorite! Love to try it with rum and mascarpone frosting!
Thanks, Heather…You will love the flavors in this pumpkin cake roll. 🙂
@Pat, Would honey or maple syrup be ok to substitute for the coconut sugar ?
Swapping coconut sugar for honey or maple syrup isn’t recommended in this recipe because they are liquids. Using a liquid sweetener would throw off the balance of the ingredients and add too much moisture. It would take some additional recipe testing to use a liquid sweetener.
Love Swiss Rolls and love the addition of pumpkin puree.. lovely twist – bet it tasted delicious !!
Hi, Veena….This is an easy recipe and the flavors are fantastic! Yes, it was delish! 🙂
Beautiful! I’ve always wanted to try a rolled cake because they’re so gorgeous, but most call for some sort of cream cheese filling and I hate cream cheese in desserts. I’ll have to try it with the mascarpone.
Thank you, Julie…..This is a great time to try your hand at a cake roll. You can do it! The rum mixed in with the mascarpone adds a wonderful flavor. Go for it! 🙂
That is one perfect swiss roll! I’ve always been intimidated by them – I feel I might dry it out too much and it will break as it rolls. Yours makes me want to give it a shot! Will be trying it soon!
Thank you Tina, I think you should give this a go, I promise it will not crack as I have made several. The secret to it not cracking is that it does not have any fat included in the mix as it is a sponge cake.
Pumpkin Swiss roll is a game changer, and is the most original use I’ve seen of pumpkin this autumn! Love the heritage grain used too.
Thank you, Helen 🙂 I love baking with einkorn flour and this pumpkin cake roll is perfect for the coming holidays. Thanks for your comments. 🙂