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Pumpkin Roulade with Ginger Cream

A Ballad of the Pumpkin Roulade

October month is here,
The crispy autumn air,
The falling golden leaves,
And pumpkins in the fields…


A pumpkin muffin in the morning,
A pumpkin soup for lunch,
And in the evening, after dinner
Our spicy ginger Roulade!

Liza and Daniel

My kids love pumpkin in all forms and especially this wonderfully rich pumpkin roulade. Recently, after making it for a small family celebration, they have written this ballad of a pumpkin roulade. Please enjoy the recipe.

Pumpkin Roulade Ingredients:

1/2 cup organic all-purpose flour
1/4 cup organic ground hazelnuts
1 teaspoon grated orange rind
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
pinch of sea salt
3 organic extra large eggs
1/2 cup organic brown sugar
3/4 cup roasted pumpkin (or squash) puree
1/4 ground hazelnuts for dusting

For the filling:

1/4 cup superfine sugar
1 cup heavy cream
1/4 cup minced dried crystallized ginger

To roast fresh pumpkin/squash:

Preheat the oven to 400 degrees. Slice pumpkin in half and remove seeds. Place pumpkin on a lightly greased baking pan and roast for about one hour, until it is very tender. Remove skin. Using a blender or food processor puree pumpkin meat.

To make the cake:

Preheat the oven to 375 degrees. Line a 12 by 17 inches pan with parchment paper.

Mix the flour, ground hazelnuts, orange rind, baking powder, baking soda, salt and spice together.

In a separate bowl, blend the eggs and brown sugar until thickened. Add the pumpkin puree.

Then slowly add the flour mixture, whisking with a spoon until just combined.

Pour into the prepared pan and spread evenly. Bake the cake for about 12 minutes, until the top springs back when touched.

While the cake is in the oven, put a thin cotton cloth on a flat surface and sift the entire 1/4 cup of ground hazelnuts evenly over it. When cake is done, carefully turn it out on the prepared cloth. Peel off the parchment paper. Then roll the warm cake with the cloth and allow to cool completely.

To make the filling:

Whisk the cream in a bowl until it just holds its shape. Add sugar and minced ginger.


Unroll the cake and remove the cloth. Spread the cake with the cream, right up to the edges, and carefully roll it up again.




3 thoughts on “Pumpkin Roulade with Ginger Cream

  1. Yum!
    Beccijo of The Enchanted Cupboard

  2. This recipe looks delightful. I have been stocking up on canned pumpkin for the months ahead… I may want pumpkin roulade in April, after all.

  3. That sounds delightful! And I happen to have some little sugar pumpkins on hand. ^_^ Thanks so much for sharing. ^_^

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