Pumpkin Roulade with Ginger Buttercream

Ingredients

• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• + 9 more ingredients
• • 3 extra-large eggs, at room temperature
  • 1 cup granulated sugar
  • ¾ cup canned pumpkin (not pie filling)
  • ¼ cup confectioners' sugar, plus extra for dusting
  • 12 ounces Italian mascarpone cheese
  • 1 ¼ cups sifted confectioners' sugar
  • 2 tablespoons heavy cream
  • ¼ cup minced dried crystallized ginger (not in syrup)
  • Pinch kosher salt

1. Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.

View full recipe at SpringPad