Barefoot Contessa | Pumpkin Roulade with Ginger Buttercream | Recipes

Ingredients

• 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
• 3/4 cup canned pumpkin (not pie filling)
• 1/4 cup confectioners’ sugar, plus extra for dusting
• 12 ounces Italian mascarpone cheese
• 1¼ cups sifted confectioners’ sugar
• 2 tablespoons heavy cream
• 1/4 cup minced dried crystallized ginger (not in syrup)
• Pinch of kosher salt