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Pumpkin Spice Tiramisu Yule Log Cake

Pumpkin Spice Tiramisu Yule Log Cake - featured image
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A festive twist on the classic yule log, this Pumpkin Spice Tiramisu Yule Log Cake features a soft, spiced pumpkin sponge soaked in espresso, layered with creamy mascarpone filling, and finished with a dusting of cocoa. It’s an easy, showstopping dessert perfect for holiday gatherings.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 2/3 cup (160g) canned pumpkin puree (not pumpkin pie filling)
  • 3/4 cup (90g) all-purpose flour (or gluten-free blend)
  • 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (120ml) strong brewed coffee or espresso, cooled
  • 2 tbsp (25g) granulated sugar
  • 1 tbsp (15ml) coffee liqueur, optional
  • 8 oz (225g) mascarpone cheese, cold
  • 3/4 cup (180ml) heavy whipping cream, cold
  • 1/2 cup (60g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 2 tbsp unsweetened cocoa powder (for dusting)
  • Extra whipped cream or mascarpone (for piping, optional)
  • Chocolate shavings or curls (optional, for decoration)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang, and lightly grease.
  2. In a large bowl, beat eggs and 3/4 cup sugar with an electric mixer on high for 5-6 minutes until pale, thick, and tripled in volume.
  3. Gently fold in pumpkin puree with a spatula to keep the batter airy.
  4. In another bowl, whisk flour, pumpkin pie spice, baking powder, and salt. Sift over egg mixture and fold gently until just combined.
  5. Pour batter into prepared pan and smooth the top. Bake for 13-15 minutes, until the cake springs back lightly when touched.
  6. Lay a clean kitchen towel on the counter and dust with powdered sugar. Invert the hot cake onto the towel, peel off parchment, and roll up the cake with the towel inside. Let cool completely, seam-side down.
  7. Mix brewed coffee, 2 tbsp sugar, and coffee liqueur (if using) in a small bowl for the espresso syrup. Stir until sugar dissolves and cool to room temperature.
  8. In a clean bowl, whip mascarpone, heavy cream, powdered sugar, vanilla, and pumpkin pie spice on medium-high until stiff peaks form. Do not overwhip.
  9. Unroll the cooled cake gently. Brush the inside with espresso syrup. Spread mascarpone cream evenly, leaving a 1/2-inch border.
  10. Carefully reroll the cake (without the towel). Wrap in plastic wrap and chill at least 2 hours, or overnight.
  11. Unwrap, trim ends, and dust with cocoa powder. Decorate with extra whipped cream or chocolate curls if desired. Slice with a serrated knife to serve.

Notes

Roll the cake while warm to prevent cracking. Use a cold bowl and beaters for the mascarpone filling for best texture. Chill the log before slicing for clean spirals. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut cream and dairy-free cream cheese. If cracks appear, cover with extra cream or cocoa powder.

Nutrition

Keywords: pumpkin spice, tiramisu, yule log, holiday dessert, Christmas cake, mascarpone, espresso, festive, easy dessert, sponge cake

Find it online: https://norasfoods.com/pumpkin-spice-tiramisu-yule-log-cake-recipe-easy-festive-dessert/