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1
Place an oven rack in the center of the oven.
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2
Preheat the oven to 375 degrees F. Butter an 11-by-17-inch rimmed, nonstick baking sheet.
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3
Line the pan with parchment paper and butter the parchment paper.
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4
Lay a clean kitchen towel on a work surface and dust with powdered sugar.
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5
For the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder and salt.
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6
In another medium bowl, using an electric hand mixer on high speed, beat the sugar and eggs together until thick, about 2 minutes.
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7
Beat in the pumpkin puree.
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8
Gradually beat in the flour mixture.
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9
Pour the batter into the prepared pan and spread evenly.
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10
Bake until the cake springs back when touched, about 12 minutes.
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11
Run a thin metal spatula around the edges of the cake and immediately invert the pan onto the kitchen towel.
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12
Carefully peel off the parchment paper.
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13
Starting at the narrow end, roll up the cake and towel together into a log.
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14
Cool completely on a wire rack, about 45 minutes.
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15
For the filling: Place the chocolate and butter in a medium bowl.
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16
Place the bowl over a pan of barely simmering water.
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17
Stir until the chocolate is melted and the mixture is thick, about 2 minutes.
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18
Add the mascarpone cheese and, using an electric hand mixer, beat until smooth.
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19
Carefully unroll the cake and remove the towel.
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20
Using a spatula, spread the filling over the cake.
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21
Roll up the cake and wrap in plastic wrap.
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22
Refrigerate for at least 2 hours.
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23
When ready to serve, cut the roll into 1/2-inch-thick slices and arrange on a platter.
