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Pumpkin Log Roll
Pumpkin Log Roll
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Wholesome pumpkin roulade with creamy cream cheese filling, a family favorite.
Ingredients:
  • 3 eggs
  • 1 cup white sugar
  • 0.66666668653488 cup pumpkin puree
  • 1 teaspoon lemon juice
  • 0.75 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 0.25 cup powdered sugar
  • 1 (8 ounce) package cream cheese, at room temperature
  • 1 cup powdered sugar
  • 0.25 cup margarine
  • 0.5 teaspoon vanilla extract
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and generously grease and flour a 15x10-inch jelly roll pan.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat eggs on high speed until pale and thick for about 5 minutes. Gradually add sugar while beating, and then stir in pumpkin and lemon juice.
  • In a separate bowl, mix together flour, cinnamon, baking powder, ginger, nutmeg, and salt. Gently fold the mixture into the eggs. Spread the batter evenly into the prepared pan.
  • Bake in the preheated oven for approximately 15 minutes, or until a toothpick inserted in the center comes out clean. Avoid over baking.
  • Flip the cake onto a clean dish towel and dust 1/4 cup of powdered sugar on top. Gently lift one long edge and roll the cake into a log, using the towel to help. Allow it to cool for at least 15 minutes.
  • In a bowl, mix cream cheese, powdered sugar, margarine, and vanilla extract until smooth and creamy. Spread the filling over the unrolled cake. Roll the cake back up and refrigerate with the seam-side down until set.

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