Pumpkin Log Roll recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

3 eggs
1 cup white sugar
⅔ cup pumpkin puree
1 teaspoon lemon juice
¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon salt
¼ cup powdered sugar
1 (8 ounce) package cream cheese, at room temperature
1 cup powdered sugar
¼ cup margarine
½ teaspoon vanilla extract

Nutrition Info

402.6 calories
carbohydrate: 57.1 g
cholesterol: 100.6 mg
fat: 17.6 g
fiber: 1.3 g
protein: 6 g
saturatedFat: 7.9 g
servingSize: -
sodium: 431 mg
sugar: 45.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 15x10-inch jelly roll pan.

  2. Place eggs in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until pale and thick, about 5 minutes. Gradually add sugar, beating well. Stir in pumpkin and lemon juice.

  3. Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in a separate bowl. Fold into the egg mixture. Spoon batter into the prepared pan, spreading evenly into the corners.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Take care not to over bake.

  5. Invert cake onto a clean dish towel. Sprinkle 1/4 cup powdered sugar on top. Lift up one long edge carefully and roll the cake into a log, wrapped in the towel. Set aside until cool, at least 15 minutes.

  6. Combine cream cheese, powdered sugar, margarine, and vanilla extract in a bowl. Beat until smooth and creamy. Unroll the cake and spread filling on top. Roll cake up again and refrigerate, seam-side down, until set.

Recipe Yield

8 servings

Recipe Note

This pumpkin log is a family favorite!

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