Pumpkin Log Roll Tasty Recipes

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Pumpkin Log Roll

"This pumpkin log is a family favorite!"

Ingredients :

• Cake:
• 3 eggs
• 1 cup white sugar
• 2/3 cup pumpkin puree
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 cup powdered sugar
• Filling:
• 1 (8 ounce) package cream cheese, at room temperature
• 1 cup powdered sugar
• 1/4 cup margarine
• 1/2 teaspoon vanilla extract

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 15x10-inch jelly roll pan.
• 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.
• 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.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Take care not to overbake.
• 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.
• 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.

Notes :

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