Name: Pumpkin Log Roll
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Eggs - 3; White sugar - 1 cup; Pumpkin Puree - ⅔ cup; Lemon juice - 1 teaspoon; All-purpose flour - ¾ cup; Ground cinnamon - 2 teaspoons; Baking powder - 1 teaspoon; Ground ginger - 1 teaspoon; Ground nutmeg - 1 teaspoon; Salt - ½ teaspoon; Powdered sugar - ¼ cup; Cream cheese, at room temperature - 1 (8 ounce) package; Powdered sugar - 1 cup; Margarine - ¼ cup; Vanilla extract - ½ teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Log Roll

1. Eggs - 3

2. White sugar - 1 cup

3. Pumpkin Puree - ⅔ cup

4. Lemon juice - 1 teaspoon

5. All-purpose flour - ¾ cup

6. Ground cinnamon - 2 teaspoons

7. Baking powder - 1 teaspoon

8. Ground ginger - 1 teaspoon

9. Ground nutmeg - 1 teaspoon

10. Salt - ½ teaspoon

11. Powdered sugar - ¼ cup

12. Cream cheese, at room temperature - 1 (8 ounce) package

13. Powdered sugar - 1 cup

14. Margarine - ¼ cup

15. Vanilla extract - ½ teaspoon

How to cook deliciously - Pumpkin Log Roll

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.