Ingredients for Pumpkin Log Roll
- 3 large eggs
- 1 3/4 cups granulated sugar
- Canned Pumpkin
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- Ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- Cream Cheese
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
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How to Make Pumpkin Log Roll
- Preheat oven to 375°F (190°C). Line a 13x9 inch jelly roll pan with parchment paper, leaving an overhang on the long sides.
- In a large bowl, whisk together the pumpkin puree, eggs, and oil.
- In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the cream cheese filling:
- In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
- Once the cake is baked, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Starting from the short end, gently roll the cake up in the towel. Let it cool completely.
- Once cooled, carefully unroll the cake. Spread the cream cheese filling evenly over the cake, leaving a 1/2-inch border.
- Roll up the cake tightly, starting from the short end. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or freeze until ready to serve.
- To serve, slice and drizzle with caramel sauce (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
130g
Fat
42g
Carbs
13g
