Pumpkin Log Roll

MemphisMommy's Note:

A staple dessert recipe for the autumn. Freezes well, so can be made ahead of time and sliced into pieces for presentation on dessert table.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Serves: 10-12

Yield: 1.0 log roll

• 3 eggs
• 1 cup sugar
• 2⁄3; cup canned pumpkin
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• ½ teaspoon nutmeg
• ½ teaspoon salt

Filling

• 8 ounces cream cheese
• 4 tablespoons butter
• 1 cup powdered sugar
• 1 teaspoon vanilla

Directions:

1. Mix all dry ingredients together in seperate bowl.
2. Mix wet ingredients in larger bowl than add to dry ingredients, mixing until combined.
3. For the filling:.
4. Beat together the creme cheese and the 4 TBS butter until creamy. Mix in powdered sugar and vanilla.
5. Pour pumpkin batter onto a waxed -paper lined 13 X 5 jelly roll pan. Bake for 15 minutes at 375 degrees.
6. Remove and let cool for 10 minutes in pan.
7. Remove from pan holding wax paper in hands and place on tea towel for another 10 minutes to cool some more.
8. Roll up cake in towel and keep that way for a minute or so.
9. Unroll and place cake on saran wrap , taking off wax paper carefully.
10. Spread cremem cheese filling to within an inch of all sides of cake, and then starting with short side of cake , roll up cake tightly and slowly.
11. Wrap entire cake in saran wrap(don't worry too much about oozing if any-this can be removed later).
12. Place in fridge or freezer until ready to serve.
13. If serving soon after making cake roll , then refrigerate for at least 2 hours before slicing.
14. If freezing cake roll, you can let defrost first to serve whole , but I prefer to slice while frozen for cleaner cut cake slices and then serve individually w/ maybe some caramel sauce drizzled on top!
15. Enjoy!

Reviews

[TheDangerChef]

So delicious!! I make a gluten-free version. To do this, you would use 1/3 cup white rice flour, 1/3 cup tapioca flour, and then enough potato starch to make 3/4 cup, along with 2 tsp of xanthan gum in place of the flour. Thanks a lot Memphis, this dish always gets rave reviews!

[LoveMyPeeps]

5 stars for taste, 4.5 for instructions. i would recommend to not do step 8 if your sponge is in any way soft. I used pumpkin pie mix instead and added an additional teaspoon of fresh ground ginger. I also used just one cup of sugar in frosting. I brought this to a halloween party tonight and it was a big hit with kids and adults.

[Chef #1459484]

THIS IS THE BEST PUMPKIN RECEPIE i HAVE EVER HAD. iT IS ALWAYS A HIT AT ANY FUNCTION OR HOLIDAY. i give it 5 stars.