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    You are in: Home / Recipes / Pumpkin Log Roll Recipe
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    Pumpkin Log Roll

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    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.

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    Ingredients:

    Serves: 10-12

    Yield:

    log roll

    Units: US | Metric

    Filling

    Directions:

    1. 1
      Mix all dry ingredients together in seperate bowl.
    2. 2
      Mix wet ingredients in larger bowl than add to dry ingredients, mixing until combined.
    3. 3
      For the filling:.
    4. 4
      Beat together the creme cheese and the 4 TBS butter until creamy. Mix in powdered sugar and vanilla.
    5. 5
      Pour pumpkin batter onto a waxed -paper lined 13 X 5 jelly roll pan. Bake for 15 minutes at 375 degrees.
    6. 6
      Remove and let cool for 10 minutes in pan.
    7. 7
      Remove from pan holding wax paper in hands and place on tea towel for another 10 minutes to cool some more.
    8. 8
      Roll up cake in towel and keep that way for a minute or so.
    9. 9
      Unroll and place cake on saran wrap , taking off wax paper carefully.
    10. 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. 11
      Wrap entire cake in saran wrap(don't worry too much about oozing if any-this can be removed later).
    12. 12
      Place in fridge or freezer until ready to serve.
    13. 13
      If serving soon after making cake roll , then refrigerate for at least 2 hours before slicing.
    14. 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. 15
      Enjoy!

    Ratings & Reviews:

    • on November 14, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 31, 2010

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2009

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Pumpkin Log Roll

    Serving Size: 1 (85 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 309.5
     
    Calories from Fat 127
    41%
    Total Fat 14.2 g
    21%
    Saturated Fat 8.4 g
    42%
    Cholesterol 100.6 mg
    33%
    Sodium 313.3 mg
    13%
    Total Carbohydrate 41.8 g
    13%
    Dietary Fiber 1.0 g
    4%
    Sugars 32.5 g
    130%
    Protein 4.8 g
    9%

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