Pumpkin Log Roll

"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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Ready In:
35mins
Ingredients:
13
Yields:
1 log roll
Serves:
10-12
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ingredients

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directions

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

Questions & Replies

  1. How big is the pan on the pumpkin roll cake?
     
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Reviews

  1. 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!
     
  2. 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.
     
  3. 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.
     
  4. I made this recipe for PAC Spring 2009 and it wasn't until I was putting it together that I realized it is a duplicate of my Recipe #257879. I have to give this 5 stars because it is really one of our favorite desserts for Christmas. It was nice to taste it again at Easter.
     
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Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

<p>Howdy Folks! <br /><br />I live with my husband and son in Memphis, TN- the BBQ capital of the world! <br />I enjoy traveling, exercising, gardening and cooking. <br />I am a stay-at -home mom whos son just enetered college, so I am now looking at options as to where my personal world is heading! School, business, volunteering, etc. So exciting! <br />I belong to a wonderful church full of Jesus followers called Heartsong. The people there are fantastic and supportive and I have shared numerous recipes and foods with these folks. I'm sure some of them a Zaar members now as well. <br />One of my hobbies is collecting folk art and decorating our house w/ said folk art... <br />We have 3 cats who think they are people. Garfield, Pooky and Nermal... <br />I especially love baking around the holidays from October through January, and like making stuff to give to others. <br />My husband has gained too much weight and complains that it is my fault ( not really-nobody says you have to eat the whole cake, pie, etc.-just eat a piece for God's sake!) So, because of this, he brings alot of my stuff to his work whereby his co-workers can eat my wares nowadays. <br /><br />I enjoy trying new foods, but have an issue with snails and frogs and organ meats, so you won't see me eating that kind of stuff, but otherwise I will try just about anything! <br /><br />My favorite ethnic foods are Italian and Greek. I grew up near Tarpon Springs, FL which is where the largest Greek population is outside of Greece. Fantastic food! <br /><br />Half of my family is Jewish and Scicilian(don't ask), so I have very fond memories of my Bubby cooking, effortlessly it seemed, so many wonderful dishes that we still eat today. I am always looking on RecipeZaar for foods that she made so I can try to replicate them the way she would have. <br /><br />My favorite restaurant is any place that makes good food at a reasonable price, and that allows me and my family to enjoy it without being rushed. <br />Out of all the chain restaurants that there are, my favorites are probably Firebirds, Bonefish,?The Olive Garden, Carrabba's Italian Grill, Red Lobster( although its been quiteawhile since they have served me something good here). We cannot forget the best BBQ that there is as well -CORKY's! Yummm... <br /><br />We have a lot of hometown cookery's here in the area , so we enjoy a lot of them as well.</p>
 
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