Pumpkin Log Roll

Recipe by MemphisMommy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 10-12
YIELD: 1 log roll
UNITS: US

INGREDIENTS

Nutrition
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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!
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