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.

Ready In:
35mins
Serves:
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@MemphisMommy
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@MemphisMommy
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"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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  1. DeeAnn D.
    How big is the pan on the pumpkin roll cake?
    Replies 1
  2. 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!
    Reply
  3. 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!
    Reply
  4. 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.
    Reply
  5. ernieduke
    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.
    Reply
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