Pumpkin Log Roll

A spiced pumpkin roulade is filled with cream cheese frosting for a cake the whole family will love.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 403 Calories

Ingredients

• ½ teaspoon salt
• 1 cup white sugar
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon vanilla extract
• 3 eggs
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• ¾ cup all-purpose flour
• 1 teaspoon lemon juice
• ¼ cup margarine
• ⅔ cup pumpkin puree
• 1 (8 ounce) package cream cheese, at room temperature
• 1 cup powdered sugar
• ¼ cup powdered sugar

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 15x10-inch jelly roll pan.

Step 2

Place eggs in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until pale and thick, about 5 minutes. Gradually add sugar, beating well. Stir in pumpkin and lemon juice.

Step 3

Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in a separate bowl. Fold into the egg mixture. Spoon batter into the prepared pan, spreading evenly into the corners.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Take care not to over bake.

Step 5

Invert cake onto a clean dish towel. Sprinkle 1/4 cup powdered sugar on top. Lift up one long edge carefully and roll the cake into a log, wrapped in the towel. Set aside until cool, at least 15 minutes.

Step 6

Combine cream cheese, powdered sugar, margarine, and vanilla extract in a bowl. Beat until smooth and creamy. Unroll the cake and spread filling on top. Roll cake up again and refrigerate, seam-side down, until set.