Description
This pumpkin log is a family favorite!
Ingredients
- 3 eggs
- 1 cup white sugar
- ⅔ cup pumpkin puree
- 1 teaspoon lemon juice
- ¾ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ cup powdered sugar
- 1 (8 ounce) package cream cheese, at room temperature
- 1 cup powdered sugar
- ¼ cup margarine
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 15×10-inch jelly roll pan.
- 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.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- about 15 minutes. Take care not to over bake.
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 1 hr
Servings: 8