The family loves this pumpkin log!
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
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.
Nutrition Facts
| Calories | 403 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 431 mg |
| Sugars | 45 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |