Pumpkin Log Roll
A delightful pumpkin roulade featuring a light sponge rolled with a creamy nut filling and topped with a sweet cream cheese frosting. Perfect for autumn gatherings or holiday celebrations, this visually impressive dessert offers warm spice flavors and a moist texture that appeals to both pumpkin lovers and dessert enthusiasts.
Ingredients
- 3 eggs ⓘ
- 1 cup sugar ⓘ
- 2/3 cup pumpkin ⓘ
- 1 teaspoon lemon juice ⓘ
- 3/4 cup all-purpose flour ⓘ
- 1 teaspoon baking powder ⓘ
- 2 teaspoons cinnamon ⓘ
- 1 teaspoon sugar ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1 teaspoon salt ⓘ
- 1 cup finely chopped nuts ⓘ
- 1 1/4 cups confectioners sugar ⓘ
- 6 ounces cream cheese ⓘ
- 4 tablespoons butter ⓘ
Instructions
- Beat eggs on high for 5 minutes.
- Gradually beat in sugar. Stir in pumpkin and lemon juice.
- In a separate bowl, mix flour, baking powder, cinnamon, nutmeg, and salt.
- Gently fold the dry ingredients into the pumpkin mixture.
- Spread the batter into a greased and floured 15 x 10 x 1-inch pan.
- Sprinkle the chopped nuts evenly over the top.
- Bake at 375°F (190°C) for 15 minutes.
- Remove from oven and do not let cool.
- Turn the cake out onto a lightly powdered sugar-dusted dish towel.
- Carefully peel off the parchment paper if used.
- Turn the nut side onto the towel and let cool completely.
- Unroll the cake carefully and spread with your desired filling, then reroll.
Nutrition & Diet Analysis (per serving)
1082
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).