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.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of ginger or cloves for a warm spice profile. If you don't have nuts on hand, you can substitute with seeds or omit them entirely. Ensure to beat the eggs thoroughly for a light and fluffy cake. For easier rolling, dust the towel with confectioners' sugar to prevent sticking.
Serving Suggestions
Serve the Pumpkin Log Roll with whipped cream or a dollop of cream cheese frosting on top for a delicious treat. Pair it with a warm cup of spiced chai or coffee for a cozy afternoon snack. This dessert is perfect for fall gatherings and holidays, complementing other seasonal favorites like Jubilee Layer Cake.
Storage & Reheating
Store any leftover Pumpkin Log Roll in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold. Avoid freezing, as this can compromise the texture of the cake.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Log Roll contains roughly 557 calories, with 2g protein, 61g carbohydrates, and 30g fat. It is an excellent source of vitamin A (26% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1198mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Make sure to cook and blend it until smooth, then measure out the same amount as the canned version. Fresh pumpkin can have a slightly different moisture content, so adjust flour as needed for consistency.
What can I use as a filling for the log roll?
You can fill the Pumpkin Log Roll with various fillings such as cream cheese frosting, whipped cream, or even a chocolate ganache for a rich twist. For a healthier option, try a yogurt-based filling mixed with honey and spices.
Is there a gluten-free option for this recipe?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum or add it separately to ensure proper texture. The other ingredients remain the same, allowing you to enjoy this treat without gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).