Pumpkin Logs(2 Logs)
Delicious pumpkin logs with a hint of cinnamon and chopped pecans, perfect for festive occasions or a sweet treat that appeals to all ages.
Ingredients
Instructions
- Cover two 18 x 12-inch pans with foil.
- Mix together the cake mix, eggs, sugar, soda, salt, cinnamon, flour, and pumpkin until well combined.
- Pour half of the batter into each prepared pan.
- Sprinkle chopped pecans evenly over the batter in both pans.
- Bake in a 350°F oven for 10 to 15 minutes, or until a toothpick inserted in the center comes out clean.
- Turn the cakes out onto dish towels sprinkled with powdered sugar to prevent sticking.
- Roll up the cakes in the towels and chill before serving.
Tips & Substitutions
For a lighter texture, consider using egg whites instead of whole eggs. If you're out of cake mix, you can substitute with a homemade blend of flour, sugar, and baking powder. Ensure the pumpkin is pureed well to avoid lumps. To enhance flavor, add a pinch of nutmeg or allspice alongside the cinnamon. These pumpkin logs are similar in spirit to other American recipes, like Zucchini Date Bars, but offer a unique twist.
Serving Suggestions
Serve the pumpkin logs with a dollop of whipped cream or a drizzle of cream cheese icing for added richness. They pair well with a warm cup of spiced tea or coffee, making them a perfect dessert for autumn gatherings. For a festive touch, garnish with additional chopped pecans or a sprinkle of cinnamon.
Storage & Reheating
Store leftover pumpkin logs in an airtight container in the refrigerator for up to 3 days. To reheat, unwrap the logs and place them on a microwave-safe plate. Heat in short intervals to maintain moisture, around 15-20 seconds at a time. You can also serve them cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Logs(2 Logs) contains roughly 1542 calories, with 19g protein, 178g carbohydrates, and 86g fat. It is an excellent source of vitamin A (86% of the Daily Value), iron (44% of the Daily Value), and protein (38% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2318mg per serving (101% 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. Make sure to cook and puree it before adding to the batter, as it needs to be smooth. Fresh pumpkin may have a different moisture content, so adjust the flour slightly if the batter seems too wet.
What can I substitute for pecans?
If you're not fond of pecans, you can replace them with walnuts or almonds for a different nutty flavor. For a nut-free version, consider adding chocolate chips or dried fruits such as cranberries or raisins for added texture and sweetness.
How do I prevent the cake from sticking?
To prevent sticking, make sure to sprinkle powdered sugar on the dish towels before rolling the cakes. Additionally, lightly greasing the foil or using parchment paper can help ease the cakes out of the pans after baking, ensuring a smooth release.
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).