Pumpkin Log Roll
Celebrate the flavors of fall with this irresistible Pumpkin Log Roll—a soft and fluffy pumpkin sponge cake rolled around a luscious cream cheese filling. This classic dessert combines warm spices like cinnamon and ginger, creating a perfectly balanced sweetness that melts in your mouth. The step-by-step technique of rolling the cake in a sugar-dusted towel ensures a picture-perfect swirl, making it as stunning as it is delicious. Ideal for holiday gatherings or cozy evenings, this make-ahead treat is chilled to perfection before serving, allowing the creamy filling to set beautifully. Whether you're looking for a showstopping Thanksgiving dessert or simply craving a pumpkin-spiced indulgence, this Pumpkin Log Roll is sure to impress!
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Recipe Information
Ingredients
- 0.75 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 3 large Eggs
- 1 cup Granulated sugar
- 0.67 cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 0.25 cup Powdered sugar
- 8 ounces Cream cheese
- 4 tablespoons Unsalted butter
- 1 cup Powdered sugar (for filling)
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar until thick and pale, about 2-3 minutes. Mix in the pumpkin puree and vanilla extract until smooth.
Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Spread the batter evenly into the prepared pan. Bake for 13-15 minutes or until the cake springs back when lightly touched.
While the cake is baking, lay a clean kitchen towel on a flat surface and generously dust it with the 1/4 cup of powdered sugar.
When the cake is done, immediately loosen the edges and carefully invert it onto the prepared towel. Peel off the parchment paper and gently roll the cake up in the towel from the short end. Let it cool completely, about 1 hour.
To prepare the filling, beat the cream cheese, butter, powdered sugar (1 cup), and vanilla extract (1 teaspoon) in a bowl until smooth and creamy.
Once the cake is fully cooled, carefully unroll it and spread the filling evenly over the surface, leaving a small border around the edges.
Roll the cake back up tightly (without the towel), then wrap it in plastic wrap to keep its shape. Refrigerate for at least 1 hour to set.
Before serving, dust the pumpkin log roll with additional powdered sugar if desired. Slice and enjoy!
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 263 mg | 11% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 36.8 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 91 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
