Best 2 Pumpkin Log Roll Recipes

Indulge in the delightful Pumpkin Log Roll, a captivating dessert that combines the warmth of pumpkin with the richness of cream cheese and the delicate touch of vanilla. This delectable roll is a feast for the eyes and the taste buds, perfect for autumn gatherings or as a special treat. Experience the symphony of flavors and textures as you bite into the soft and moist pumpkin cake, complemented by the creamy and tangy cream cheese filling. The vanilla glaze adds a touch of sweetness and a glossy finish, elevating this dessert to a masterpiece. Additionally, discover variations of this classic recipe, including a gluten-free option and a chocolate-infused version for those who crave a richer experience. Embrace the versatility of the Pumpkin Log Roll and create a dessert that matches your preferences and dietary needs.

Here are our top 2 tried and tested recipes!

PUMPKIN LOG ROLL

Pumpkin Log Roll image

A staple dessert recipe for the autumn. Freezes well, so can be made ahead of time and sliced into pieces for presentation on dessert table.

Provided by MemphisMommy

Categories Dessert

Time 35m

Yield 1 log roll, 10-12 serving(s)

Number Of Ingredients 13

Ingredients

3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
8 ounces cream cheese
4 tablespoons butter
1 cup powdered sugar
1 teaspoon vanilla

Steps:

Mix all dry ingredients together in seperate bowl.
Mix wet ingredients in larger bowl than add to dry ingredients, mixing until combined.
For the filling:.
Beat together the creme cheese and the 4 TBS butter until creamy. Mix in powdered sugar and vanilla.
Pour pumpkin batter onto a waxed -paper lined 13 X 5 jelly roll pan. Bake for 15 minutes at 375 degrees.
Remove and let cool for 10 minutes in pan.
Remove from pan holding wax paper in hands and place on tea towel for another 10 minutes to cool some more.
Roll up cake in towel and keep that way for a minute or so.
Unroll and place cake on saran wrap , taking off wax paper carefully.
Spread cremem cheese filling to within an inch of all sides of cake, and then starting with short side of cake , roll up cake tightly and slowly.
Wrap entire cake in saran wrap(don't worry too much about oozing if any-this can be removed later).
Place in fridge or freezer until ready to serve.
If serving soon after making cake roll , then refrigerate for at least 2 hours before slicing.
If freezing cake roll, you can let defrost first to serve whole , but I prefer to slice while frozen for cleaner cut cake slices and then serve individually w/ maybe some caramel sauce drizzled on top!
Enjoy!

PUMPKIN LOG ROLL

Pumpkin Log Roll image

This pumpkin log is a family favorite!

Provided by Amy King

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 8

Number Of Ingredients 15

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

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 15x10-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 402.6 calories, Carbohydrate 57.1 g, Cholesterol 100.6 mg, Fat 17.6 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 7.9 g, Sodium 431 mg, Sugar 45.3 g

Tips:

Mise en place: Before you start baking, gather all your ingredients and equipment. This will help you stay organized and avoid scrambling around for things in the middle of the process.
Use fresh pumpkin purée: Canned pumpkin purée is a convenient option, but fresh pumpkin purée will give your cake a richer flavor. To make your own pumpkin purée, simply roast a pumpkin until it is tender, then scoop out the flesh and purée it in a food processor or blender.
Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
Let the cake cool completely before frosting it: This will help prevent the frosting from melting.
Use a serrated knife to cut the cake: This will help prevent the cake from crumbling.

Conclusion:

The pumpkin log roll is a delicious and festive dessert that is perfect for any occasion. With its moist cake, creamy frosting, and colorful sprinkles, it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give this pumpkin log roll a try. You won't be disappointed!