All Recipes Best Recipe Fruits and Vegetables Vegetables Squash

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

Nutrition Info

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 servingSize: - sodium: 431 mg sugar: 45.3 g transFat: : - unsaturatedFat: : -

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.

8 servings

This pumpkin log is a family favorite!