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This pumpkin log is a family favorite!

Amy King


Original recipe yields 8 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • 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

403 calories; 17.6 g total fat; 101 mg cholesterol; 431 mg sodium. 57.1 g carbohydrates; 6 g protein; Full Nutrition