Pumpkin Log Roll

This Pumpkin Log Roll is a show-stopper dessert perfect for fall gatherings! Moist pumpkin-infused cake, wrapped around a delicate layer of buttercream or whipped cream, creates a beautiful and delicious treat that’s sure to impress your friends and family.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1/2 cup canned pumpkin puree
• 1 teaspoon vanilla extract

Instructions

Preheat your oven to 375°F (190°C).

Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang on the sides for easy removal.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and ginger.

Set aside.

In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the pumpkin puree and vanilla extract.

Gradually add the flour mixture to the wet ingredients, beating until just combined.

Pour the batter into the prepared pan and smooth the top.

Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pan for 5 minutes.

Then, transfer the cake to a wire rack to cool completely.

Once cooled, spread a thin layer of your favorite buttercream or whipped cream on top of the cake, leaving a 1-inch border around the edges.

Roll the cake into a tight log, starting from one of the short ends.

Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes to set.

Slice into 10 equal pieces and serve.

Notes

Make sure to not overmix the batter, as it can make the cake dense.

Also, don’t open the oven door during the baking time, as it can cause the cake to sink.

When rolling the cake, make sure to apply even pressure to avoid any air pockets.

If you find the cake to be too delicate, refrigerate it for another 15-20 minutes to firm it up.

You can store the leftovers in an airtight container at room temperature for up to 3 days.

Nutrional Value

• Calories: 340
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrates: 40g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 4g