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Pumpkin Log

November 24, 2020 by Lois Britton 7 Comments

Ed’s aunt and uncle used to travel the country in their motor home; we always looked forward to them stopping in Tucson every fall.  One year, Aunt Eva Mae brought me copies of all of her favorite recipes, and the pumpkin log is one that I’ve made MANY times.

When our daughters were young, they weren’t fans of pumpkin pie, so this was a popular substitute for a Thanksgiving or Christmas dessert. It felt traditional and tasted delicious!

It doesn’t take much pumpkin, only 2/3 of a cup.  I’ve roasted a whole pumpkin this year, but in the past when I used canned pumpkin, I would use a whole can, but make three batches of pumpkin log.

When wrapped in foil, they keep frozen very well – great to have on hand for holiday guests or to give as gifts. I often cut the logs in half before wrapping in foil and freezing. It makes a good amount to thaw, not that this will go uneaten on your countertop, far from it!

I can imagine dressing this up with tiny bits of candied ginger baked into the cake or a drizzle of chocolate ganache. In the featured photo, I’ve made one plain, one with chopped walnuts, and one I’ve drizzled the pan with 1/2 cup cake batter + 2 teaspoons cocoa and baked for 3 minutes before gently adding the rest of the batter. 

Smacznego!

Lois

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pumpkin log

Pumpkin Log

  • Author: Polish Housewife
  • Prep Time: 40 mins
  • Cook Time: 15 mins
  • Total Time: 55 mins
  • Yield: 15 -18 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

A pretty and tasty pumpkin dessert!


Ingredients

Scale

for cake:

  • 3 eggs, room temperature
  • 1 cup sugar
  • 2/3 cup pumpkin
  • 3/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 cup walnuts, chopped (optional)
  • powdered sugar, for dusting

for filling:

  • 8 ounces cream cheese, room temperature
  • 4 tablespoons butter, room temperature
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 1 cup powdered sugar, approximately

Instructions

for cake:

  1. Preheat oven to 350.
  2. Line a cookie sheet with parchment or wax paper. Spray with baking spray with flour.
  3. Beat eggs for five minutes, until light and fluffy.
  4. Mix in sugar until well combined; add pumpkin.
  5. Add remaining dry ingredients (except nuts) and mix until well combined, scraping down the sides of the bowl during the process.
  6. Pour batter into prepared pan.
  7. Sprinkle the top with nuts, if you’re using them. (I intended to, but forgot until it was too late.)
  8. Bake about 15 minutes, until a toothpick comes out clean or the top springs back when touched lightly.
  9. Spread out a tea towel or parchment paper, sprinkle with powdered sugar.
  10. Flip the cake out onto the tea towel so that the top (with nuts) is down and on the powdered sugar.
  11. Gently roll the cake up, and cool. This forms the cake, so that it will roll around the filling without cracking.

for filling and assembly:

  1. Combine all ingredients, adding a little more powdered sugar if the filling is too runny. It should be on the thin side, not too stiff, beat until smooth.
  2. Gently unroll the cake and remove the parchment which was on the bottom as the cake baked.
  3. Spread with filling and roll up the cake.
  4. Wrap and refrigerate or freeze until ready to slice and serve.

Keywords: pumpkin log

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Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.

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Filed Under: Cakes, Pumpkin Tagged With: pumpkin cake

Previous Post: « Gluten-Free Pierogi Dough
Next Post: Fish in Old Polish Gray Sauce »

Reader Interactions

Comments

  1. Marina

    October 25, 2011 at 5:33 am

    I love this recipe! A friend of mine made this for me a couple years back and its perfect for the holidays 🙂

    Reply
  2. Jenn

    October 25, 2011 at 3:41 pm

    Lois, this looks so awesome. Thanks for sharing the recipe.

    Reply
  3. Lois B

    October 25, 2011 at 3:47 pm

    Marina – you have a very thoughtful friend!

    Jenn – it’s great, and compared to some we’ve made, it’s quick and easy! 😀

    Reply
  4. tralf

    October 26, 2011 at 4:09 pm

    I love these pumpkin logs. Thanks for posting the recipe.

    Reply
  5. Karen Gracey

    June 21, 2021 at 2:30 pm

    My Mom makes these every Holiday! Their so good!

    Reply

Trackbacks

  1. Marie Callender's Pumpkin Pie Recipe - Polish Housewife says:
    November 20, 2016 at 5:57 pm

    […] pie our children would eat, before Marie Callender’s pumpkin pie recipe they stuck to my pumpkin log for a Thanksgiving […]

    Reply
  2. Pumpkin and Potato Kopytka - Polish Housewife says:
    September 24, 2020 at 7:44 am

    […] Pumpkin Log […]

    Reply

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