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pumpkin log with cream cheese filling

Pumpkin Log

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

Scale

Ingredients

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.