Ultimate Pumpkin Log

I know you’re looking at the Ultimate Pumpkin Log photo thinking, ‘Yeah, right. I’ll never make one that looks like that.’ While admittedly the degree of difficulty on the dismount while sticking the landing on this recipe is more challenging than others, it’s a fantastic way to work on your baking skills. When you get it right, it’s a showstopper at your Thanksgiving or autumn brunch table.

Pro tip: Refrigerate the log after you assemble it (even overnight) before you cut it into slices. Always cut like you are sawing with your knife (back and forth). Don’t cut straight down or it will mash the layers together. If you follow these tips, you’ll get clean, beautiful slices.

Mangia, friends! As always, message me for questions.

xo, Di

INGREDIENTS

Cake

1/4 cup powdered sugar (to sprinkle)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup pure pumpkin

1 cup walnuts, chopped (optional)

Filling

1 package (8 ounces) cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

Powdered sugar (optional for decoration)

DIRECTIONS

• Preheat oven to 375° F. Spray or grease with baking shortening one 15 x 10-inch jelly-roll pan; line with wax or parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.

• Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. (Pro tip: Sift with a strainer or mix together with a whisk.

• Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin.

• Stir in flour mixture to eggs, sugar, and pumpkin until smooth.

• Spread evenly into prepared pan. Sprinkle with nuts (if desired, I usually omit them).

• Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored, non-stick pan, decrease tempeature to 350 degrees.)

• Immediately loosen with a long spatula and gently place cake onto prepared towel. Peel paper off and roll up cake and towel together, starting with narrow end. Cool on wire rack.

• Beat cream cheese (room temperature or only slightly cool), 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth.

• Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake very slowly, making sure to push from the center out to the edges to ensure that it rolls up evenly. Wrap in plastic wrap and refrigerate for 2-3 hours or overnight.

• Sprinkle with powdered sugar before serving and slicing.