Pumpkin Cheese Log
Comment on this recipe
This recipe call for many ingredients and seems complicated to prepare, but is actually fairly simple to assemble. It is worth the effort!
1 cup sugar
2/3 cup canned pumpkin (1 can (16 ounces) pumpkin will make three logs)
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
1 cup pecans, chopped
8 ounces cream cheese, at room temperature
4 tablespoons butter, at room temperature
1-1/4 cups powdered sugar
1 teaspoon vanilla
Preheat oven to 375. Grease a 15x10x1-inch jelly roll pan. Line with parchment paper and spray the paper with cooking spray.
In large mixing bowl, beat eggs and sugar until thick and creamy, approximately four minutes. Mix in pumpkin and lemon juice. In a separate bowl, mix all the dry ingredients, except the nuts and powdered sugar. Fold into pumpkin mixture. Pour into prepared pan. Smooth batter. Sprinkle chopped nuts over batter. Bake for approximately 14 minutes. Cake should spring back when lightly pressed with finger.
Once the cake is in the oven, place a clean dish towel on a flat surface. Sprinkle with powdered sugar, but not too thickly. Remove cake from oven and immediately place cake upside down on towel. Slowly remove parchment from cake if it sticks to it. Roll the cake in the towel, starting from the narrow end, and set aside, seam side down. Allow to cool completely.
While cake is cooling, mix together cream cheese and butter until light and fluffy. Mix in powdered sugar and vanilla. When cake is cool, frost cake, making sure that you spread all the way to the ends. Roll up the cake again, easing the cake from the towel and place seam side down. Wrap in foil and refrigerate for several hours or overnight. Can be frozen.