Pumpkin Log

Do you have a picky eater? Then you know that heart swelling happiness that comes when your picky eater actually requests something special and that something is outside the three things they normally eat.  So, when Jacob asks me to make this Pumpkin Log recipe, I said yes, even though it is sort of “off-season”.

This recipe comes from his Kindergarten teacher who made this back in the fall when the class was learning all about pumpkins. 

Put wax paper on a cookie sheet (with raised edges) and grease the wax paper. Preheat oven to 375.

-Mix 3 eggs, 2/3 cup canned pumpkin, 1 cup sugar, 1 tsp baking soda, and 3/4 cup flour.

-Add 2 tsp of cinnamon or more depending on what you like. You can also add nutmeg, ginger, and cloves if you like. (I used 2 tsp of pumpkin pie spice)

Pour into the pan and bake for 15 minutes.

(You will have leftover pumpkin, I suggest you call it soup and feed it to your children)

-Spread out a tea towel and sprinkle with powdered sugar.

When the cake is ready, dump it out onto the tea towel and pull off the wax paper. Be careful b/c it can stick. Roll up the cake in the towel. Let cool on counter. I usually do it overnight, but it at least needs 4 hours.

Filling:2 tbsp butter, 8oz cream cheese, 3/4 tsp vanilla, 1 cup powdered sugar. Mix well.

-Unroll cake carefully and spread with filling, re-roll. Wrap with saran wrap and then foil, store in fridge.

This pumpkin log is fantastic and even better the next day after it has chilled and the flavors have set.  Although we think of pumpkin as a Fall/winter thing – this cake is perfect for warm weather – it is light, cold, creamy and not too sweet.