I've never made a cake roll of any sort, so I was a little intimidated about trying to make a pumpkin log as the desert I was going to take to bible study! Should I take an experiment? Oh my, I hope the pumpkin log turns out!
1 cup sugar
2/3 cup canned pumpkin
1 cup whole wheat flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
8 ounces cream cheese
4 TBSP butter
1 cup powdered sugar
1 tsp vanilla
Step 1: Mix wet ingredients together.
Step 2: Mix dry ingredients together in a separate bowl. I use a 50/50 combination of hard and soft white wheat.
Step 3: Mix wet and dry ingredients together and pour onto a jelly roll pan lined with wax paper.
Step 4: Bake at 375* for 15 minutes.
Step 5: While the cake is baking, soften the cream cheese and butter and beat together with sugar and vanilla until smooth.
Step 6: Let the roll cool 15 minutes on pan. Leave on wax paper and move to a tea towel to cool for 15 more minutes. Then flip the cake over onto a piece of plastic wrap and peel off the wax paper and roll the cake in the tea towel and let sit for a couple of minutes.
Step 7: Unroll and spread the filling to within an inch of all edges.
Step 8: Roll up your pumpkin log, chill for at least 2 hours and serve. I know the edges aren't pretty...just cut them off and enjoy a sample!
I wish I would have had the opportunity to take a picture of what each slice looked like when I served it. It turned out so pretty. The ladies at bible study loved it and the little bit that I brought home didn't last 5 minutes! Maybe I'll get a photo when I make another one with the rest of my pumpkin!