Hello all…

Another Fall seasonal treat from my Assistant, Chef Kimmie!

This week we’ll try her Pumpkin Log… think Jelly Roll… but with all the charms of a Cool October morning when the leaves are changing and there is just a little nip in the air.

Pumpkin Log

For the cake…

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3/4 cup flour
    1. Preheat your oven to 350 degrees fahrenheit and grease a cookie sheet.
    2. Combine all the wet ingredients and mix well.
    3. Separately, combine all the dry ingredients.
    4. Add the dry mixture into the wet mixture.
    5. Pour batter onto the greased cookie sheet and spread evenly.
    6. Bake in your preheated oven for about 15 to 20 minutes.
    7. When done, allow to cool slightly then turn cake out on to a clean kitchen towel that has been dusted well with powdered sugar.
    8. Roll the cake lengthwise (in the fashion of a Jelly Roll) and allow to cool completely. This pre-rolling process will allow the Log to maintain its shape better.

    For the filling…

  • 2 teaspoons margarine
  • 8 ounces cream cheese
  • 3/4 teaspoon vanilla
  • 1 cup 10X (powdered) sugar
    1. Combine all the ingredients. Blend well until smooth.
    2. When your rolled cake is cool, unroll it and spread the filling on evenly.
    3. Re-roll the cake with the filling on the inside and refrigerate.

    When this cake is cold and set, slice it and serve it up with a scoop of pecan ice cream or a steamy cup of hot chocolate or however you desire… and enjoy!

    Thanks for reading!

    Be good…

    Chef Jason