The Lazyman's Pumpkin Log

When I was in college, my roommates and I one Christmas somehow came up with the idea to look for a Yule Log. Maybe it was because none of us had had one since we were kids or maybe it was just the thrill of the hunt. Who knows? Amazingly...or not, Berkeley turned out to be a difficult place to find one. We went from Safeway to Safeway, bakery to bakery, and yet nothing. We didn't find one that year, and we didn't try any other years. Being that the holidays are upon us made me reminisce to that moment and made me wonder why we didn't just bake our own Yule Log. Well this year seemed like as good a year as any to start! Of course, being the lazyman and a pumpkin lover, I decided to just make a simple Pumpkin Log.


This recipe itself is an adaptation of Libby's Pumpkin Roll. I like my spice breads with a generous amount of spices, but you can adjust that to according to your preference. Also, just to add a little more texture, I incorporated some chopped walnuts into the filling to add some depth :).

1/4 C. powdered sugar
3/4 C. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1 t. ground cinnamon
1/2 t. nutmeg
1/2 t. allspice
1 t. ground cloves
1/4 t. salt
3 eggs
1 C. sugar
1 C. canned pumpkin

filling:
1 pkg. (8 oz.) cream cheese, softened
1/2 C. powdered sugar, sifted
4 T. butter, softened
1/2 C. chopped walnuts
1 t. vanilla extract

1. Preheat oven to 375°F. Grease a 15×10 jelly roll pan (also known as half sheet pan); line with parchment or waxed paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).

2. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon and cloves.

3. In a large bowl combine eggs and sugar; beat until thickened. Add pumpkin; beat until well mixed.

4. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.

5. Bake in preheated 375 degree oven for 13 to 15 minutes or until center springs back when lightly touched.

6. Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack (will take at least an hour).

7. When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Fold in chopped walnuts.

8. When cake has cooled completely, unroll, spread with the cream cheese filling then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour (overnight is best).

9. When ready to serve, unwrap cake and place on a platter. Top with walnuts for decoration. Sprinkle with powdered sugar if desired (sift the sugar through a small mesh strainer for a nice presentation). Cut into slices.