You will want to make this treat more than once this October. A sure fan favorite for all the pumpkin spice lovers. Kids love it.
YIELD: Makes 8-10 servings
INGREDIENTS
3/4 cup - all-purpose flour
3/4 tsp. - baking soda
1/2 tsp. - baking powder
2 tsp. - pumpkin pie spice
1/2 tsp. - cinnamon
1/4 tsp. - salt
3 - eggs
1 tsp. - vanilla extract
1/3 cup - Wildflower Honey
1/2 cup - sugar
2/3 cup - pumpkin puree
For Cream Cheese Filling:
1 (8 oz.) - package of cream cheese
6 T - unsalted butter, room temp.
1 tsp. - vanilla extract
2 T - honey
1 cup - powdered sugar, sifted
pinch of salt
DIRECTIONS
Preheat oven to 350º.
Line a 13x10 inch jelly roll pan with parchment paper allowing 1 inch extra on the ends.
In a medium bowl whisk flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt.
In another mixing bowl, whisk together eggs and sugar, then add honey and whisk well. Add the vanilla and pumpkin, lightly whisk until combined.
Now, fold dry ingredients into the wet ingredients with a rubber spatula, stirring until just combined.
Spread batter evenly into the prepared jelly roll pan onto the parchment paper. Bake for 12-14 minutes, or until toothpick comes out clean when poked into cake.
Once cake is baked, gently move parchment/cake to a flat surface. Slowly roll the cake on the short end until completely rolled up. Cool on a wire rack.
While cake is cooling, make your cream cheese filling.
In a mixer, beat the cream cheese and butter together for 30 seconds. Add in the vanilla, honey, powdered sugar and salt. Mix about 30 seconds until creamy and smooth.
Once cake is cooled move it back to a flat surface and gently unroll the cake with the parchment paper side down. Gently spread filling evenly over cake while leaving a 1/2-inch border on sides. Slowly, re-roll the cake, peeling away parchment paper as you roll. Wrap the pumpkin log in plastic wrap and refrigerate for at least one hour.
To serve, lightly dust with powdered sugar and cut into slices.