Pumpkin Yule Log Recipes

FAVORITE PUMPKIN CAKE ROLL

Steps:

• Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners' sugar.

GINGERBREAD YULE LOG

Steps:

• Place egg whites in a bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment or waxed paper. In a small bowl, whisk flour, spices, baking soda and salt., In a large bowl, beat egg yolks on high speed until thickened, about 3 minutes. Beat in molasses and melted butter., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold into egg yolk mixture. Fold in flour mixture. Transfer to prepared pan, spreading evenly., Bake 9-12 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a chilled large bowl, combine the first five filling ingredients; beat until soft peaks form. Unroll cake; spread half of the filling over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Spread remaining filling over cake. If desired, sprinkle with cinnamon. Refrigerate until serving.

YULE LOGS

Steps:

• Preheat oven to 400 degrees. Make the cakes: Line two 9-by-13-inch rimmed baking sheets with parchment paper, and lightly coat with spray. Beat egg yolks with a mixer on high speed until pale yellow and thick, 4 to 5 minutes. Transfer to a medium bowl.
• Beat egg whites in a clean mixer bowl on medium speed until soft peaks form, 1 to 2 minutes. Raise speed to medium-high; slowly add sugar, beating until stiff peaks form. Transfer mixture to a large bowl.
• Fold yolks into egg-white mixture using a rubber spatula, being careful not to deflate whites. Sift cocoa and flour over top; gently fold to combine. Pour into prepared sheets, and gently smooth tops using an offset spatula.
• Bake until cakes spring back when touched, 9 to 10 minutes. Meanwhile, line 2 wire racks with parchment paper, and lightly coat with spray. Remove cakes from oven, and immediately turn out each onto a prepared rack. Peel parchment from cakes. Let stand until cooled completely.
• Assemble the cakes: Place 2 clean kitchen towels on work surface, and transfer each cake (with parchment) to a towel. Divide caramel cream evenly between cakes. Spread, using an offset spatula, leaving 1/2-inch border around edges.
• Tightly roll 1 cake into a log, starting with a short end, removing parchment as you work. Tightly wrap log in kitchen towel. Repeat with remaining cake. Transfer wrapped logs, seam side down, to a baking sheet, and refrigerate until firm, at least 2 hours or up to 2 days.
• Unwrap each log. Lightly dust work surface with cornstarch or confectioners' sugar. Roll out half the fondant to 1/4-inch thickness. Place an 8-by-12-inch food-safe wood-grain texture mat on fondant, and press hard, using a rolling pin, to make an indentation. Gently remove mat, and generously rub fondant with cocoa. Brush off excess cocoa.
• Drape 1 cake log with fondant sheet. Shape fondant to fit log using your hands, and trim ends and cut away excess with a paring knife or a pizza cutter. Transfer to a serving platter. Repeat with remaining fondant, cocoa, and cake log. Serve with sugared white pine needles and milk-chocolate pinecones if desired.

YULE LOG CAKE

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with foil or waxed paper; spray with baking spray with flour. Place paper baking cup in each of 8 regular-size muffin cups.
• In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour 3 1/2 cups batter into pan. Divide remaining batter among muffin cups.
• Bake 14 to 16 minutes or until cake springs back when lightly touched in center and cupcakes test done when toothpick inserted in center comes out clean. If necessary, run knife around edges of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled with 1 tablespoon powdered sugar; carefully remove foil. While hot, carefully roll up cake and towel from narrow end. Cool completely on cooling rack, about 1 hour. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
• Meanwhile, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute to 1 minute 30 seconds or until it just starts to boil. Stir in chocolate chips and corn syrup; let stand 3 minutes. Beat gently with wire whisk until smooth. Beat in vanilla. Refrigerate about 1 hour, stirring every 15 minutes, until spreading consistency.
• Unroll cake carefully, and remove towel. Spread filling evenly over cake; roll up cake. Place cooling rack on sheet of waxed paper. Place cake roll on cooling rack; frost cake. Using fork, drag tines through frosting to look like log. Let stand 15 minutes. Transfer cake to serving platter. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.

PUMPKIN ROLL I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
• In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
• Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
• Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
• Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
• When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.

GINGER YULE CAKE WITH PUMPKIN CHEESECAKE FILLING

Steps:

• For the pumpkin cheesecake filling: Make the filling ahead of time and chill while you are making your cake. Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the pumpkin, vanilla and pumpkin pie spice and beat on medium speed just until incorporated. Change the mixer speed to low and add the powdered sugar 1/2 cup at a time until all the sugar is incorporated, then increase the mixer speed and beat for 2 more minutes. Fold in the pecans. Chill while you bake the cake. (See Cook's Note.)
• For the cake: Preheat the oven to 450 degrees F. Spray a 16-by-11-inch jelly roll/sheet pan with nonstick baking spray. Line the pan with parchment paper and spray again lightly with baking spray. Set aside.
• Whisk together the cake flour, cornstarch, ginger and salt in a large bowl.
• Put the eggs, egg yolks and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale in color and thickened, around 5 minutes. Add the vanilla extract and beat a few more seconds to combine.
• Sift the flour mixture over the egg and sugar mixture and gently fold with a spatula until combined.
• Add the egg whites and remaining tablespoon granulated sugar to a separate grease-free bowl and whip until stiff peaks form.
• Gently fold the whipped egg whites into the egg yolk mixture with a spatula. Remove 1/4 cup batter to each of 3 separate bowls and add a couple drops of orange food color to one, red to another and brown to the last. Stir just to incorporate.
• Brush an abstract pattern with the colorful batter onto the parchment. Freeze at least 10 minutes, and up to 30 minutes. Pour the remaining plain batter over the top of the design and smooth gently to even out. Bake until lightly golden brown and the cake pulls away from the edges, 6 to 7 minutes.
• Let the cake sit at room temperature for 5 minutes. Sift the entire surface with powdered sugar. Cover with a clean towel and use the bottom of a sheet pan to flip the cake out of pan onto the towel. Remove the pan and parchment paper. Cover the exposed top of the cake with a second clean kitchen towel and again use the bottom of a sheet pan to flip the cake back over. Remove the towel from the top of the cake and use the towel that is underneath the cake to help roll it into a tight roll, rolling short end to short end. Set aside to cool completely.
• Gently unroll the cake and spread the filling in an even layer over it. Roll the cake back up using the towel as a guide. Place on a sheet pan or your serving platter and refrigerate for 2 hours before slicing and serving.

PUMPKIN YULE LOG

Steps:

• Mix all ingredients for pumpkin roll in order. Line cookie sheet with wax paper. Spread batter evenly on wax paper. Bake at 375°F for 15 minutes.
• After baking, turn out onto dish towel. Sprinkle generously with sugar. Peel off wax paper immediately while hot very carefully. Roll up in clean dish towel to cool for 30 minutes.
• For filling, mix all ingredients together.
• After 30 minutes cooling, unroll on Reynolds wrap, spread filling evenly on pumpkin roll, then reroll in Reynolds aluminum foil, and freeze.

PUMPKIN LOG ROLL

Steps:

• Mix all dry ingredients together in seperate bowl.
• Mix wet ingredients in larger bowl than add to dry ingredients, mixing until combined.
• For the filling:.
• Beat together the creme cheese and the 4 TBS butter until creamy. Mix in powdered sugar and vanilla.
• Pour pumpkin batter onto a waxed -paper lined 13 X 5 jelly roll pan. Bake for 15 minutes at 375 degrees.
• Remove and let cool for 10 minutes in pan.
• Remove from pan holding wax paper in hands and place on tea towel for another 10 minutes to cool some more.
• Roll up cake in towel and keep that way for a minute or so.
• Unroll and place cake on saran wrap , taking off wax paper carefully.
• Spread cremem cheese filling to within an inch of all sides of cake, and then starting with short side of cake , roll up cake tightly and slowly.
• Wrap entire cake in saran wrap(don't worry too much about oozing if any-this can be removed later).
• Place in fridge or freezer until ready to serve.
• If serving soon after making cake roll , then refrigerate for at least 2 hours before slicing.
• If freezing cake roll, you can let defrost first to serve whole , but I prefer to slice while frozen for cleaner cut cake slices and then serve individually w/ maybe some caramel sauce drizzled on top!
• Enjoy!