It's Christmas Eve...your meal should be set. Ham, green beans Excelsior House, hash brown casserole, sweet potato casserole, holiday jello, crescent rolls, and dessert. Oh no....completely forgot about dessert. Have no fear, here's a pretty fast and really (I mean REALLY) impressive dessert that your family will love.
Pittsburgh Pumpkin Log
3 eggs
2/3 cup pumpkin
1 cup sugar
1 tsp baking soda
1/2 tsp cinnamon
3/4 cup flour
1 cup chopped walnuts
confectioners sugar (for top
Cream filling
2 Tbsp butter or margarine softened
8 oz cream cheese softened
3/4 tsp vanilla
1 cup confectioners sugar
Preheat oven to 375. Mix the eggs, pumpkin, sugar, baking soda, cinnamon, and flour together. Pour into a greased and waxed paper lined 10x15 jelly roll pan (or cookie sheet with sides). Sprinkle with nuts. Cook at 375 for 15 minutes.
Remove from oven and turn onto a confectioners sugar lined terry cloth towel to cool. The wax paper should end up on the top after flipping it out of the pan. Remove the wax paper carefully after the cake is cooled.
Using your mixer, cream the butter, cream cheese, and vanilla together. Add the confectioners sugar slowly. Spread the cream cheese mixture onto the cooled cake (the side where the was paper was). Roll it carefully into a jelly roll (the towel will help you if you lift as you roll). Keep refrigerated. Can be make ahead and frozen.
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