3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
1/2 cup sugar
2/3 cup canned pumpkin
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup whipped cream topping
Preheat oven to 190°C. Line a jelly roll pan with parchment paper and grease lightly.
Whisk flour, baking powder, baking soda, and cinnamon in a bowl. Take another bowl and beat eggs and sugar then mix in canned pumpkin.
Fold the dry mixture into wet mixture and spread the batter evenly in prepared pan. Bake for 12-14 minutes.
Turn the cake on a towel dusted with powdered sugar. Let it cool and meanwhile make the filling.
Beat cream cheese, powdered sugar, and vanilla until smooth and fold in whipped cream.
Spread the filling evenly on cooled cake, roll the cake with filling inside and chill for 1 hour. Decorate with fondant to make Yule log pattern and serve.