Gingerbread and Pumpkin Yule Log

'Adapted from a recipe from Eatingwell.com'

Ingredients:

3 eggs

Nonstick cooking spray

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

sprinkle of salt

½ cup granulated sugar

½ cup canned pumpkin

¼ cup molasses

½ teaspoon ground ginger

1cup of frozen light whipped dessert topping, thawed

Method:

Coat a baking try with nonstick spray for baking or lightly oil and line the bottom of the pan with waxed paper or parchment paper

In a small bowl, stir together flour, baking powder, pumpkin pie spice, and salt and set aside

Preheat oven to 375°F. In a large bowl, beat eggs with an electric mixer on high speed for 5 minutes

Gradually add granulated sugar, beating until well-mixed

Stir in pumpkin and molasses

Fold in flour mixture. Spread batter evenly into prepared pan

Bake about 15 minutes or until top springs back when lightly touched

Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled generously with powdered sugar

Slowly peel off waxed paper

Starting from a short side, roll up towel and cake into a spiral.

Cool on a wire rack for 1 hour

Prepare pumpkin cream filling:

In a medium bowl, combine pumpkin and ground ginger

Fold in thawed whipped topping

Unroll cake; remove towel

Spread cake with the filling to within 1 inch of edges

Roll up cake and filling into a spiral. Trim ends. Cover and chill for 2 to 48 hours before serving

To serve, place cake roll, on a platter

If desired, garnish with your favourite berries and sprinkle top with powdered sugar