Libby’s Pumpkin Roll

Libby's Pumpkin Roll
Serves 10
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Prep Time
45 min
Cook Time
13 min
Prep Time
45 min
Cook Time
13 min
  1. 1/4 cup powdered sugar (to sprinkle on towel)
  2. 3/4 cup all-purpose flour
  3. 1/2 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon ground cinnamon
  6. 1/2 teaspoon ground cloves
  7. 1/4 teaspoon salt
  8. 3 large eggs
  9. 1 cup granulated sugar
  10. 2/3 cup LIBBY'S® 100% Pure Pumpkin
  11. 1 cup walnuts, chopped (optional)
  13. 1 pkg. (8 oz.) cream cheese, at room temperature
  14. 1 cup powdered sugar, sifted
  15. 6 tablespoons butter or margarine, softened
  16. 1 teaspoon vanilla extract
  17. Powdered sugar (optional for decoration)
  1. PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
  2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
  3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
  1. BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
  1. Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
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