Pumpkin Roll
Serves 10
This is a Libby Recipe, you can't beat it!
Prep Time
45 min
Prep Time
45 min
  1. Powdered sugar (to sprinkle on towel) 1/4 cup
  2. Flour, AP 3/4 cup
  3. Baking powder 1/2 tsp.
  4. Baking soda 1/2 tsp.
  5. Cinnamon, ground 1/2 tsp.
  6. Cloves, ground 1/2 tsp.
  7. Salt 1/4 tsp.
  8. Eggs, large 3 each
  9. Sugar, granulated 1 cup
  10. LIBBY”S 100% Pure Pumpkin 2/3 cup
  11. Walnuts, chopped (Optional) 1 cup
  12. Filling
  13. Cream cheese, room temperature 1 pkg.
  14. Powdered sugar, sifted 1 cup
  15. Butter or margarine 6 Tbsp.
  16. Vanilla 1 tsp.
  17. Powdered sugar (optional for decoration)
  1. Preheat oven to 375°F. Grease a 15 x 10-inch jelly roll pan; with wax paper. Grease and flour paper. Sprinkle a thin , cotton kitchen towel with powdered sugar.
  2. Combine flour, baking powder and baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in a large bowl until thick. Stir in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
  3. Bake for 10-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off the paper. Starting a the narrow end , roll the cake and towel up together. Let cool
  4. Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small bowl until smooth. Unroll cake, spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate for 1 hour. Sprinkle with powdered sugar before serving, if desired.
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