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.
From The Chef To You http://fromthecheftoyou.com/
By | 2014-08-21T19:04:06+00:00 August 21st, 2014|Cake, Holiday Treats, Recipes|0 Comments

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I have been in the food business since 1975. This has been my passion and life’s ambition and have enjoyed every day of it. I’ve created this site to share my passion for cooking with those that love to cook and those that would like to learn.

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