Libby's® Pumpkin Roll - Recipe

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“LIBBY'S® PUMPKIN ROLL” IS IN:

NEXT RECIPE: LIGHTER LIBBY'S® PUMPKIN PIE

LIBBY'S® PUMPKIN ROLL

Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation.

CAKE:

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

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.

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.

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.

FILLING:

1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

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.

Cooks Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Estimated Times: Preparation - 45 minutes; Cooking - 13 minutes; Cooling Time - 1 hour refrigerating.

Yields 10.

Submitted by: LIBBY'S® Pumpkin

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recipe reviews
Libby's® Pumpkin Roll

· Nov 3 · #50007

Paul (North Carolina) says:

I made this today, and the results were outstanding.

· Nov 4 · #50079

Cynthia (Minnesota) says:

This pumkin roll is GREAT... Everyone loves it. My husband has to have two slices cuz one isn't enough.

· Nov 8 · #50454

Jacqueline (Minnesota) says:

My co-worker made this and it was amazing!!! I can't wait to try it out for myself.. :-)

· Nov 10 · #50682

Larry (Ohio) says:

The use of half corn starch and half flour will make this more supple and not crack while rolling.

· Nov 11 · #50744

Leola (United States) says:

I make this recipe every year. My family loves it. I end up having to make at least 8 or more for co-workers also.

· Dec 6 · #53838

Tammy (Texas) says:

I have done this pumpkin roll for the past 3 years. I've already had a request that I bring it to Christmas at my mom's again. My husband loves it! Had 2 slices today when I made my "practice" roll. One question I do have is why does it say to use wax paper? It seems to smoke. Wouldn't parchment paper be better? Does anyone know?

· Nov 15 · #83820

Brenda (Pennsylvania) says:

Last year I used waxed paper, which was okay. This year I used the parched paper, which you can re=use it several times if you are making a lot at one time. I made 14 yesterday and only used 3 sheets. I did however put some Crisco on it, no flour and everything was really good. For Tammy in Texas.

· Dec 17 · #87809

Shirley Claypool (United States) says:

Would it be possible to use parchment paper and just roll cake in that to cool?

· Dec 23 · #88793

Meredith (Ohio) says:

I wouldn't recommend using parchment paper to roll it. You use a thin cotton towel so it cools gradually through the cotton towel, parchment paper would make it sweat and not cool properly!

· Oct 10 · #110849

Sonya (Arizona) says:

I much say I have look and made alot of pumpkin rolls this week and I well never use anyone's but your 's ever again. Thank you so much for sharing your recipe...

· Nov 3 · #112499

Emmy (Ohio) says:

This is very yummy! Since it only calls for part of the can, I'm curious what people are doing with the leftover pumpkin? (If you aren't making multiple rolls that is!)

· Nov 9 · #112930

Linda Kurij (Washington) says:

To Emily in Ohio: give the leftover pumpkin to your dog! It's very healthy & full of fiber & he or she will love it! I distribute a spoon or two over my Cocker's food. Some pet stores even sell pumpkin (at much higher prices than you can get it for in the grocery).

· Nov 11 · #113107

Hannah (United States) says:

I have been making this recipe for about 8 years now. I make one roll with a 1/2 cup of granulated sugar and a 1/2 cup of powdered sugar for diabetics. Also, when putting the wax paper on the pan, I leave about an inch of paper above the edge of the pan to grab and flip the cake. I've never had a problem with it smoking once I began to do this. I have been asked by many people to bring this to church school and family functions.

· Oct 10 · #192595

Brenda Lee Johnson (Illinois) replies:

Powdered sugar is no better than granulated sugar for diabetics. Did you mean powdered sugar substitute?

· Nov 19 · #113889

Jane hooper (Missouri) says:

Has anyone replaced sugar with Splenda or other sugar substitute? Results?

· Nov 22 · #114296

Kate (Pennsylvania) says:

Just made this and it's really good! I added about 1/4-1/2 tsp of Pumpkin Pie Spice just to give it a little more flavor and it turned out really well. Thanks for all the tips about using a lot of powdered sugar on the towel - it made unrolling the cake much easier than I thought it would be.

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