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 2 · #182679

Marian Huck (Texas) says:

This is the best! I have made it every year... actually I make 6 and keep them in the freezer to have on hand. Thank you for a great treat.

· Sep 29 · #178996

Donna Allen (Florida) says:

My mom made this recipe each year and now that she is no longer with us, I thought it was my turn to make the pumpkin roll. I have to admit my first attempt wasn't successful... all my own fault... not due to the recipe. Second attempt was a success and enjoyed by the women in my neighborhood at a recent tea.

· Nov 3 · #176866

Melissa (Colorado) says:

Can this recipe be used in high altitude over 6600 feet?

· Oct 27 · #173989

Gina (North Carolina) says:

I have been making this recipe for twenty plus years and always get requests for more. Every one loves them!

· Apr 24 · #154935

Shinerika Reaves (Georgia) says:

Great recipe. I've made it countless times with outstanding results.

· Dec 25 · #150441

Elizabeth says:

Loved it! Turned out great. I did not use a towel to wrap it in however I just used parchment paper and it turned out very good.

· Dec 24 · #150356

Badgermom (Pennsylvania) says:

Freeze your leftover pumpkin and put in smoothies at a later date.

· Dec 3 · #147661

Cherie (United States) says:

I have made them gluten free with Bobs gluten free probability baking flour! My daughter and grandchildren are celiacs.

· Dec 3 · #147659

Cherie (United States) says:

I have been making pumpkin rolls for years and then freeze great, I have people who place orders for them!!!!

· Nov 24 · #146955

Cheri (Missouri) says:

Make this every year, this year have to make 10 just for Thanksgiving! Everyone loves it.

· Nov 27 · #133983

Rosy (Idaho) says:

Excellent!

· Nov 23 · #133684

Anna Davis (Oregon) says:

Can I make the pumpkin roll today and freeze it until Thanksgiving? I have made this every year and we all love it. I use a cheese cloth to roll it in to cool.

· Oct 24 · #132285

Olivia Walker (California) says:

This recipe is so delicious and I like to make my few minor tweaks. I find that making your own pumpkin puree with pie pumpkins makes all the difference in the world. Plus you can make it a good week before making the pumpkin roll. I also add some pumpkin pie spice and as always, I serve it cold. room temperature cream cheese is never as tasty as firm, cold cream cheese.

· Oct 18 · #131997

Sandy (Alabama) says:

I have made this recipe for years and love it. I have always had trouble with it cracking and sticking to towel, well, I met a new friend, parchment paper, I use it when cooking it and rolled it up in it on to the freeze after putting cream cheese inside. I had heard not to do this but I love it, no mess, made me feel like a real baker!!!! Thanks sandy

· Oct 13 · #131801

Pat powell (Missouri) says:

I make a dozen or so at Christmas and Thanksgiving and I usually make a couple in the summer, they are so cool. Yes I freeze mine as a finished product.

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