Libby's® Pumpkin Roll - Reviews (Page 2) - 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

· Oct 13 · #131796

Sandy (Alabama) says:

I just love this recipe.If it starts cracking and falling apart, just put in freezer for a few minutes, then you can handle it. I plan on freezing mine for a few days. Is this ok? Thanks so much .. Happy cooking sandy

· Oct 8 · #131608

Mommy Kerby (California) says:

Just wondering... although I've made this many times, can I cut the butter down to 3 tablespoons instead of 6? Just seems like a lot. Has anyone tried scaling it down? This is my favorite fall desert... going to make for our anniversary this weekend... hubby loves it too! Thanks :)

· Aug 28 · #129902

Nancy Orlowski (California) says:

Can the pumpkin rolls be frozen? It would be nice to make them ahead of time needed.

· Jul 13 · #128062

Kathy (Pennsylvania) says:

This pumpkin rolls is worlds best ever. I needed extra money for the holidays and this was one of the things I made and sold. I sold them for 20 dollars each need less to say I made so many hard to keep up with all my orders. I had to get someone to help me. So trust me, its the best ...

· Dec 19 · #116713

Betty (Indiana) says:

To Mary in Ohio, I had pumpkin rolls that cracked too. And yes I think I let them cool too long before I put in the filling. I buy the large can of pumpkin and do 5 rolls at a time. Before I would do all the rolls before putting the filling in and had trouble with them cracking. Now I do two then start filling when they just get cool enough to put filling in and have had no trouble. I also bought a DoughMaker pan that works great I spray it with Pillsbury baking with flour. Every cake comes out perfect nothing sticks to the pan no need to run the knife around the edge.

· Dec 3 · #115246

Mary Grootegoed (Ohio) says:

I have made pumpkin roll for several years. Love it. Tonight when I made it as I started to re-roll it after it set for a while, the bread started breaking apart. I could not get a nice even roll. Did I not leave it rolled up long enough, was it too warm when i put the cream cheese on it and tried to re-roll it? Did I undercook it? Please help before I make the same mistake.

· Nov 22 · #114408

Esther (California) says:

Can I use Libbys Pumpkin bread mix to make the Pumpkin Roll?

· 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.

· Nov 19 · #113889

Jane hooper (Missouri) says:

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

· 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 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 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!)

· 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...

· 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!

· Dec 17 · #87809

Shirley Claypool (United States) says:

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

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