Libby's® Pumpkin Roll - Reviews (Page 3) - Recipe

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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 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 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 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.

· 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 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 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 3 · #50007

Paul (North Carolina) says:

I made this today, and the results were outstanding.

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