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

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“LIBBY'S® PUMPKIN ROLL” IS IN:

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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 22 · #114408

Esther (California) says:

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

· 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.

· 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.

· 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 ...

· Aug 28 · #129902

Nancy Orlowski (California) says:

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

· 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 :)

· 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 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.

· 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 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.

· 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.

· Nov 27 · #133983

Rosy (Idaho) says:

Excellent!

· Nov 24 · #146955

Cheri (Missouri) says:

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

· 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!!!!

· 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.

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