Estimated Times
Preparation Time: 45 mins
Cooking Time: 13 mins
Cooling Time: 1 hr refrigerating
Servings: 10 servings
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)
FILLING
1 pkg.
(8 oz.)
cream cheese, at room temperature
1 cup
powdered sugar, sifted
6 tablespoons
butter or margarine, softened
1 teaspoon
vanilla extract
Powdered sugar (optional for decoration)
FOR CAKE:
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.
FOR FILLING:
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.
COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
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Calories: 370
|
Calories from Fat: 150
|
Total Fat: 16 g
|
|
Saturated Fat: 10 g
|
Cholesterol: 105 mg
|
Sodium: 280 mg
|
|
Carbohydrates: 52 g
|
Dietary Fiber: 1 g
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Sugars: 43 g
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Protein: 5 g
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VIEW DETAILED NUTRITION INFORMATION
KAREN C. from Chicago, IL
11/16/09
Rated:
Fantastic pumpkin roll
My son always asks me to make this, even after the holidays. It is easy to make but looks like it took hours.... I always have to make extras for home and for work...
Lisa S. from fl
10/31/09
Rated:
Pumpkin Roll
My family loves this dessert. It has been ruled a family tradition. I'm required to make 2 every Thanksgiving & Christmas. Last year I make a total of 5 for each of my family members (with addition to my requires 2)for a christmas present and packed them in a white cake box with red ribbon. This recipe is so easy, if it wasn't I wouldn't have made 7 in one day.
Shannah T. from Auburn, MI
10/30/09
Rated:
LIBBY'S® Pumpkin Roll
I made 4 the first week I found this recipe. I almost always follow the recipe to an exact but everyone's reviews commented on the need for plenty of powdered sugar on the towel. I used more than what was called for and it was a big help! Other than that--perfect!!
Robert G. from San Francisco,CA
10/24/09
Rated:
Pumpkin Roll
I am the one that cooks in the family. After having gone to the Half Moon Bay Pumpkin Festival last weekend and tasting pumpkin roll for the first time, I was on the search for an easy pumpkin roll recipe. This recipe is fool proof. The cakes came out of the pan,rolled,unrolled and re-rolled without any problems. If I can do it anyone can! My only suggestion is use a LOT of powdered sugar on the cotton towel.
Nancy J. from State College/PA
10/23/09
Rated:
Libby's Pumpkin Roll
Although my family is not large, I always make at least 4 of these since everyone loves this recipe. There are similar recipes out there, but the filling for this one is superb!