Estimated Times
Preparation Time: 45 mins
Cooking Time: 13 mins
Cooling Time: 1 hr refrigerating
Servings: 10 servings
Ingredients
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)
Directions
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.
Nutritional Information
|
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
|
Sugars: 43 g
|
|
Protein: 5 g
|
VIEW DETAILED NUTRITION INFORMATION
Cooking Tips
Sandra D. from Quincy, MI
06/19/10
Rated:
Goodtimes
My girlfriend use to make pumpkin rolls for our craftshows and I'd always buy some because they were so good. We aren't doing shows any more, got kind of burned out. I only get hers now when we have meetings together and she brings for our refreshment. I thought it was time I learned how to make my own so I could enjoy more often.
Heather A. from ,
06/13/10
Rated:
The Best Pumpkin Roll
I can remember my mom making this recipe when I was growing up. She always said that Libby's was the best that she found. I remember one time when she used another recipe it tasted bad real bad she had to throw it away. Mom does not like pumpkin for the most part, but if we make this roll she will eat some of it. I have also made it for my family and they love it.
Lisa K. from Rocky Face, GA
04/16/10
Rated:
easy and impressive
you will wow your friends and family with this beautiful cake. But it is so easy to make
Leslie B. from Culbertson, MT
03/29/10
Rated:
Awesome !
I make these for bake sales around here and for benefits and they usually make at least 20.00 a roll. Easy to make and super yumm !!
Tanya R. from ,
03/28/10
Rated:
Holiday Favorite
I have made this pumpkin roll so many times and for so many years, that people at work, church and my family get togethers all expect me to bring it during the holidays, beginning with Thanksgiving through New Years. It is easy, delicious, and is the first dessert to disappear at our church or work potlucks. I can not recommend this recipe highly enough.