Try this "sensibly delicious" version of our pumpkin roll. Sprinkle with powdered sugar before serving, if desired.
- 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
- 1/2 cup SPLENDA® Sugar Blend for Baking
- 2/3 cup LIBBY'S® 100% Pure Pumpkin
- 1 cup walnuts, chopped (optional)
- 1 pkg. (8 oz.) cream cheese, softened
- 1 cup sifted powdered sugar
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
- Powdered sugar (optional for decoration)
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 SPLENDA® Sugar Blend for Baking 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. 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.
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. 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.
*Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Review This Recipe
MADE THIS FOR 27 YEARS
, Growing up,I was 1 of 5 boys,I was always in the kitchen wanting to cook,help my mom ( I was the only one)y mom passed away when I was 15, but I kept cooking, winning contests at fairs, etc.I worked in restuarants many years, and have a B.A. in resturant management.When I was 18, I visitied my mom's sister in eastern Washington.She gave me a piece of pumpkin roll.I thought it was amazing.She gave me the receipe, and I have made it nearly every holiday season.I had a catering business a couple years, and did holiday gift markets. I sold those pumpkin rolls as individual servings, soon people requested rolls from me. One Dec. I made over 200 rolls, and sold for $20 ea.Now I always at least double the reciepe, if your gonna make a mess, might as well make 2 or 3 rolls. They store well in freezer. One thing I discovered, after you place it on towell with powdered sugar, you can roll it right up in that towell, and refridge or place in freezer a hour or so. Then unroll and spread your cre
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