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Libby's Pumpkin Roll Recipe

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This recipe for Libby's Pumpkin Roll is from The Koeberlein Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
cake:
powdered sugar
3/4 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground cloves
1/4 t. salt
3 large eggs
1 c. granulated sugar
2/3 c. Libby's 100% Pure Pumpkin
1 c. chopped walnuts (optional)

filling:
1 package (8 oz.) cream cheese, softened
1 c. sifted powdered sugar
6 T. butter or margarine, softened
1 t. vanilla
powdered sugar
Directions:
Directions:
For cake, preheat oven to 350º. Grease 15"x10" 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 sugar in large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan and sprinkle with nuts. Bake for 13-15 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.

For filling, beat cream cheese, powdered sugar, butter, and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake and wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving if desired.
Personal Notes:
Personal Notes:
I make this without the cloves and nuts and it turns out delicious.

 

 

 

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