Pumpkin Roll

Pumpkin. Cream cheese frosting. Cloves. Cinnamon.  Seriously.  This lil’ pumpkin roll RULES!

My friend, Savannah and I made these rolls this weekend and I was delighted with the outcome.  (Actually, I was surprised it even turned out.  I don’t know what I was expecting.  Maybe the roll would crumble, dry out, crack.  Good grief, I don’t know, I just didn’t have big expectations.) Heaven knows I don’t do “Rolls” (like dinner roles, and such) but these rolls were really easy.  Our friends at Libby’s have dozens of pumpkin recipes and this one makes not only a great presentation, but scores high on taste!  I’d give it 11 stars. Hands down!  Here’s the recipe:

Prep: 45 min

Cook: 15 min

Cool: 60 min

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 (optional), chopped (meh, I left them out…it’s caloric enough!)

FILLING:

  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine (we recommend LAND O LAKES® Butter), softened
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar (optional)

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 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. 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 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.

Makes 10 (hefty) servings

Note: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

4 thoughts on “Pumpkin Roll

  1. Pumpkin Rolls are so fun and Yummy!!! At first time it is a little intimidating but after that it’s not to bad.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s