* Pumpkin is one of my favorite things, it is a big reason why the fall is my favorite season. This is one of the many pumpkin recipes that I make. It started with the recipe on the side of a can of Libby's pure pumpkin. Since I first began making this, I have made a few changes. It is always a favorite dessert in our house!
Pumpkin Roll Recipe:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup sugar
2/3 cup of pumpkin puree
Filling Recipe:
1 package (8 oz.) softened cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tbsp butter, softened
1 1/2 tsp vanilla
Powdered sugar
- you need a jelly roll pan or baking sheet
wax paper
thin cotton kitchen towel
Before you begin the cake take out the cream cheese to soften.
Preheat oven to 375° F. Grease a 15 x 10-inch jelly-roll pan and line with wax paper. Grease and flour the wax paper, then sprinkle the towel with powdered sugar.
In a small bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin spice, cloves and salt. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin and then stir in flour mixture. Spread mixture evenly into prepared pan.
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. Tightly 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 after is has been cooled. Spread cream cheese mixture over cake. Reroll cake and sprinkle or roll in powdered sugar. Wrap in plastic wrap and store in refrigerator. Storing in the fridge before serving will help the filling to set.
Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Preheat oven to 375° F. Grease a 15 x 10-inch jelly-roll pan and line with wax paper. Grease and flour the wax paper, then sprinkle the towel with powdered sugar.
In a small bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin spice, cloves and salt. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin and then stir in flour mixture. Spread mixture evenly into prepared pan.
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. Tightly 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 after is has been cooled. Spread cream cheese mixture over cake. Reroll cake and sprinkle or roll in powdered sugar. Wrap in plastic wrap and store in refrigerator. Storing in the fridge before serving will help the filling to set.
Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Enjoy!!
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