| |

Pumpkin Roll Recipe – How to Make a Pumpkin Roll

Byamazingfoodstv


Dazzle family and friends with Libby’s® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation.

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)

Instructions:
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 more great recipes:

Subscribe to our channel –
Visit us on VeryBestBaking.com –
Follow us on Twitter –
See us on Pinterest –

source

Similar Posts

36 Comments

  16. Cheesecloth works good for rolling the cake when taking it out of the oven too. Also, rather than just flipping it, I cover mine with the cheesecloth that it's going to get rolled into and then put a slightly larger cookie sheet upside down on it. Makes it easy to flip it without risking it going all over instead of where you want it to land.

  19. I love this pumpkin roll!!! Instead of coating the pan with butter, I use cooking spray. I have tried both olive oil and butter cooking spray and the butter is much better. If you do use butter as a coating on the pan, when it comes out of the oven, wait a minute or so before peeling off the wax paper- otherwise it won't peel off smoothly and you'll lose pieces of the cake. I also don't use as much sugar as stated- to me it is too sweet if you use the amount of sugar stated, specially with the cream cheese. I also don't use the powdered sugar after it's done.

  20. I've seen comments that say the towel gets messy and they wish they could not use it, try this:
    When the roll is already baked and comes out of the oven while it's still in the pan, stir confectioned sugar on the surface, then put wax paper on it first and then put the towel to roll it, this way the sugar with the heat will make your roll look nicer with a beautiful glow and the towel doesn't get dirty and it's cleaner if you don't have a new and super clean towel to roll your bread every time you want to prepare this recipe. I do this everytime i prepare this roll and my bread never looks dry like in other recipes i've seen.

  26. Just made 2 recipes of this last night. One with nuts. One without. I did 1/2 of the sugar in the cream cheese mixture and am soooo glad I did. It was absolute perfection! Would have been far too sweet, for us, using the full amount. Super duper delicious! Oh, I also upped the Cinnamon a touch and reduced the cloves a bit. Just did this because of our taste buds and what we happen to like.

Leave a Reply