Nothing says fall and holidays like a pumpkin roll. This is the Libby’s Pumpkin Roll recipe that I found online and it is SO delicious! I had never had pumpkin roll until I was an adult. The only thing I remember my mother making with pumpkin was pie. Since I’ve been an adult, I have discovered a whole new world in pumpkin! And why not? It is delicious, nutritious, versatile, and cheap. I love pumpkin bread, pumpkin muffins, pumpkin pie, pumpkin roll, pumpkin cake, etc, etc. Though I admit that I am not as adventurous as Kelli. She’s been known to make pumpkin pasta. (Haven’t tasted it, so I am trying not to judge here :)).
If you haven’t made a rolled up cake like this before, you may be a little intimidated. Don’t be. Just follow the directions. The results are well worth it. This cake is very moist and what can go wrong with cream cheese filling? It is so good!
Cake:
- 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 cup 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 eggs
- 1 cup sugar
- 2/3 cup pumpkin
- 1 cup walnuts, chopped (optional)
Filling:
- 1 package (8 oz) cream cheese, room temperature
- 1 cup powdered sugar
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla
Directions:
Preheat oven to 375 °F.
To prepare pan:
Grease 15×10 jelly roll pan; line with wax paper.
Grease and flour paper.
Sprinkle a thin, cotton kitchen towel with powdered sugar.
To make cake:
Combine flour, baking powder baking soda, cinnamon, cloves and slat in small bowl.
Beat eggs and sugar in large mixing bowl until thick.
Beat in pumpkin.
Stir in flour mixture.
Spread evenly into prepared pan.
Sprinkle with nuts (optional).
Bake for 13-15 minutes (check at 11 minutes if using dark colored pan) 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, 1 cup powdered sugar, butter and vanilla in small mixer bowl until smooth.
Carefully unroll cake.
Spread cream cheese mixture over cake.
Re-roll cake.
Wrap in plastic wrap and refrigerate at least one hour.
Sprinkle with powdered sugar before slicing & serving, if desired.