Pumpkin Roll

Last year we had a new dessert at our Thanksgiving feast - a Pumpkin Roll that my mom made. This year I tried it out. I made two pumpkin rolls, and there was only half of one leftover (thankfully, so we could enjoy it a day or two longer!). This was easier to make than I thought it would be. My mom helped me out a little with getting the wax paper off the cakes and rolled them up. The only thing I will do different next time is chop the walnuts finer, as they were a little big. Other than that, this is a great dessert that is sure to be a crowd pleaser!

I don't have photos from when I made the cake, but this blog has some great step-by-step directions.

Libby’s® Pumpkin Roll 

                                                                   

CAKE

¼ cup powdered sugar (to sprinkle on towel)

¾ cup all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup LIBBY’S® 100% Pure Pumpkin

1 cup walnuts, finely chopped (optional)

FILLING

1 8-ounce package 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)

FOR CAKE:
Preheat oven to 375° F. Grease 15” x 10” jelly-roll pan; line with wax paper. Grease and flour wax paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Be sure to put enough powdered sugar on the towel so the cake will not stick when rolling it up.

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 FILLING:
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. 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.

Unroll cake after it has cooled

Prepare cream cheese filling

Spread filling over cake

Re-roll cake

Sprinkle powdered sugar on top

Photos by JoJo