A week or so ago I got an e-mail from a reader/lurker of my blog named Lisa. Lisa asked if I had a recipe for pumpkin roll that I would share with her. Although I love pumpkin roll, and think fall is not complete without eating some, I had suprisingly never made one before. I have made a dessert roll before, about a year ago I made this Banana Roll with Blueberry Lemon Cream Cheese Filling. But that did not help Lisa who was desperate for an easy delicious recipe for a pumpkin roll. I told her I would make one and get it in my blog soon. Thank you Lisa for requesting this recipe, this one is for you. ;)
This recipe was just what Lisa was asking for, a good and easy recipe that would not fail her. The trickiest part of the whole recipe is getting the baked cake onto the powdered sugar covered towel, but that is not really hard just a tad bit messy. The rest of the recipe should pose no problems.
I have not tried this yet since it is going to my mother-in-laws house with me for tonight's scrapbooking dessert but I can already tell it's going to be awesome! I'll check back in tomorrow and let you know what everyone thought of it. See all those little black specks in my cream cheese filling, it's actually vanilla from my fancy smancy vanilla bean paste.
Good morning lovely readers! I am back to tell you that this pumpkin roll is divine. Seriously, go make it now. ;) My husband just ate two pieces for breakfast and I had to leave a few slices with my mother-in-law last night. Home run recipe for sure.
LIBBY'S® Pumpkin Roll
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)
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)
1. For the 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.
2. 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.
3. 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.
4. For the 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.
Cooking tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.