Tonight, for the first time in my life, I successfully executed my first pumpkin roll. I followed the Libby’s pumpkin pie roll recipe. I saw excellent reviews for it and figured that I couldn’t go wrong. I’ve always been a little nervous about making one. I wasn’t quite sure how it would go together and if I’d actually be able to roll it up, but I did, and it was an excellent treat that I’d make again. I kinda think my walnuts should have been facing in towards the center of the cream cheese, but in the big scheme of things, I think it is a-ok. It would taste the same, either way!
Here’s the Libby’s Pumpkin Roll Recipe I followed (via AllRecipes.com)…
Libby’s® Pumpkin Roll with Cream Cheese Filling
Original Recipe Yield 10 servings
– 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 (8 ounce) package cream cheese, softened
– 1 cup powdered sugar, sifted
– 6 tablespoons butter or margarine, softened
– 1 teaspoon vanilla extract
– 1/4 cup powdered sugar (optional)
1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and 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. 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. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. 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.
And a word to the wise, you can totally use a cookie sheet for this (the kind with a lip all the way around the pan). It is essentially the same thing as a jelly roll.
Until next time Swellions!