Pumpkin Roll Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: FOR CAKE:
2/3 c. Libby's pumpkin
3 eggs
1 c. sugar
3/4 c. flour
1 tsp. salt
1 tsp. baking soda
1/2 to 1 tsp. cinnamon
FOR FILLING:
8 oz. cream cheese, room temperature
1 c. powdered sugar
1 tsp. vanilla
2 tsp. butter, room temperature
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Directions: |
Directions:Preheat oven to 375º F.
1. Line cookie sheet with wax paper (or parchment paper). Grease lightly, especially the corners.
2. Mix all of the cake ingredients until smooth.
3. Pour batter onto prepared cookie sheet and smooth with spatula. Sprinkle powdered sugar lightly over batter.
4. Bake for NO LONGER THAN 15-18 minutes.
5. Remove from oven and let sit for 5 minutes.
6. Flip cake onto a non-fuzzy kitchen towel, and carefully peel off wax paper.
7. Roll cake up in towel like a jelly roll. Refrigerate for one hour.
8. Make filling while cake is cooling in the refrigerator. Simply mix all the ingredients until smooth. Cover, and set aside on counter top until ready to use.
9. Unroll cake and spread on filling. It should be a little thicker near the end you will start rolling from, so the filling wont squish out the other end when you roll it up.
10. Re-roll the cake without the towel. Wrap in tin foil and refrigerate until ready to serve. |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: A pumpkin Roll is perfect for a Thanksgiving or Christmas get-together. Seriously, make two of these. They won't last long.
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