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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Libby's Pumpkin Roll with Cream Cheese Filling Recipe

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This recipe for Libby's Pumpkin Roll with Cream Cheese Filling is from The 2017 Stoel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
¼ c. powdered sugar (to sprinkle on towel)
¾ c. all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. salt
3 large eggs
1 c. granulated sugar
⅔ c. Libby's 100% Pure Pumpkin
1 c. walnuts or apples chopped (optional)
Frosting:
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar, sifted
6 T. butter, softened
1 tsp. vanilla extract
¼ c. powdered sugar (optional)
Directions:
Directions:
1. Preheat oven to 375º. Grease 15x10 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 13-15 min. 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.

 

 

 

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