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Libby's Pumpkin Roll Recipe

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This recipe for Libby's Pumpkin Roll is from LET'S EAT! Vol.2, 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:  
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup plain flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup sugar
2/3 cup 100% pure pumpkin
1 cup chopped pecans
8 oz. softened cream cheese
1 cup powdered sugar, sifted
6 T. softened butter
1 tsp. vanilla
Directions:
Directions:
1. Heat oven to 375º.
2. Grease 15 x 10-inch jelly roll pan, lined with parchment, greased and floured.
3. Spread thin cotton kitchen towel with 1/4 cup powdered sugar.
4. In bowl combine flour, baking powder, soda, cinnamon, cloves and salt.
5. Beat eggs and sugar in large mixer bowl.
6. Add pumpkin and gradually stir in flour mixture.
7. Spread evenly into pan and sprinkle with nuts.
8. Bake 13 - 15 min. or until top of cake springs back when touched. If using a dark-colored pan, check for doneness at 11 minutes.
9. Remove from oven and immediately loosen and turn cake onto prepared towel.
10. Carefully peel off paper.
11. Roll up cake and towel together, starting with narrow end.
12. Cool on wire rack.
13. Beat cream cheese, 1 cup powdered sugar, butter, and vanilla until smooth.
14. Carefully unroll cooled cake. Remove towel.
15. Spread cream cheese mixture over cake.
16. Reroll cake.
17. Wrap in plastic wrap and refrigerate at least one hour.

 

 

 

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