Libby's® Pumpkin Roll with Cream Cheese Filling

SUBMITTED BY: Libby's®

"Delicious and easy to make."

RECIPE RATING:

Read Reviews (253)

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COOK TIME	15 Min
READY IN	15 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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)

DIRECTIONS

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.
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.
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.
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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REVIEWS

Reviewed on apr. 26, 2006 by cookntaste

I was always scared to try this but it really was pretty easy when you use some helpful hints.... MORE

Reviewed on dec. 15, 2004 by Cookingfor7

I have made this dozens of times. It's best with more spices: 2 t. cinnamon, 1 t. pumpkin pie... MORE

Reviewed on nov. 6, 2004 by MEEMEEBULUGA

This was moist and delicious. I used a baking sheet instead of a jelly pan and had excellent... MORE

Reviewed on dec. 19, 2003 by sweetcakes

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.

sweetcakes
dec. 19, 2003

This recipe turned out wonderful after I made a few alteration's to suit my tastes. I had problems with it the first time I made it with the cake cracking when I rolled it up and ended up with more cake on the towel than on the cake. So I added more flour, 1 cup plus a TBSP or 2 and I alway's increase the spices when I make anything with pumpkin just because I think it makes it taste so much better, plus with these rolls more spices makes the cake a little darker which I like. And I also did not roll the cake up as soon as I inverted it onto the towel I let it sit for about 5 min., then I rolled it up. And I unrolled it when it was lukewarm and I had no problems when I rolled it back up with the frosting on it. One thing I recommend is not using all the frosting because it ends up coming out the sides and all over the towel and just making a mess in the end. I think it is too much frosting if you use the whole amount recommended. I refridgerated the remaining amount for quite a while until I made another one and it tasted fine.So if anyone had the problems I did try it the way I did and see if you have better result's. It is probably just me though, everyone else's was probably fine, I'm just glad I finally got one to turn out good.

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73 users found this review helpful

This recipe turned out wonderful after I made a few alteration's to suit my tastes. I had... MORE