Tuesday, November 2, 2010

Libby's Pumpkin Roll




This is one cake that I have been meaning to make for ages but just never have. I think I was always worried that when I rolled the cake it would crack and I'd have a disaster on my hands. I'm happy to report that this was not the case. This was soooo easy and simple to make. The only little disaster I had was that at one point I had powdered sugar everywhere! This was delicious and perfect for this time of year. I'm sure many probably make this a yearly tradition. The ladies that belong to the church I attend have a tradition of making a ton of these every year as a fundraiser and selling them the weekend before Thanksgiving. They are just so pretty! Now that I know how easy these are to make, I'll definitely be trying more cake roll recipes. Think a chocolate one filled with raspberries and whipped cream would be delicious!!!!


1/4 cup powdered sugar (to sprinkle on towel - I used more and this was when I had powdered sugar everywhere!)
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 (optional)
1 pkg. (8 oz) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

For Cake:

Preheat oven to 375 degrees F. Grease a 15x10 inch jellyroll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated 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 (if using a dark colored pan, begin checking for doneness at 11 minutes.) 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.

For Filling:

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. 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.


Cooking Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.


21 comments:

Douglas E Welch said...

My sister makes these every year for Thanksgiving, which she hosts at her house. We are there all weekend and I don't even want to remember how many slices I have eaten. (LAUGH)

I like the way the slightly "sharp" flavor of the cream cheese goes with the sweetness of the cake.

As for me, I bake a lot of things, but I tend to avoid anything you have to roll-up, much for the reasons you stated. I am always afraid that it is going to turn into a big mess.

Reeni said...

You're pumpkin roll turned out great! I haven't made one myself for the exact same reason - I'm so afraid it's going to crack. A chocolate raspberry one sounds divine!

Leslie said...

Love your pumpkin roll. I am too scared to make one, so my Mom does it for me!!!

Lynda said...

I've never tried to make this either, for the very reasons you mentioned.I have eaten it and it's very delicious!
I'm bookmarking this for Thanksgiving.... Thanks!

Kerstin said...

This looks like such a crowd pleaser - yum!!

Joanne said...

I've never attempted a roll either because I was afraid of breakage! This looks fantastic though...too delicious not to attempt!

Jenn said...

What a gorgeous roll!! I've always been hesitant of making cake rolls too...you have encouraged me to try now!! YUM!

Nutmeg Nanny said...

I love pumpkin rolls! Back home in Ohio my step mom and her friends would make a ton of these and sell them for $8 a piece! Believe it or not they always sold out. People loves their pumpkin rolls!

Bridgett said...

I've always wanted to try a pumpkin roll but am worried that all the cake will break on me. Kudos to you...it looks fabulous.

Mags @ the Other Side of 50 said...

You cannot beat the Libby's pumpkin roll recipe. When it gets to be this time of year, I always get in the mood to make one. Yours looks great!

Lisa said...

What a delicious dessert for Thanksgiving. The flavors sound so good. By the way, I'm holding a CSN giveaway on my blog and you're welcome to come by and enter. http://sweet-as-sugar-cookies.blogspot.com/2010/11/45-csn-giveaway.html

Coleen's Recipes said...

I look forward to this every holiday, it really is delicious and I highly recommend it.

Monica H said...

Ooh I love pumpkin rolls. They remind me of Mr. H's late great aunt. She made them the best.

teresa said...

this is one of my favorite fall treats, i wish i could dig into it now!

Ingrid said...

Love pumpkin rolls! Libby's is the only recipe I've made but would like to try others. I wanna make a red velvet one. Maybe for Christmas.
~ingrid

The Blonde Duck said...

I've always wanted to make this!

Diana's Cocina said...

Love your pumpkin roll. I love making them, but I make the biggest mess that I have been asked to NOT bake them anymore. LOL!! Great job,

Lucie said...

I've been reading the recipe over and over again on the Libby's label, thinking that some day I'll get around to making it...your post has given me the nudge I needed! Looks delicious!

mangocheeks said...

Oh wow, yum. What a gorgeous looking pumpkin roll and one I am sure was wonderful to eat.

Cheryl said...

Wow, I will give it another try, I made one last year and it was a disaster, this looks amazing!

Katy ~ said...

Debbie, like you, I have procastinated for years on making a cake roll. Now... you have given me just the encouragement I need. Our libarary is having a fundraiser for Thanksgiving. I think I'll make this. Gosh, I am nervous and scarrit to try it, grins, but I want to do this!!