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pumpkin rollA pumpkin roll is a wonderful dessert to serve over the holidays, and is much easier to make than you think.

Feeling unsure about how to roll your cake without it falling apart? We have a step by step tutorial video to boost your confidence!

Pumpkin Roll
Ingredients
  • Cake:
  • 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)
  • [br]
  • Filling
  • 1 package (8 ounces) 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)
Instructions
  1. Preheat oven to 375° F.
  2. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper.
  3. Sprinkle a thin, cotton kitchen towel with powdered sugar.
  4. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
  5. Beat eggs and granulated sugar in large mixer bowl until thick.
  6. Beat in pumpkin.
  7. Stir in flour mixture.
  8. Spread evenly into prepared pan. Sprinkle with nuts.
  9. 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.)
  10. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end.
  11. Cool on wire rack.
Source
Nestlé USA, Inc. via Family Features

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