LIBBY'S® Pumpkin Roll
Prep:45 minsCooking:13 minsCooling:60 minsYields:10
Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation.
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 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)
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll 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.
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.
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
1/10 of recipe
Calories from Fat 150
* Percent Daily Values are based on a 2000 calorie diet.
% Daily Value *
Total Fat 16g 25%
Saturated Fat 10g 50%
Cholesterol 105mg 35%
Sodium 280mg 12%
Carbohydrates 52g 17%
Dietary Fiber 1g 4%
Vitamin A 50%
Vitamin C 0%
There is a very good recipe on the can of Libby's pumkin filling. Or go to foodnetwork.com and get Trisha (Trish?) Yearwoods recipe. I saw it yesterday on her Halloween show on the food network channel. Good luck!
Share on ThriftyFunThis page contains the following solutions. Have something to add? Please share your solution!
Enjoy the flavor of fall throughout the year with this quick and easy, creamy pumpkin cake roll! Consider doubling, tripling or even quadrupling the recipe to have extra rolls on hand for quick desserts or unexpected guests.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
Does the cake have to be a certain width to make the pumpkin roll. I had trouble rolling the cake and it keeps breaking in half using the cookie sheet. Any advice?
Use a well greased and floured 15x11x1" pan. Make sure you heavily dust your rolling towel with powdered sugar. Roll from the short end.
You need to use a jelly roll pan. They are sold right next to the cookie sheets.
Make sure the towel you are rolling the cake with is covered with confectioners sugar and also sprinkle it on top of the cake before you start rolling it up.
Be sure to do it while the cake is warm not hot or cold.
Does anyone have the recipe for pumpkin roll?
Becky from West Palm Beach, FL
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. salt (optional)
1 c. chopped pecans or walnuts
1 - 8 oz. pkg cream cheese
4 tbsp. butter or margarine
1/2 tsp. vanilla
1 c. powdered sugar
Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in 2/3 cup pumpkin and 1 tsp. lemon juice. Mix together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into the pumpkin mixture. Spread on greased and floured 15x10x1 inch baking pan, lined with wax paper. After spreading mixture in pan, top with chopped nuts. Bake in preheated oven at 375 degrees for 15 or 20 min. When done, turn out on wax paper that has been sprinkled with powdered sugar. Start at narrow end and roll wax paper and cake together; let cool.
Combine the cream cheese, butter, powdered sugar and vanilla. Beat mixture until smooth. Unroll cake and spread cream cheese mixture on cake and roll again, but without the wax paper. Chill, then slice lilke jelly roll and serve with dab of Cool Whip. This freezes real well for use during Thanksgiving and Christmas.
2/3 cup canned pumpkin
1 tsp. lemon juice
3/4 cup all purpose flour
1 tsp. baking powder
2 tsp. pumpkin spice
1 cup finely chopped nuts
8 oz. cream cheese, softened
4 Tbs. butter or margarine
1-cup confectioners sugar
1 tsp. vanilla
Beat eggs; gradually add sugar. Fold in pumpkin and lemon juice. Fold in flour, baking powder, and spice. Pour in well greased jellyroll pan and sprinkle with nuts. Bake at 375 for 15 min.
Loosen cake from pan and turn onto a thin towel, which has been sprinkled with powdered (confectioners) sugar. Roll up and cool.
Cream together filling ingredients. Unroll cake, spread on filling, re-roll and wrap in foil and refrigerate. Makes 1 roll.
Does anyone have a good recipe for pumpkin roll?
By Sandy from Clayton, NC
A popular rolled up pumpkin treat that is especially good for the winter holidays. This page contains cream cheese pumpkin roll recipes.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
Beat eggs 5 minutes. Add sugar, pumpkin and lemon juice. Sift together dry ingredients and add to pumpkin mixture. Roll dough out on greased and floured 15x10 inch sheet.
Add sugar gradually to eggs. Mix in pumpkin and lemon juice. Fold in dry ingredients. Bake at 375 degrees F. for 15 minutes on a greased and floured cookie sheet.
Beat eggs for 5 minutes. Gradually add 1 cup sugar.
Beat eggs and add other ingredients. Pour into cookie sheet lined with waxed paper. Bake at 350 degrees F for 15 minutes.
Beat eggs; gradually add sugar. Fold in pumpkin and lemon juice. Fold in flour, baking powder, and spice.