Pumpkin Roll
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Ingredients:
Cake
- Powdered Sugar
- 3/4 c. all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3 large eggs
- 2/3 c. Libby’s 100% Pure Pumpkin
- 1 c. chopped walnuts (optional)
Filling
- 1 package (8 oz.) cream cheese
- 1 c. sifted powdered sugar
- 6 T butter, softened
- 1 tsp vanilla extract
- Powdered Sugar (optional)
Instructions:
Cake
- Preheat oven to 375 F. Grease 15×10-inch jelly roll pan; line with wax paper.
- Grease and flour paper. Sprinkle a clean towel with powdered sugar.
- Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl; set aside.
- In large bowl, beat eggs and granulated sugar until thick.
- Beat in pumpkin.
- Stir in flour mixture.
- Spread evenly into prepared jelly-roll pan.
- Sprinkle with nuts (optional).
- Bake 13-15 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.
Filling
- Beat cream cheese, powdered sugar, butter and vanilla in small bowl, until smooth.
- Carefully unroll cake; remove towel.
- Spread cream cheese mixture over cake.
- Re-roll cake.
- Wrap in plastic wrap and refrigerate at least one hour.
- Sprinkle with powdered sugar before serving.