Monday, November 12, 2012

Libby's Pumpkin Roll

One of our favorite desserts has always been pumpkin rolls.  I would always find some organization fundraising and buy one.  There was no way I was tackling making my own; it seemed complicated.  I also don't own a jelly roll pan or sifter (I know you are gasping).

A few years ago, my friend Jennifer suggested we make our pumpkin rolls together.  She bakes a lot and has a fully stocked kitchen; Jenn can even produce a 2/3 measuring cup. We didn't even bother looking for recipes; we cut the label off the can of Libby's Pure Pumpkin and followed the instructions.  It is much less difficult when you have someone to measure while you mix or prep the pans.  The whole rolling the cake was new to both of us, but it gets much easier with practice.  Jenn and I love getting together to bake, plus, we plan our Black Friday shopping extravaganza. We make the rolls in early November and freeze them; they hold up wonderfully.   


  • 3/4 cup flour
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1/2 t ground cinnamon
  • 1/2 t ground cloves
  • 1/4 t salt
  • 3 large eggs
  • 1 cup sugar
  • 2/3 cup Libby's Pure Pumpkin
  • 1 package (8 oz) cream cheese, softened
  • 1 cup sifted powdered sugar
  • 6 T butter, softened
  • 1 t vanilla extract
  1. Preheat oven to 375 degrees Fahrenheit. Grease a 15 x 10 inch jelly roll pan; line with wax paper (I suggest allowing about 1/2 inch paper extra to help lift the cake and tear the paper off).  Grease and flour the paper liberally.  Sprinkle a thin, cotton kitchen towel with powdered sugar.
  2. Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl.
  3. Beat eggs and sugar in large mixer bowl until thick.  Beat in pumpkin.  Stir in flour mixture.  Spread evenly into prepared pan.  
  4. Bake for 13-15 minutes or until top of cake springs back when touched.  Immediatly 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.
  5. For filling, beat cream cheese, powdered sugar, butter, and vanilla in a small mixer bowl until smooth. Carefully, unroll cake; remove towel.  Spread cream cheese mixture over cake.  Reroll cake.  Wrap in plastic wrap and refrigerated at least 1 hour.  Sprinkle with powdered sugar before serving if desired.
Sorry for not having a pumpkin rolls are tightly covered in plastic wrap and aluminum foil in the freezer.

Difficulty: Medium
Time: 20 minutes prep time, 15 minutes baking time, cooling time varies
Source: Libby's Pure Pumpkin recipe found inside

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