Written by Jennifer Palermo
Nov 18, 2009 at 07:11 PM
Libby's Pumpkin Roll
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 Pure Pumpkin
1 cup walnuts chopped
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter softened
1 teaspoon vanilla extract
1/4 cup powdered sugar
PREHEAT oven to 375°F. Grease 15 x 10-inch jelly-roll pan, line with wax paper
or parchment paper. Grease and flour paper. Sprinkle a clean dish towel with
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small
bowl. Beat eggs and 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.
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, powdered sugar, butter and vanilla extract in small mixer
bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese
mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with
powdered sugar before serving.
Last Updated ( Nov 18, 2009 at 07:22 PM )