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Libby’s Pumpkin Roll PDF Print E-mail
Written by Jennifer Palermo   
Nov 18, 2009 at 07:11 PM

Libby's Pumpkin Roll


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 Pure Pumpkin
1 cup walnuts chopped

Batter below:


FILLING
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
CAKE
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 powdered sugar.

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.


FILLING
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 )


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