I just finished making some pumpkin rolls. Oh, they smell sooooo good. My favorite recipe is the Libby's version. I made it last year for Thanksgiving for the first time and I'll have to say it is going to be a yearly tradition. Oh so yummy. It was a big hit last year. It's not as hard as it looks either. It took me only about 2 hours and that was only because I made 3 of them... They only take 13 minutes to cook and then the majority of time is cooling while it's in the towel. So very simple. Oh and I leave the cloves out. I'm not a big fan of them. I also leave the walnuts out J isn't a big fan but I wonder if they taste good in it?
Libby’s Pumpkin Roll YUMMMMMM
Cake: Filling:
Powdered sugar 1 pkg. (8 oz) cream cheese, softened
3/4 cup all-purpose flour 1 cup sifted powdered sugar
1/2 tsp baking powder 6 Tbsp. butter or margarine, softened
1/2 tsp baking soda 1 tsp. vanilla extract
1/2 tsp ground cinnamon Powdered sugar
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY’S 100% Pure Pumpkin
1 cup chopped walnuts (optional)
FOR CAKE: PREHEAT oven to 375 degrees. Grease 15x10-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 & 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 onto prepared towel. Carefully peel off paper. Roll up cake and towel together starting with narrow end. Cool on wire rack.
FOR FILLING: BEAT cream cheese, powdered sugar, butter & 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. If desired.
Looking to make more than 1 pumpkin roll? The above recipe can easily be doubled (tripling is not recommended). Once doubled, 2 1/2 cups cake batter will be needed for each prepared jelly-roll pan; 1 3/4 cups filling for each roll. Bake time remains the same.
Cake: Filling:
Powdered sugar 1 pkg. (8 oz) cream cheese, softened
3/4 cup all-purpose flour 1 cup sifted powdered sugar
1/2 tsp baking powder 6 Tbsp. butter or margarine, softened
1/2 tsp baking soda 1 tsp. vanilla extract
1/2 tsp ground cinnamon Powdered sugar
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY’S 100% Pure Pumpkin
1 cup chopped walnuts (optional)
FOR CAKE: PREHEAT oven to 375 degrees. Grease 15x10-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 & 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 onto prepared towel. Carefully peel off paper. Roll up cake and towel together starting with narrow end. Cool on wire rack.
FOR FILLING: BEAT cream cheese, powdered sugar, butter & 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. If desired.
Looking to make more than 1 pumpkin roll? The above recipe can easily be doubled (tripling is not recommended). Once doubled, 2 1/2 cups cake batter will be needed for each prepared jelly-roll pan; 1 3/4 cups filling for each roll. Bake time remains the same.
3 comments:
OMG, can you come to my house and cook Thanksgiving dinner? ;)
those sound so good! They look fancy. I bet they would be good with some eggnog on the side.
I love pumpkin anything!
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