Libby's Pumpkin Roll
So, my Mom had a can of pure pumpkin in the fridge, and I had been toying with the idea of making a pumpkin pie or something pumpkin for Halloween, and then I spotted the picture of this pumpkin roll on the side of the can, which said you could find the recipe online, I was like ooo I'll make that! So I got the ingredients together, bought some cream cheese at the store, and yesterday on Halloween, I made the roll.
Libby's Pumpkin Roll
Original Recipe
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Ingredients
Directions
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-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 and salt in small bowl. Beat eggs and granulated 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. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) 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.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. 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.
COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
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(click pictures for bigger)
Hehe, mine looks a little "squished", more than the professional pictures anyways, it doesn't look nearly as pristine (non professional lighting :)), I think because I didn't roll mine as "tight" and because we have sliced it and whatnot. In terms of complicated cooking, not at all, the same difficult level of chocolate chip cookies, I'd say, plus perhaps one more step because you have to make the cheesecake filling while the cake is baking, so you have to clean and reuse the mixing bowl.
Verdict: Very good! it's super tasty and sweet and pumpkiny. I know some people aren't huge pumpkin fans, but I love pumpkin, and I think this is a great, sweeter cake version of some pumpkin goodness for autumn (instead of the standard pumpkin pie).
Sugar'd and proud :) I'm sad to see Halloween go, it's way too fun, but I think that's what makes it so special, that it comes but once a year. I still have a pumpkin to carve...
Libby's Pumpkin Roll
Original Recipe
--------------------
Ingredients
- 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 LIBBY'S® 100% Pure Pumpkin
- 1 cup walnuts, chopped (optional)
- 1 pkg. (8 oz.) cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
- Powdered sugar (optional for decoration)
Directions
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-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 and salt in small bowl. Beat eggs and granulated 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. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) 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.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. 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.
COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
---------------------
(click pictures for bigger)
Hehe, mine looks a little "squished", more than the professional pictures anyways, it doesn't look nearly as pristine (non professional lighting :)), I think because I didn't roll mine as "tight" and because we have sliced it and whatnot. In terms of complicated cooking, not at all, the same difficult level of chocolate chip cookies, I'd say, plus perhaps one more step because you have to make the cheesecake filling while the cake is baking, so you have to clean and reuse the mixing bowl.
Verdict: Very good! it's super tasty and sweet and pumpkiny. I know some people aren't huge pumpkin fans, but I love pumpkin, and I think this is a great, sweeter cake version of some pumpkin goodness for autumn (instead of the standard pumpkin pie).
Sugar'd and proud :) I'm sad to see Halloween go, it's way too fun, but I think that's what makes it so special, that it comes but once a year. I still have a pumpkin to carve...