the classic libby's pumpkin roll. i'm not going to reinvent the wheel here, this recipe is perfection. if you've never tried it before, don't be skeered. it's really easy and the cake bakes in 13 minutes, so it's not a huge time investment either. i shot up the cream filling with a dash of cinnamon but i stuck to the classic recipe. paired with my homemade pumpkin ice cream with chocolate chips and walnuts, this recipe is a fall favorite of everyone! take one to your thanksgiving potluck, it's impressive but easy to make!
the classic libby's pumpkin roll (& my make it impressive tips)
recipe from Libby's Canned Pumpkin Co.
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 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle 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.
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, if desired.
rachelle's make it impressive tips:
- add an extra dash nutmeg to the cake batter, a dash cinnamon/pumpkin pie spice to the cream filling.
- grease the edges of the pan and grease and flour waxed paper well. very well.
- when the cake batter is in the pan, drop the pan onto a hard surface several times to spread out the batter evenly across the pan. the batter should be level.
- use alot of powdered sugar on your towel. use a flour sack or a really thin kitchen towel.
- loosen the edges of the cooked cake from the cookie sheet before lifting off the pan.
- turn the cooked cake onto the sugared towel and then carefully peel off the waxed paper.
- using the towel, starting at one end, tightly roll the cake with the towel and let cool rolled in the towel.
- when you're spreading the cream center on the carefully unrolled cake, smooth it in an even layer across the whole cake, all the way to the edges.
- roll it back up evenly, and if it is an uneven circle- too fat on one side, let the roll sit on that side to even out. just like shaping cinnamon rolls.
- for presentation, cut a very small slice off each end of the roll to get rid of the 'ugly' part of the roll.
- refrigerate overnight for best flavor before giving!