It’s always traditional to have a pumpkin pie for Thanksgiving but for the last 5 years I have always made a pumpkin roll for dessert which is like my signature dish for dessert. My family always looks forward to it. So if you are needing a change of pace I highly recommend this dish. It’s one of my favorites. I think the hardest part is rolling the cake because you need to gentle or the cake can crack. But if you like me, as long as it tastes great that is what matters so here is what you will need for this recipe:
- 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)
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.
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.
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.
OTHER TIPS: I eliminate the cloves because my family doesn’t like cloves and it still turns out fine. I also put the cream cheese filling right after I take the cake out of the oven. I find it easier to roll when its hot and the tendency to break is almost slim to none so I don’t have to unroll it again to spread the cream cheese. If you do the cream cheese filling ahead of time and put it in a refrigerator before the cake is done it will be nice and cool that when you put it on the cake it melts slightly and makes it easy to spread too so it spreads evenly very nicely and you don’t have to do the extra step of the re-rolling. If you decide to add nuts be sure to chop the nuts a bit finely, otherwise when you roll the cake it can crack.