Pumpkin Roll by
April
Source: Libby's
Ingredients
CAKE:
Powdered sugar
3/4C Flour
1/2tsp Baking powder
1/2tsp Baking Soda
1/2tsp Ground Cinnamon
1/2tsp Ground cloves
1/4tsp Salt
3 Large eggs
1C Granulated sugar
2/3C Libby's 100% Pure Pumpkin
FILLING:
8oz Cream Cheese; softened
1C Sifted Powdered Sugar
6TBSP butter; softened
1tsp Vanilla
Powdered Sugar
3/4
C Flour
1/2 tsp
Baking powder
1/2 tsp
Baking Soda
1/2 tsp
Ground Cinnamon
1/2 tsp
Ground cloves
1/4 tsp
Salt
3
Large eggs
1
C Granulated sugar
2/3
C Libby's 100% Pure Pumpkin
8
oz Cream Cheese; softened
1
C Sifted Powdered Sugar
6 TBSP
butter; softened
1 tsp
Vanilla
Instructions
CAKE:
1. Preheat oven to 375*; Grease 15X10 jelly-roll pan; line with wax paper; Grease and flour wax paper.
2. Sprinkle a thin, cotton towel with powdered sugar.
3. Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl.
4. Beat eggs and sugar in large mixer bowl until thick.
5. Beat in pumpkin; Stir in flour mixture.
6. Spread evenly into prepared pan.
7. Bake for 13-15 minutes or until top of cake springs back when touched.
8. Immediatley loosen and turn cake onto prepared towel.
9. Carefully peel back paper; Roll up cake and towel together starting with narrow end; Cool on wire rack.
FILLING:
1. Beat cream cheese, powdered sugar, butter, and vanillain small mixer bowl until smooth.
2. Carefully unroll cake; Remove towel
3. Spread cream cheese mixture over cake; Re-roll cake
4. Wrap in plastic wrapand refrigerate at least 1 hour.
5. Sprinkle with powdered sugar before serving, if desired.
Servings: 10
Serving Size: 1 Slice