Chasey_Lane
Salt Life
Who has a good recipe for one that's not too sweet, but just right?
Pumpkin Roll
- Thread starter Chasey_Lane
- Start date
Jameo
What?!
Libby's® Pumpkin Roll with Cream Cheese Filling 
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 (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)
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DIRECTIONS:
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 slat 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 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.
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 (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)
--------------------------------------------------------------------------------
DIRECTIONS:
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 slat 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 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.
Chasey_Lane
Salt Life
Cool! Thanks, Jameo! 
migtig
aka Mrs. Giant
My version is just a tad different. Usually I will buy one of those BIG cans of pumpkin and it will make two rolls. That way I can make one for the freezer to pull out for parties and such.
Ingredients:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
Filling:
1 cup confectioner's sugar
8 ounces cream cheese
4 tablespoons butter
1/2 teaspoon REAL vanilla
Instructions:
Mix together as listed. Line a cookie sheet with waxed paper. Pour batter onto cookie sheet, spread evenly. Bake 12-15 minutes at 375 degrees.
Prepare linen towel heavily sprinkled with powdered sugar. After baking, turn onto towel, waxed paper side up. Remove paper and roll into towel. Cool 30-40 minutes rolled. Prepare filling while roll cools. Mix ingredients thoroughly. After roll has cooled, unroll and spread filling evenly. Re-roll. May freeze for up to six weeks. When sliced makes pinwheels and you can sprinkle the confectioner's sugar on top -makes it look real pretty.
Ingredients:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
Filling:
1 cup confectioner's sugar
8 ounces cream cheese
4 tablespoons butter
1/2 teaspoon REAL vanilla
Instructions:
Mix together as listed. Line a cookie sheet with waxed paper. Pour batter onto cookie sheet, spread evenly. Bake 12-15 minutes at 375 degrees.
Prepare linen towel heavily sprinkled with powdered sugar. After baking, turn onto towel, waxed paper side up. Remove paper and roll into towel. Cool 30-40 minutes rolled. Prepare filling while roll cools. Mix ingredients thoroughly. After roll has cooled, unroll and spread filling evenly. Re-roll. May freeze for up to six weeks. When sliced makes pinwheels and you can sprinkle the confectioner's sugar on top -makes it look real pretty.
The world championship are coming up! 