Pumpkin Roll
Recipe is from back of label for Libby's 100% Pure Pumpkin. This is great for holiday potlucks.
Ingredients
Method
Cake
- Preheat oven to 375-degrees. Grease 15"x10" jelly-roll pan and line with parchment paper. Grease and flour paper.
- Prepare a clean thin cotton kitchen towel by sprinkling with powdered sugar. Set aside on flat surface for cooling cake after baking.
- Beat egg and sugar in large mixer bowl until thick. Beat in pumpkin.
- Add flour, baking powder, baking soda, cinnamon, cloves, and salt. Stir until dry ingredients are moistened.
- Spread evenly into prepared jelly-roll pan. Sprinkle with nuts.
- Bake for 13 to 15 minutes 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 and cool on wire rack.* recipe says to roll up starting with narrow end - this will make a short, fat roll. I like to roll up along the long side for a longer, slimmer roll so the pieces aren't so big.
Filling
- Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth.
- Carefully unroll cooled cake and remove towel. Spread cream cheese mixture over cake. Reroll cake.
- Wrap cake in plastic wrap and refrigerate for at least one hour. Sprinkle with powdered sugar before serving, if desired.