Saturday, November 7, 2009

Pumpkin Roll

I made this very easy Pumpkin Roll for MOPS. I've always wanted to try a jelly roll cake but I've been too intimidated. No more! I am expanding my baking skills and I'm not afraid! I'm so glad I did, because it was actually very easy!!

I ended up making two of them. On the second one I changed up the spices, I wanted a little less clove, and a little more pumpkin pie taste. So I put in 1 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg. It was very tasty!!

I found the recipe on a can of Libby Pumpkin. Just pull off the label and there it is! If you want it w/out the pumpkin here is a link to the recipe or read below. I've even included a link to a video below the recipe, it's very helpful!!

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)

PREHEAT 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.

COMBINE 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 for 1 hour. Not longer or less, the cake will crack.

BEAT 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.

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

There is even a video if you want to see how it's done!

Happy Baking!!


  1. Thanks for the recipe Rachel! Looks so good! Make something my trainer will let me eat please!! Love you!

  2. Well, the pumpkin roll does not have oil in it and the cream cheese is low-fat. You could eat that! :)