Pumpkin Roll is a traditional favorite of spiced pumpkin cake rolled up with a sweet cream cheese filling. Chilled, sliced and served with a sprinkle of powdered sugar, it’s a festive classic.
Pumpkin Roll
(Makes 10 servings)
Cake
Powdered sugar
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 percent Pure Pumpkin
1 cup chopped walnuts (optional)
Filling
1 package (8 ounces) cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar
For Cake:
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 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.
For Filling:
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.
Nutrition information per serving: 350 calories; 150 calories from fat; 16 g total fat; 10 g saturated fat; 105 mg cholesterol; 280 mg sodium; 44 g carbohydrate; <1 g fiber; 35 g sugars; 5 g protein
Courtesy of Family Features
