Libby’s Pumpkin Roll



  ● 1/4 cup powdered sugar ; (to sprinkle on towel)

  ● 3/4 cup all-purpose 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 cup granulated sugar

  ● 2/3 cup canned pumpkin

  ● 1 cup walnuts ; chopped (optional)

  ● 1 package  ; (8 ounces) cream cheese, softened 

  ● 1 cup powdered sugar ; sifted

  ● 6 tbsp. butter or margarine ; softened

  ● 1 tsp. vanilla extract

  ● Powdered ; sugar



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.


BEAT cream cheese, 1 cup 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.


It really is EASIER than it sounds!


2 Responses to “Libby’s Pumpkin Roll”

  1. 1 dina jones

    Would love to see a picture of this!!!

  2. 2 Kim

    Its’ added…not a personal one. Now you are going to be hungry and want to make it!

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