wilkes

Bushman, your pumpkin roll recipe is almost exactly what I use...and I have to say, it is a wonderful recipe!

LIBBY'S Pumpkin Roll
CAKE
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)
FILLING
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)
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 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 FILLING:
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.
COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Buy a can of Libby's pumpkin and use the one on the label. It's good.

question for laidback ...if you use the canned pumpkin pie mix do you still have to add cinn.and nutmeg ?

Bushman-I made the pumpkin bread and it's wonderful. I am trying the pumpkin roll next for Christmas. Thanks a lot.

Call Brittany at 667-6071 for a pumpkin roll. They are they best!

You could always order a pumpkin roll from Rise-N-Shine Bakery 921-4808.

Pumpkin Roll with Cream Cheese Filling
3 Eggs
1 cup Sugar
2/3 cup Pumpkin
1 teaspoon Lemon juice
3/4 cup All-purpose flour
1 teaspoon Baking powder
2 teaspoons Cinnamon
1 teaspoon Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
.
Filling:
8 ounces Cream cheese -- softened
4 tablespoons Butter -- or margarine
1 cup Powdered sugar
1/2 teaspoon Vanilla
in large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.
Pumpkin Roll with Crunchy Peanut Butter Cream
Cake:
No-Stick Spray with Flour
1/4 cup powdered sugar
3 large eggs
3/4 cup sugar
3/4 cup canned pumpkin
2 teaspoons pumpkin pie spice
3/4 cup All Purpose Flour, or Unbleached Flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Filling:
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1/3 cup Extra Crunchy Peanut Butter
1 teaspoon almond extract

Topping:
Caramel Sundae Syrups Ice Cream Topping
3 tablespoons c*cktail peanuts, chopped
Cake: Preheat oven to 375 degrees F. Sift powdered sugar generously over a 12 x 17-inch area of a clean thin kitchen towel. Spray a 10 x 15-inch jelly roll pan with a no-stick spray with flour; line with waxed or parchment paper. Spray wax paper with no-stick spray with flour.
Beat eggs in mixing bowl with electric mixer, gradually beat in sugar, pumpkin, spices, baking powder, soda and flour, scraping bowl between additions. Spread batter evenly into pan. Bake for 10 to 13 minutes or until toothpick is clean.
Loosen the cake edges immediately and invert cake onto the prepared towel. Carefully remove paper. Roll the cake beginning at the narrow end. Cool on wire rack for 45 minutes.
Filling: Beat cream cheese, powdered sugar, peanut butter, and extract in a medium bowl until well combined.
Unroll cake; spread peanut butter cream evenly to edges of cake. Roll cake; wrap in plastic wrap and refrigerate several hours before serving.
Before serving, drizzle with caramel syrup and chopped peanuts.

This is not a pumpkin roll but a pumpkin cake:

1 box yellow cake mix
4 eggs
3/4 cup sugar
1 cup pumpkin
1/4 cup water
1 tsp. cinnamon
dash nutmeg

Combine all ingredients and beat 5 minutes. Bake in a tube pan at 350 for 45 - 50 minutes.

Icing

1 box powdered sugar
8 oz cream cheese
1/2 cup butter - softened
1 tsp vanilla

Beat till smooth and frost.

Who has a great recipe for a pumpkin roll? Please share....