Yummy yum yum!
I've been making pumpkin roll for several years now and they are oh so good.
I use the recipe found here.... Libby's Pumpkin Roll
The only adjustments I make are - I don't use any nuts and I use a 12x17 inch pan instead of the 15x10 inch. I think the pan I use makes the cake the perfect size and it doesn't completely fall apart when I roll it up. The first one I ever made, I used a 15x10 inch pan and the cake was too thick so when I rolled it up, it feel to pieces.....still yummy but not as pretty,
I made one for Thanksgiving and I kept half and gave the other half to my mom.
I always prepare my pan and my towel for rolling up the cake before I start mixing because it takes me a few minutes. PAN - I spray the pan with cooking spray, add a piece of parchment paper and then grease and flour the parchment paper. TOWEL - lay out a towel on a flat surface and sprinkle powdered sugar all over it.
Here are the ingredients (please disregard the nutmeg in the photo, I did not use it for this recipe)....
First I mix the dry ingredients in a bowl and set aside.
Grandboy loves to help bake so I usually include him.....actually, he just likes to crack the eggs (don't worry, I always get the shell out before I use it)...
Then mix all the wet ingredients in a bowl...
Mix the wet and dry ingredients together and spread into your prepared pan.
Bake at 375 degrees for about 13 minutes.
As soon as the cake is done you want to remove it from the pan and roll it up in the prepared towel. Don't let the cake cool first, you want to roll it while it's still hot.
While the cake is cooling, I make the frosting. It's best to have your butter and cream cheese at room temperature so that it mixes well and you don't have lumps of butter in your icing.
After the cake is completely cooled, unroll it and spread the icing on and then roll the cake back up (without the towel this time). It will be messy when spreading the icing because the cake will hold the shape of the roll so I use a large spatula to spread the icing.
And now you have a yummy pumpkin roll! Refrigerate for an hour or so before serving.
Libby's Pumpkin Roll
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