Libby's Pumpkin Roll

This is so much easier to make than you think. The directions are long, but not hard! This is the recipe my mom always made- it is the one off of a Libby's Pumpkin can. -Kristin

1/4 c. powdered sugar

3/4 c. flour

1/2 t. baking powder

1/2 t. baking soda

1/2 t. cinnamon

1/2 t. ground cloves

1/4 t. salt

3 eggs

1 c. sugar

2/3 c. canned pumpkin

FILLING:

1 package softened cream cheese

1 c. powdered sugar

6 T. softened butter

1 t. vanilla

• Preheat oven to 375.
• Grease a 15x10 jelly roll pan. Then line with wax paper and spray that well with non stick cooking spray; set aside.
• Spread out a clean dish towel that is larger than the jelly roll pan on the counter. Cover it generously with powdered sugar. This will be what the cake is inverted onto when it comes out of the oven.
• In a small bowl stir together the dry ingredients; set aside.
• In a different bowl beat together the eggs and sugar until thickened.
• Add the pumpkin and beat until well mixed.
• Stir in the flour mixture into the egg mixture.
• Spread the batter evenly into prepared pan.
• Bake for 13-15 minutes or until center springs back when lightly touched.
• Immediately loosen cake from edges of pan. Place the prepared towel over top and invert the cake onto it.
• Peel off the wax paper.
• Roll up the cake in towel while hot, starting at the long end. Cool completely- it will take at least an hour.
• When the cake is ready, beat the filling ingredients together.
• Unroll the cake and spread filling evenly over.
• Roll the cake back up (without the towel).
• Wrap in plastic wrap and refrigerate at least an hour.
• When ready to serve, unwrap cake and sprinkle powdered sugar over. Cut into slices.

Libby's Favorite Pumpkin Recipes