It’s mid-August. The school buses are back out and rush hour is back to its full capacity. It’s still hot outside and summer will be around for a few more weeks, but visions of pumpkin flavored goods have started to dance in our heads.
This year I decided to join in the pumpkin fun. A pumpkin roll is the first of two planned pumpkin treats that are new additions to the menu! For my first pumpkin roll attempt, I started with a recipe for the infamous Libby’s pumpkin roll (recipe is available on the label of the can of pumpkin).
Libby’s Pumpkin Roll (1 roll = about 14 servings)
- 1/4 cup powdered sugar (for the 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
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup (5.3 oz) pumpkin (I used an entire 15 oz can for my first experiment and the cake held together mostly fine)
- 1 cup walnuts, chopped
- 1 package cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 Tbsp butter, softened
- 1 tsp vanilla extract
Preheat oven to 375ºF. Grease and line a 15×10 inch jellyroll pan with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, and cloves in a small bowl.
Beat eggs and granulated sugar in a large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into pan. Sprinkle with nuts. Bake for 13-15 mins or until top of the cake springs back when touched. Immediate turn cake onto towel. Carefully peel off paper. Roll cake and towel. Cool on wire rack.
Beat cream cheese, 1 cup of powdered sugar, butter, and vanilla in a small bowl until smooth. Carefully unroll cooled cake. Spread mixture over cake. Reroll, wrap in plastic, and refrigerate for at least 1 hour.