Pumpkin Roll

This is probably my favorite fall dessert of all time! I mean how can you go wrong....a moist pumpkin cake with smooth and creamy cream cheese filling!?!?!? Holy moly!!!!!!! I mean just look at it!

YUM!!!

Now I will for warn you....my favorite part is the filling, so I pack mine full! ;)

I always use Libby's recipe, so let's get started!

 

First lay out a kitchen towel and sprinkle it with powdered sugar and put a sheet of parchment paper on your baking sheet and spray it with cooking spray and then sprinkle it with flour.

 

Throw all dry ingredients together, mix together your eggs and sugar and then add your pumpkin to sugar/egg mixture

 

Now add your dry ingredients

 

Spread it into your baking pan and throw it in the oven!

 

Flop it down on your kitchen towel and peel off the parchment paper

 

                   

Roll it up and let it cool completely!

 

Mix up your cream cheese, butter, powdered sugar and vanilla.....YUUUMMM!

 

        

Carefully unroll the cake and spread your filling on top.

 

Then roll it back up and I always stick it in the fridge for a little before slicing it....unless you really just cant help yourself. ;)

 

 

 

Ingredients:

Cake:                                          

 

Powdered sugar

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 Land O Lakes^® All-Natural Eggs

1 cup sugar

2/3 cup LIBBY'S 100% Pure Pumpkin

1 cup chopped walnuts, if desired

Filling

1 (8-ounce) package cream cheese, softened

1 cup sifted powdered sugar

6 tablespoons Land O Lakes^® Butter, softened

1 teaspoon vanilla

Powdered sugar, if desired

Directions

Heat oven to 375°F. Grease 15x10x1-inch jelly-roll pan; line with parchment or waxed paper. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired.

Bake for 13 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack.

Beat cream cheese, 1 cup powdered sugar, softened butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap; refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired..