Pumpkin Cake Roll

My cousin introduced me to this recipe years ago. If you haven't tried it yet, you truly are missing out! This cake is the perfect treat for Fall, and who wouldn't like something stuffed with sweetened cream cheese?! I honestly look forward to this dessert more than pumpkin pie, and it is one of Jay's favorites as well.

Making this roll definitely intimidated me at first. Each time I have made this it has been successful, but with each time it has also became a lot easier. The trick that my cousin passed on to me is to not cook it as long as the recipe calls for. You want the cake moist, so it does not crack when you are rolling it.

Recipe from Libby's and All Recipes

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 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)


PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with parchment paper. Grease and flour paper. Place a thin dish towel on the counter and sprinkle generously with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

BAKE for 13 to 15 minutes or until top of cake springs back when touched (I baked mine for 12 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.

BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Roll the cake again without the towel this time. Place cake on serving platter, cover with plastic wrap, and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. When serving to guests, I will cut the ends of the cake off to create a cleaner look.