Saturday, October 25, 2008


Several of my friends have asked me what recipe I use for my pumpkin rolls.

I use the Libby recipe. Its pretty easy to make and YUMMO too.

Everyone loves them!! I should start making them and selling them. The boys brought home a fundraiser yesterday and they are selling them in there for $12 for 22 oz roll. WOW somebody sure is making some $.



3/4 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon ( I use 1 tsp pumpkin pie spice instead of the cinnamon and cloves) never bought cloves before.

1/2 tsp ground cloves

1/4 tsp salt

3 large eggs

1 cup sugar

2/3 cup Libby's 100% Pure Pumpkin

1 cup chopped walnuts (optional)


1 pkg (8 oz) cream cheese, softened

1 cup powder sugar

6 Tbsp butter or margarine, softened

1 tsp vanilla

Powdered sugar

FOR CAKE: PREHEAT oven to 375. Grease and lightly flour 15x10 inch jelly-roll pan (Again - I just use cookie sheet and it works perfectly). Sprinkle a thin, cotton kitchen towel 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 into prepared pan. Sprinkle with nuts.

BAKE for 13-15 minutes or until top of cake springs back when touched.
Immediately loosen and turn cake onto prepared towel. Carfully roll up cake and towel together, starting at the narrow end. Cool on wire rack.

FOR FILLING: BEAT cream cheese, powdered sugar, butter and vanilla extract in a small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap ( I put mine in plastic containers with lids) and refrigerate atleast one hour. Sprinkle with powdered sugar before serving.

I usually double this recipe, making 2 rolls. One small 15 oz can of pumpkin will make 2 rolls too, so your not wasting the extra pumpkin as well. =)


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