Libby's® Pumpkin Roll with Cream Cheese Filling

Libby's® Pumpkin Roll with Cream Cheese Filling

536 Reviews 69 Pics
  • Cook

    15 m
  • Ready In

    15 m
Recipe by  Libby's®

“Delicious and easy to make.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
  2. 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. Sprinkle with nuts.
  3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. 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.
  4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

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Reviews (536)

Rate This Recipe
cookntaste
806

cookntaste

I was always scared to try this but it really was pretty easy when you use some helpful hints. Use waxed paper in the bottom of the pan before baking, peel it off when the cake is done baking, apply new sheets of wax paper to the top and bottom of the cake and roll up. Allow to cool for about 30 minutes, then unroll, remove wax paper, frost and roll up again. Great holiday treat!!!

Cookingfor7
552

Cookingfor7

I have made this dozens of times. It's best with more spices: 2 t. cinnamon, 1 t. pumpkin pie spice and 1/2 t. nutmeg. This is my all time favorite recipe! I think I'm invited to so many holiday parties just because people want me to bring this pumpkin cheese roll. BE SURE TO USE PARAFIN PAPER ON YOUR PAN- this sticks like crazy! Also be sure to ring out the towel very well, and don't undercook the cake. If this is too moist it will stick to the towel and you'll have a mess. Roll the finished cake tightly in plastic wrap, and it will keep it's shape nicely as it chills.

MEEMEEBULUGA
328

MEEMEEBULUGA

This was moist and delicious. I used a baking sheet instead of a jelly pan and had excellent results. I also put the powdered sugar covered towel on top of the cake while it was still in the pan, then put a large baking rack on top of that and THEN flipped the whole thing over. The first time I tried to flip the cake onto the towel it all landed on the floor. Be sure to let the cake cool all the way in the towel before you try adding the filling, ortherwaise the filling gets too loose and runs out the side. I would also recommend using about 1/4 cup less powdered surgar in the filling.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 431 cal
  • 22%
  • Fat
  • 24.2 g
  • 37%
  • Carbs
  • 49.7 g
  • 16%
  • Protein
  • 6.7 g
  • 13%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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