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Pumpkin Roll Recipes

October 25, 2012

Pumpkin RollI am looking for a recipe for a good a pumpkin roll. I saw a recipe that a lady's sister-in-law used to made a good pumpkin roll and now I can't find it. Please help. Thanks!

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By Victoria P. Mattingly

Answers

Anonymous
October 26, 20120 found this helpful

LIBBY'S® Pumpkin Roll


Prep:45 minsCooking:13 minsCooling:60 minsYields:10
Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation.
Ingredients

CAKE
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 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
Directions

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

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

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 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.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. 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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COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Nutritional Information

Serving Size
1/10 of recipe
Calories 370
Calories from Fat 150
* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

Total Fat 16g 25%
Saturated Fat 10g 50%
Cholesterol 105mg 35%
Sodium 280mg 12%
Carbohydrates 52g 17%
Dietary Fiber 1g 4%
Sugars 43g
Protein 5g
Vitamin A 50%
Vitamin C 0%
Calcium 6%
Iron 6%


www.verybestbaking.com/.../detail.aspx

 
October 28, 20120 found this helpful

There is a very good recipe on the can of Libby's pumkin filling. Or go to foodnetwork.com and get Trisha (Trish?) Yearwoods recipe.

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I saw it yesterday on her Halloween show on the food network channel. Good luck!

 
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ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

December 20, 2010

Beat eggs 5 minutes. Add sugar, pumpkin and lemon juice. Sift together dry ingredients and add to pumpkin mixture. Roll dough out on greased and floured 15x10 inch sheet.

 
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July 12, 2010

Beat eggs; gradually add sugar. Fold in pumpkin and lemon juice. Fold in flour, baking powder, and spice.

 
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July 12, 2010

Add sugar gradually to eggs. Mix in pumpkin and lemon juice. Fold in dry ingredients. Bake at 375 degrees F. for 15 minutes on a greased and floured cookie sheet.

 
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July 12, 2010

Beat eggs for 5 minutes. Gradually add 1 cup sugar.

 
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July 12, 2010

Beat eggs and add other ingredients. Pour into cookie sheet lined with waxed paper. Bake at 350 degrees F for 15 minutes.

 
Read More...
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