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LIBBY's Pumpkin Roll, slightly altered by Amber (Dessert Now, Dinner Later)
Cake:
1/4 cup powdered sugar (to sprinkle on towel, extra for decoration)
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 Tbsp pumpkin pie spice
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY's 100% Pure Pumpkin (not pie filling)
1. Preheat oven to 375*F. Grease 15x10 inch jelly-roll pan; line with wax paper (I prefer using parchment paper.) Sprinkle a thin, cotton kitchen towel with powdered sugar.
2. Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in small bowl. Beat eggs & granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan (I like to use my offset spatula to spread it.)
3. Bake for 13-15 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 & turn cake onto prepared towel. Carefully peel off paper. Roll up cake & towel together, starting with narrow end. Cool on wire rack.
Filling:
1-8oz pkg. cream cheese, at room temperature
3 Tbsp butter, softened
1/2 cup granulated sugar
1/2-8oz tub light cool whip
1. Beat cream cheese & butter until light & fluffy, with no lumps. Add sugar & mix until incorporated. (The regular recipe has you mix powdered sugar with your cream cheese & butter, but cream cheese frosting can be real finicky if you don't do it right. If you do it like the original recipe says, you may end up with a sticky, stringy, very soft frosting that won't hold it's shape well.)
2. Add cool whip & beat until everything comes together. Your whipped topping should stiffen/peak up with the beaters, but on RARE occasion, it could possibly get stringy (due to the type of whipped topping you use), so keep an eye on it & stop when it looks like this:
Your hand mixer should leave little ripples in the frosting. |
3. Carefully unroll cake. Spread cream cheese mixture over cake (Love using my offset spatula for this as well.) Re-roll cake. Wrap in plastic wrap & refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
*If you are going to freeze the roll, go ahead & wrap a layer of foil over the plastic wrap. Remove from freezer 30 minutes before cutting & serving.
This is a recipe worth altering, I promise. The flavors from the pumpkin pie spice come out a lot better than the cinnamon/cloves, & the filling is so light & refreshing making this pumpkin roll a great asset to top off your fabulous holiday meal (or any meal) with.
Pin It
LIBBY's Pumpkin Roll, slightly altered by Amber (Dessert Now, Dinner Later)
Cake:
1/4 cup powdered sugar (to sprinkle on towel, extra for decoration)
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 Tbsp pumpkin pie spice
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY's 100% Pure Pumpkin (not pie filling)
1. Preheat oven to 375*F. Grease 15x10 inch jelly-roll pan; line with wax paper (I prefer using parchment paper.) Sprinkle a thin, cotton kitchen towel with powdered sugar.
2. Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in small bowl. Beat eggs & granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan (I like to use my offset spatula to spread it.)
3. Bake for 13-15 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 & turn cake onto prepared towel. Carefully peel off paper. Roll up cake & towel together, starting with narrow end. Cool on wire rack.
Filling:
1-8oz pkg. cream cheese, at room temperature
3 Tbsp butter, softened
1/2 cup granulated sugar
1/2-8oz tub light cool whip
1. Beat cream cheese & butter until light & fluffy, with no lumps. Add sugar & mix until incorporated. (The regular recipe has you mix powdered sugar with your cream cheese & butter, but cream cheese frosting can be real finicky if you don't do it right. If you do it like the original recipe says, you may end up with a sticky, stringy, very soft frosting that won't hold it's shape well.)
2. Add cool whip & beat until everything comes together. Your whipped topping should stiffen/peak up with the beaters, but on RARE occasion, it could possibly get stringy (due to the type of whipped topping you use), so keep an eye on it & stop when it looks like this:
Your hand mixer should leave little ripples in the frosting. |
3. Carefully unroll cake. Spread cream cheese mixture over cake (Love using my offset spatula for this as well.) Re-roll cake. Wrap in plastic wrap & refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
*If you are going to freeze the roll, go ahead & wrap a layer of foil over the plastic wrap. Remove from freezer 30 minutes before cutting & serving.
This is a recipe worth altering, I promise. The flavors from the pumpkin pie spice come out a lot better than the cinnamon/cloves, & the filling is so light & refreshing making this pumpkin roll a great asset to top off your fabulous holiday meal (or any meal) with.
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