Pumpkin Roll Recipe

This classic Pumpkin Roll Recipe with a heavenly cream cheese filling is the perfect way to usher in pumpkin season! Libbys Pumpkin Roll has been around for decades and is a perfect autumn or Thanksgiving dessert!

prep time30 MINUTEScook time15 MINUTEStotal time45 MINUTESyield10 SERVINGS

Ingredients

Cake:

•  1/4 cup powdered sugar (to sprinkle on towel)
•  3/4 cup flour
•  1/2 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1/2 teaspoon cinnamon
•  1/4 teaspoon ground cloves
•  1/4 teaspoon ground ginger
•  1/4 teaspoon salt
•  3 large eggs

•  1 cup granulated sugar
•  2/3 cup canned pumpkin (not pumpkin pie filling)

Filling:

•  8 ounces cream cheese, at room temperature
•  1 cup powdered sugar, sifted
•  6 tablespoons butter, at room temperature
•  1 teaspoon vanilla
•  Powdered sugar, to garnish

Instructions

1. Preheat oven to 375º. Grease 15 x10-inch jelly-roll pan; line with wax or parchment paper. Grease and flour paper. Sprinkle a thin kitchen towel with the ¼ cup of powdered sugar.
2. Combine flour, baking powder, baking soda, cinnamon, cloves, ginger 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.
3. Bake for 13 to 15 minutes or until the top of cake pops back when gently pressed with a finger. Immediately loosen and turn the cake out onto prepared towel. Carefully peel off the paper. Roll up cake and towel together, starting with narrow end. Cool on a wire rack.
4. Beat cream cheese, remaining powdered sugar, butter, and vanilla until smooth. Carefully unroll cake. Spread filling over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
5. Sprinkle with powdered sugar before serving, if desired.

Credit to: thatskinnychickcanbake