I feel a holiday food conspiracy coming on. Suddenly, everywhere I turn...Pumpkin Roll. I've lived through over 40 Thanksgivings in my life, and never once encounted a pumpkin roll until this year. This year I've already eaten it four times!
This year, everyone is talking about pumpkin roll, swapping recipes for pumpkin roll, and waxing rhapsodic about great pumpkin rolls through history. I think Washington crossed the Delaware on a pumpkin roll, K-Fed is threatening to release his sex videos with one, and O.J. wrote a book about how he would have made a pumpkin roll if he had, which of course he didn't, and he won't rest until he finds out who did. Honest.
So...although I have to work on Thanksgiving, I believe I, too, will jump on the pumpkin roll bandwagon this year. If all the other kids were jumping off a pumpkin roll...
Estimated Times: Preparation - 45 min Cooking - 13 min Cooling Time - 1 hrs refrigerating Yields - 10
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)
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional)
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.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. 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; 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.