Pumpkin Roll made with Libby's Pumpkin Puree is soft and creamy, has a tempting aroma, and stunning presentation. It will astound your family and friends. NEEDEED INGREDIENTS:
- a quarter of a cup of powdered sugar
- three cups of all-purpose flour
- 1⁄2 tsp pepper
- 1⁄2 tsp cinnamon
- a half of a teaspoon of cinnamon powder
- Cloves, ground, one-half of a teaspoon
- 1/4 teaspoon salt
- 3 big eggs
- one cup of granulated sugar
- 2 cups of LIBBY'S 100 percent Pure Pumpkin
- one fluid ounce of chopped walnuts (optional)
- 1 package of cream cheese, measuring 8 ounces and left at room temperature
- one standard measuring cup of powdered sugar sifted
- six tbsp butter or margarine, melted
- one teaspoon of vanilla extract
- Sugar in powder form ( for decorative purposes)
MAKE IT:
- Heat oven to 375°F. Grease a 15x10 jelly-roll pan; line with wax paper. Oil and flour paper. 1/4 cup powdered sugar on a thin cotton towel.
- Blend flour, some baking powder, baking soda, cinnamon, some cloves, and salt in a basin. Beat eggs and sugar until thick. Add pumpkin. Mix flour. Evenly spread in the pan. Add nuts.
- Cook for 13 to 15 minutes, or until the cake top springs back when it is touched. If using a dark pan, start checking at 11 minutes. Flip the cake onto the towel. Rip off the paper. Roll the cake and cloth from the narrow end. Wire rack.
- Mix cream cheese, one cup of powdered sugar, butter, and vanilla extract. Disassemble the cake. Spread cream cheese on the cake. Roll cake. Wrap in plastic and chill for 1 hour. Adding powdered sugar before serving is up to you.
- When rolling the cake in the towel, be sure to use enough powdered sugar to prevent sticking.
pumpkin roll recipe
For a unique holiday dessert, try this recipe for pumpkin roll! The perfect dessert for serving as an after-dinner dessert, this rich, spiced pumpkin sheet cake is filled with vanilla cream cheese, rolled up, and dusted with powdered sugar. This pumpkin roll will win your heart and become a cozy autumnal treat you'll want to make all year. The components of a pumpkin roll are as below:
- Most of the ingredients you'll need are probably in your kitchen already. If not, the following should be added to your grocery list:
- For the cake, combine the eggs, sugar, cinnamon, pumpkin puree, all-purpose flour, and baking soda.
- Confectioners sugar, butter, vanilla essence, and cream cheese are the ingredients for the filling.
Here is a brief description of what to anticipate when making this highly regarded pumpkin roll, followed by the complete, step-by-step recipe:
- Bake the cake: In a bowl, combine the eggs, sugar, pumpkin, and cinnamon. In a separate dish, combine the flour and baking soda; add this mixture to the egg mixture. The batter should be smoothly blended. When the jelly roll pan is ready, spread the batter in it. Until the cake bounces back when touched, bake in a preheated oven.
- Invert the cake onto a cotton tea towel and roll it up. Five minutes should be given to the cake to cool. The cake should be wrapped in a towel jelly-roll manner. Allow the cake to finish cooling before placing it seam-side down.
- To make the filling, mash together the cream cheese, butter, vanilla, and confectioners' sugar in a mixing bowl.
- Reroll the Cake: When the cake has cooled, unroll it and distribute the cream cheese mixture evenly over the surface. Without the towel, reroll the cake. Before serving, sift some confectioners' sugar over.
pumpkin roll
When you are making a pumpkin roll, you might have one of these questions. So let's take a look at them. 
What goes into the filling of a pumpkin roll? Combine the flour, salt, baking soda, cinnamon, and pumpkin pie spice in a large bowl and whisk to combine. Eggs, sugar, pumpkin, and vanilla extract should each be combined in a bowl and whisked until smooth. To the bowl, add the dry ingredients, and whisk them together until there are no more dry streaks visible. Why does the pumpkin roll I made crack? Once the cake has been removed from the oven, you should immediately roll it up in the towel and place it somewhere cool. When the cake is rolled while it is still warm, both the heat and the moisture will work together to assist produce a cake that is crack-free. If you roll the cake after it has been cooled, there is a considerably greater chance that it may crack.
What causes the pumpkin roll sticky?
What gives the pumpkin roll its sticky texture? As the cake cools, there is a tendency for the exterior to become sticky, which is caused by condensation. Additionally, when it is stored in the refrigerator, it becomes sticky. 
Just before you serve it, dust it with some additional icing sugar, and the stickiness will be completely hidden. Is it possible to prepare a pumpkin roll in advance? Since pumpkin rolls may be stored for a long time in the refrigerator as well as the freezer, you can easily prepare them in advance if you so choose. Wrap your pumpkin roll very securely in plastic wrap so that you can keep it. After that, you have the option of storing it in the refrigerator for no longer than five days or in the freezer for no longer than three months.
easy pumpkin roll recipe
An amazing pumpkin rolls recipe, and it's easy to put together too. As gifts, I give these pumpkin rolls to people. 
Instead of using a dish towel, I roll the cake portion between a piece of parchment paper or wax paper. It performs equally well while eliminating the need for dirty dish towels. I've never made one before, so I was a little concerned about it. However, the directions were spot on; I didn't have cinnamon, so I substituted pumpkin pie spice instead. Rell claims that they added roughly 1.5 teaspoons of pumpkin pie spice and a tiny bit of nutmeg to the cake. For as long as I can remember, I've been rolling pumpkin filling into logs, but this is the only recipe I've ever used that resulted in a log that was both aesthetically pleasing and deliciously satisfying. Ingredients:
- 1 volume of white sugar
- 3 cups of pumpkin puree
- 3 big eggs, beaten
- 1/2 milligram of ground cinnamon
- 3/4 cup all-purpose flour
- one teaspoon of baking soda
Instruction:
- 375 F oven (190 degrees C). Grease a jelly roll pan.
- Step 2 Bake: Mix sugar, pumpkin puree, eggs, and cinnamon.
- Separately, combine flour and baking soda. Blend pumpkin-flour mixture until smooth. Spread in pan.
- Bake 15 to 25 minutes, until cake springs back when touched. Cool for 5 minutes.
- Invert the cake onto a cotton (not terry) tea towel. Roll cake in towel jelly-roll form; chill 15 minutes seam-side down.
- While the cake cools, make the filling: Mix cream cheese, powdered sugar, butter, and vanilla.
- Unroll towel when cake has cooled. Fill the cake to the edges. Without the cloth, reroll the cake. Refrigerate until serving.
- Serve with powdered sugar and 10 slices.
how to roll a pumpkin roll
A pumpkin roll is a time-honored and aesthetically pleasing autumn delicacy that never fails to awe its guests. Let's learn how to roll this pumpkin roll. 
The finished product of this homemade pumpkin roll recipe is a rich and spiced pumpkin cake that has a substantial layer of densely packed cream cheese frosting inside. In this article, we will demystify the process of making cake rolls by providing you with helpful instructions as well as a video tutorial. In addition, you will have the opportunity to study all of my helpful recommendations to guarantee that your pumpkin roll is a success. It is imperative to give the pumpkin roll cake its shape while it is still warm. Permit me to elaborate on the rationale for the necessity of rolling the warm cake with a thin towel or a piece of parchment paper while it is still warm. To keep the pumpkin roll cake from clinging to itself as it is being rolled, we wrap it in a towel or a piece of parchment paper. If you roll the cake while it's still warm, it will be able to maintain its rolled shape even after it has cooled. When you roll it up again with the filling inside, there should be no cracks, rips, or tears in the wrapper as a result. After I have filled and rerolled my Pumpkin Rolls, I first wrap each one tightly in a piece of plastic wrap, and then I wrap each one again in a sheet of aluminum foil, making sure that the ends are completely sealed. At this point, you have the option of putting them in the fridge for a few days, or you may put them in the freezer for up to a month.