My favorite thing about Fall is baking with pumpkin, but this Fall I was too darn busy to do it! So, I didn’t even open my gigantic can of Libby’s Pumpkin Puree until Thanksgiving!
But– is there any more worthy a cause than these?
This recipe comes from the inside of the can label! But you can also find it here.
Pumpkin Rolls (Yields Two Rolls)
Step 1: Combine 1 1/2 Cups Flour, 1 Tsp Baking Powder, 1 Tsp Baking Soda, 1 Tsp Cinnamon, 1 Tsp Cloves, and 1/2 Tsp Salt in a bowl.
Step 2: Beat 6 eggs in a bowl and combine with 2 cups sugar. Then beat in 1 1/3 Cups Pumpkin Puree.
Step 3: Add the dry ingredients and combine well.
Step 4: Prepare a Jelly Roll Pan by spraying it with baking spray, covering it with wax paper, and sprinkling flour generously over the paper. Pour the batter into the prepared pan. Bake at 375° for 14 minutes.
Step 5: When the cake is finished and still hot, lift it from pan by holding the edges of the wax paper and turn it upside down onto a towel that has been generously sprinkled with powdered sugar. I like using clean (obviously) cloth napkins for this step because I feel like a dish towel would cause the cake to get fuzzy. Use old cloth napkins because the pumpkin will stain. Roll the cake into the towel. Most people roll from the short side meaning that you get a fat pumpkin roll that serves about 10. I like to roll from the long side so you get more servings at a smaller, more reasonable size. Perfect for those who want to taste all of the desserts.
Step 6: Beat 2 Packages (8 oz each) Cream Cheese, 2 Cups Powdered Sugar, 1 1/4 Sticks of Butter (12 Tablespoons), and 2 Teaspoons Vanilla. Unroll the completely cooled pumpkin cakes, spread filling evenly, and re-roll. Wrap in plastic wrap and refrigerate for at least 1 hour. Sprinkle with Powdered Sugar, Slice, and Serve!
After making these, I spent a week trying to figure out what to do with the leftover pumpkin! I will post more pumpkin recipes later this week!