LIBBY’S Pumpkin Roll…slightly altered
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Everyone loves a good jelly roll! A pumpkin roll, in particular, is my favorite Thanksgiving dessert, because I will admit I am not a pumpkin pie kind of gal, but any other pumpkin treat, I usually love. This recipe is one my family uses the whole holiday season. I use LIBBY’s recipe, with just a few alterations.
I prefer the flavor of pumpkin pie spice in the cake & my filling is slightly altered to make it a little lighter in texture (not calories) so after that big, heavy Thanksgiving or Christmas meal you can enjoy a treat without feeling like your dessert is sticking to your insides from a dense filling. Plus, this is such an easy dessert to make ahead of time & freezes really well too. I actually prefer to eat it slightly frozen (BONUS: it’s easier to cut that way [frozen] too.)
- 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)
- 8 oz pkg. cream cheese, at room temperature
- 3 Tbsp butter, softened
- 1/2 cup granulated sugar
- 1/2 (8oz) tub light cool whip
- CAKE: 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.
- 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.)
- 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: 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.)
- 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 mixing when the beaters leave ripples in the frosting.
- ASSEMBLY: 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.