Fun Fall Recipes: Libby's Pumpkin Roll

One of the things that I love most about fall are the seasonal goodies. Pumpkin, in particular, is something that I can't get enough of during the fall. Pumpkin spice lattes, pumpkin bread, pumpkin rolls, pumpkin pancakes, pumpkin stuffed french toast... the list goes on and on.

Most people who know me are aware of the fact that I love to cook and bake. While I enjoy finding great recipes and trying them, what's even more fulfilling to me is finding recipes that look appetizing, but then tweaking them so that they're my own. Perhaps it's the "artist" in me that demands creativity and originality, but whatever it is, I enjoy being able to call it "mine."

The past couple of weeks, I've been busying myself in the kitchen with some fun recipes. Here's the first of many pumpkin-based treats that I think you might like:

Libby's Pumpkin Roll
Ingredients:
1/4 cup powdered sugar (for the towel)
3/4 cup all-purpose flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. ground cinnamon
1/2 t. ground cloves
1/4 t. salt
3 large eggs
1 cup granulated sugar
2/3 cup 100% pure canned pumpkin
1 cup chopped walnuts (I didn't use these)
1 (8 oz) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter
1 teaspoon vanilla
1/4 cup powdered sugar (for decoration)

Directions:
1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan (I used a regular cookie sheet); line with wax paper. Grease and flour paper. Lay out towel on counter and sprinkle with powdered sugar.

2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts (I didn't use the nuts).

3. BAKE for 13 to 15 minutes or until top of cake springs back when touched.



4. Immediately loosen and turn cake onto prepared towel (you might need help with this, since the cookie sheet is so hot). Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack (I didn't have a wire rack, so I just let it cool on the counter).



5. BEAT cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. I always add a bit of fresh lemon juice for an extra kick. 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, if desired.



I was thinking that this recipe was going to be a bit challenging, especially the whole "rolling" part. But it was surprising easy, and unsurprisingly delicious. I invited some friends over and made it for dessert. We finished it off that night. Highly recommended!