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Sunday, October 24, 2010

This is how we Roll! Pumpkin Roll!

The Classic Pumpkin Roll.  A very lovely dessert to present after the dinner is complete.  Everyone oooohs and ahhhhs over it's beauty.  And you want to know a secret - shhh, *spoken in hushed tones* It's really easy!
The first Pumpkin Roll I made 2 years ago for Thanksgiving Lunch.  Not to be confused with Thanksgiving Dinner.  Yes - like thousands of others, we get to eat 2, count them 2, Turkey meals on the Pilgrim's Holiday.  The first is historically at my Mother's home where all families bring a dish that is somewhat planned and coordinated.  I say somewhat as my sisters and Mother and I make sure all the basics are covered - turkey, dressing, gravy, mashed potatoes, sweet potato casserole, bread, a green veggie, and a ham. So for a change from the normal pumpkin pie that is brought by other family members, I decided to venture into the land of the Rolls!  It was so simple, I made another one the following year for dinner at my home with Big Guy's family in attendance.
For many many years, my grandparents, whom are now 89 and 86, had a HUGE garden.  By profession, they were tobacco and chicken farmers so a garden was just a normal way of life.  But even after it was just the two of them and all the children had flown the nest, they still grew and grew and grew many many vegetables in grand abundance.  So neighbors and family benefited.  One vegetable that they grew was butternut squash.  Until a month ago, I had never actually paid for a butternut squash.  I would roast them just like a pumpkin and use the "meat" of the squash in place of pumpkin in breads and pies.  And even in my pumpkin roll. 
To roast a butternut squash or a pumpkin, simply cut in half.  Place cut side up on a large cooking pan.  Add about 2 in of water.  Then heat up the house!  Roast on 375 degrees or so for about and hour.  You can test to see if done by piercing the squash with a fork.  Easy to pierce, it's done.  You can add cinnamon or pumpkin pie spices to the roasting squash to make your home smell delicious!
I say heat up the house as I tried to plan roasting the squash on cool Autumn days.  Simply let the cooked squash cool and you can freeze the meat for use later.
So in the following recipe, I used my own cooked butternut squash.  And parchment paper makes the rolling Super Easy!  Enjoy!
LIBBY'S® Pumpkin Roll

LIBBY'S® Pumpkin Roll


45 mins
13 mins
60 mins
Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation.
  • Ingredients
  • 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 pkg. (8 oz.) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional for decoration)


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. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) 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.

cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. 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.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.


  1. I have always been scared to try these, but if Emily says it's easy, I'll take you for your word and give it a whirl.

  2. You can definitely make these Laura! Go for it! And they are so yummy!

  3. I have never been brave enough. Perhaps now I am...

  4. I would never have thought to even try...

  5. They ARE easy. Eldest was making them with me when he was 18mo. I don't use nuts, due to my own allergy.

  6. Emily, did you use a towel as it suggested or parchment paper to roll it? I read a review that said the towel was a disaster, but that aluminum foil worked well. What do you use?

  7. I did use a thin kitchen towel and did not have any issue. But parchment paper would do the same thing honestly and would be a safe bet.

  8. Thanks! I picked up my pumpkin today and will hopefully get a chance this weekend to try it out. I will let you know how it goes!

  9. That turned out looking perfect! Hi there first time on your blog - Another foodie, and food blogger :)) Will certainly try this one out!