There are numerous fun, fall activities, but for those who love being in the kitchen or have a sweet tooth, baking is a favorite. Rachel Barber, senior, states, “One of the best things about fall is all the pumpkin desserts.” A recipe PV students often make in the foods lab is “Libby’s Pumpkin Roll.” Marta Brooks, FACS teacher, described it as a “ popular alternative to pumpkin pie bearing a unique shape!” Give it a whirl and surprise all your friends with this tasty, fall treat.

LIBBY’S® PUMPKIN ROLL

Estimated Times:

Preparation- 45 min   Cooking- 13 min   Cooling – 1 hr refrigerated

Yields 10

INGREDIENTS:

CAKE:

• 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)

FILLING:

• 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)

DIRECTIONS:

Preheat 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, and 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 the cake onto a prepared towel. Carefully peel off the paper, roll up the cake and towel together, starting with narrow end. Cool on wire rack.

For filling:

Beat cream cheese, 1 cup powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll the cake, spread the cream cheese mixture over cake, and reroll the cake. Wrap it in plastic wrap and refrigerate at least one hour. Sprinkle the cake 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.