Let Me See Your Pumpkin Roll

Hello folks! Hopefully, not too many of you groaned at my hip hop reference in the title. For those of you who didn't get it, it is referencing a song called Tootsie Roll by 69 Boyz. It is a wee on the adult side so you can check it out on most music sites at your discretion.

Welcome to the 2nd day of Halloween. I am participating in Domestic Witch's October Blog Party. If you would like to see other participant blogs, please visit her blog here http://domesticwitch.blogspot.com/ I am also participating in Mrs. B's 31 Days of Halloween. You can see her blog here: http://silvermoonwitch.blogspot.com Also, make sure you check out her giveaways. There are some neat ones. Today she had Custom Zombie prints, papier-mache Candy Treat Cups & a Divination Kit. Also, there is a blooming Friday entry at the end of this post but I hope you enjoy the whole article.

For today's Halloween - Autumn themed entry I am making the ever seasonal, delicious and delightful Pumpkin Roll. This recipe come courtesy of Libby's canned pumpkin.

http://www.verybestbaking.com/recipes/detail.aspx?ID=32372

LIBBY'S® Pumpkin Roll
Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation.

Preparation - 45 min
Cooking - 13 min
Cooling Time - 1 hr refrigerating
Yields - 10 Servings

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)

FOR CAKE:
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. 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.

FOR FILLING:
BEAT 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.

Enjoy!

I used Winifred the Duck's eggs. The yolk is almost the same size as the 1/4 cup measuring cup.



The pumpkin mix ready to be baked.



The cream cheese filling ready to be spread.



All rolled up and ready to refrigerate for an hour.



Here is a side view. My biggest challenge was keeping the filling in the roll. It came out the ends and the seam.



All ready to eat. It may not be the prettiest pumpkin roll but it is delicious. A big shout out to my good friend, Steffie, who helped with the whole baking process and for the compliments. She said the were "Scrumdillicious". I am guessing that is how you spell that. Thanks!



Lastly, please enjoy the fall crocuses at our home. This is for Blooming Friday. Blooming Friday is hosted by Roses and Stuff: http://rosorochris.blogspot.com/ I know it is a bit blurred on the edges but I think it looks artistic that way.



~Jessica~