1 small can of Libby’s pumpkin in a can (about 2/3 cup)
2 tsp. baking powder
2 tsp. cinnamon
¾ cup flour
1 cup granulated sugar
3 eggs
½ tsp. salt
1 cup white powdered sugar
8 oz. cream cheese
½ stick of butter
1 tsp. vanilla
Put on a pot of Sumatran coffee, throw on some Frank Sinatra and set the tone for a bakers treat, this one is awesome.
Preheat the oven to 375. In a large mixing bowl add the pumpkin, baking powder, cinnamon, flour, granulated sugar, eggs, and salt and mix until well blended and smooth.
Pour the mixture into a 15 x 10-inch jelly-roll pan or cookie sheet; lined ,with wax paper. Grease and flour paper.. Bake for approximately 13 minutes.
In another large mixing bowl add the powdered sugar, cream cheese, butter, and vanilla. Blend thoroughly until nice and creamy.
Lay out a plain very clean dish towel or even cheese cloth would work. Spread powdered sugar all over the towel.
Take the contents of the Baked Pumpkin and flip onto the towel. Add a slight layer of white powdered sugar on top and begin to roll your pumpkin cake into the towel (fairly firm but not too firm) Let sit for approximately 1 1/2 to 2 hours. Unroll lightly and spread the cream cheese filling and roll back up!
I usually put a sprinkle of white powder sugar on top just before its served.
Serves 8
Submitted By
Eddie Beyer
