• Cooking Time:
  • Servings:
  • Preparation Time:


  • 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 package (8 ounces) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional)


  • 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.
  • 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.
  • BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
  • 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.


Sorry to not KEEP IT REAL, but this is really great! ENJOY!

Categories: Dessert  Misc. Dessert  Oven  Snack  Sweet 

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