The recipe for Libby's pumpkin roll includes ingredients such as flour, baking powder, baking soda, ground cinnamon and ground cloves. Other components of the recipe include salt, sugar, eggs and Libby's 100 percent pure pumpkin. The filling consists of cream cheese, butter, powdered sugar and vanilla extract.
Begin by greasing a jelly roll pan, lining it with wax paper, and greasing and flouring the paper. Lay out a thin cotton kitchen towel and sprinkle it with powdered sugar. In a small bowl, combine 3/4 cup flour, 1/4 teaspoon salt and 1/2 teaspoon each of baking powder, baking soda, cinnamon and cloves. In a large bowl, beat 1 cup sugar and 3 eggs until thick, then beat in 2/3 cup of pumpkin.
Stir the dry ingredients into the pumpkin mixture, and spread the batter into the jelly roll pan. Sprinkle with 1 cup of chopped walnuts, if desired. Bake at 375 F for 13 to 15 minutes or until the cake springs back when lightly touched. Turn the cake onto the prepared kitchen towel, peel off the wax paper, and carefully roll up the cake and towel. Allow the cake to cool on a wire rack.
Prepare the filling by beating 8 ounces of cream cheese, 1 cup of powdered sugar, 6 tablespoons of softened butter and 1 teaspoon of vanilla extract until smooth. Unroll the cake, frost with the cream cheese mixture, and roll the cake again. Wrap the pumpkin roll in plastic wrap, and refrigerate at least one hour.