Libby's Pumpkin Roll Recipe
Enjoy the ultimate fall dessert with this classic Libby's Pumpkin Roll recipe. A moist, spiced pumpkin sponge cake is perfectly paired with a rich cream cheese filling, making it a crowd favorite for holidays or any occasion.
Equipment
- Mixing Bowls: One for dry ingredients and another for wet ingredients.
- Whisk: For blending the dry ingredients evenly.
- Electric Mixer: Handheld or stand mixer for beating the eggs, sugar, and cream cheese filling.
- 15x10-inch Jelly Roll Pan: To bake the pumpkin cake.
- Parchment Paper: For lining the jelly roll pan to prevent sticking.
- Sifter: To evenly dust powdered sugar onto the towel and sift the powdered sugar for the filling.
- Kitchen Towel: A clean, lint-free towel for rolling the cake.
- Spatula: For folding the batter and spreading the cream cheese filling.
- Plastic Wrap: To tightly wrap the pumpkin roll for chilling.
- Sharp Knife: For slicing the roll into neat pieces.
Ingredients
- For the Pumpkin Roll:
- 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 nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup Libby's pure pumpkin puree
- Powdered sugar for dusting the towel
- For the Cream Cheese Filling:
- 1 package 8 ounces cream cheese, softened
- 1 cup powdered sugar sifted
- 6 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Pumpkin Cake
- Preheat the oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper. Grease and flour the parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a large mixing bowl, beat the eggs and granulated sugar until thick and pale. Add the pumpkin puree and mix until combined.
- Gradually fold in the dry ingredients using a spatula, ensuring no lumps remain.
Step 2: Bake the Cake
- Spread the batter evenly into the prepared pan. Bake for 13-15 minutes, or until the top springs back when lightly touched.
- Lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar.
- Carefully turn the hot cake out onto the towel. Remove the parchment paper and roll the cake up tightly with the towel from the shorter end. Let it cool completely.
Step 3: Prepare the Cream Cheese Filling
- In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
Step 4: Assemble the Pumpkin Roll
- Once the cake is cool, unroll it gently. Spread the cream cheese filling evenly over the surface of the cake.
- Re-roll the cake (without the towel) and wrap it tightly in plastic wrap. Refrigerate for at least 2 hours to set.
Step 5: Serve
- Before serving, dust the pumpkin roll with powdered sugar and slice it into even pieces. Enjoy!
Notes
Prevent Cracks: Rolling the cake while it's still warm helps prevent cracks.
Perfect Filling: Ensure the cream cheese and butter are at room temperature to avoid lumps.
Storage: Store the pumpkin roll in the refrigerator for up to 3 days.
Perfect Filling: Ensure the cream cheese and butter are at room temperature to avoid lumps.
Storage: Store the pumpkin roll in the refrigerator for up to 3 days.