If you’re looking for a delightful dessert that captures the essence of fall, this Libby’s Pumpkin Roll is the perfect choice. It’s a classic recipe that brings together the warm spices of pumpkin pie and the sweet creaminess of cream cheese frosting, all rolled into a beautiful cake. Whether you’re hosting a holiday gathering or simply craving something sweet, this pumpkin roll will impress your guests and satisfy your taste buds.
This pumpkin roll is not just another dessert; it’s a celebration of seasonal flavors. The tender pumpkin cake is spiced to perfection, creating a wonderful contrast with the rich, creamy filling. Trust me, once you try it, you’ll want to make it every autumn!
The Best Libby’s Pumpkin Roll
This Libby’s Pumpkin Roll features a moist pumpkin cake infused with warm spices, rolled around a sweet cream cheese filling. The result is a lovely dessert that is both visually appealing and deliciously satisfying.
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 15×10 inch jelly roll pan and line it with parchment paper, then grease the paper.
- Mix Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar until thick and lemon colored. Stir in the pumpkin and vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Gradually add this mixture to the pumpkin mixture, stirring until just combined.
- Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 13-15 minutes, or until the cake springs back when touched.
- Roll the Cake: Immediately after removing it from the oven, sprinkle powdered sugar over a clean kitchen towel. Carefully turn the cake onto the towel and peel off the parchment. Roll the cake up in the towel, starting from the short side, and let it cool completely.
- Make the Filling: In a medium bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Fill the Cake: Once the cake is cool, unroll it and spread the cream cheese filling evenly over the surface. Roll the cake back up without the towel and wrap it in plastic wrap.
- Chill and Serve: Refrigerate the pumpkin roll for at least an hour before slicing. Serve chilled or at room temperature.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Servings: 10 slices
- Calories: 250kcal
- Fat: 10g
- Protein: 4g
- Carbohydrates: 36g
