This Libby's Pumpkin Roll recipe is a tasty dessert made of moist pumpkin cake wrapped around a creamy cream cheese filling. It's great for any time you are craving a sweet treat. Each bite mixes the spicy cake with the smooth cream cheese, making it absolutely delicious.
The rolled cake not only looks nice but also makes sure each slice has a good mix of cake and filling. The recipe is simple and easy to make, great for both beginner and seasoned bakers. You can even make it your own by adding different fillings like nuts or chocolate. It's perfect for any occasion, from a family gathering to an afternoon snack.
Since you are here and love sweet dessert recipes, check out this Krispy Kreme Doughnut Recipe, this Libby's Pumpkin Bread Recipe, or this McDonald's Parfait Recipe.
Ingredients for this Libby's Pumpkin Roll Recipe
Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
For the Cake
- All-Purpose Flour: provides the structure and base for the cake.
- Baking Powder: helps the cake rise, making it light and fluffy by creating bubbles in the batter.
- Baking Soda: works with the baking powder to help the cake rise by reacting with the acidic pumpkin puree.
- Ground Cinnamon: adds a warm, sweet flavor perfect for pumpkin desserts.
- Ground Cloves: adds the spice with a rich and slightly sweet flavor.
- Salt: balances sweetness and enhances the flavor of the cake.
- Eggs: provide structure, moisture, and help bind the ingredients together.
- Granulated Sugar: sweetens the cake and helps create a tender texture.
- Pumpkin Puree: adds moisture, flavor, and a soft texture while giving the cake its distinctive pumpkin taste and color.
- Chopped Walnuts (optional): add a crunchy texture and nutty flavor.
For the Filling
- Cream Cheese (softened): makes a rich and creamy base for the filling.
- Powdered Sugar (sifted): sweetens the filling and gives it a smooth texture.
- Unsalted Butter (softened): Adds richness and a smooth texture to the filling.
- Vanilla Extract: gives the filling a sweet flavor.
For Dusting
- Powdered Sugar: Prevents the cake from sticking to the towel and adds a decorative touch to the finished roll.
How to make this Libby's Pumpkin Roll Recipe
Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions.
- Preheat your oven. Grease a 15x 10-inch jelly-roll pan and line it with parchment paper. Grease and flour the paper.
- In a small bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, and salt. In a large bowl, beat the eggs and granulated sugar until thick. Beat in the pumpkin.
- Stir in the flour mixture until well combined. Spread the batter evenly into the prepared jelly roll pan. Sprinkle with nuts if desired.
- Bake for 13 to 15 minutes, or until the top of the cake springs back when touched. Immediately loosen and turn the cake onto a clean, lint-free kitchen towel dusted with powdered sugar. Carefully peel off the paper. Roll up the cake and cotton kitchen towel together, starting with the narrow end. Cool on a wire rack.
- In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth.
- Carefully unroll the cake. Spread the cream cheese mixture over the cake. Reroll the cake without the towel. Wrap in plastic wrap and refrigerate for at least one hour.
- Before serving, dust with powdered sugar. Slice and enjoy!
Libby's Pumpkin Roll Recipe Tips and Tricks
- Mix Eggs and Sugar Well: Mix the eggs and granulated sugar until thick to add air into the batter, making a light and fluffy cake.
- Roll While Warm: Roll the cake in the towel while it's still warm to prevent cracking and help it maintain its shape.
- Chill Before Serving: Refrigerate the rolled cake for at least one hour or until it cools before slicing to firm up the filling and make it easier to cut neat slices.
- Use Generous Dusting of Powdered Sugar: Dust the kitchen towel with a decent amount of confectioners' sugar before rolling the cake to prevent sticking.
Frequently Asked Questions - FAQ
Can I make this recipe ahead of time?
Yes, you can make Libby's Pumpkin Roll up to two days ahead of time. After you've rolled the cake, cover it tightly with plastic wrap to keep it from drying out and to maintain its shape. Keep it in the fridge until you're ready to serve. Making it ahead of time lets the flavors blend and the filling firm up, making it easier to slice neatly.
What can I do if my pumpkin roll cake cracks?
If your cake gets cracks, don't worry. Small cracks can usually be hidden with the cream cheese filling. When you reroll the cake, the filling will help hold it together and cover minor imperfections. Even if the cake has big cracks, you can still roll it up, and it will taste just as good, even if it doesn't look perfect.
To avoid cracks in the future, make sure to roll the cake while it's still warm and flexible. Rolling the cake with a towel while it cools helps it keep its shape without cracking. Also, avoid baking the cake for too long, as a dry cake is more likely to crack.
How do I prevent the cake from sticking to the towel?
To keep the cake from sticking to the towel when you roll it, make sure to sprinkle the towel generously with powdered sugar. Place a clean kitchen towel on a flat surface and dust it thoroughly with powdered sugar. The sugar creates a barrier between the cake and the towel.
After baking, carefully loosen the edges of the cake from the pan using a knife. Then, gently turn the cake onto the prepared towel. Peel off the wax paper or parchment paper, and starting at the narrow end, roll up the cake and towel together while the cake is still warm. This method helps the cake keep its shape without cracking and prevents it from sticking to the towel.
How do I store leftover Libbys Pumpkin Roll?
When storing leftover pumpkin roll slices, wrap them tightly in plastic wrap to keep them from drying out. Store the wrapped slices in the refrigerator in an airtight container or on a plate covered with plastic wrap. They'll stay fresh for up to three days and are best served chilled. This way, you can enjoy the delicious pumpkin roll over several days.
Can I freeze my pumpkin roll?
Yes! You can freeze Libby's Pumpkin Roll for later. To do this, wrap the pumpkin roll tightly in plastic wrap to protect it from getting freezer burn. Then, cover it with aluminum foil and put it in the freezer. It can stay in the freezer for up to one month. When you want to eat it, let it thaw in the refrigerator overnight. Before you serve it, you can sprinkle powdered sugar on top for a nice touch.
The Best Libby's Pumpkin Roll Recipe
Libby's Pumpkin Roll Recipe
Ingredients
For the cake:
- 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 canned pumpkin puree
- 1 cup chopped walnuts optional
For the filling:
- 1 package 8 oz cream cheese, softened
- 1 cup powdered sugar sifted
- 6 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
For dusting:
- Powdered sugar
Instructions
- Preheat your oven to 375°F . Grease a 15x10-inch jelly-roll pan and line it with parchment paper. Grease and flour the paper.
- In a small bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, and salt.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
- In a large bowl, beat the eggs and granulated sugar until thick. Beat in the pumpkin.3 large eggs, 1 cup granulated sugar, 2/3 cup canned pumpkin puree
- Stir in the flour mixture until well combined. Spread the batter evenly into the prepared pan. Sprinkle with nuts if desired.
- Bake for 13 to 15 minutes, or until the top of the cake springs back when touched. Immediately loosen and turn the cake onto a clean, lint-free kitchen towel dusted with powdered sugar. Carefully peel off the paper. Roll up the cake and towel together, starting with the narrow end. Cool on a wire rack.Powdered sugar
- In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth.1 package, 1 cup powdered sugar, 6 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Carefully unroll the cake. Spread the cream cheese mixture over the cake. Reroll the cake without the towel. Wrap in plastic wrap and refrigerate at least one hour.
- Before serving, dust with powdered sugar. Slice and enjoy!
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