Libby's Pumpkin Roll Recipe
This Libby's Pumpkin Roll recipe is a tasty dessert made of moist pumpkin cake wrapped around a creamy cream cheese filling.
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!