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Libby’s Pumpkin Roll Recipe

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★★★★★

4.6 from 119 reviews

Libby’s Pumpkin Roll is a classic pumpkin-flavored sponge cake rolled with a creamy, smooth cream cheese filling. This festive dessert features warm spices and chopped walnuts for added texture, making it a perfect treat for autumn and holiday gatherings.

Ingredients

Scale

Dry Ingredients:

  • 1 1⁄4 cup powdered sugar, divided (1/4 cup for dusting, 1 cup for filling, extra for dusting)
  • 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

Wet Ingredients:

  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup LIBBY’S® 100% Pure Pumpkin

Additional Ingredients:

  • 1 cup walnuts, chopped (optional)
  • 1 (8-ounce) package cream cheese, at room temperature
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat the oven to 375°F. Grease a 15 x 10-inch jelly roll pan, then line it with wax paper. Grease and lightly flour the wax paper to prevent sticking.
  2. Prepare rolling towel: Spread a thin cotton kitchen towel on a clean surface and sprinkle it evenly with 1/4 cup powdered sugar. This will help prevent the cake from sticking as you roll it.
  3. Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt until well combined.
  4. Beat eggs and sugar: In a separate larger bowl, vigorously beat the eggs and granulated sugar together until the mixture is thick and pale. This aeration will create a light sponge texture.
  5. Add pumpkin: Mix the LIBBY’S 100% Pure Pumpkin into the beaten egg and sugar mixture until fully incorporated.
  6. Combine batter: Gently fold the dry ingredient mixture into the wet mixture until just combined, being careful not to overmix to keep the batter light.
  7. Spread batter and add nuts: Evenly spread the batter into the prepared jelly roll pan. Sprinkle chopped walnuts on top if using.
  8. Bake: Bake for 13 to 15 minutes (11 to 13 minutes if using a dark pan) until the top springs back when lightly touched and a toothpick inserted near the center comes out clean.
  9. Roll cake: Immediately remove cake from oven. Carefully loosen it from the pan and transfer it to the sugared kitchen towel. Peel off the parchment paper. Starting with the narrow end, roll the cake up in the towel to shape it and allow to cool completely on a wire rack.
  10. Prepare cream cheese filling: In a small bowl, vigorously mix the cream cheese, 1 cup powdered sugar, softened butter, and vanilla extract until smooth and creamy.
  11. Fill and re-roll: Once the cake is completely cool, unroll it carefully. Spread the cream cheese filling evenly over the surface. Re-roll the cake tightly without the towel.
  12. Chill and serve: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to set. Before serving, optionally dust with additional powdered sugar. Slice and enjoy!

Notes

  • Divide the powdered sugar as follows: 1/4 cup for dusting the towel, 1 cup sifted for the cream cheese filling, and extra as needed for decoration.
  • Using a dark baking pan may reduce baking time slightly; check doneness early to avoid overbaking.
  • Chilling the cake helps the filling to set and makes slicing easier.
  • Walnuts are optional but add a nice texture contrast; feel free to omit for nut-free variation.

Keywords: Pumpkin roll, pumpkin dessert, cream cheese filling, autumn dessert, holiday dessert, pumpkin cake, Libby’s pumpkin roll

Find it online: https://cheframi.com/libbys-pumpkin-roll-recipe/