Description
This classic LIBBY’S Pumpkin Roll is a moist, spiced pumpkin cake rolled with a creamy, smooth cream cheese filling. Perfect for fall gatherings or holiday desserts, it combines warm cinnamon and cloves with the richness of pumpkin and a luscious vanilla cream cheese frosting.
Ingredients
Cake Ingredients
- 1/4 cup powdered sugar (to sprinkle on towel)
- 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 LIBBY’S® 100% Pure Pumpkin
- 1 cup walnuts, chopped (optional)
Filling Ingredients
- 1 package (8 ounces) cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
Optional Decoration
- Powdered sugar (for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F. Grease a 15 x 10-inch jelly-roll pan, then line it with wax paper. Grease and flour the wax paper to prevent sticking. Sprinkle a thin cotton kitchen towel with 1/4 cup powdered sugar; this will help when rolling the cake later.
- Mix Dry Ingredients: In a small bowl, combine the flour, baking powder, baking soda, ground cinnamon, ground cloves, and salt. Set aside.
- Prepare Batter: In a large mixing bowl, beat the eggs and granulated sugar until the mixture is thick. Beat in the pumpkin until well blended. Gradually stir in the flour mixture until combined. Spread the batter evenly into the prepared jelly-roll pan. If using, sprinkle the chopped walnuts evenly over the batter.
- Bake the Cake: Place the pan in the preheated oven and bake for 13 to 15 minutes, or until the top springs back when lightly touched. If using a dark-colored pan, start checking for doneness at 11 minutes to prevent overbaking.
- Roll the Cake: Immediately after baking, loosen the edges of the cake and carefully turn it out onto the prepared sugar-dusted towel. Gently peel off the wax paper. Starting from the narrow end, roll the cake up with the towel inside. Allow the rolled cake to cool on a wire rack.
- Make the Filling: While the cake cools, beat the cream cheese, powdered sugar, butter, and vanilla extract in a small mixer bowl until smooth and creamy.
- Fill and Reroll: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake. Then, reroll the cake without the towel. Wrap the pumpkin roll tightly in plastic wrap and refrigerate it for at least one hour to set.
- Serve: Before serving, lightly dust the roll with powdered sugar if desired. Slice and enjoy your delicious pumpkin roll!
- Cooking Tip: Ensure you dust the towel generously with powdered sugar before rolling to prevent the cake from sticking.
Notes
- Use a light-colored jelly-roll pan for even baking and easier doneness checking.
- For best results, chill the pumpkin roll for at least an hour before slicing to help it hold its shape.
- Walnuts are optional but add a delightful crunch and texture to the cake.
- This pumpkin roll can be made a day ahead and stored in the refrigerator, wrapped tightly.
- For easier rolling, a clean kitchen towel dusted heavily with powdered sugar is essential.