Libbys Pumpkin Roll
User Reviews
5
Libbys Pumpkin Roll
Description
The Libbys Pumpkin Roll begins with a batter made from flour, baking powder, soda, cinnamon, cloves, and salt. Eggs and granulated sugar are beaten until thick, and then pumpkin puree is added before folding in the dry ingredients. The batter spreads thinly in a prepared jelly roll pan lined with greased parchment paper.
After baking briefly until the cake springs back to touch, it is inverted onto a powdered sugar-dusted towel and rolled before cooling. This step ensures the cake rolls without cracking. The filling combines softened cream cheese, sifted powdered sugar, butter, and vanilla to create a creamy, mildly sweet contrast to the spiced cake.
Once cool, the pumpkin roll is unrolled, filled, and then re-rolled for serving. The balance of moist, spiced cake and creamy filling makes it a traditional autumn dessert. Additional powdered sugar dusting may be used for decoration.
Store the assembled pumpkin roll tightly wrapped in the refrigerator to maintain freshness and texture.
Ingredients
Cake
- 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 cloves ground
- 1/4 teaspoon salt
- 3 large egg
- 1 cup granulated sugar
- 2/3 cup pumpkin Libbys 100% Pure brand
Cream Cheese Filling
- 8 ounce cream cheese at room temperature, package
- 1 cup powdered sugar sifted
- 6 tablespoons butter softened
- 1 teaspoon vanilla extract
- powdered sugar extra, if desired for decoration
Instructions
Cake
- Preheat oven to 375 degrees F. Prepare a 15x10" jelly roll pan by greasing it, then lining the bottom with wax or parchment paper. Grease and flour the wax or parchment paper. Set aside. Sprinkle a large, thin cotton tea towel with 1/4 cup powdered sugar. Set aside.
- Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a bowl and stir to combine. In a separate bowl beat together eggs and sugar until thick and creamy. Add pumpkin to mixture and stir to mix. Add in flour mixture and stir to mix. Spread batter into prepared baking pan.
- Bake for 13 to 15 minutes or until top of cake springs back when touched. If using a dark colored pan, the cake may be done at 11 minutes, so start checking then.
- Remove from oven and immediately loosen the cake and turn cake onto the prepared towel. Gently peel off the wax or parchment paper. Roll up the cake, together with the towel, starting with the narrow end. Allow to cool completely on a wire rack.
Filling
- Prepare filling by beating softened cream cheese and butter together until smooth. Add 1 cup powdered sugar and beat until smooth. Add in vanilla, and beat until well combined.
- Gently unroll the cake and spread cream cheese mixture evenly across the top. Then gently reroll the cake, without the towel. Wrap tightly in plastic wrap and chill for at least one hour in refrigerator prior to serving. If desired, sprinkle with powdered sugar to garnish.
Notes
- Roll the cake while warm in a powdered sugar-dusted towel to prevent cracking when filled.
- Use softened cream cheese and sifted powdered sugar for a smooth filling texture.
- Store the completed pumpkin roll tightly wrapped in the refrigerator to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 192mg | 8% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 2241IU | 45% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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