Libby's Pumpkin Roll Recipe
User Reviews
5
Libby's Pumpkin Roll Recipe
Description
The Libby's Pumpkin Roll consists of a spiced pumpkin cake featuring pumpkin puree, sugar, eggs, and warm spices like cinnamon, ginger, and nutmeg. The batter is baked in a jelly roll pan to a thin layer and then inverted onto a powdered sugar-covered towel to cool. Rolling the cake while hot with the towel helps prevent cracks during the final rolling process after adding the filling.
The filling is a smooth blend of cream cheese, powdered sugar, butter, and vanilla extract, which balances the pumpkin's spice with creamy sweetness. Once unrolled, the filling is spread near the edges before rolling the cake back up without the towel to form a spiral shape.
This dessert can be served chilled or at room temperature and is well suited for fall and holiday occasions due to the pumpkin flavor and spice profile. For best slicing results, chilling or freezing the roll briefly before slicing helps create clean cuts. The wrapped roll stores refrigerated for 1–2 days or frozen up to 2 months, making it a convenient make-ahead dessert.
The technique of careful rolling and cooling is essential to maintain the roll's shape, and the dusting of powdered sugar on the towel prevents sticking during assembly.
Ingredients
Cake Roll
- 3 egg large
- 1 cup sugar
- ⅔ cup pumpkin puree Libby brand
- 1 teaspoon lemon juice
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- powdered sugar for sprinkling
Filling
- 1 cup powdered sugar
- 1 (8-ounce) package cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Line an 11-x-15-x-1-inch jelly roll pan with parchment paper and spray with nonstick spray.
- In a large mixing bowl, beat eggs with a hand mixer for 5 minutes. Gradually beat in sugar, then beat in pumpkin and lemon juice.
- Whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt in a small bowl, then add to the pumpkin mixture. Stir until well blended.
- Pour batter into the prepared pan. Bake for 15 minutes, or until the cake is completely set in the middle.
- Sprinkle a flour-sack-style dish towel generously with powdered sugar and invert the hot cake onto the towel. Loosely roll up the cake and towel from the short side and let cool completely.
- While the cake is cooling, prepare the filling by beating all ingredients with a hand mixer until smooth.
- Unroll the cake and spread the filling to within ½ inch of the edges. Roll the cake up again, without the towel this time, starting at the short side.
- Wrap the pumpkin roll in plastic wrap and place it in the refrigerator. Chill for at least 2 hours to blend flavors.
- To serve, unwrap the pumpkin roll and sprinkle it with powdered sugar. Slice in 1-inch slices.
Notes
- The pumpkin roll can be wrapped tightly in plastic and refrigerated for 1 to 2 days to retain freshness before serving.
- For longer storage, wrap the roll well in plastic and freeze it; it will keep for up to 2 months frozen.
- Slicing the roll is easier and produces cleaner edges if the roll is chilled or partially frozen for 30 to 60 minutes before cutting.
- Allow slices to thaw on a platter before serving for the best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 227kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 61mg | 20% |
| Sodium | 138mg | 6% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 2756IU | 55% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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