There’s nothing quite like the delightful combination of pumpkin and spices rolled up in a delicious dessert. This Libby’s pumpkin roll recipe has been a family favorite for years. Whether you’re a fan of creamy fillings or love the aroma of cinnamon in a moist cake, this is a must-try treat for the holiday season. Deliciously spiced and filled with creamy goodness, it’s sure to wow your taste buds!

Every autumn, when the leaves start to turn and the air becomes crisp, my family gathers around the table, eagerly waiting for a slice of this savory delight. My grandmother has been making this recipe since I was a child, and I remember standing on a stool in her kitchen, helping her roll the cake with tiny, flour-covered hands. This pumpkin roll recipe doesn’t just taste good; it’s steeped in memories and brings nostalgia with every bite. It’s that special connection to my family that makes it an essential part of our annual autumn celebrations.

Why You’ll Love This Recipe

This pumpkin roll recipe is the Perfect blend of ease and indulgence. Uniquely delicious, it combines wholesome pumpkin with a delightful Cream Cheese filling for a taste that’s unmatched. Here’s why you should give it a try:

• Simple ingredients: It’s made with pantry staples and a can of Libby’s pumpkin, making it budget-friendly and easy to Whip up.
• Delectable texture: The soft, moist cake pairs perfectly with the creamy, rich filling for a texture that’ll have your taste buds dancing with joy.
• Make-ahead friendly: This dessert actually tastes better the next day, making it a perfect make-ahead treat for gatherings.
• Visual appeal: Rolled beautifully, it creates an impressive presentation that’ll wow your guests before they even dig in.

Ingredients Notes

When making this pumpkin roll, paying attention to the ingredients ensures a perfect result every time. Here’s a breakdown:

• Pumpkin: Canned Libby’s pumpkin is the star ingredient. Make sure you’re using pure pumpkin puree, not pumpkin pie filling.
• Spices: Use freshly ground cinnamon, nutmeg, and cloves to elevate the warmth in every bite. Pre-ground spices work well, but fresh provides more potent flavors.
• Eggs: Be sure to use room-temperature eggs; they blend more smoothly into the batter for a uniform texture.
• Cream Cheese: Full-fat cream cheese gives the best filling texture and taste. Allow it to soften before mixing for a creamy consistency.

Recipe Steps

Step 1

Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly-roll pan with parchment paper and grease lightly. This will prevent the cake from sticking, ensuring a smooth roll later.

Step 2

In a mixing bowl, blend the eggs and sugar until thick. Stir in the canned pumpkin. Sift together the flour, baking powder, and spices before gently folding them into the pumpkin mixture. Spread even layers onto the pan.

Step 3

Bake for 13 to 15 minutes. A tip here is to avoid overbaking to maintain the cake’s softness. Immediately after removing from the oven, turn the cake onto a towel sprinkled with powdered sugar. Carefully peel off the paper.

Step 4

While still hot, roll the cake and towel up together, starting with a narrow end. Cool on a wire rack. This pre-rolling stage is crucial for shape retention once filled.

Step 5

Once the cake is cool, beat Cream Cheese, butter, and vanilla until smooth. Unroll the cake gently and spread the cream cheese mixture all over. Roll it up again, refrigerate for an hour, and then slice before serving.

Storage Options

To store your pumpkin roll, wrap it tightly in parchment or plastic wrap and store it in the refrigerator, where it stays fresh for up to a week. If you’re looking to freeze it, wrap the entire roll in foil as well to prevent freezer burn. It can be stored for up to two months this way. Thaw overnight in the refrigerator for best results before serving.

Variations & Substitutions

This classic recipe becomes versatile with a few tweaks. For a nutty twist, add finely chopped pecans or walnuts to the filling. If you’re catering to dietary restrictions, use Gluten-Free Flour for a celiac-friendly version. Add a dash of ginger if you love an extra spicy kick or a teaspoon of instant coffee powder for a mocha pumpkin sensation.

Serving Suggestions

This pumpkin roll is an epitome of autumnal dessert, perfect for Thanksgiving or Christmas feasts. For a special touch, sift powdered sugar over the top before serving. Pair it with a warm cup of coffee or spiced apple cider for a complete dessert experience. It works well as a delightful brunch addition or a late-night treat.

Frequently Asked Questions

Can I make this pumpkin roll without cream cheese?
Yes, if you’re looking for a cream cheese alternative, you can use a mascarpone or Whipped Cream filling instead. Both options provide a lighter texture and a different flavor profile that’s equally delightful.

How do I prevent my pumpkin roll from cracking?
To prevent cracking, it’s crucial to roll the cake while it’s still warm. The moisture and heat relax the cake, making it flexible. Also, do not overbake. An overbaked cake dries out, causing cracks when rolled.

Can I use fresh homemade pumpkin puree?
Absolutely, using homemade pumpkin puree is an option. However, ensure it’s the same thickness as canned puree; too watery or too dry puree can affect the cakey texture.

Whether it’s a cherished family tradition or a newfound favorite, this spiced dessert is a true testament to how a simple recipe can evoke deep emotions and create lasting memories. Serve it proudly at your next festive gathering, and delight in sharing the love that homemade comfort food brings.

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7 Secrets of Libby's Pumpkin Roll Recipe - Perfect Autumn Treat!

A delicious and festive pumpkin roll, perfect for fall gatherings. This recipe reveals the secrets to a moist, flavorful, and perfectly rolled dessert.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 0.66 cup All-purpose flour
• 1 tsp Baking powder
• 2 tsp Ground cinnamon
• 0.5 tsp Ground ginger
• 0.25 tsp Ground cloves
• 0.5 tsp Salt
• 3 Large eggs
• 1 cup Granulated sugar
• 0.66 cup Pumpkin puree

Cream Cheese Filling

• 8 oz Cream cheese softened
• 6 tbsp Unsalted butter softened
• 3 cups Powdered sugar
• 1 tsp Vanilla extract

Instructions

 

Preparation Steps

• Preheat oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper.
• In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, cloves, and salt.
• In a large bowl, beat eggs and sugar until light and fluffy. Beat in pumpkin puree.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Pour batter into the prepared pan and spread evenly. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
• Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up tightly in the towel and let it cool completely.
• For the filling: In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until smooth. Stir in vanilla extract.
• Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface. Re-roll the cake tightly.
• Wrap the pumpkin roll in plastic wrap and refrigerate for at least 2 hours before slicing and serving.

Notes

For best results, ensure the cream cheese and butter are at room temperature before making the filling. Dust the towel generously with powdered sugar to prevent the cake from sticking.