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
Ingredients
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.