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libby's pumpkin roll recipe

Easy Libby's Pumpkin Roll Recipe A Fall Favorite

Libby's pumpkin roll recipe is a classic dessert, blending warm spices with creamy filling, creating a treat perfect for autumn gatherings and holiday celebrations.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Baking, Dessert
Cuisine American
Servings 1 people
Calories 250 kcal

Equipment

  • 10x15 inch jelly roll pan
  • Parchment Paper
  • Mixing Bowls (various sizes)
  • Electric Mixer (handheld or stand mixer)
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons
  • Clean kitchen towel
  • Plastic Wrap
  • Serrated knife

Ingredients
  

  • For the Cake
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Powdered sugar, for dusting
  • For the Filling
  • 8 ounces cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Step 1: Preheat Oven and Prepare Pan: Preheat oven to 375F (190C). Grease a 10x15 inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides. The parchment paper ensures easy removal of the cake after baking.
  • Step 2: Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar together until light and fluffy. This incorporates air into the batter, resulting in a tender cake. The mixture should be noticeably paler and thicker.
  • Step 3: Add Pumpkin and Lemon Juice: Stir in the pumpkin puree and lemon juice until well combined. Ensure there are no streaks of pumpkin puree remaining. The lemon juice enhances the pumpkin flavor.
  • Step 4: Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt. Whisking ensures even distribution of the spices.
  • Step 5: Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing develops the gluten in the flour, resulting in a tough cake. A few streaks of flour are okay at this stage.
  • Step 6: Spread Batter Evenly: Pour the batter into the prepared jelly roll pan and spread it evenly. Ensure the batter reaches all corners of the pan for an even bake.
  • Step 7: Bake the Cake: Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back lightly when touched.
  • Step 8: Prepare for Rolling: Immediately turn the cake out onto a clean kitchen towel generously dusted with powdered sugar. The powdered sugar prevents the cake from sticking to the towel.
  • Step 9: Roll the Cake: Starting from one of the short ends, roll the cake up tightly in the towel. This helps the cake maintain its shape as it cools.
  • Step 10: Cool Completely: Allow the cake to cool completely in the towel. This may take about 1-2 hours. Cooling in the towel prevents cracking during the final roll.
  • Step 11: Make the Filling: While the cake is cooling, prepare the filling. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Ensure the cream cheese and butter are properly softened for a lump-free filling.
  • Step 12: Add Powdered Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, beating until smooth. The filling should be light and airy.
  • Step 13: Unroll and Fill: Carefully unroll the cooled cake. Remove the towel. The cake should maintain its rolled shape.
  • Step 14: Spread Filling: Spread the cream cheese filling evenly over the cake, leaving a small border at one end for sealing. A thin, even layer ensures the cake rolls up smoothly.
  • Step 15: Reroll the Cake: Reroll the cake tightly, starting from the filled end. Use the parchment paper to help lift and roll the cake.
  • Step 16: Chill: Wrap the pumpkin roll tightly in plastic wrap and chill for at least 2 hours, or preferably overnight. Chilling allows the flavors to meld and the filling to set.
  • Step 17: Serve: Before serving, dust the pumpkin roll with additional powdered sugar. Slice and serve chilled. Optional: Add chopped nuts, chocolate chips, or dried cranberries to the filling for added flavor and texture.

Notes

Variations

Libby’s pumpkin roll recipe offers a versatile base for culinary exploration. Numerous adaptations and enhancements cater to diverse tastes and dietary needs.
  • Ingredient Swaps:
    • Swap all-purpose flour with a gluten-free blend for a gluten-free version.
    • Replace granulated sugar with coconut sugar or maple syrup for a lower glycemic index.
    • Substitute butter in the filling with a vegan cream cheese alternative for a dairy-free option.
  • Regional Twists:
    • Incorporate local spices such as cardamom or star anise for a unique flavor profile.
    • Add a splash of bourbon or rum to the filling for an adult version.
    • Use a different type of squash puree (e.g., butternut squash) for a subtle flavor variation.
  • Dietary Adjustments:
    • Reduce the amount of sugar in both the cake and filling for a less sweet dessert.
    • Add chopped nuts, seeds, or dried fruits for added texture and nutritional value.
    • Use egg whites instead of whole eggs in the cake for a lower-fat version.

Serving Suggestions

Libby’s pumpkin roll recipe is a versatile dessert suitable for various occasions. It is typically served chilled, offering a refreshing counterpoint to its warm spice flavors. The roll makes an excellent addition to Thanksgiving and Christmas dessert tables. It is often enjoyed as an afternoon treat alongside a cup of coffee or tea. Individual slices can be elegantly plated with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, dust the slices with powdered sugar or drizzle with caramel sauce. Consider pairing it with other fall-themed desserts like apple pie or cranberry sauce to round out the experience.

Storage Tips

Proper storage ensures the freshness and flavor of Libby’s pumpkin roll recipe are preserved. The pumpkin roll should be tightly wrapped in plastic wrap to prevent it from drying out. It can be stored in the refrigerator for up to 3-4 days. For longer storage, the roll can be frozen. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. Frozen pumpkin roll can last for up to 2-3 months. Thaw the roll in the refrigerator overnight before serving. Slicing the roll before freezing can make it easier to thaw individual portions.

Frequently Asked Questions

  • Question 1: Can the pumpkin roll be made ahead of time?
    Yes, the pumpkin roll can be made 1-2 days in advance and stored in the refrigerator. This allows the flavors to meld and the roll to set properly.
  • Question 2: Why did my cake crack when I rolled it?
    Cracking can occur if the cake is too dry or not rolled while still warm. Ensure the cake is moist and roll it immediately after baking. A generous dusting of powdered sugar on the towel also helps prevent sticking.
  • Question 3: Can I freeze the pumpkin roll?
    Yes, the pumpkin roll freezes well. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Thaw in the refrigerator overnight before serving.
  • Question 4: Can I use canned pumpkin pie filling instead of pumpkin puree?
    No, canned pumpkin pie filling contains added spices and sugar, which will alter the flavor and texture of the cake. Use plain pumpkin puree for the best results.
Keyword Pumpkin, Spiced Cake, Thanksgiving