When you think of fall flavors, what comes to mind? For so many of us, it is the warm spice and comforting taste of pumpkin. This is why we are so excited to share the Best Libby’s Pumpkin Roll Recipe for Fall. It is a classic for a reason!
This is one of those timeless Pumpkin Dessert Recipes that shows up at every holiday gathering. With its beautiful swirl and creamy filling, it looks impressive but is surprisingly simple to make. Let’s get baking!
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Why You’ll Love This Recipe
First off, the flavor is just fantastic. The pumpkin cake is light, moist, and full of cozy spices like cinnamon and cloves. It is pure comfort.
Then you have the sweet and tangy cream cheese filling. It is the perfect companion to the spiced cake, creating a balanced and delicious bite every single time.
This Pumpkin Swiss Roll is also a visual treat. That pinwheel of cake and cream filling looks so pretty on a dessert platter. Your friends and family will think you are a baking pro.
Best of all, this Libbys Pumpkin Roll Recipe is straightforward. Just follow the steps, and you will have a beautiful dessert ready for any occasion.
Ingredients
- 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 ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup LIBBY’S® 100% Pure Pumpkin
- 1 cup walnuts, chopped (optional)
- 1 package (8 ounces) cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
- Powdered sugar (optional for decoration)
Step By Step Instructions
Step 1: Prepare The Pan And Towel
First, preheat your oven to 375° F. Get a 15 by 10 inch jelly roll style pan and grease it well. Line it with wax paper, then grease and flour the paper too. This ensures your cake will not stick.
Next, lay a thin, clean cotton kitchen towel on your counter. Sprinkle it evenly with the 1/4 cup of powdered sugar. This is a key step for rolling the cake later!
Step 2: Mix The Cake Batter
In a small bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, and salt. Give it a quick whisk to mix everything together.
In a large mixer bowl, beat the eggs and granulated sugar until the mixture is thick and light in color. Then, beat in the Libbys Pumpkin Roll‘s star ingredient: the pumpkin puree.
Now, gently stir the flour mixture into the wet ingredients until just combined. Do not overmix! Pour the batter into your prepared pan and spread it evenly. If you are using walnuts, sprinkle them over the top.
Step 3: Bake And Roll The Cake
Bake for 13 to 15 minutes. A good way to check for doneness is to gently touch the top. If it springs back, it is ready. If you use a dark colored pan, start checking around 11 minutes.
You have to work quickly here. Immediately loosen the edges of the cake from the pan. Carefully flip it over onto your prepared, sugared towel. Gently peel off the wax paper.
While the cake is still hot, roll it up tightly with the towel inside, starting from one of the narrow ends. Let the cake cool completely on a wire rack with the towel rolled inside.
Step 4: Make The Filling And Finish The Roll
For the filling, beat the room temperature cream cheese, 1 cup of sifted powdered sugar, softened butter, and vanilla extract in a small bowl. Keep beating until it is smooth and creamy.
Once the cake is totally cool, carefully unroll it. Spread the cream cheese mixture evenly over the surface of the cake. Now, reroll the cake, this time without the towel.
Wrap your finished Libbys Pumpkin Roll in plastic wrap. Refrigerate it for at least one hour to let the filling set. Before serving, you can sprinkle it with a little more powdered sugar for a lovely finish.
How To Store Leftovers
Storing your pumpkin roll is easy. Simply keep it tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to three or four days.
Tips
Be generous when you sprinkle powdered sugar on the towel. This is what prevents the warm cake from sticking, making the rolling process much smoother.
Do not overbake the cake! An overbaked cake is more likely to crack when you roll it. Keep a close eye on it and take it out as soon as it springs back to the touch.
Make sure your cream cheese and butter are truly softened to room temperature for the filling. This helps you get a super smooth, lump free texture.
Conclusion
There you have it! The Best Libby’s Pumpkin Roll Recipe for Fall is a true seasonal classic that brings so much joy. It is a wonderful project for a crisp autumn day.
Whether you are making it for Thanksgiving, a party, or just a Tuesday treat, this recipe is sure to be a hit. We hope you enjoy every single bite of your homemade pumpkin roll!
FAQ
Why Did My Cake Crack When I Rolled It?
Cracking usually happens for two reasons. The cake might have been slightly overbaked, making it less flexible. Or, it might not have been rolled immediately while it was still hot. Rolling the cake when it is warm and pliable is the key.
Can I Make This Pumpkin Roll Ahead Of Time?
Yes, absolutely! This is one of the great things about this recipe. You can make it a day or two in advance. Just keep it wrapped and chilled in the refrigerator until you are ready to serve.
Can I Leave The Nuts Out?
Of course. The walnuts are completely optional. If you have a nut allergy or just are not a fan, you can leave them out. The cake will still be incredibly delicious without them.
Classic Libby’s Pumpkin Roll
A classic fall dessert, this Libby’s pumpkin roll features a moist, spiced pumpkin cake swirled with a sweet and tangy cream cheese filling. It’s an impressive yet straightforward recipe for any holiday gathering.
Ingredients
Instructions
- Preheat oven to 375°F. Grease a 15×10-inch jelly roll pan. Line with wax paper, then grease and flour the paper. Sprinkle a clean kitchen towel generously with 1/4 cup powdered sugar.
- In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt.
- In a large bowl, beat eggs and granulated sugar until thick and light. Beat in the pumpkin puree. Gently stir the flour mixture into the wet ingredients until just combined.
- Pour batter into the prepared pan, spreading evenly. Sprinkle with walnuts if using. Bake for 13 to 15 minutes, or until the top springs back when touched.
- Immediately loosen the cake edges and invert it onto the prepared towel. Carefully peel off the wax paper. While hot, roll up the cake and towel together from a narrow end. Let cool completely on a wire rack.
- To make the filling, beat the softened cream cheese, 1 cup powdered sugar, softened butter, and vanilla extract in a bowl until smooth.
- Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the surface. Reroll the cake (without the towel). Wrap in plastic wrap and refrigerate for at least one hour before serving.
Notes
Do not overbake the cake, as this can cause it to crack when rolling. Check it as soon as it springs back to the touch.
Rolling the cake while it is still hot is important for flexibility and preventing cracks.
Ensure your cream cheese and butter are fully softened for a smooth, lump-free filling.
Nutrition
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