Indulge in the delightful flavors of fall with Libby’s Pumpkin Roll. This dessert is a perfect blend of moist pumpkin cake rolled with a creamy filling, making it an irresistible treat for any occasion. Whether it’s Thanksgiving or simply a cozy evening at home, this pumpkin roll will surely impress your family and friends.
Creating Libby’s Pumpkin Roll is easier than you might think, and it comes together with a few simple ingredients you likely already have. The rich pumpkin flavor combined with warm spices creates a comforting dessert that captures the essence of autumn.
The Ultimate Libby’s Pumpkin Roll Dessert
This pumpkin roll features a soft and tender cake with a luscious cream cheese filling, offering a perfect balance of sweetness and spice. Each slice delivers a burst of pumpkin flavor with a hint of cinnamon and nutmeg, ensuring a taste experience that is both festive and satisfying.
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for filling)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract (for filling)
- Chopped walnuts or pecans (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 15×10-inch jelly roll pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, beat the sugar and eggs until thick and light in color. Stir in the pumpkin and vanilla. Gradually add the dry ingredients to the pumpkin mixture until just combined.
- Spread the batter evenly in the prepared pan and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. As soon as you take the cake out of the oven, invert it onto the towel. Carefully peel off the parchment paper and roll the cake into the towel, starting from one short end. Allow it to cool completely.
- In the meantime, prepare the filling by beating together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake has cooled, unroll it carefully, spread the cream cheese filling evenly over the surface, and then re-roll without the towel.
- Wrap the rolled pumpkin cake in plastic wrap and refrigerate for at least 1 hour before slicing. Garnish with chopped nuts if desired.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 1 hour 40 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 250kcal
- Fat: 12g
- Protein: 4g
- Carbohydrates: 32g
