Libby's Pumpkin Roll Recipe : Easy Classic Fall Dessert

Libby’s Pumpkin Roll Recipe : Easy Classic Fall Dessert, a delightful swirl of warmly spiced pumpkin cake with a sweet cream cheese filling, is the perfect treat.

This autumnal dessert features a tender pumpkin-infused sponge cake, generously filled with a tangy and sweet cream cheese frosting, then rolled into an elegant log.

The initial taste offers a burst of cinnamon, nutmeg, and ginger, complementing the earthy sweetness of pumpkin. The cake’s soft, airy texture contrasts beautifully with the rich, cool cream cheese, creating a harmonious blend of flavors and sensations.

Pumpkin roll recipes have become a cherished tradition in many households, particularly during the fall and holiday seasons. Its appeal lies in its combination of comforting flavors and impressive presentation, making it a centerpiece-worthy dessert that’s surprisingly simple to create.

The beauty of a pumpkin roll lies in its adaptability. It’s a project accessible to home bakers of all skill levels and can be tailored with variations in spices, fillings, or garnishes, to suit individual preferences and dietary needs. This dessert is suitable for potlucks, family gatherings, or as a festive treat to share with friends.

Many variations can include the addition of chopped nuts, chocolate chips, or a dusting of powdered sugar. Regional variations might feature different spice blends or locally sourced ingredients, enhancing the unique character of the roll.

With its captivating blend of spices and textures, this dessert promises to be a highlight. Discover the recipe and create a memorable dessert.

Recipe Metadata

• Categories: Baking, Fall Recipes, Holiday Recipes
• Courses: Desserts
• Cuisines: American
• Keywords: Pumpkin, Roll, Cream Cheese, Dessert, Spiced, Cake

Estimated Cost: $12.00 total

Preparation Time & Yield

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Recipe Yield: 10-12 servings

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 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

• Step 1: Prepare the Baking Pan: Preheat oven to 375F (190C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides. This will help with easy removal of the cake after baking.
• Step 2: Whisk the Wet Ingredients: In a large bowl, beat eggs and sugar together until light and fluffy. Add pumpkin puree and lemon juice, and mix until well combined.
• Step 3: Combine the Dry Ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, ginger, cloves, and salt.
• Step 4: Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Step 5: Bake the Cake: 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.
• Step 6: Prepare for Rolling: Immediately after removing the cake from the oven, loosen the edges and invert it onto a clean kitchen towel generously dusted with powdered sugar. Gently peel off the parchment paper.
• Step 7: Roll the Cake: Starting from one short end, roll the cake up tightly in the towel. Let it cool completely in the rolled position, about 1-2 hours.
• Step 8: Make the Filling: In a large bowl, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until light and fluffy.
• Step 9: Unroll and Fill: Gently unroll the cooled cake. Spread the cream cheese filling evenly over the surface, leaving a 1/2-inch border at the far end.
• Step 10: Re-roll and Chill: Re-roll the cake tightly, without the towel this time. Wrap it in plastic wrap and chill in the refrigerator for at least 2 hours to allow the filling to set.
• Step 11: Serve: Before serving, dust the roll with additional powdered sugar. Slice and serve chilled.

For a richer flavor, consider adding 1/2 cup of chopped walnuts or pecans to the filling. The cake can be made ahead of time and frozen (unfilled) for up to a month. Thaw completely before filling and rolling.

Nutritional Information

Approximate nutritional values per serving (1 slice):

Essential Cooking Equipment

• 10×15 inch jelly roll pan
• Parchment paper
• Mixing bowls (various sizes)
• Electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Rubber spatula
• Clean kitchen towel
• Serrated knife
• Plastic wrap

Variations

The pumpkin roll recipe allows for diverse adaptations to cater to individual preferences and dietary needs. Consider these variations:

• Ingredient Swaps: For a gluten-free version, substitute all-purpose flour with a gluten-free blend. Replace granulated sugar with coconut sugar for a lower glycemic index. Dairy-free cream cheese alternatives can be used for the filling.
• Regional Twists: Incorporate maple syrup into the cake batter for a New England-inspired flavor. Add a hint of cardamom or star anise for an exotic spice profile.
• Dietary Adjustments: Reduce sugar content by using a sugar substitute or decreasing the amount of sugar in both the cake and the filling. A vegan pumpkin roll can be achieved by using flax eggs and plant-based cream cheese.

Serving Suggestions

Pumpkin roll is ideally served as a dessert for autumn and winter gatherings, holiday meals, or special occasions. It pairs well with coffee, tea, or a glass of spiced apple cider. A scoop of vanilla ice cream or a dollop of whipped cream complements the roll, enriching its flavor profile.

Storage Tips

To maintain freshness, the pumpkin roll should be tightly wrapped in plastic wrap and stored in the refrigerator. Properly stored, it remains fresh for up to 3-4 days. For longer storage, the roll can be frozen for up to 1-2 months. Thaw it in the refrigerator overnight before serving.

Frequently Asked Questions

• Question 1: Can the pumpkin roll be made ahead of time?
  Answer: Yes, the pumpkin roll can be made a day or two in advance and stored in the refrigerator until ready to serve.
• Question 2: Why did my pumpkin roll crack when rolling?
  Answer: Cracking can occur if the cake is overbaked or not rolled while still warm. Ensure the cake is moist and pliable by not overbaking and rolling it immediately after removing it from the oven.
• Question 3: Can the filling be flavored differently?
  Answer: Absolutely. Extracts such as almond or maple can be added to the cream cheese filling for enhanced flavor. Zest of orange or lemon can also bring pleasant notes.
• Question 4: Is it really necessary to roll the cake in a towel immediately after baking?
  Answer: Yes, rolling the cake while it’s still warm helps it to form the shape and prevents cracking later on when you add the filling.

Summary & Final Thoughts

This Libby’s Pumpkin Roll Recipe : Easy Classic Fall Dessert is more than just a dessert; it’s an experience. The delightful combination of warm spices, moist pumpkin cake, and creamy filling makes it a standout treat that embodies the essence of fall.

Feel free to personalize this recipe to your liking. Whether you want to experiment with different spices, add nuts to the filling, or use a gluten-free flour blend, the possibilities are endless. Its versatility makes it a perfect fit for any occasion and every palate.

We highly encourage you to give this recipe a try. Its a fantastic way to impress your family and friends with a homemade delight. Plus, wed love to hear about your experience! Dont hesitate to share your results, tips, or any creative twists you add.

Happy cooking! Let us know how yours turns out!