Libby’s Pumpkin Roll is easy, yet so impressive looking (and tasting)!
Libby’s Pumpkin Roll has been on our table every Thanksgiving for many years now.
My 24 year-old daughter also makes it, and takes it to get-togethers.
Someone brought it to a family Thanksgiving gathering. I thought it looked so pretty, and tasted even better!
This Libby’s Pumpkin Roll had me impressed with the appearance, above anything.
I mean, you can make a pumpkin cake and top it with cream cheese frosting, but to roll it up like this makes it look so complicated.
A jelly roll or roulade like this isn’t that hard to make.
Don’t be intimidated, go ahead and try it, you’ll be glad you did.
The first time I made this it turned out great and it wasn’t at all difficult to make.
I used to use a regular cookie sheet, but I have since bought two jelly roll pans.
It is much easier to make a jelly roll cake in a jelly roll pan. Makes sense, right?
I use towels that are made of cotton and not terry cloth, I just think they work better.
I also use them to wring out spinach and stuff of that nature.
We keep them in a kitchen drawer and they are used for food only.
Don’t worry if your cake cracks a little. Just roll it up and let it cool.
When you unroll it and put the frosting on it just carefully roll it back up and refrigerate it for a few hours and it will look fine.
As you can see in some of the photos, mine had a little crack, no big deal!
Looking for a pumpkin cake? Try this Pumpkin Sheet Cake. If you want a pumpkin cheesecake, try this Pumpkin Layered Cheesecake.
Libby's Pumpkin Roll
Ingredients
For the cake:
- 3/4 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp salt
- 1 cup sugar
- 3 eggs
- 2/3 cup Libby's Pumpkin
- 1/4 cup (or more) powdered sugar to use on towel
For the filling:
- 1 package cream cheese, softened (8 ounces)
- 6 tbsp butter, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla
Instructions
- Preheat oven to 375°. Prepare 10" X 15" X 1" jelly-roll pan; grease sides, line with waxed paper then sprinkle waxed paper and sides of pan with flour, shake off excess.
- In a small bowl , mix flour, baking soda, baking powder, cinnamon, allspice, and salt until combined.
- In a large bowl, beat sugar and eggs until thick. Add pumpkin, beat until combined. Stir in flour mixture. Pour into prepared pan; even batter with a spatula. Bake for 13-15 minutes. (Check after 10 or 11 minutes if using a dark pan.)
- While the cake is in the oven dust a kitchen towel with powdered sugar. (To do this I put the powdered sugar in a mesh strainer and tap it as I move it over the towel.)
- Remove cake from oven and immediately turn out onto sugar dusted towel. Carefully peel off waxed paper. Starting at narrow end, roll up cake and towel together; let cool completely.
- In a large bowl beat cream cheese, butter, powdered sugar, and vanilla until smooth. Unroll cake carefully, spread filling over cake. Re-roll and refrigerate for at least an hour (I refrigerate mine overnight).
Minimally adapted from Very Best Baking.
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Shouldn’t that be 3/4 cup of flour?
You are right. I made a typo! Going to fix it now, Thanks so much!
That looks fantastic. My family has pumpkins galore so will send this to them.
Sounds great, thanks!
Looks and sounds great!
Thanks!
That’s a gorgeous pumpkin roulade!
Thank you so much!
The roll looks fabulous! Nice recipe ♥
Thank you!