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!
Libby's Pumpkin Roll
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
- 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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