Libby's Pumpkin Roll Recipe: A Delicious Fall Treat
Autumn is officially here, and what better way to celebrate than with a warm, comforting, and utterly delicious pumpkin roll? This recipe takes inspiration from the classic Libby's pumpkin puree, known for its rich flavor and perfect consistency, creating a moist and flavorful cake that's perfect for any occasion.
Ingredients for the Pumpkin Cake:
- 1 cup pumpkin puree (Libby's is recommended!)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
Ingredients for the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Baking the Pumpkin Cake:
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease and flour a 15x10x1-inch jelly roll pan. You can also line it with parchment paper for easier removal.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, baking soda, cinnamon, cloves, ginger, nutmeg, salt, sugar, eggs, and vanilla extract until well combined.
- Add Dry Ingredients: Gradually add the flour, mixing until just combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool and Roll: Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper (if used). Starting from the short end, gently roll the cake up in the towel, jelly roll style. Let it cool completely while still rolled.
Making the Cream Cheese Filling:
- Beat the Butter and Cream Cheese: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add Sugar and Vanilla: Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
Assembling the Pumpkin Roll:
- Unroll and Fill: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the surface.
- Reroll: Gently reroll the cake, starting from the short end.
- Chill: Refrigerate for at least 2 hours to allow the filling to set.
Serving and Storage:
Slice and serve your delicious Libby's pumpkin roll! It's best served chilled. Store leftover pumpkin roll in the refrigerator for up to 3 days.
Tips and Variations:
- For a richer flavor, use browned butter in the cream cheese filling.
- Add chopped pecans or walnuts to the cake batter for added texture and flavor.
- Dust the finished pumpkin roll with powdered sugar or a light dusting of cinnamon before serving.
- Get creative with your presentation! Garnish with whipped cream, candied pecans, or a sprinkle of nutmeg.
This Libby's pumpkin roll recipe is sure to be a hit at your next fall gathering. Enjoy! Remember to use high-quality ingredients for the best results. Happy baking!
