Experience the pure bliss of Libby’s Pumpkin Roll, an iconic favorite that tantalizes your taste buds with its exquisite blend of decadent flavors and velvety textures. This delectable dessert has withstood the test of time, captivating the hearts and palates of countless generations. In this comprehensive recipe, we will expertly guide you through the art of creating the ultimate pumpkin roll, guaranteeing an unforgettable culinary adventure.
| Servings | Total |
| 12 | 40mins |
History of Libby’s Pumpkin Roll
Libby’s Pumpkin Roll boasts a storied history, tracing its origins back to a quaint kitchen where culinary magic first unfolded. The recipe’s roots delve deep into tradition, with Libby’s, a trusted name in the canned pumpkin world, pioneering this iconic dessert’s creation. Over the years, it has become a cherished treat during festive seasons, symbolizing warmth and togetherness.
How Does Libby’s Pumpkin Roll Recipe Taste?
Are you curious about how Libby’s Pumpkin Roll Recipe tastes? Let me assure you, it is amazing! The cake is incredibly moist and delicately spiced with pumpkin, while the cream cheese filling adds a creamy and tangy element. Each bite is a delightful explosion of flavors that will leave you wanting more. I guarantee that once you try this irresistible pumpkin roll recipe, you won’t be able to resist its delectable taste!
What to Have with Libby’s Pumpkin Roll Recipe?
Enhance Libby’s Pumpkin Roll with a perfect pairing—steaming spiced chai tea. The comforting tea complements the moist pumpkin cake and tangy cream cheese filling, creating a symphony of flavors. Cinnamon, cloves, and ginger in the chai elevate the pumpkin spice, making each bite sensational. Indulge in this divine autumn experience!
Kitchen Equipment
Before we start baking, let’s make sure we have the right tools:
- Jelly roll pan
- Parchment paper
- Clean kitchen towel
Ingredients
For the Pumpkin Roll:
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup Libby’s canned pumpkin
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup finely chopped walnuts (optional)
For the Cream Cheese Filling:
- 1 (8-ounce) package of cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Directions:
Step 1: Preparing the Pumpkin Batter
- Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly-roll pan, line it with parchment paper, and then grease and flour the paper.
- In a large mixing bowl, beat the eggs. Gradually add the granulated sugar, and continue beating until the mixture becomes thick and pale. Stir in the Libby’s canned pumpkin.
- In a separate bowl, combine the dry ingredients. Mix the flour, baking powder, ground cinnamon, ground nutmeg, and salt. Gradually add this mixture to the pumpkin mixture, ensuring it is well incorporated.
- Spread the batter evenly onto the prepared jelly roll pan. If desired, sprinkle finely chopped walnuts evenly over the batter.
Step 2: Baking the Pumpkin Roll
- Bake in the preheated oven for 13-15 minutes or until the top of the cake springs back when touched. Ensure not to overbake.
- While the cake is baking, prepare a clean kitchen towel sprinkled with powdered sugar. This will prevent the cake from sticking.
- Once baked, immediately invert the warm cake onto the prepared towel. Peel off the parchment paper, and carefully roll the cake and towel together from the narrow end.
- Allow the rolled cake to cool completely on a wire rack.
Step 3: Creating the Cream Cheese Filling
- In a mixing bowl, beat the softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
- Carefully unroll the cooled pumpkin cake, and spread the cream cheese filling evenly over the surface.
- Gently re-roll the cake without the towel, and wrap it in plastic wrap. Refrigerate for at least one hour to set.
Serving Suggestions
Slice the chilled Libby’s Pumpkin Roll into elegant rounds, revealing the mesmerizing swirl of pumpkin and cream cheese. Dust with a sprinkle of powdered sugar for a finishing touch. This delectable dessert is perfect for holiday gatherings, potlucks, or a sweet treat any time of the year.
Conclusion
And there you have it – Libby’s Pumpkin Roll, a delightful treat that perfectly captures the essence of fall. Why not spread the joy by baking it for your loved ones or indulging in a slice with your favorite cup of tea? Happy baking!
MORE RECIPES
Amazing Libby’s Pumpkin Roll Recipe
Equipment
- Mixing bowls
- Frying pan
- Slotted spoon
- Paper towels (for draining)
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup Libby’s canned pumpkin
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup finely chopped walnuts (optional)
- 1 (8-ounce) package of cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly-roll pan, line it with parchment paper, and then grease and flour the paper.
- In a large mixing bowl, beat the eggs. Gradually add the granulated sugar, and continue beating until the mixture becomes thick and pale. Stir in the Libby’s canned pumpkin.
- In a separate bowl, combine the dry ingredients. Mix the flour, baking powder, ground cinnamon, ground nutmeg, and salt. Gradually add this mixture to the pumpkin mixture, ensuring it is well incorporated.
- Spread the batter evenly onto the prepared jelly-roll pan. If desired, sprinkle finely chopped walnuts evenly over the batter.
- Bake in the preheated oven for 13-15 minutes or until the top of the cake springs back when touched. Ensure not to overbake.
- While the cake is baking, prepare a clean kitchen towel sprinkled with powdered sugar. This will prevent the cake from sticking.
- Once baked, immediately invert the warm cake onto the prepared towel. Peel off the parchment paper, and carefully roll the cake and towel together from the narrow end.
- Allow the rolled cake to cool completely on a wire rack.
- In a mixing bowl, beat together the softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
- Carefully unroll the cooled pumpkin cake, and spread the cream cheese filling evenly over the surface.
- Gently re-roll the cake without the towel, and wrap it in plastic wrap. Refrigerate for at least one hour to set.
FAQs
- Can I freeze Libby’s Pumpkin Roll? Absolutely! Wrap it tightly in plastic wrap before freezing for up to a month.
- Can I make this ahead for a special occasion? Certainly! Prepare the roll, freeze it, and just thaw before serving.
- Can I use fresh pumpkin instead of canned? While canned pumpkin is convenient, fresh pumpkin puree works too – just ensure it’s well-drained.
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!