Amazing Libby’s Pumpkin Roll Recipe
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.
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 15x10-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.