Description
This Libby’s Pumpkin Roll recipe creates a stunning, homemade dessert featuring a moist, spiced pumpkin cake rolled with a tangy, creamy cream cheese filling, perfect for cozy autumn evenings. It’s a family-friendly recipe that’s simpler to make than it looks, offering a true taste of fall.
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 0.67 cup canned pumpkin puree (100% pure pumpkin)
- 0.56 cup all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp fine sea salt
- 8 ounces cream cheese, softened
- 0.25 cup unsalted butter, softened
- 2 cups powdered sugar, divided
- 1 tsp alcohol-free vanilla extract
- 0.5 tsp ground cardamom
- 0.5 cup shelled pistachios, unsalted
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 190°C (375°F). Line a 38×25 cm (15×10 inch) jelly-roll pan with parchment paper, extending the paper over the short ends, then lightly grease the parchment paper.
- Mix Wet Ingredients: In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 3-5 minutes, until light and frothy. Beat in the canned pumpkin puree until smoothly combined and vibrant orange.
- Combine Dry and Wet Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and fine sea salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined (be careful not to overmix).
- Bake Cake: Pour the batter evenly into your prepared jelly-roll pan, spreading it to the edges. Bake for 13-15 minutes, or until the cake springs back when lightly touched in the center and the edges are slightly golden.
- Roll Cake: While the cake bakes, lay a clean, lint-free kitchen towel (approx. 45×30 cm / 18×12 inches) flat on a clean surface and generously dust it with 120 g (1 cup) of powdered sugar. As soon as the cake comes out, immediately invert it onto the sugared towel, peel off the parchment, and tightly roll the cake and towel together from a short end.
- Prepare Filling: While the cake cools for at least 1 hour, prepare the filling: In a medium bowl, beat the softened cream cheese and unsalted butter with an electric mixer until smooth and creamy. Gradually beat in the remaining 120 g (1 cup) powdered sugar, alcohol-free vanilla extract, and ground cardamom until the mixture is light and fluffy.
- Fill and Re-Roll: Once the cake is completely cool, carefully unroll it. Spread the cardamom-spiced cream cheese filling evenly over the entire cake, leaving a 2.5 cm (1 inch) border on one short end. Starting from the opposite short end, carefully and tightly re-roll the cake.
- Chill Roll: Wrap the filled roll tightly in plastic wrap and refrigerate for at least 2 hours, or ideally overnight, allowing the flavors to meld and the filling to set.
Notes
To prevent a cracked cake, avoid overbaking and roll it immediately while warm to set its shape. Ensure cream cheese and butter are softened, not melted, for a smooth filling. For a spicier kick, add a pinch of allspice to the cake batter. For a lighter filling, reduced-fat block-style cream cheese can be used. Dairy-free cream cheese or gluten-free flour blends can be swapped for dietary preferences. Always check expiry dates on canned pumpkin and use fresh, large eggs.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300 calories
- Sugar: 44 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg
Keywords: Pumpkin, Roll, Dessert, Fall, Spiced, Cream Cheese, Baking, Easy, Family-Friendly, Autumn