Libby's Pumpkin Roll

5 from 1 vote

Taste the joy of fall with Libby's Pumpkin Roll. This wonderful treat features a moist pumpkin sponge cake rolled around a heavenly cream cheese frosting. Perfect for festive occasions, it's a must-try for pumpkin spice enthusiasts.

Prep Time10

Cook Time15

Cooling Time1

Total Time1 25

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 465kcal

Author: Elizabeth (Beth) Mueller

Ingredients

Pumpkin Cake

2/3 cup Pumpkin puree
3 Eggs large
1/2 cup white sugar
1/2 cup brown sugar light or dark
3/4 cup All-purpose flour
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves

Cream Cheese Frosting

8 ounces Cream cheese softened
1/2 cup Salted butter softened, 8 tablespoons
1 1/2 cups Powdered sugar
1 teaspoon Vanilla extract

Instructions

Pumpkin Cake

Preheat oven to 375 degrees F.
Prepare a 10X15 inch jelly roll pan by coating it with baking spray, adding a layer of parchment paper, and liberally spraying the parchment paper with more baking spray.
In a small bowl, whisk together the flour, baking soda, baking powder and spices.
Place the eggs and sugars into a large bowl and mix until the sugar starts to melt.
Add the pumpkin puree and beat until smooth.
Add the blended flour mixture to the pumpkin mixture and mix just until combined.
Pour the cake batter into the prepared pan and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Don’t overbake.
While the cake is baking, prepare another sheet of parchment paper by liberally coating with baking spray, or generously sprinkling powdered sugar over a tea towel, on a large work surface.
When the cake is cooked through, remove from the oven and run a butter knife or spatula around the cake's edges to ensure nothing is sticking.
Remove the cake from the pan by gently flipping it oven onto the prepared parchment paper or powder sugar coated towel.
Remove the parchment paper that was baked with the cake.
Starting at the short end, loosely roll the cake. Do not remove the parchment paper or sugar coated towel.
Set the cake aside and allow the cake to cool completely while it is still wrapped and rolled.
Once the cake is cooled, make the frosting.

Cream Cheese Filling Directions

Place the softened butter, cream cheese, and vanilla into a medium bowl.
Beat until light creamy.
Sift in the powdered sugar, a few tablespoons at a time, and mix well between additions.
If the frosting is not spreadable, add 1 tablespoon milk, 1/2 & 1/2, or heavy cream. Whip into the frosting.

Complete the Cake

Unroll the cake.
Spread the frosting evenly over the cake, making sure to get into the space of the curled portion, leaving a 1-inch margin on the long sides and a 2-inch margin at the short end of the cake that isn’t curled.
Roll the cake, starting with the end inside the roll while it cooled; this will be the end that is likely still curled. Remove the parchment paper (or towel) as you are re-rolling the cake.
Chill until the filling is firm, about 60 to 90 minutes.
Using a serrated knife, carefully cut off uneven edges.
Store in the fridge.
Served chilled.

Notes

For the most flavorful result, opt for full-fat cream cheese.
While this cake is at its best when served fresh, you can store it in an airtight container at room temperature for up to 3 days.
To simplify the spice mix, you can substitute 1 1/2 teaspoons of pumpkin pie spice in place of the individual spices.
A 15-ounce can of pumpkin puree typically contains 1 3/4 cups of puree.
If you don't have parchment paper, an alternative method is to flip the warm cake onto a clean, large, lint-free kitchen towel that has been lightly dusted with powdered sugar. Roll the cake gently from the short end while it's still warm. Allow the cake to cool completely while it remains wrapped.
It's important to remember not to leave the parchment paper (or towel) inside the cake when re-rolling.
This cake cuts best with a serrated or bread knife.

Nutrition