October 3, 2021
Ahh, the pumpkin roll. It's nothing new—in fact, it's quite a classic. But make no mistake: year after year, this recipe never gets old. If you're looking for a fall treat that rolls all the flavors and feels of autumn into one whimsical-looking package, here you have it!
This recipe might look familiar. Most pumpkin spice aficionados have probably made this once or twice, or even a hundred times! (I might be exaggerating, but it feels like I fall into the latter category here). It's the classic Libby's Pumpkin Roll recipe found on the back of the fall pantry staple: the iconic can of Libby's Pure Pumpkin. I hope you enjoy this as much as I did! BRB - gotta grab another bite!
In the meantime, check out this video for step-by-step instructions on how to make it, or scroll to the bottom of this page for the full recipe. Happy fall, y'all!
Libby's Pumpkin Roll
Serves 14 people (supposedly 😜)
(The original recipe can be found here)
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
Cream Cheese Frosting
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.
A jelly roll pan is slightly smaller than a half-sheet pan, but the sides are taller to contain the batter and make the cake a bit taller. You can certainly use a half-sheet pan, but the cake part of the roll will be thinner and will mostly likely require a shorter cooking time.
Be sure to use enough powdered sugar here. You don't want the cake to stick to the towel and tear when you unroll it.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. If using a dark-colored pan, begin checking for doneness at 11 minutes.
Same goes for a half-sheet pan—I'd suggest checking earlier to ensure it doesn't get overdone.
Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
It's frosting time! Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
Almost time to dig in! First, we've gotta remove the plastic wrap. (I mean... I don't know about you, but I don't dig the plasticky taste). When you unwrap the pumpkin roll, I'd suggest sprinkling it with powdered sugar to not only make it look fancy, but also to cover up any of those imperfections that might have revealed themselves during the baking and rolling/unrolling processes. :)
ENJOY! Cut the pumpkin roll into even slices—whether that be 14 (per the suggested serving size) or 4. I won't judge!