Libby’s Pumpkin Roll with Cream Cheese Filling (+VIDEO)
Libby’s Pumpkin Roll is a classic fall favorite! Nothing can compare to a pumpkin cake full of cinnamon, nutmeg and ginger, rolled up with a delicious cream cheese filling.
This is a classic dessert for the holidays, easier than you think. This simple dessert is filled with pineapple cream cheese frosting and is perfect for your next fall party (as well as our pumpkin pie and pumpkin pie).
Autumn staple food
One of the best things about autumn is all the pumpkin recipes! Who agrees? Not only do they taste great, but they only make your house smell good. One of the most classic pumpkin recipes is pumpkin rolls, also known as Libby pumpkin rolls.
I remember my mom made them all the time when I was growing up, and this is the recipe she used. She will add nuts in it, I actually prefer that, but even without nuts, it is an unparalleled dessert!
I may be biased, but I think pumpkin rolls should be the staple food of every house in the fall. They look fancy, but they are actually very easy to make. I have some tips for you today so that your pumpkin rolls will be perfect.
Tips for the perfect pumpkin roll
parchment. This is one of the recipes that parchment paper is not optional. The cake must be baked correctly and taken out of the pan smoothly. Believe me!
cake. Make sure to bake the cake long enough so that the center is completely set. If it is not cooked, the center will be sticky and it is almost impossible to roll!
rag. Once your cake is baked, pour it on a (clean!) dish towel that has been heavily coated with powdered sugar. While the cake is still hot, roll it in a towel and let it cool. (Note: I actually rolled mine very tightly. You can roll it much looser than in the photo.)
filling. We like to add crushed pineapple to the filling-it adds such a wonderful flavor! ! But this is completely optional. Just make sure that if you include it, you really drain the pineapple well.
slice. Cutting the roll from the frozen state can make some beautiful clean slices. Even if you put it in the refrigerator for 30-60 minutes, this helps it to be sliced more easily. Place the slices on a plate and allow to thaw.
Storage tips + tricks
The whole volume. Wrap the roll tightly with plastic wrap, and then wrap it with foil. Store in the refrigerator for 4-5 days or in the refrigerator for one month.
Individual slices. If the pumpkin roll cakes are already sliced, you can store them in an airtight container with a few sheets of parchment paper in between to keep them separate.
If you have never made a cake roll before, I hope you can give it a try. This is truly an impressive dessert that anyone can master. It is always very popular!
Pineapple Cream Cheese Frosting
As mentioned above, we like to add some drained pineapple to the cream cheese frosting. It adds a perfect sweetness, making this pumpkin roll absolutely irresistible.
Don’t like pineapple? Don’t worry-just put it aside. If you want to give it more autumn flavor, we recommend trying our cinnamon cream cheese frosting (we use our pumpkin cupcakes).
Please also note that you can make any frosting Advance time (Up to 48 hours). Just store it in an airtight container and put it in the refrigerator until you use it for pumpkin rolls.
For more pumpkin recipes, please check:
Preparation time 20 minutes
Cooking time 15 minutes
Cool down for 2 hours
Total time 35 minutes
Calories 315 kcal
Author Little Luna
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin puree
- 1 teaspoon lemon juice
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon minced ginger
- 1/2 teaspoon ground nutmeg
- 8 ounces cream cheese softened
- 1/4 cup butter softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/3-1/2 cup chopped pineapple drained well
In a large mixing bowl, beat the eggs for 5 minutes. Gradually add sugar. Add pumpkin and lemon juice.
Whisk together the dry ingredients in a small bowl and add to the pumpkin mixture. Stir until well mixed.
Pour the batter into a jelly roll lined with parchment paper and sprayed with non-stick spray. (Mine is about 15 x 11 x 1″.) Bake at 375° for 15 minutes, or until the cake is completely set in the center.
Pour the hot cake on a flour bag dusted with a lot of powdered sugar. Roll up the cake and towel loosely and let it cool completely.
When the cake cools, prepare the filling by stirring all the ingredients until smooth.
Unfold the cake and spread the filling within ½ inch of the edge. Roll the cake starting from the short side.
Wrap the pumpkin rolls in plastic wrap and put them in the refrigerator. Chill for at least two hours to mix the flavors. It can also be frozen at this time.
When serving, open the pumpkin roll and sprinkle with powdered sugar. Cut into 1-inch slices.
I love pumpkin desserts, can’t wait to try these! Thank you Carla! Go to Creations by Kara for more delicious recipes!
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