Libby’s Pumpkin Roll Recipe

“Libby’s Pumpkin Roll Recipe: A Perfect Fall Dessert”

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Libby’s Pumpkin Roll Recipe: A Classic Fall Dessert

“Libby’s Pumpkin Roll Recipe:

When the leaves start to turn and the crisp air fills with the aroma of pumpkin spice, there’s no better treat than Libby’s Pumpkin Roll Recipe This delightful dessert is a fall favorite, combining the warm flavors of pumpkin and spices with a creamy cream cheese filling. Not only is it a crowd-pleaser, but it’s also surprisingly easy to make with the right tips and techniques. Whether you’re looking to create a show-stopping dessert for Thanksgiving or just want a comforting treat on a chilly fall day, this recipe will be a hit.

Libby’s Pumpkin Roll Recipe

Ingredients for Libby’s Pumpkin Roll Recipe

To make this iconic recipe, you’ll need the following ingredients:

For the Cake:

  • 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 nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup Libby’s 100% Pure Pumpkin (for that rich pumpkin flavor)

For the Filling:

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract

Learn more about Libby’s authentic ingredients and their benefits.

How to Make Libby’s Pumpkin Roll Rrcipe

Libby’s Pumpkin Roll Recipe: A Classic Fall Dessert "Libby’s Pumpkin Roll Recipe: When the leaves start to turn and the crisp air fills with the aroma of pumpkin spice, there’s no better treat than Libby’s Pumpkin Roll Recipe This delightful dessert is a fall favorite, combining the warm flavors of pumpkin and spices with a creamy cream cheese filling. Not only is it a crowd-pleaser, but it’s also surprisingly easy to make with the right tips and techniques. Whether you're looking to create a show-stopping dessert for Thanksgiving or just want a comforting treat on a chilly fall day, this recipe will be a hit. Ingredients for Libby’s Pumpkin Roll Recipe To make this iconic recipe, you’ll need the following ingredients: For the Cake: 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 nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt 3 large eggs 1 cup granulated sugar 2/3 cup Libby’s 100% Pure Pumpkin (for that rich pumpkin flavor) For the Filling: 1 package (8 ounces) cream cheese, softened 1 cup powdered sugar, sifted 6 tablespoons butter, softened 1 teaspoon vanilla extract Learn more about Libby’s authentic ingredients and their benefits. How to Make Libby’s Pumpkin Roll Rrcipe Follow these steps for the perfect Libby’s Pumpkin Roll Recipe: Prepare the Pan: Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly-roll pan with parchment paper and grease it lightly. Mix Dry Ingredients: Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a small bowl. This ensures your spices are evenly distributed throughout the cake. Create the Batter: Beat eggs and sugar in a large mixing bowl until thick and pale, about 2 minutes. Stir in Libby’s Pure Pumpkin. Gently fold in the dry ingredients using a spatula, mixing just until combined. Be careful not to overmix, as this can affect the texture of your cake. Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 13-15 minutes or until the top springs back when lightly touched. It should have a slight golden color. Tip: Don’t overbake the cake; it should remain soft enough to roll without cracking. Roll the Cake: While the cake is still hot, carefully roll it in a clean, lint-free towel dusted with powdered sugar. This helps the cake keep its shape while cooling. Let it cool completely in the towel. This is a crucial step, as it prevents the cake from breaking when you unroll it later. Prepare the Filling: In a separate bowl, beat cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy. Make sure there are no lumps. Unroll the cooled cake and spread the cream cheese filling evenly over the surface. Re-Roll and Chill: Carefully re-roll the cake without the towel. Wrap in plastic wrap and refrigerate for at least one hour before serving. Chilling helps the roll set, making it easier to slice. Discover additional tips for rolling and baking pumpkin rolls. Tips for a Perfect Libby’s Pumpkin Roll Recipe Prevention of Cracking: Ensure your cake is rolled while warm to prevent cracks. If your cake does crack slightly, don’t panic—just patch it with a little extra filling when you re-roll it. Powdered Sugar on the Towel: Use a generous amount of powdered sugar on the towel when rolling the cake. This helps prevent the cake from sticking and makes it easier to unroll when you fill it. Cool Completely: Be sure to let the cake cool completely before unrolling it. Otherwise, the filling may melt, and the cake may become too soft to roll properly. Refrigerate Before Slicing: Refrigerating the pumpkin roll before slicing helps the cake hold its shape and results in clean, professional-looking slices. Variations to Try Looking to put your own spin on this recipe? Here are some creative variations: Nuts for Crunch: Add chopped nuts, like pecans or walnuts, to the batter for extra texture and flavor. These will add a satisfying crunch to the soft cake and creamy filling. Top with Extras: Sprinkle powdered sugar on top of the roll after refrigerating for a simple touch. Alternatively, drizzle caramel sauce or melted chocolate for a festive twist. Buttercream Filling: Substitute the cream cheese filling with a spiced buttercream for a richer, sweeter option. This is a great choice for those who prefer a less tangy filling. Mini Rolls: Instead of making one large roll, create smaller, individual pumpkin rolls. This is a fun and portion-controlled way to serve this delicious treat at parties or gatherings. Storage and Make-Ahead Tips Storing the Roll: Store the pumpkin roll in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop, making it even tastier the next day. Freezing for Later: You can freeze the pumpkin roll for up to 3 months. Simply wrap it tightly in plastic wrap and foil before freezing. Thaw it in the fridge overnight before serving. FAQs About Libby’s Pumpkin Roll Recipe Can I use fresh pumpkin instead of canned? Yes! You can use fresh pumpkin puree instead of Libby’s 100% Pure Pumpkin. However, make sure the pumpkin is well-drained and pureed to match the consistency of canned pumpkin. How do I prevent the cake from sticking to the towel? Dust the towel generously with powdered sugar before rolling the cake. This prevents it from sticking and helps the cake maintain its shape. Can I make the pumpkin roll ahead of time? Absolutely! The pumpkin roll can be made ahead of time and stored in the refrigerator for 1-2 days. This also helps the flavors meld together. What should I do if my cake cracks while rolling? If your cake cracks, don’t worry. Just patch the crack with a little extra filling when you re-roll the cake. The filling will help seal any cracks and keep the roll intact. How long can the pumpkin roll be stored in the freezer? You can freeze the pumpkin roll for up to 3 months. Make sure to wrap it tightly in plastic wrap and foil to protect it from freezer burn. [Explore this delicious carrot juice recipe: easy steps and health benefits that can be served with Libby's pumpkin roll recipe:](https://recipesflavornatural.com/fall-desserts/)! A Dessert Worth Sharing With its rich, spiced flavor and creamy filling,Libby’s Pumpkin Roll Recipe is the perfect dessert for any fall occasion. Whether you’re hosting a holiday gathering or simply indulging in a seasonal treat, this recipe is sure to impress. Give it a try, and let the warm, comforting flavors of pumpkin spice fill your home.

Follow these steps for the perfect Libby’s Pumpkin Roll Recipe:

  1. Prepare the Pan:
    • Preheat your oven to 375°F (190°C).
    • Line a 15×10-inch jelly-roll pan with parchment paper and grease it lightly.
  2. Mix Dry Ingredients:
    • Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a small bowl. This ensures your spices are evenly distributed throughout the cake.
  3. Create the Batter:
    • Beat eggs and sugar in a large mixing bowl until thick and pale, about 2 minutes.
    • Stir in Libby’s Pure Pumpkin.
    • Gently fold in the dry ingredients using a spatula, mixing just until combined. Be careful not to overmix, as this can affect the texture of your cake.
  4. Bake the Cake:
    • Spread the batter evenly in the prepared pan.
    • Bake for 13-15 minutes or until the top springs back when lightly touched. It should have a slight golden color.
    • Tip: Don’t overbake the cake; it should remain soft enough to roll without cracking.
  5. Roll the Cake:
    • While the cake is still hot, carefully roll it in a clean, lint-free towel dusted with powdered sugar. This helps the cake keep its shape while cooling.
    • Let it cool completely in the towel. This is a crucial step, as it prevents the cake from breaking when you unroll it later.
  6. Prepare the Filling:
    • In a separate bowl, beat cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy. Make sure there are no lumps.
    • Unroll the cooled cake and spread the cream cheese filling evenly over the surface.
  7. Re-Roll and Chill:
    • Carefully re-roll the cake without the towel.
    • Wrap in plastic wrap and refrigerate for at least one hour before serving. Chilling helps the roll set, making it easier to slice.

Discover additional tips for rolling and baking pumpkin rolls.

Tips for a Perfect Libby’s Pumpkin Roll Recipe

  • Prevention of Cracking: Ensure your cake is rolled while warm to prevent cracks. If your cake does crack slightly, don’t panic—just patch it with a little extra filling when you re-roll it.
  • Powdered Sugar on the Towel: Use a generous amount of powdered sugar on the towel when rolling the cake. This helps prevent the cake from sticking and makes it easier to unroll when you fill it.
  • Cool Completely: Be sure to let the cake cool completely before unrolling it. Otherwise, the filling may melt, and the cake may become too soft to roll properly.
  • Refrigerate Before Slicing: Refrigerating the pumpkin roll before slicing helps the cake hold its shape and results in clean, professional-looking slices.

Variations to Try

Looking to put your own spin on this recipe? Here are some creative variations:

  • Nuts for Crunch: Add chopped nuts, like pecans or walnuts, to the batter for extra texture and flavor. These will add a satisfying crunch to the soft cake and creamy filling.
  • Top with Extras: Sprinkle powdered sugar on top of the roll after refrigerating for a simple touch. Alternatively, drizzle caramel sauce or melted chocolate for a festive twist.
  • Buttercream Filling: Substitute the cream cheese filling with a spiced buttercream for a richer, sweeter option. This is a great choice for those who prefer a less tangy filling.
  • Mini Rolls: Instead of making one large roll, create smaller, individual pumpkin rolls. This is a fun and portion-controlled way to serve this delicious treat at parties or gatherings.

Storage and Make-Ahead Tips

  • Storing the Roll: Store the pumpkin roll in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop, making it even tastier the next day.
  • Freezing for Later: You can freeze the pumpkin roll for up to 3 months. Simply wrap it tightly in plastic wrap and foil before freezing. Thaw it in the fridge overnight before serving.

FAQs About Libby’s Pumpkin Roll Recipe

  1. Can I use fresh pumpkin instead of canned?
    • Yes! You can use fresh pumpkin puree instead of Libby’s 100% Pure Pumpkin. However, make sure the pumpkin is well-drained and pureed to match the consistency of canned pumpkin.
  2. How do I prevent the cake from sticking to the towel?
    • Dust the towel generously with powdered sugar before rolling the cake. This prevents it from sticking and helps the cake maintain its shape.
  3. Can I make the pumpkin roll ahead of time?
    • Absolutely! The pumpkin roll can be made ahead of time and stored in the refrigerator for 1-2 days. This also helps the flavors meld together.
  4. What should I do if my cake cracks while rolling?
    • If your cake cracks, don’t worry. Just patch the crack with a little extra filling when you re-roll the cake. The filling will help seal any cracks and keep the roll intact.
  5. How long can the pumpkin roll be stored in the freezer?
    • You can freeze the pumpkin roll for up to 3 months. Make sure to wrap it tightly in plastic wrap and foil to protect it from freezer burn.
[Explore this delicious carrot juice recipe: easy steps and health benefits that can be served with Libby’s pumpkin roll recipe:](https://recipesflavornatural.com/fall-desserts/)!

 

Libby’s Pumpkin Roll Recipe: A Classic Fall Dessert "Libby’s Pumpkin Roll Recipe: When the leaves start to turn and the crisp air fills with the aroma of pumpkin spice, there’s no better treat than Libby’s Pumpkin Roll Recipe This delightful dessert is a fall favorite, combining the warm flavors of pumpkin and spices with a creamy cream cheese filling. Not only is it a crowd-pleaser, but it’s also surprisingly easy to make with the right tips and techniques. Whether you're looking to create a show-stopping dessert for Thanksgiving or just want a comforting treat on a chilly fall day, this recipe will be a hit. Ingredients for Libby’s Pumpkin Roll Recipe To make this iconic recipe, you’ll need the following ingredients: For the Cake: 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 nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt 3 large eggs 1 cup granulated sugar 2/3 cup Libby’s 100% Pure Pumpkin (for that rich pumpkin flavor) For the Filling: 1 package (8 ounces) cream cheese, softened 1 cup powdered sugar, sifted 6 tablespoons butter, softened 1 teaspoon vanilla extract Learn more about Libby’s authentic ingredients and their benefits. How to Make Libby’s Pumpkin Roll Rrcipe Follow these steps for the perfect Libby’s Pumpkin Roll Recipe: Prepare the Pan: Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly-roll pan with parchment paper and grease it lightly. Mix Dry Ingredients: Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a small bowl. This ensures your spices are evenly distributed throughout the cake. Create the Batter: Beat eggs and sugar in a large mixing bowl until thick and pale, about 2 minutes. Stir in Libby’s Pure Pumpkin. Gently fold in the dry ingredients using a spatula, mixing just until combined. Be careful not to overmix, as this can affect the texture of your cake. Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 13-15 minutes or until the top springs back when lightly touched. It should have a slight golden color. Tip: Don’t overbake the cake; it should remain soft enough to roll without cracking. Roll the Cake: While the cake is still hot, carefully roll it in a clean, lint-free towel dusted with powdered sugar. This helps the cake keep its shape while cooling. Let it cool completely in the towel. This is a crucial step, as it prevents the cake from breaking when you unroll it later. Prepare the Filling: In a separate bowl, beat cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy. Make sure there are no lumps. Unroll the cooled cake and spread the cream cheese filling evenly over the surface. Re-Roll and Chill: Carefully re-roll the cake without the towel. Wrap in plastic wrap and refrigerate for at least one hour before serving. Chilling helps the roll set, making it easier to slice. Discover additional tips for rolling and baking pumpkin rolls. Tips for a Perfect Libby’s Pumpkin Roll Recipe Prevention of Cracking: Ensure your cake is rolled while warm to prevent cracks. If your cake does crack slightly, don’t panic—just patch it with a little extra filling when you re-roll it. Powdered Sugar on the Towel: Use a generous amount of powdered sugar on the towel when rolling the cake. This helps prevent the cake from sticking and makes it easier to unroll when you fill it. Cool Completely: Be sure to let the cake cool completely before unrolling it. Otherwise, the filling may melt, and the cake may become too soft to roll properly. Refrigerate Before Slicing: Refrigerating the pumpkin roll before slicing helps the cake hold its shape and results in clean, professional-looking slices. Variations to Try Looking to put your own spin on this recipe? Here are some creative variations: Nuts for Crunch: Add chopped nuts, like pecans or walnuts, to the batter for extra texture and flavor. These will add a satisfying crunch to the soft cake and creamy filling. Top with Extras: Sprinkle powdered sugar on top of the roll after refrigerating for a simple touch. Alternatively, drizzle caramel sauce or melted chocolate for a festive twist. Buttercream Filling: Substitute the cream cheese filling with a spiced buttercream for a richer, sweeter option. This is a great choice for those who prefer a less tangy filling. Mini Rolls: Instead of making one large roll, create smaller, individual pumpkin rolls. This is a fun and portion-controlled way to serve this delicious treat at parties or gatherings. Storage and Make-Ahead Tips Storing the Roll: Store the pumpkin roll in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop, making it even tastier the next day. Freezing for Later: You can freeze the pumpkin roll for up to 3 months. Simply wrap it tightly in plastic wrap and foil before freezing. Thaw it in the fridge overnight before serving. FAQs About Libby’s Pumpkin Roll Recipe Can I use fresh pumpkin instead of canned? Yes! You can use fresh pumpkin puree instead of Libby’s 100% Pure Pumpkin. However, make sure the pumpkin is well-drained and pureed to match the consistency of canned pumpkin. How do I prevent the cake from sticking to the towel? Dust the towel generously with powdered sugar before rolling the cake. This prevents it from sticking and helps the cake maintain its shape. Can I make the pumpkin roll ahead of time? Absolutely! The pumpkin roll can be made ahead of time and stored in the refrigerator for 1-2 days. This also helps the flavors meld together. What should I do if my cake cracks while rolling? If your cake cracks, don’t worry. Just patch the crack with a little extra filling when you re-roll the cake. The filling will help seal any cracks and keep the roll intact. How long can the pumpkin roll be stored in the freezer? You can freeze the pumpkin roll for up to 3 months. Make sure to wrap it tightly in plastic wrap and foil to protect it from freezer burn. [Explore this delicious carrot juice recipe: easy steps and health benefits that can be served with Libby's pumpkin roll recipe:](https://recipesflavornatural.com/fall-desserts/)! A Dessert Worth Sharing With its rich, spiced flavor and creamy filling,Libby’s Pumpkin Roll Recipe is the perfect dessert for any fall occasion. Whether you’re hosting a holiday gathering or simply indulging in a seasonal treat, this recipe is sure to impress. Give it a try, and let the warm, comforting flavors of pumpkin spice fill your home.A Dessert Worth Sharing

With its rich, spiced flavor and creamy filling,Libby’s Pumpkin Roll Recipe is the perfect dessert for any fall occasion. Whether you’re hosting a holiday gathering or simply indulging in a seasonal treat, this recipe is sure to impress. Give it a try, and let the warm, comforting flavors of pumpkin spice fill your home.

 

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