Libby's Pumpkin Roll Recipe

A dessert dish featuring two slices of rolled cake filled with cream, garnished with sliced almonds, mint leaves, and accompanied by a fork, placed on a white cloth on a marble surface.

Libby's Pumpkin Roll Recipe

This Libby's pumpkin roll recipe is full of sweet pumpkin and cinnamon flavors with an optional hint of orange. The soft, fluffy pumpkin cake combined with the rich cream cheese filling make for an impressive yet comforting dessert.

Course Dessert

Cuisine American

Keyword libbys pumpkin roll, pumpkin roll

Prep Time 1 15

Cook Time 17

Refrigeration Time 1

Total Time 2 32

Servings servings

Calories 288kcal

Author Hannah Healy

Ingredients

Cake Roll

3/4 cup white flour
1 tsp baking powder
1 tsp cinnamon
pinch of salt
3 large eggs
3/4 cup white sugar
1 tsp orange zest
2 tsp orange juice
200 grams canned pumpkin puree (about 1 cup + 2 tbsp)
cooking oil for greasing the pan
toasted almond flakes for sprinkling

Cream Filling

250 grams cream cheese (about 1.5 cups)
100 grams butter, softened to room temperature (about 1/2 cup)
3/4 cup powdered sugar
2 tbsp heavy cream
1 tsp orange extract optional

Instructions

Pumpkin Cake

Preheat the oven to 375°F.
In a medium bowl, combine flour with the baking powder, cinnamon, and salt. Set aside.
In a separate large bowl, beat eggs with sugar until combined. Add the orange zest, orange juice, and pumpkin puree and mix. Then, slowly add the flour mixture while mixing.
Line a rectangular 9x13 cake pan with parchment paper and grease with oil. Pour the cake batter into the pan and level the top surface with a spatula.
Bake at 375°F for about 12-17 minutes, or until the cake is firm and a toothpick inserted comes out clean.
Slightly dampen a cotton kitchen towel or tea towel and lay it on the counter. Remove the cake from the pan with the parchment attached. Lay the cake top side down, with the exposed part of the cake lying on the kitchen towel and the parchment facing up. Then, carefully peel off the parchment paper from the cake.
Roll the cake into a roll in the kitchen towel (see video). Then twist the ends of the towel to keep the cake secured to cool in the towel rolled up. Prepare the filling while the cake cools on a wire rack.

Cream Cheese Filling

In a bowl, beat the cream cheese, softened butter, powdered sugar, and heavy cream with an electric mixer. Add the optional orange extract and mix.

Assemble the Pumpkin Roll

Unroll the cake roll, then use a rubber spatula to spread a layer of the cream cheese mixture over the cake.
Roll the frosted cake up again. Wrap it securely in plastic wrap. Then, refrigerate for 1-3 hours to set.
After it has set, you can sprinkle the cake with toasted almonds and powdered sugar.

Video

Nutrition