Amazing Libby’s Pumpkin Roll: 1 Hug Dessert

Oh, this Libby’s Pumpkin Roll recipe! It’s seriously a fall classic for a reason. Every year, as soon as those crisp autumn leaves start falling, my kitchen just *has* to smell like this cake. There’s something so comforting about that perfectly moist pumpkin sponge cake swirled with sweet, creamy frosting. We’ve been making this version for ages, and it always feels like a hug in dessert form. It’s the kind of recipe that just works, every single time, thanks to the reliability of Libby’s pumpkin. It’s a total crowd-pleaser and honestly, it’s my go-to for Thanksgiving, Halloween parties, or just a cozy weekend treat.

Why You’ll Love This Libby’s Pumpkin Roll Recipe

Seriously, this Libby’s Pumpkin Roll is a winner for so many reasons! It’s:

• Super Easy to Make: Trust me, even if you’re new to baking rolls, this recipe is totally doable.
• The Quintessential Fall Treat: The flavors are just *perfect* for autumn – warm spices, sweet pumpkin, and creamy frosting.
• Deliciously Balanced: The moist pumpkin cake and the sweet, tangy cream cheese filling are a match made in heaven.
• A Guaranteed Crowd-Pleaser: Whether it’s for a holiday gathering or just a family dessert, everyone always asks for seconds!

Gathering Your Libby’s Pumpkin Roll Ingredients

Okay, let’s get our ducks in a row for this amazing Libby’s Pumpkin Roll! You’ll need to grab a few things from the pantry and fridge. For the cake itself, we’re talking about 1 cup of that trusty Libby’s Pumpkin – make sure it’s the pure pumpkin puree, not the pie filling. Then we’ve got our sugar, a nice mix of warm spices like cinnamon, ginger, nutmeg, and cloves, plus a couple of large eggs. Don’t forget the flour, baking soda, a pinch of salt, and a tiny bit of lemon juice for a little zing!

For the Moist Pumpkin Cake

For the cake part, you’ll need 1 cup of Libby’s Pumpkin puree, 3/4 cup granulated sugar, and then our cozy spice blend: 3/4 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp cloves. We’ll also need 2 large eggs, 3/4 cup all-purpose flour, 1/2 tsp baking soda, 1/4 tsp salt, and just 1 tsp of lemon juice.

For the Sweet Cream Cheese Filling

And for that dreamy frosting? We need 1 cup of confectioners’ sugar, 8 ounces of cream cheese that’s been softened (this is key!), 1/2 cup of unsalted butter, also softened, and 1 teaspoon of vanilla extract. That’s it! Simple, right?

Step-by-Step Guide to Making Your Pumpkin Roll Cake

This is where the magic really happens! It might seem like a few steps, but trust me, it’s totally straightforward. Just follow along, and you’ll have a gorgeous pumpkin roll in no time. The most important thing is to have everything prepped and ready to go, especially when it comes to the baking and rolling part!

Preparing the Pumpkin Cake Batter

First things first, get that oven preheated to 375°F (190°C). While it’s warming up, grab your 10×15 inch jelly roll pan. Grease it really well, dust it with flour, and then line it with parchment paper. This is your insurance policy against sticking! In a big bowl, mix together that Libby’s pumpkin, granulated sugar, and all those lovely spices – cinnamon, ginger, nutmeg, cloves. Give it a good stir. Then, beat in the eggs, one at a time, until it’s all smooth. In a separate bowl, whisk together your flour, baking soda, and salt. Now, gradually add this dry mix to your pumpkin mixture, stirring just until it’s combined. Don’t overmix! Finally, stir in that little bit of lemon juice for brightness.

Baking and Cooling the Pumpkin Sponge Cake Roll

Pour that beautiful batter evenly into your prepared pan. Spread it out so it’s nice and even. Pop it into the oven and bake for about 13 to 15 minutes. You’ll know it’s ready when a wooden skewer poked into the center comes out clean. While that’s baking, lay a clean kitchen towel flat on your counter and give it a really generous dusting of confectioners’ sugar. As SOON as the cake comes out of the oven, carefully flip it right onto that sugar-dusted towel. Peel off the parchment paper gently. Now, starting from one of the short ends, tightly roll up the cake AND the towel together. You want it snug! Let that cool completely on a wire rack like that. This step is crucial for getting that nice rolled shape without cracks.

Crafting the Cream Cheese Frosting

While your cake is cooling, let’s whip up the frosting! Make sure your cream cheese and butter are nice and soft – this makes all the difference for a smooth frosting. In a medium bowl, beat them together until they’re super smooth and creamy. No lumps allowed! Then, beat in the confectioners’ sugar and the vanilla extract until everything is well combined and fluffy. It should be light and spreadable, perfect for slathering on that pumpkin cake.

Assembling Your Libby’s Pumpkin Roll

Once the cake roll is totally, completely cool – and I mean *cool*, not even a little bit warm – it’s time to assemble. Gently unroll the cake (and the towel will come away easily). Now, take that yummy cream cheese frosting and spread it evenly all over the surface of the pumpkin cake. Try to get it as close to the edges as you can without going over. Once it’s all covered, you’re going to carefully re-roll the cake, this time *without* the towel. Roll it up nice and tightly. Wrap the whole thing snugly in plastic wrap and pop it into the fridge for at least an hour. This chilling step is super important for making it easy to slice cleanly.

Tips for a Perfect Pumpkin Roll Recipe Easy

Making a beautiful pumpkin roll cake doesn’t have to be intimidating! This pumpkin roll recipe easy is designed to be super forgiving, but a few little tricks can make all the difference. For that super smooth frosting, make sure your cream cheese and butter are truly softened – I usually leave mine out for a couple of hours. It really stops you from beating it to death trying to get rid of lumps. And for those clean slices, chilling the roll for at least an hour (or even two!) is a must. It firms everything up so you get neat rounds instead of a messy squish.

Achieving a Crack-Free Pumpkin Roll Cake

The biggest fear with any roll cake is cracking! The key is to roll it up while it’s still warm, right after baking, with the towel. This trains the cake to bend. Also, don’t overbake it – a slightly underbaked cake (but not gooey!) is more flexible. And when you unroll it to frost, be gentle!

Decorating Your Pumpkin Roll

Honestly, this pumpkin roll cake is gorgeous all on its own, especially with that dusting of confectioners’ sugar. But if you want to jazz it up, a little drizzle of melted chocolate or caramel sauce looks amazing. You can also use a fork to create little ridges on top of the frosting before it sets. For those who like a challenge, you could even try a pattern pumpkin cake roll recipe! That’s where you pipe a design onto the parchment paper before adding the batter. It looks super fancy, but for everyday, a simple powdered sugar dusting is just perfect.

Frequently Asked Questions About This Pumpkin Roll Recipe

Got questions about this amazing pumpkin roll? I’ve got answers! This recipe is pretty straightforward, but sometimes little things pop up. For instance, some folks wonder about substitutions. While I really stick to Libby’s pumpkin for that classic flavor, you could try other pure pumpkin purees. Just make sure it’s not pie filling!

Can I Make Mini Pumpkin Cake Rolls?

Oh, absolutely! You can totally adapt this for mini pumpkin cake rolls. Just use mini loaf pans or even muffin tins lined with paper liners. You’ll want to keep an eye on them, though, as they’ll bake much faster – probably around 10-12 minutes. Check with a toothpick to be sure!

How Do I Store Leftover Pumpkin Rolls?

You bet! Once it’s all rolled up and chilled, wrap it tightly in plastic wrap. It’ll keep in the refrigerator for about 3-4 days. If you want to freeze it, wrap it really well in plastic wrap and then a layer of foil. It should last in the freezer for about a month. Just thaw it in the fridge overnight before serving.

Estimating Nutritional Information for Your Pumpkin Roll

Just so you know, the nutritional info for this pumpkin roll is an estimate, since everyone’s ingredients can vary a bit! But generally, a slice will run you about 250 calories, with around 12g of fat, 3g of protein, and 35g of carbohydrates. It’s a pretty good balance for such a delicious treat!

Share Your Libby’s Pumpkin Roll Creation!

I’d absolutely LOVE to hear how your Libby’s Pumpkin Roll turned out! Did you try any fun decorating ideas? Leave a comment below with your experience, give the recipe a star rating, or tag me in your photos on social media. Seeing your creations makes my day! You can also find more delicious recipes and inspiration on Pinterest.

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