Best Libby’s Pumpkin Roll Recipe

Best Libby’s Pumpkin Roll Recipe :-The pumpkin cake that is used to make this Libby’s Pumpkin Roll is wonderfully moist and supple, and it is topped with a lovely cream cheese icing. It is far simpler to prepare than you may imagine, and it is a dessert that is truly spectacular.

Best Libby’s Pumpkin Roll Recipe

Why you’ll love this easy pumpkin roll recipe:

• Your guests are going to be really impressed by the stunning display!
• Thanksgiving gatherings are the ideal occasion for this dish.
• This delectable dessert is bursting with all of the wonderful flavors that October has to offer.

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INGREDIENTS:

INSTRUCTIONS

• Preheat oven to 375°.
• Prepare 10″ X 15″ X 1″ jelly-roll pan; butter sides, line with waxed paper then sprinkle waxed paper and sides of pan with flour, shake off excess.
• In a small bowl , mix flour, baking soda, baking powder, cinnamon, allspice, and salt until combined.
  3/4 cup flour,1/2 tsp baking soda,1/2 tsp baking powder,1/4 tsp cinnamon,1/4 tsp allspice,1/4 tsp salt.

 

• In a large bowl, beat sugar and eggs until thick with an electric mixer. Add pumpkin, beat until combined. Add in flour mixture and beat until combined. Pour batter into prepared pan; even batter with a spatula. Bake for 13-15 minutes. Cake is done when the top of the cake springs back when touched and the edges pull away from the sides of the pan. It also has an almost glittery appearance.
  1 cup sugar,3 eggs,2/3 cup Libby’s Pumpkin.

 

• While the cake is in the oven dust a kitchen towel with powdered sugar. (To do this I put the powdered sugar in a mesh strainer and tap it as I move it over the towel.)
  1/2 cup (or more) powdered sugar
• Remove cake from oven and immediately turn out onto sugar dusted towel. Carefully peel off waxed paper. Starting at narrow end, roll up cake and towel together; let cool completely on a cooling rack.

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• In a large bowl beat cream cheese, butter, powdered sugar, and vanilla until smooth. Unroll cake
• carefully, spread filling over cake. Re-roll cake, wrap in plastic wrap and refrigerate for at least an hour (I refrigerate mine overnight).
  1 package cream cheese, softened,6 tbsp butter, softened,1 cup powdered sugar, sifted,1 teaspoon vanilla

Tips & Tricks

• I use wax paper to line the pan. Some people use parchment paper. I tried parchment paper once and didn’t like it as much as waxed paper.
• To measure the waxed paper place the pan on top of the waxed paper and outline it with a pen or pencil. Cut the paper just inside the ink mark. 

• The eggs and pumpkin puree should be room temperature when you make the cake. 
• The cream cheese and butter should be brought to room temperature also. 
• Make sure you use about 1/2 cup of powdered sugar to dust the towel. The only time I had my cake stick to the towel was when I didn’t use enough. I would rather waste a little than have my pumpkin roll stick. 
• Turn the cake out onto the towel immediately when it comes out of the oven, take the waxed paper off and roll it up in the prepared towel right away. 

• Let the cake cool about 30-60 minutes. The cake needs to be cool but you don’t want to let it cool too much before unrolling it and adding the filling. This is personal preference and I have seen recipes for this that say different. See what works best for you. 
• Use a 10-inch jelly-roll pan. I used to use a regular sheet pan but it is much easier to make a jelly roll cake in a jelly roll pan. Makes sense, right? I use mine for many other things so it’s not like you are buying something you will only use during the holiday season. 

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• I use a cotton kitchen towel, like a tea towel, not terry cloth. I also use this kind of towel to wring out spinach and stuff of that nature. We keep them in a kitchen drawer and they are used for food only.
• Don’t worry if your cake cracks a little. Just roll it up and let it cool. When you unroll it and put the frosting on it just carefully roll it back up and refrigerate it for a few hours and it will probably look fine. If it is too cracked up or sticks to the pan a little just sprinkle powdered sugar on the finished cake to hide the imperfections. 

• I have made many pumpkin rolls, sometimes 2 at a time, and they come out a little different every time. Some times better than others, that is the nature of cooking and baking.