Libby's Perfect Pumpkin Roll Recipe: A Holiday Tradition

Libby’s Pumpkin Roll Recipe is a classic fall dessert that is sure to please everyone at your table. This moist and flavorful cake is made with pumpkin puree, spices, and a cream cheese filling. It is then rolled up and topped with a delicious cream cheese frosting. This recipe is easy to follow and can be made in just a few hours. It is a great way to use up leftover pumpkin puree and is a perfect dessert for any occasion.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 cup pumpkin puree

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15×10 inch jelly roll pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and pumpkin puree.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
7. Immediately invert the cake onto a wire rack to cool.
8. While the cake is cooling, make the cream cheese filling. In a medium bowl, beat together the cream cheese, butter, and powdered sugar until smooth.
9. Spread the cream cheese filling over the cooled cake and roll up tightly.
10. Refrigerate for at least 2 hours before serving.

Here are a few tips for making the perfect Libby’s Pumpkin Roll Recipe:

Tips

1. Make sure to use canned pumpkin puree and not pumpkin pie filling.
2. Do not overmix the batter. Overmixing can result in a tough cake.
3. Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can result in a dry cake.
4. Invert the cake onto a wire rack immediately after baking. This will help prevent the cake from sticking to the pan.
5. Refrigerate the cake for at least 2 hours before serving. This will help the cake to set and make it easier to slice.

Frequently Asked Questions

Q: Can I use fresh pumpkin puree in this recipe?

A: Yes, you can use fresh pumpkin puree in this recipe. However, you will need to roast and puree the pumpkin yourself. To do this, preheat oven to 400 degrees F (200 degrees C). Cut a pumpkin in half and scoop out the seeds. Place the pumpkin halves on a baking sheet and roast for 1 hour, or until the pumpkin is tender. Remove the pumpkin from the oven and let cool. Scoop the flesh out of the pumpkin and puree in a food processor or blender.

Q: Can I make this recipe gluten-free?

A: Yes, you can make this recipe gluten-free by using gluten-free flour. Be sure to check the label on the flour to make sure that it is certified gluten-free.

Q: Can I make this recipe dairy-free?

A: Yes, you can make this recipe dairy-free by using dairy-free cream cheese and butter. You can also use a plant-based milk in place of the milk in the cream cheese filling.

Libby’s Pumpkin Roll Recipe is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and flavorful cake, creamy filling, and decadent frosting, this recipe is sure to be a hit with everyone who tries it.

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