Libby’s cans of pumpkin have been the saving grace of Thanksgiving ever since they were invented. Even better, they can be used to make these super incredible pumpkin rolls to make an even better Thanksgiving dessert than just regular pumpkin pie!
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Libby’s Pumpkin Roll
Libby’s pumpkin is not merely just a can of pumpkin puree or a pre-mix of pumpkin and pie seasonings.
It is the absolute best way to get quality, sweet and surprising fresh pumpkin without having to live super close to an actual pumpkin farm.
However, while the most obvious and common use of cans of pumpkin is to make some delicious Traditional pumpkin pie, there are so many other amazing ways to enjoy cans of pumpkin.
This recipe uses a few more ingredients than pumpkin pie, as well as a few slightly more intricate techniques, to end up with a thick, doughy, and super pumpkin-y dessert that has to be tried to be believed.
Libby’s Pumpkin Roll Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Powdered sugar
• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Ground cloves
• Granulated sugar
• Libby’s Pure Pumpkin
• Cream cheese
• Powdered sugar
• Butter (or margarine)
• Vanilla extract
• More powdered sugar
How To Make Libby’s Pumpkin Roll
• Grease a 15 x 10-inch jelly-roll pan and line with wax paper
• Grease and flour baking paper
• Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar
• Combine the flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl
• Beat eggs and granulated sugar in a large mixer bowl until thick
• Beat in pumpkin and stir in flour mixture
• Spread the whole mixture evenly into the prepared pan and sprinkle with nuts
• Bake for 13 to 15 minutes at 375 Fahrenheit, or until top of the cake springs back when touched.
• If using a dark-colored pan, begin checking for doneness at 11 minutes
• Immediately loosen and turn the cake onto a prepared towel, carefully peeling off the paper
• Roll up the cake and towel together, starting with the narrow end, and then cool on a wire rack
• Beat the cream cheese, 1 cup of powdered sugar, butter, and vanilla extract in a small mixer bowl until smooth
• Carefully unroll the cake and spread cream cheese mixture over the cake, and then reroll it
• Wrap in plastic wrap and refrigerate at least one hour
• Sprinkle with powdered sugar and then serve
How To Ensure Your Pumpkin Roll Doesn’t Stick
This recipe makes for a dense, creamy, and pumpkin-rich dessert, so it is absolutely worth it to try and make it; however, you do need to be really careful in ensuring that it doesn’t stick to anything.
The dough itself is super sticky, thanks to all of the pumpkin and cream cheese, so it is super easy to get it stuck into everything.
The trick is to make sure that you are dusting everything with plenty of powdered sugar to help prevent sticking.
In the same way that you would use flour when kneading bread dough to help stop it from sticking to the counter, use powdered sugar to help ensure that the pumpkin roll doesn’t stick to the towel or to the tin that you want to make it in.
While it might seem strange to dust everything with a thick coat of powdered sugar to ensure it doesn’t stick, this truly is the best way to make sure that everything stays where it is supposed to.
What To Top Your Pumpkin Roll With If You Don’t Like Cream Cheese?
Cream cheese frosting has long since been decided as the ultimate topping for anything pumpkin or cinnamon related.
There is just something so wonderful about a sweet, tangy, and thickly creamy sauce that clings to your cake yet still gives way when you bite it.
However, despite it being amazing, there will always be those that don’t especially enjoy cream cheese; what should those cream cheese haters among us make instead?
Well, the great thing about this recipe is how versatile it is – you can basically serve it with almost any kind of sweet, rich glaze, and it will taste amazing.
For those maple lovers among us, you could make a simple maple syrup glaze: mix 1 cup powdered sugar with 2 tablespoons each milk and maple syrup, mix until creamy, and drizzle all over the top of your pumpkin roll.
You can also go a much simple option with just a regular icing glaze by omitting the maple syrup and doubling the milk, adding more or less powdered sugar depending on your personal preference to arrive at the consistency you want.
Whatever you decide to make, consider keeping the glaze separate from the cake until it is time to serve – leftover cake can be reheated, but any glaze that has been left out can dry and turn a bit gross and craggily when stored in the fridge.
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Libby’s Pumpkin Roll
- Prep Time
- 45 minutes
- Cook Time
- 13 minutes
- Karlynn Johnston
- 1/4 cup powdered sugar (to sprinkle on towel)
- 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 cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup LIBBY’S® 100% Pure Pumpkin
- 1 cup walnuts chopped (optional)
- One package 8 ounces cream cheese, at room temperature
- 1 cup powdered sugar (sifted)
- 6 tablespoons butter or margarine (softened)
- 1 teaspoon vanilla extract
- Powdered sugar (optional for decoration)
- Preheat oven to 375° F.
- Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.
- Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
- Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
- Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
- Cooking Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.