Libby's Pumpkin Roll Recipe
Libby's Pumpkin Roll Recipe made with pumpkin puree, flour, eggs, sugar, warm spices, cream cheese, butter, marshmallow fluff, powdered sugar, and vanilla.
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Servings: 10
Ingredients
Pumpkin Cake
- 3/4 c flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 3 large eggs
- 1 c sugar
- 1 tsp vanilla
- 2/3 c pumpkin puree
- Powdered sugar for dusting the towel
Filling
- 8 oz cream cheese softened
- 4 tbsp butter softened
- 1/2 c marshmallow fluff
- 1 c powdered sugar
- 1 tsp vanilla
Instructions
Prepare the oven and pan.
- Preheat the oven to 375°F. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving approximately 1 inch of parchment extending above both long sides of the pan for easy removal.
Combine the dry ingredients.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg until evenly combined.
Whisk the eggs and sugar.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs and sugar for approximately 1 minute, or until the mixture becomes thick.
Add the pumpkin and vanilla.
- Add the vanilla and pumpkin puree to the egg mixture. Whisk until just combined, then remove the bowl from the mixer.
Fold in the dry ingredients.
- Using a rubber spatula, gently fold the flour mixture into the pumpkin mixture until just combined. Do not overmix.
Spread the batter.
- Spread the batter evenly into the prepared jelly roll pan, smoothing it into the corners.
Bake the cake.
- Bake for 13 to 15 minutes, or until the top of the cake springs back when lightly touched.
Prepare the towel.
- While the cake bakes, generously sprinkle powdered sugar over a large clean kitchen towel.
Invert the cake.
- Carefully remove the cake from the oven. Using hot pads, invert the hot cake onto the prepared powdered sugar towel. Gently peel away the parchment paper.
Roll the cake.
- While the cake is still hot, begin at one short end and carefully roll the cake together with the towel into a tight roll.
Cool the cake.
- Place the rolled cake on a wire cooling rack and allow it to cool completely. Do not cool the cake on a flat counter, as trapped steam may affect the texture.
Prepare the filling.
- While the cake cools, whisk the softened cream cheese and softened butter until smooth.
Add the marshmallow fluff.
- Add the marshmallow fluff and continue mixing until the filling is smooth.
Finish the filling.
- Add the powdered sugar and vanilla. Mix until smooth and creamy. If the filling is too thin, add additional powdered sugar as needed.
Unroll the cake.
- Once the cake has cooled to room temperature, transfer it to a flat surface and carefully unroll it until mostly flat.
Add the filling.
- Spread the cream cheese filling evenly over the cake, leaving a 3/4-inch border on all sides.
Re-roll the cake.
- Carefully re-roll the cake, gently removing the towel as the cake is rolled.
Chill the pumpkin roll.
- Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
Serve.
- Unwrap the pumpkin roll, slice, and serve chilled or slightly softened.
Notes
To make this Libby's Pumpkin Roll Recipe gluten free, replace the flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Verify that the baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, pumpkin puree, marshmallow fluff, powdered sugar, cream cheese, butter, and vanilla are labeled gluten free. Use a clean towel, utensils, pan, and prep surface to prevent cross-contact. Chill the roll well before slicing, as gluten-free cakes may be slightly more delicate.