Pumpkin Roll
You'll love this copycat Libby's Pumpkin Roll. It's so easy to make and it's made with cream cheese frosting.
Ingredients
Cake:
- ¾ cup all purpose flour see note 1
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 3 eggs
- 1 cup sugar
- 2 teaspoons vanilla
- ⅔ cup canned pumpkin puree
Filling:
- 8 oz cream cheese softened
- 4 Tablespoons butter softened
- 1 teaspoon vanilla
- 1 cup powdered sugar
Instructions
- Preheat oven to 375° F. Line a 15x21" baking sheet (see note 2 for 10x15 jelly roll instructions) with parchment paper, leaving 1 inch extra around on all edges.
- Whisk together flour, baking soda, baking powder, salt, cinnamon and pumpkin spice together in a bowl and set aside. In another mixing bowl, whisk together the eggs, sugar, pumpkin and vanilla together in a bowl until smooth. Add dry ingredients to wet ingredients and mix just until combined and no flour streaks remain.
- Place batter in pan and bake for 11-13 minutes until the cake springs back when pressed on.
- While it's baking, prepare your space to make your roll. Place a clean tea towel or other thin towel on a work surface and liberally sprinkle with powdered sugar. After your cake is done, use the parchment paper to lift out the cake and place it upside down on the thin towel. (for another way to do this, see note 5) Remove the parchment paper, then roll up the cake starting with a short end. You want to find a good balance between the roll being tight and not smashing the cake at all. Allow to cool completely and see note 6.
- While the cake is cooling, make your frosting. Beat softened cream cheese and softened butter together in a bowl until smooth and fluffy. Add vanilla and powdered sugar and beat until fluffy and lightened.
- Unroll the cake and spread the filling evenly across the top, leaving a ¼ inch on the sides and ¼ inch at the top (rolling up from the bottom) without filling. Roll up the cake from the bottom to the top, wrap in saran wrap then place in the refrigerator for 1 hour or more. Slice and serve!
Video
Notes
- Make sure you don't get too much flour! The most common mistake is to add too much. We recommend either using a scale or fluffing up the flour, gently spooning it in, then scraping it flat across the top.
- To make in a 10x15 jelly roll pan, heat the oven to 350° and prepare the pan with parchment paper. Then bake for 12-15 minutes until it springs back. All other directions are the same.
- There is no major rush as- fast- as- you- can after the cake comes out of the oven. I like to let mine sit for about a minute, place it on the towel and remove the paper, then let it sit another minute then proceed with rolling it up.
- Before peeling the parchment paper off of the cake, make sure the edges of the parchment paper aren't tucked in on the edges anywhere. One time I made this mistake and it ended up tearing the cake!
- For another way of getting the cake upside down, we recommend placing the tea towel over top of the entire pan. Then grab both the towel and the pan with both hands on each of the short ends of the pan. Flip and gently place on your work surface.
- In order to prevent the cake from becoming a little soft and gummy while it cools, I like to roll it up, set a timer for 15 minutes, unroll it then roll it up from the other end then allow it to cool completely.
Nutrition
Serving: 1sliceCalories: 210kcalCarbohydrates: 36gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 53mgSodium: 314mgPotassium: 108mgFiber: 1gSugar: 28gVitamin A: 2305IUVitamin C: 1mgCalcium: 90mgIron: 1mg
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