Libby's Pumpkin Roll and Variations

This great Libby's Pumpkin Roll recipe got me started on cake rolls! It is a classic! And it is not hard! There are so many variations you can do with this cake roll!

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Prep Time45

Cook Time13

Course: Dessert

Cuisine: American

Servings: 12

Calories: 418

Equipment

Jelly Roll Pan (15x10 inches)
parchment paper
Linen Tea Towel
Sifter

Ingredients

FOR THE CAKE
¾ cup flour all-purpose
½ teaspoon baking powder
⅓ teaspoon baking soda
⅛ teaspoon cinnamon ground
½ teaspoon cloves ground
¼ teaspoon salt
3 eggs
1 cup granulated sugar
⅔ cup pumpkin puree
1 cup walnuts finely chopped, optional
FORTHE FILLING
8 ounces cream cheese softened
1 cup confectioners' sugar sifted
6 tablespoons butter softened
1 teaspoon vanilla extract
FOR THE TEA TOWEL
½ cup confectioners' sugar sifted
FOR THE TOPPING
¼ cup confectioner's sugar sifted
1 cup pecans chopped, or walnuts (nuts are optional)

Instructions

Preheat the oven to 375º.
Spray or grease a 15×10-inch jelly roll pan. Cut parchment paper to have a little overhang on the long sides. Place it onto the pan, then spray or grease the top of the parchment paper. Fold the parchment paper into fourths. Cut a one-inch slit on the corner that has no folds. Open it and spread it into the pan. The slits help the corners to be nice and snug. Set aside the prepared pan.
Lay a linen tea towel on the countertop. Sift the confectioner's sugar across the entire towel. The confectioner's sugar should cover an area larger than the size of the pan. Use more confectioner’s sugar if you have to. Set aside.
For the FILLING, beat together the cream cheese, the 1 cup sifted confectioner’s sugar, butter, and vanilla extract until soft and creamy. Set aside.
For the CAKE, in a large bowl combine the flour, baking powder, baking soda, cinnamon, cloves, and salt. Set aside.
In a medium bowl beat together the eggs, granulated sugar, and pumpkin puree, then combine this with the dry ingredients, mixing well.
Spread the cake batter evenly onto the parchment-lined pan.
Bake for 13-15 minutes, then immediately invert the cake onto the prepared linen tea towel.
Carefully remove the parchment paper.
Carefully, but quickly roll the cake and the towel together, either starting at the short side or the long side, whichever you prefer.
Place the roll on a wire rack until it is completely cooled.
Gently and slowly unroll the cake, removing the linen tea towel at the same time and transfer the roll to a serving dish. If you happen to see a few cracks inside the cake, don't panic! It's okay! Sometimes that happens. The filling will cover them.
Gently lift the roll open and with a rubber spatula, spread the filling. . You will be filling the cake while some of it is still in a curved position. You do not want to force the cake open flat. Fill it curved.
When you are finished filling the cake, roll it up and wrap it in plastic wrap.
Refrigerate it for 1 hour before serving.
Dust the top with powdered sugar for serving.
Store the cake roll covered in the refrigerator.

EXTRA TIP:

NUTS: Nuts in the filling or the cake are optional. In the cake, use finely chopped nuts. In the filling, use roughly chopped nuts.

LONG OR SHORT ROLL: You can roll the cake the from the long side or the short side whichever you prefer. I roll starting from the short side, which gives me 12 servings and that is what these nutritional facts are based on.

WHIPPED CREAM! CHOCOLATE CHIPS? You can use a whipped cream filling or top the cake roll with whipped cream instead of confectioner's sugar. Chocolate chips is a good option.

SPICES: Add some spices to the filling if you want. Pumpkin pie spice, or cinnamon, ginger, nutmeg, or cloves.

Nutrition