Autumn leaves are falling, the air is crisp, and the aroma of pumpkin spice fills the kitchen – it's the perfect time for Libby's legendary pumpkin roll! This recipe isn't just a dessert; it's a cozy hug in edible form. Forget those store-bought versions, this homemade pumpkin roll is unbelievably moist, perfectly spiced, and topped with a creamy, dreamy cream cheese frosting. It's easier than you think to make this delicious dish, perfect for family gatherings, potlucks, or a simple weeknight treat. Get ready to impress your friends and family with this easy recipe for a healthy and delicious pumpkin roll!
Ingredients:
For the Cake:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Powdered sugar, for dusting
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Getting Started:
- Preheat your oven to 375°F (190°C). Line a 15x10 inch baking pan with parchment paper, leaving an overhang on the longer sides for easy rolling. Lightly grease the parchment paper. This will ensure your pumpkin roll doesn't stick!
Making the Cake Batter:
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In a large bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla extract until well combined.
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In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; a few lumps are okay. Overmixing will make your cake tough.
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Pour the batter into the prepared pan and spread evenly.
Baking and Rolling:
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Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
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While the cake is still warm, sprinkle it generously with powdered sugar. This helps prevent cracking during the rolling process.
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Quickly and carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper.
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Starting from the short end, tightly roll the cake and the towel together. Let it cool completely on a wire rack.
Making the Frosting:
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In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
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Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and salt.
Finishing Touches:
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Once the cake is completely cool, carefully unroll it and frost evenly with the cream cheese frosting.
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Re-roll the cake gently and dust with more powdered sugar if desired.
Tips and Variations:
- For a richer flavor, use brown sugar instead of granulated sugar.
- Add 1/2 cup chopped pecans or walnuts to the batter for added texture and flavor.
- Feel free to experiment with different spices! A dash of nutmeg or allspice would be delicious.
- If you don't have a 15x10 inch pan, you can use a jelly roll pan. Adjust the baking time accordingly.
- Make this ahead of time! The pumpkin roll tastes even better the next day.
Nutritional Information (per serving, approximate):
This will vary depending on the exact ingredients and serving size. Use a nutrition calculator for a precise analysis based on your specific recipe adjustments. Generally, expect this to be a moderately high calorie dessert with a good source of carbohydrates and some fat.
This pumpkin roll recipe is a guaranteed crowd-pleaser, perfect for any fall gathering. Enjoy!