libby pumpkin roll recipe
The Best libby pumpkin roll recipe
The pumpkin itself is the star, and Libby’s canned puree makes it easy to get that rich, velvety texture without worrying about peeling or chopping. It’s got a little something for everyone—sweet, spiced, and just a hint of cinnamon that makes it feel like a warm hug on a chilly afternoon. And the best part? It’s not just a dessert; it’s a little something that feels like a treat but doesn’t require a lot of extra effort. Plus, the way the layers melt together makes it feel indulgent, but it’s still something you can enjoy without feeling like you’ve overindulged. It’s the kind of recipe that’s easy to make ahead, so you can have it ready for guests or just grab a slice whenever you’re craving something sweet.
Classic Pumpkin Roll with Cream Cheese Frosting
A moist, spiced pumpkin roll with a tender crumb and a rich cream cheese frosting—perfect for fall gatherings or cozy afternoons. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup pumpkin puree (15 oz can)
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line the bottom with parchment paper. -
2
In a large bowl, cream butter and sugar until fluffy. Beat in egg, then mix in pumpkin puree, spices, and salt. Gradually add flour until a soft dough forms. -
3
Roll dough to 1/2-inch thickness. Fit into the prepared pan, pressing gently into the bottom and sides. Bake for 30–35 minutes until golden and a toothpick comes out clean. -
4
Cool the roll completely before frosting. Whisk sauce ingredients until smooth, then pour over the warm roll. Chill for 1 hour. -
5
Beat cream cheese, powdered sugar, and vanilla until smooth. Spread over the cooled pumpkin roll.
🔧Equipment
- Mixing bowls
- Rolling pin
- Loaf pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pumpkin Roll with Cream Cheese Frosting Works
❓ Frequently Asked Questions About Pumpkin Roll with Cream Cheese Frosting
How do I adjust the batter thickness for Libby canned pumpkin?
If your batter is too thick, whisk in 1–2 tablespoons of milk or pumpkin puree until it reaches a smooth, spreadable consistency like pancake batter. If it’s too thin, let it rest for 10 minutes before using—it’ll thicken slightly as it sits.
Can I substitute regular pumpkin puree for Libby canned pumpkin?
Yes, but adjust the liquid slightly. Use 1 cup of regular pumpkin puree plus 1–2 tablespoons of water or milk to mimic the slightly thinner texture of Libby’s canned version. Stir well before baking.
How long should the pumpkin roll bake?
Bake at 350°F (175°C) for 25–30 minutes, or until the center is set and the edges are golden. A toothpick inserted should come out clean, but not before the full time—overbaking makes it dry.
What if my oven isn’t preheated?
Preheat your oven for at least 10 minutes before placing the pan inside. If you skip preheating, the bottom may brown too quickly, leaving the top undercooked. Use an oven thermometer to check accuracy if needed.
Can I make this ahead of time?
Yes! Assemble the roll, refrigerate for at least 4 hours (or overnight), then bake directly from the fridge. It’ll bake faster—about 20–25 minutes—but ensure the oven is fully preheated first.
