Can I use fresh pumpkin instead of canned for Libby's Pumpkin Roll?

Yes, you can substitute fresh pumpkin puree for canned pumpkin in Libby's Pumpkin Roll. To do this, select a sugar or pie pumpkin, roast it until tender, and puree the flesh until smooth. Ensure the homemade puree has a similar consistency to canned pumpkin; if it's too watery, strain it through cheesecloth to remove excess moisture. Keep in mind that using fresh pumpkin may slightly alter the flavor and texture of the roll.

What size pan is best for baking Libby's Pumpkin Roll?

The ideal pan for baking Libby's Pumpkin Roll is a 15 x 10-inch jelly-roll pan. This size ensures the cake layer is thin enough to roll easily without cracking. If you don't have a jelly-roll pan, a rimmed baking sheet with similar dimensions can work as a substitute. Just be sure to adjust the baking time as needed and monitor the cake closely to prevent overbaking.

How do I prevent my pumpkin roll from cracking when rolling?

To prevent cracking, it's essential to roll the cake while it's still warm. After removing it from the oven, immediately turn the cake onto a clean, lint-free kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then, starting from a short end, roll the cake and towel together. Allow it to cool completely in this rolled position. Rolling the cake while warm helps set its shape and reduces the likelihood of cracks.

Can I make Libby's Pumpkin Roll ahead of time?

Absolutely! Libby's Pumpkin Roll can be prepared in advance. Once assembled, wrap the roll tightly in plastic wrap and refrigerate it for up to two days. This chilling time can enhance the flavors and make slicing easier. For longer storage, you can freeze the pumpkin roll for up to one month. Before serving, thaw it in the refrigerator overnight and dust with powdered sugar just before slicing.

What can I use as a substitute for the cream cheese filling?

f you're looking for an alternative to the traditional cream cheese filling, consider using mascarpone cheese for a milder flavor. Alternatively, a buttercream frosting flavored with vanilla or a hint of maple syrup can be delightful. For a lighter option, sweetened whipped cream stabilized with a bit of gelatin can provide a fluffy filling. Ensure any substitute filling has a spreadable consistency to facilitate easy rolling.

How should I store leftover pumpkin roll?

To maintain freshness, wrap any leftover pumpkin roll tightly in plastic wrap and store it in the refrigerator. Properly stored, it will remain fresh for up to three days. If you wish to keep it longer, slice the roll into individual servings, wrap them in plastic wrap, place in an airtight container, and freeze for up to one month. When ready to enjoy, thaw slices in the refrigerator for a few hours or overnight.

Libby’s Pumpkin Roll Recipe – Easy & Delicious Dessert

Name: How to Make Libby’s Pumpkin Roll : Your Ultimate Holiday Dessert
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: For the Pumpkin Cake:¾ cup all-purpose flour½ teaspoon baking powder½ teaspoon baking soda½ teaspoon cinnamon½ teaspoon pumpkin pie spice¼ teaspoon salt3 large eggs1 cup granulated sugar⅔ cup Libby’s 100% Pure Pumpkin1 teaspoon vanilla extractFor the Cream Cheese Filling:8 oz cream cheese, softened6 tablespoons unsalted butter, softened1 cup powdered sugar, sifted1 teaspoon vanilla extract

Description

A soft and spiced pumpkin sponge cake rolled with a smooth cream cheese filling. Perfect for fall gatherings, Thanksgiving, and Christmas!

Ingredients

For the Pumpkin Cake:
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon pumpkin pie spice
¼ teaspoon salt
3 large eggs
1 cup granulated sugar
⅔ cup Libby’s 100% Pure Pumpkin
1 teaspoon vanilla extract
For the Cream Cheese Filling:
8 oz cream cheese, softened
6 tablespoons unsalted butter, softened
1 cup powdered sugar, sifted
1 teaspoon vanilla extract

Instructions

Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

In a separate large bowl, beat eggs and sugar until light and fluffy. Mix in pumpkin puree and vanilla extract. Gently fold in the dry ingredients until combined.

Pour the batter into the prepared pan and spread it evenly. Bake for 13–15 minutes, until the cake springs back when touched.

Lay a clean kitchen towel on the counter and dust it with powdered sugar. Immediately turn the hot cake onto the towel, peel off the parchment paper, and roll it from the short end using the towel. Let it cool completely.

In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing until creamy.

Unroll the cooled cake and spread the filling evenly. Carefully roll it back up (without the towel), then wrap it in plastic wrap and chill for 1 hour.

Dust with extra powdered sugar, slice, and serve.

Notes

Roll the cake while warm to prevent cracks.
For clean slices, chill the roll before cutting and use a sharp knife.
Make ahead: Store in the fridge for 4 days or freezer for 2 months.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 280
Sugar: 26g
Sodium: 190mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg

Keywords: Libby’s Pumpkin Roll, Pumpkin Roll Recipe, Thanksgiving Dessert, Holiday Baking