Once I made this pumpkin roll and realized how easy it was I wanted to make all kinds of rolls. Why stop at pumpkin! Cranberry roll for Christmas! Melted peep roll for Easter! Maybe I could even make them savory, mashed potato with herbs roll! Meatloaf roll! Ok now, I’ve gone too far. However, this pumpkin roll is very delicious, super easy to make, and only slightly messy.
The first step is to mix the dough. This is the easiest part. Now for those of you who are new to baking most recipes will call for mixing wet and dry ingredients separately. There are multiple reasons for this, but the way I see it is once you add baking soda/powder to a liquid it starts reacting right away. It’s important to wait for that reaction for the oven so it can help the dough rise a little bit.
Challenge one is to put this mixture on a baking sheet. After trial and error I figured out that it is easier to place parchment paper on the baking sheet. Even though parchment paper is supposed to be non-stick, you must spray it with non-stick spray. I use Baker’s Joy because it contains flour. This dough is meant to be somewhat pliable and so it will stick if you don’t spray the surface first.
You don’t have to have a cake frosting spreader to spread the dough, but it sure helps getting it as flat as possible. You want to make sure it is all even so it will roll smoothly.
It’s also important not to overcook this dough, but not undercook it. What I tend to do is do some chores or while something is baking. If you do that just keep tabs on the time or set a timer earlier than you thought to check for doneness.
This next part is tricky and be prepared to get powdered sugar everywhere. The towel must be coated with powdered sugar as the rolling comes next. It does help to have two people for this next part.
Once it’s down it just needs to cool, then cream cheese added.
Ok, now comes the rolling. It’s tough, but if you’re gentle and keep going it will look great. Trust me!
See, it looks ruined, but don’t worry. Keep going and it will form a nice roll.
Even now it doesn’t look perfect. Unfortunately my photos end here. But what’s next is easy. I wrapped this entire roll in seran wrap and placed it in the freezer to harden. This is perfect as you can make this days ahead of time and it will still be fresh for you. Freezing it also makes slicing easier. What I did was froze it for a couple hours to get it to harden and then took it out. Cut the ends off to make it look pretty and coat with more powdered sugar. You’ll be left with a gorgeous pumpkin roll that tastes great and looks even better!
Libby’s Pumpkin Roll – found on Very Best Baking’s Website
- 45 mins
- 13 mins
- 60 mins
- 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup LIBBY’S® 100% Pure Pumpkin
- 1 cup walnuts, chopped (optional)
- 1 pkg. (8 oz.) cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
- Powdered sugar (optional for decoration)
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.