One of the many things we love about fall is how much we get to bake. Listen, we don’t get near the oven all summer, so when it’s finally cool enough to open the windows and let some crisp air in and fire up the oven to bake something warm and decadent, we’re all over it. If you’re a pumpkin lover then you probably lose it over a moist, creamy, cold pumpkin roll, we know we certainly do. But if you’ve ever attempted one and it’s cracked on you, then just thinking about making another one probably causes some panic. No worries, we’re here to help. First, we’re going to share with you our favorite pumpkin roll recipe from Libby’s and a few tips to ensure your pumpkin rolls come out perfect this season. Let’s get started! 

Libby’s Pumpkin Roll Recipe 

We love this recipe because it’s your classic pumpkin roll and the classic recipe is enough for us. The smell, taste, and presentation are *chef’s kiss* perfection. (source)

Ingredients

• 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 package (8 ounces) 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)

Instructions

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 1/4 cup powdered sugar.

Next, 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. 

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.

While your cake is cooling, 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.

Pumpkin Roll Making Tips

Jelly roll pans and cookie sheets are not always interchangeable, but for a pumpkin roll, you can opt to use a cookie sheet if you don’t have a jelly roll pan. 

Getting an even layer of batter into your pan before it goes in the oven can be tricky. We recommend using a small spatula to create a smooth layer, then tapping your pan on your counter a couple of times. 

When it comes to making sure your roll doesn’t crack, this has a lot to do with how smooth the transition is from pan to towel to begin rolling it. We recommend laying your towel over your cake while it’s still in the pan, flipping the pan over so the cake is on your towel, set the pan aside, peel away the parchment paper, and you’re ready to roll. Make sure to do this soon after the cake comes out of the oven so that the heat and moisture can work for you to create a crack-free cake. 

You should roll your cake tightly to ensure it will hold a tight spiral once the filling has been added. (A tight spiral just looks prettier!) 

Make sure your cake cools completely before adding the filling.