Libby's Famous Pumpkin Roll
Adapted from the original Libby's Libby's 100% Pure Pumpkin packaging. Back of the Bag is not affiliated with Libby's.
"A holiday showstopper that is easier to make than it looks."
The Story
While Libby's is best known for their pumpkin pie, this recipe became a viral back-of-the-can sensation in the mid-1980s as home bakers sought more elegant holiday presentations. It effectively demonstrated the versatility of canned pumpkin beyond custard, turning a simple sponge cake into a sophisticated spiraled dessert. It remains one of the most requested recipes from the brand's archives every November.
Ingredients
- 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)
- 8 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
Directions
- 1
Preheat oven to 375°F. Grease a 15x10-inch jelly-roll pan; line with wax paper. Grease and flour paper.
- 2
Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl.
- 3
Beat eggs and granulated sugar in a large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
- 4
Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto a towel sprinkled with powdered sugar. Peel off paper and roll up cake and towel together, starting with narrow end. Cool completely.
- 5
Beat cream cheese, powdered sugar, butter, and vanilla in a small bowl until smooth.
- 6
Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate for at least one hour before serving.