Libby’s Pumpkin Roll is a classic dessert for the fall holidays. I’ve added some orange zest and pure orange oil to the cream cheese filling. Orange and pumpkin make a delicious pairing. This cake is easier to make than you might imagine– plus, it’s delicious!
This pumpkin roll recipe is a classic from Libby’s. It’s super simple to make, and makes a beautiful presentation.
If you love pumpkin as much as I do, the cake is then filled with a cream cheese mixture. I added some orange zest to the filling for some extra pizzas.
This pumpkin roll was the first time I’ve ever baked a cake and rolled it. (Where have I been?) Yes, like a jelly roll. Or a Roulade, if you want to sound fancier. I couldn’t believe how easy it was to make this cake! Until…
…I realized that I did not put enough powdered sugar on the towel, and the cake stuck and broke. However, frosting is like wall spackle. Frosting can hide a lot of flaws, and the evidence is delicious. In this case, I added orange zest and a little pure orange oil. I love the combination of pumpkin and orange. Come to think of it, pumpkin and chocolate pair well. Pumpkin and ginger does well, too. Of course, I love pumpkin sweet or savory anyway. Which is why it was easy for me to recommit to baking and cooking what I like. It’s my blog, right?
So, here’s how I repaired a cooled and broken pumpkin cake, by slathering it with orange cream cheese frosting. The baker’s reward for slicing off the uneven edge is that it becomes your private tasting. I love this classic recipe. So delicious, and this will become my annual Fall dessert. Love.
TASTING NOTES: I love pumpkin cake in any kind of shape or form, and this classic recipe did not disappoint. The cream cheese filling is creamy with subtle notes of orange. This recipe is definitely worthy of a repeat performance.
Classic Pumpkin Roll with Orange Cream Cheese Filling
Ingredients
CAKE:
- 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 100% Pure Pumpkin
- 1 cup walnuts chopped (optional)
FILLING:
- 1 8-ounce package cream cheese, room temperature
- 1 cup powdered sugar sifted
- 6 tablespoons butter or margarine softened
- 1 teaspoon vanilla extract
- 2 tablespoons fresh orange zest optional
- 1/4 teaspoon pure orange extract optional
- Powdered sugar optional for decoration
Instructions
- 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 (if using).
- 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. NOTE: Be sure to spread plenty of powdered sugar on the clean towel, so that the cake doesn't stick!Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Filling:
- Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract and orange zest and extract (if using) 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.
Notes
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Debbie, very nice post. I can totally see your post from all angles. I have never had a true food blog, but I have only been blogging for myself. When this gets to be more than a job, it is time to quit. I am thrilled when someone comments and most of those people I have been fortunate to have met in person. Do what you can…do what is comfortable. I will always be reading you because the German in us connects us.
So nice to hear you're feeling better. Thanks for sharing this recipe, it looks delish. My blog started out as a food blog and turned into an art blog. 🙂 Just do what you can, I always enjoy whatever you write and make. This is one of the most beautiful food blogs out there and has wonderful recipes. Thank you again for your hard work.
Awwwwwww, Susan. Thank you! Yes, we do share our German DNA. I'm so glad we've connected via the internet.
Debby
Renee, thank you so much. It's readers like you who make me feel as though my blog is worth hanging onto. Thank you.
We should never o anything we don't have fun with Debby. I also enjoy getting comments and being part of a community but if I did not enjoy writing and the blogging experience I would not have lasted 6 years. Spend more time with your family and friends, your blog will always be there. Be kind to yourself first and enjoy!
Oh Debby, I have had the same "weight"! I have found myself posting less often….but, I also see that I enjoy it more without the pressure to post, post, post.
I think I am happy where I have landed….
I love your blog and your recipes. You were one of the first blogs that I discovered and have been an inspiration for the last four years! Do what you can and know that it will be appreciated.
Love that you just patched the roll. Too often home cooks get frustrated and don't realize they can fix little mistakes like that. I'm glad your mojo is back.
I think you're definitely making the right decision!! Family and health should always come first…above everything else.
So glad you decided to share this roll! I've yet to make a pumpkin roll EVER…yours looks lovely!
Debby, I think you made a wise choice. I love the recipes you share and look forward to a new post from you. I had started a blog a few years ago and for the first couple years I posted often, then it seemed like I was spending more time with "online friends" than the actual people in my life so decided there was something 'off' about that and did decide to close out my blog. I never had a lot of followers so it wasn't a big decision for me. We need to have the freedom to do what works in our lives. I don't read as many blogs are I used to but always check your posts because any of the recipes I've made that I found here I have really enjoyed! This recipe looks yummy and I too really like pumpkin.
It's been a long while since I made a rolled cake and it's been on my mind recently. What better flavor for Fall than pumpkin!
I have been reading your blog for quite a while now (a few years?) and this might be the first time I have left a comment. After reading this post I wanted to take the opportunity to let you know that, even though I do not comment (and I'm sorry!), I love reading your posts and seeing what you're up to in your kitchen. I appreciate the quality of each and every post, and think that is more important than posting something (anything!) every day.
I'm very glad you've decided to stick with it and look forward to checking in to see what's cookin'. I would really miss this site!
Hi Debby! I found your site through a key ingredient recipe, as I was searching for an actual person to give credit to for my most recent post. Stumbled upon this recipe, and was so encouraged by your honest words. Thank you for sharing!
As the blog name says it definitely is a treat for the eyes..
That pumpkin dish is making my mouth water.. For how it looks, I can stay on this dish the whole day:-)
Debbie,
I just stumbled on your site for the first time today —making Shrimp Scampi…..and can't seem to get off of it. Love reading what you have to say. You are doing a great job!
I love that you are doing it for you…that is what is important.
Enjoy….I will continue to check in.
I am going to make the pumpkin roll now too…I have made them in the past…but you inspired me to do it again. Thanks!
Tina
I didn't make the pumpkin roll, but I made the orange cream cheese filling and it was delicious. Thanks for the recipe.