Why did my cake crack when I rolled it?

This usually happens when the cake has cooled too much before the initial roll, or if it was overbaked. Make sure to roll it while it's still warm from the oven.

Can I make this without a jelly roll pan?

While a jelly roll pan works best, you can use a large rimmed baking sheet. Just make sure it's at least 15 inches long for the proper thickness.

How do I know when the cake is done?

The center should spring back lightly when touched, and the edges might just start to pull away from the sides of the pan.

Libby’s Pumpkin Roll Recipe with Cream Cheese Filling

Name: Libby's Pumpkin Roll Recipe
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 3 large eggs; 1 cup sugar; ⅔ cup libby pumpkin puree; 1 teaspoon lemon juice; ¾ cup all-purpose flour; 1 teaspoon baking powder; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon ground nutmeg; ½ teaspoon salt; powdered sugar, (for sprinkling); 1 cup powdered sugar; 1 (8-ounce) package cream cheese, (softened); 4 tablespoons unsalted butter, (softened); 1 teaspoon vanilla extract

Description

Classic Libby’s Pumpkin Roll with a spiced pumpkin cake and creamy cream cheese filling, rolled up and dusted with powdered sugar.

Ingredients

3 large eggs
1 cup sugar
⅔ cup libby pumpkin puree
1 teaspoon lemon juice
¾ cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
powdered sugar, (for sprinkling)
1 cup powdered sugar
1 (8-ounce) package cream cheese, (softened)
4 tablespoons unsalted butter, (softened)
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 375°F. Line an 11-x-15-x-1-inch jelly roll pan with parchment paper and spray with nonstick spray.
In a large mixing bowl, beat eggs with a hand mixer for 5 minutes. Gradually beat in sugar, then beat in pumpkin and lemon juice.
Whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt in a small bowl, then add to the pumpkin mixture. Stir until well blended.
Pour batter into the prepared pan. Bake for 15 minutes, or until the cake is completely set in the middle.
Sprinkle a flour-sack-style dish towel generously with powdered sugar and invert the hot cake onto the towel. Loosely roll up the cake and towel from the short side and let cool completely.
While the cake is cooling, prepare the filling by beating all ingredients with a hand mixer until smooth.
Unroll the cake and spread the filling to within ½ inch of the edges. Roll the cake up again, without the towel this time, starting at the short side.
Wrap the pumpkin roll in plastic wrap and place it in the refrigerator. Chill for at least 2 hours to blend flavors.
To serve, unwrap the pumpkin roll and sprinkle it with powdered sugar. Slice in 1-inch slices.

Notes

For best results, chill the pumpkin roll overnight before serving for easier slicing and richer flavor.

Nutrition

Serving Size: 1 slice
Calories: 227 kcal
Sugar: 32 g
Sodium: 138 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 0.5 g
Trans Fat: 0.2g
Carbohydrates: 41 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 61 mg