Libby’s Pumpkin Roll with a Twist

I finally tried my first ever Pumpkin Roll and I am so pleased to how delicious it tasted. I simply followed the recipe at the back of Libby’s (@libbyspumpkin) Pumpkin Purée tin. You can also find it right HERE!

I used the same “design batter” I have used on my Halloween Roll and my Christmas Bûche de Noel. It takes only a minute to make and you are guarantee to WOW everyone at your dining table!

Enjoy & Bon Appetit!

As always, you will find the Step-by-Step Video below the recipe. 

If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.

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Libby’s Pumpkin Roll with a Twist

bakingwithnessa

Design something Special and add some Vanilla Bean to the frosting. You will be taking this Iconic Roll Recipe to the next Level this Holiday!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Bake Time 15 minutes mins

Refrigerate 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

Course Dessert

Cuisine American, French

Servings 10

Equipment

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Flexiflat™

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Baking Sheet (M)

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Medium Bonmat™

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Square Bonmat™

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Magnetic Measuring

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Mixing Bowl

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Mini Whisk

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Whisk

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Whisk Spatula

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Spatula

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Pastry Bag and 4 Tips

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Pastry Stand

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Offset Spatula

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Offset Mini Spatula

Ingredients

 

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DESIGN BATTER

• ▢ 2 tbsp (30 g) butter (At Room Temperature, Softened)
• ▢ 2 tbsp (30 g) confectioners sugar
• ▢ 2 tbsp (30 g) egg whites
• ▢ 1/4 cup (35 g) flour

PUMPKIN ROLL BATTER

• ▢ 3 eggs
• ▢ 1 cup (200 g) sugar
• ▢ 3/4 cup (95 g) flour
• ▢ 1/2 tsp (2 g) baking powder
• ▢ 1/2 tsp (2 g) baking soda
• ▢ 1/2 tsp (1 g) ground cinnamon
• ▢ 1/2 tsp (1 g) ground all spice
• ▢ 1/8 tsp (0.75 g) sea salt (Original Recipe calls for 1/4 tsp/1.5g)
• ▢ 2/3 cup (80 g) pumpkin purée

VANILLA CREAM CHEESE FROSTING

• ▢ 6 tbsp (85 g) butter (At Room Temperature, Softened)
• ▢ 8 oz (225 g) cream cheese (At Room Temperature, Softened)
• ▢ 1 tsp (5 g) vanilla paste
• ▢ 1 cup (120 g) confectioners sugar
• ▢ 2 tbsp (15 g) confectioners sugar (To dust the bonMAT™)

Instructions

 

DESIGN BATTER

• Place your Deep Flexiflat™ on the top of your Medium Perforated Baking Sheet. Set Aside.
• In a small mixing bowl, gently whisk the softened butter and confectioner sugar together.
• Then, whisk in the egg whites and flour. Mix until combined.
• Transfer your batter to a piping bag then, design your "THANKFUL" note directly onto your Flexiflat™. Place it in the Freezer for about 20 minutes while preparing the batter for your roll.

PUMPKIN ROLL

• Preheat oven to 375F/190C.
• In a mixing bowl, beat the eggs with the sugar until light and fluffy, on medium high speed for about 5 minutes.
• Mix in the Pumpkin Purée.
• Then, gently fold the Flour, Baking Powder, Baking Soda, Cinnamon, All spice and Salt.
• Take your Flexiflat™ out of the freezer and pour your Pumpkin Roll batter on top. Evenly spread with your spatula.
• Bake for 15 minutes at 375F/190C. (Every oven heats differently, monitor your cake from 10min). It is ready when the toothpick inserted comes out clean.
• As soon as your Pumpkin Cake is out of the oven, trace your offset spatula around and flip it over your bonMAT™. Then, flip it back onto your Square bonMAT™ and gently roll it. Set aside.
• While your roll is cooling down, prepare your Vanilla Cream Cheese Frosting.

VANILLA CREAM CHEESE FROSTING

• In your mixing bowl, beat the softened butter and cream cheese together until creamy.
• Add the vanilla paste. Stir until combined.
• Gradually add the confectioners sugar. Mix until completely combined.
• Transfer your Frosting to your Pastry Bag.

ASSEMBLY

• Gently unroll your pumpkin cake, pipe your frosting all over and use your off set spatula to even it out. Then re-roll, cover with a plastic wrap and let it set in the refrigerator two hours minimum (Overnight is always best).
• Once ready, slice your roll and serve with whipped cream and/or Vanilla Ice cream. Enjoy and Bon Appétit.

Video

Special Notes

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Nutrition

Nutrition Facts

Libby's Pumpkin Roll with a Twist

Amount Per Serving

Calories 368 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 98mg33%

Sodium 283mg12%

Potassium 106mg3%

Carbohydrates 48g16%

Fiber 1g4%

Sugar 37g41%

Protein 5g10%

Vitamin A 3199IU64%

Vitamin C 1mg1%

Calcium 52mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Autumn Baking, best cream cheese frosting recipe, bon cook, easy libby’s pumpkin roll, fall baking, fall recipes, flexiflat, flexipan, flexipan plat, guy demarle, pumpkin roll out of the ordinary, silpat

Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!

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