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.
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Libby’s Pumpkin Roll with a Twist
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!
Equipment
Ingredients
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
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.
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