Indulge in the cozy flavors of fall with this delightful mini pumpkin roll, featuring a moist pumpkin cake rolled around a luscious cream cheese filling. It’s a perfect treat for any autumn gathering or just for a sweet moment at home.
A Nostalgic Fall Treat
Growing up, my mother’s Libby’s pumpkin roll was a cherished autumn delight. The fluffy cake, infused with the warm flavors of pumpkin and spices, paired with the sweet cream filling, always felt like a special treat. Cake rolls might seem tricky, but I assure you, making this mini version is straightforward, allowing you to enjoy a slice solo or share it at a cozy gathering.
Two Secrets for Success:
- Roll While Warm: This keeps the cake flexible and prevents cracks, ensuring a perfect roll.
- Room Temperature Cream Cheese: This guarantees a smooth filling, elevating the classic pumpkin roll experience.
Ingredients
For the Cake:
- All-purpose flour: The essential base for the cake.
- Baking powder & baking soda: These leavening agents give the cake its fluffy texture.
- Salt: A pinch enhances the overall flavor.
- Spices: Ground nutmeg, cinnamon, and clove offer that comforting fall taste.
- Egg: Helps bind everything together.
- Sugar: Granulated sugar adds the necessary sweetness.
- Vanilla extract: Just a hint enhances the flavor.
- Pumpkin puree: I recommend canned pure pumpkin for the best results—avoid pumpkin pie mix.
- Powdered sugar: For dusting before serving.
For the Cream Filling:
- Cream cheese: Make sure it’s at room temperature for easy mixing.
- Powdered sugar: Sweetens the cream filling.
- Heavy whipping cream: Use it cold for the best results.
- Vanilla extract: A touch enhances the filling’s flavor.
Instructions
- Preheat the Oven: Set to 350°F and line a 7×11-inch baking dish with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves.
- Combine Wet Ingredients: In a large bowl, whisk together the egg, sugar, vanilla, and pumpkin puree. Gradually add the dry mixture, stirring until just combined.
- Bake the Cake: Spread the batter evenly in the prepared pan and bake for about 20 minutes, or until a toothpick comes out clean. Let cool for 2 minutes.
- Roll the Cake: Dust a kitchen towel with powdered sugar. Quickly invert the cake onto the towel, remove the parchment, and roll the cake tightly. Allow it to cool completely.
- Prepare the Filling: Beat the cream cheese until smooth, then mix in the powdered sugar and vanilla. Gradually add the whipping cream, whipping until soft peaks form.
- Assemble: Unroll the cooled cake, spread the cream filling evenly, and roll it back up tightly. Refrigerate for at least 1 hour before serving.
- Serve: Dust with more powdered sugar if desired, slice, and enjoy!
Tips for Success
- Use Parchment Paper: This ensures easy removal from the baking dish.
- Beat Eggs Well: This contributes to a light, airy texture.
- Don’t Overmix: Gently fold in the dry ingredients to avoid a tough cake.
- Watch the Bake Time: The cake bakes quickly; check for doneness with a toothpick.
- Roll Warm: Rolling while warm helps prevent cracks.
- Chill Before Serving: Refrigerating the cake helps it hold its shape for easier slicing.
Serving Suggestions
My favorite way to enjoy this mini pumpkin roll is with a sprinkle of powdered sugar and a dollop of whipped cream—it’s simply heavenly! Pairing it with vanilla ice cream is also a delightful option. Perfectly portioned for small gatherings, it complements coffee, tea, or warm matcha beautifully, making it a seasonal favorite.
Storage Tips
To keep leftovers fresh, wrap them tightly in plastic wrap and store in an airtight container in the fridge for 4-5 days. For longer storage, wrap in plastic and then aluminum foil, placing it in a freezer-safe container. It can last up to 3 months in the freezer; just thaw overnight in the fridge when you’re ready to enjoy.
FAQs
What is a Libby’s pumpkin roll?
A classic dessert featuring a pumpkin-flavored cake rolled with cream cheese filling, originally popularized by Libby’s canned pumpkin.
How can I prevent cracking?
Rolling the cake while it’s warm and dusting with powdered sugar helps maintain its shape.
Do I need to chill the mini pumpkin roll before serving?
Yes, chilling it for at least an hour helps set the filling and makes slicing easier.
Enjoy this lovely fall dessert that brings warmth and sweetness to any table!