Unlock the Secret to a Delightful Mini Pumpkin Roll That Will Leave Everyone Wanting More

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.