Hey y’all! Get ready to fall in love with this classic Libby’s Pumpkin Roll – a soft, spiced pumpkin cake rolled around a sweet, tangy cream cheese filling. It’s a dessert that’s as beautiful as it is delicious, perfect for holiday gatherings, family dinners, or whenever you crave a little something special. The swirl looks impressive, but it’s surprisingly easy to make. Let’s get cooking!
Why You’ll Love This Libby’s Pumpkin Roll
- Super moist, tender pumpkin cake bursting with warm spices.
- Dreamy cream cheese filling adds just the right amount of tangy sweetness.
- Easy to slice and serve, making it ideal for parties and potlucks.
- Stays fresh for days, so you can make it in advance.
- Looks stunning on any dessert table and is sure to impress your guests!
Libby’s Pumpkin Roll Ingredients
- For the Pumpkin Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup Libby’s 100% Pure Pumpkin
- Powdered sugar (for dusting)
- For the Cream Cheese Filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
How to Make Libby’s Pumpkin Roll: Step-by-Step Directions
Step 1: Prep the Pan and Oven
Preheat your oven to 375°F (190°C). Line a 15 x 10-inch jelly roll pan with parchment paper, leaving some overhang for easy removal. Grease the parchment lightly.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt until well combined.
Step 3: Make the Pumpkin Batter
In a large mixing bowl, beat the eggs and granulated sugar with a hand mixer until thick and pale, about 3-5 minutes. Beat in the pumpkin puree. Gently fold in the dry ingredients just until combined.
Step 4: Bake the Pumpkin Cake
Pour the batter into the prepared pan and spread evenly. Bake for 13-15 minutes, or until the cake springs back when lightly touched in the center.
Step 5: Roll the Cake
While the cake is still hot, carefully lift it out of the pan using the parchment. Dust the top generously with powdered sugar. Place a clean kitchen towel over the cake and quickly flip it over onto the towel. Gently peel off the parchment. Starting at a short end, roll the cake and towel together into a log. Set aside on a wire rack to cool completely, about 1 hour.
Step 6: Make the Cream Cheese Filling
Beat the cream cheese, powdered sugar, butter, and vanilla extract together in a medium bowl until smooth and fluffy.
Step 7: Assemble the Pumpkin Roll
Unroll the cooled cake gently. Evenly spread the cream cheese filling over the cake, leaving a small border around the edges. Re-roll the cake (without the towel) into a tight log. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.
Step 8: Serve
Dust with more powdered sugar just before serving. Slice with a sharp knife and enjoy!
Notes for the Best Libby’s Pumpkin Roll
- For neat slices, chill the roll thoroughly and use a serrated knife.
- Don’t skip the towel step; it prevents cracks in your cake. Learn about best kitchen towels for baking.
- You can freeze the pumpkin roll for up to 2-3 months—just thaw overnight in the fridge before serving.
Libby’s Pumpkin Roll Variations
- Add 1/2 cup chopped toasted pecans or walnuts to the batter for nutty crunch.
- Swap out cream cheese for mascarpone in the filling for an Italian twist.
- Mix mini chocolate chips into the filling for a chocolate-pumpkin mashup.
Required Equipment for Libby’s Pumpkin Roll
- 15 x 10-inch jelly roll pan
- Parchment paper
- Electric hand mixer or stand mixer
- Mixing bowls
- Wire rack
- Kitchen towel (thin, lint-free)
- Plastic wrap
- Spatula
Libby’s Pumpkin Roll Storage Instructions
- Wrap the pumpkin roll tightly in plastic wrap and refrigerate for up to 5 days.
- For longer storage, freeze (wrapped well) up to 3 months. Thaw overnight in the fridge.
Serving Libby’s Pumpkin Roll: Pairings & Ideas
- Serve chilled with a dusting of powdered sugar and a dollop of whipped cream.
- Pair with hot coffee, chai tea, or apple cider for a cozy treat.
- Garnish with candied pecans or a drizzle of caramel sauce for extra flair.
Libby’s Pumpkin Roll Pro Tips for Success
- Use room-temperature ingredients for the best, fluffiest filling. Read more about why it matters.
- Lightly dust your towel with powdered sugar before rolling to prevent sticking.
- Gently unroll and reroll the cake to avoid cracks in your beautiful swirl. Learn all about jelly roll cake techniques.
Libby’s Pumpkin Roll FAQ
-
Can I make Libby’s Pumpkin Roll ahead?
Yes! You can make it a day or two ahead—just wrap and refrigerate until ready to serve. -
Why did my pumpkin roll crack?
Cracking usually happens when the cake cools flat. Roll it while hot, and don’t overbake. -
Can I use homemade pumpkin puree?
Absolutely—just make sure it’s very thick and not watery. Learn more about homemade pumpkin puree.
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 1 hour 45 minutes (includes cooling and chilling)
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup Libby’s 100% Pure Pumpkin
- 1 teaspoon ground cinnamon
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
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1Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.
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2In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
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3In a large bowl, beat eggs and granulated sugar until thick. Blend in pumpkin. Stir in the dry ingredients until just combined.
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4Spread batter evenly in prepared pan. Bake for 13-15 minutes until the top springs back when touched. Immediately turn cake out onto a towel sprinkled with powdered sugar. Carefully peel off parchment and roll cake up in towel. Cool completely.
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5For filling, beat cream cheese, powdered sugar, butter, and vanilla extract until smooth. Unroll cooled cake, spread filling evenly, and re-roll. Wrap in plastic wrap and refrigerate at least 1 hour before serving.
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6Before serving, sprinkle with additional powdered sugar, slice, and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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