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Libby’s Classic Pumpkin Roll Recipe

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There’s something so comforting about a classic pumpkin roll. This spiced pumpkin cake with cream cheese filling is a timeless dessert that is perfect for the fall season or holiday gatherings.

There is a small white rectangular platter with slices of a pumpkin roll on it. Platter is on an orange terrazzo surface. this …

Why You’ll Love This Easy Pumpkin Roll Recipe

Flavor Combination: The warm fall spices, rich pumpkin flavor combined with the tangy sweetness of the cream cheese filling creates a dessert that is hard to resist.

Great Make-Ahead Dessert: Pumpkin rolls can be made in advance, which makes them a perfect dessert for the busy holiday season.

Crowd-Pleaser: This dessert is always a hit! It’s a classic dessert that has been passed down through generations making it a tradition for family gatherings and Thanksgiving tables.

No Mess Pumpkin Roll: Most recipes call for sprinkling powdered sugar on a kitchen towel for rolling the cake. This recipe doesn’t, it’s such a better way! (see Tips)

  • Prep Time: 15 minutes
  • Bake Time: 15 minutes
  • Cooling Time: 20 minutes (before spreading the cream cheese filling)
  • Chill Time: 1 hour (overnight is even better)
  • Prep Level: Intermediate +
There is a white plate with slices of pumpkin roll piled on it. Plate is on a wood surface.

How To Make Libbys Pumpkin Roll

  1. Make the pumpkin roll batter
  2. Bake
  3. Roll the hot cake
  4. Prepare the cream cheese filling
  5. Fill and roll

Ingredients

For The Cake

  • Flour
  • Baking powder
  • Ground cinnamon
  • Pumpkin pie spice
  • Salt: kosher or sea salt
  • Libby pumpkin puree
  • Granulated sugar
  • Vanilla extract
  • Eggs: room temperature

For The Cream Cheese Filling

  • Cream cheese
  • Unsalted butter: softened
  • Vanilla extract
  • Powdered sugar

Equipment and Helpful Tools

  • Large mixer bowl
  • Medium bowl
  • Small bowl: qty 2
  • 15×10-inch jelly roll pan
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Rubber spatula
  • Electric mixer: hand held or standing
  • Parchment paper
  • Oven mitts
  • Cotton kitchen towel/tea towel
  • Cooling rack
  • Plastic wrap

How To Make

There is a rectangular baking pan with brown parchment paper in it. There is a clear glass bowl with a pumpkin cake batter in it and a gray rubber spatula resting in the bowl. The bowl is in the background. Items are on an orange terrazzo surface.
There is a large white mixing bowl with flour, baking powder, salt, ground cinnamon, and ground pumpkin pie spices in it. There is a wooden handle mixing tool laying next to the bowl. Items are on an orange terrazzo surface.
There is a large clear glass bowl with pumpkin puree, sugar, and spices in it. There is a smaller white bowl with lightly beaten eggs in it. There is a metal whisk laying next to the bowls. Items are on an orange terrazzo surface.
There is a large clear glass bowl with a pumpkin mixture in it with a metal whisk resting in it. Bowl is on an orange terrazzo surface.

Preheat oven.

Grease roll pan with cooking spray, line it with parchment paper, and light spray the parchment paper as well. (see Tips)

Make the Pumpkin Roll Batter:

Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together and set aside.

In a small bowl, slightly beat the eggs.

Add the pumpkin puree, granulated sugar, vanilla extract, and the beaten eggs together in a large bowl. Whisk the ingredients until fully incorporated and smooth.

There is a large clear glass bowl with a pumpkin cake batter in it with flour on top of the batter. There is a metal whisk resting in the bowl. Bowl is on an orange terrazzo surface.
There is a large clear glass bowl with a pumpkin cake batter in it. Bowl is on an orange terrazzo surface.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

There is a rectangular baking pan that is lined with brown parchment paper with a pumpkin cake batter spread over part of the bottom of the pan. There is a gray rubber spatula resting in the pan. Pan is on an orange terrazzo surface.
There is a rectangular baking pan that is lined with brown parchment paper with a pumpkin cake batter spread over the entire bottom of the pan. Pan is on an orange terrazzo surface.

Bake the Cake:

Spread the batter evenly into the prepared pan.

Bake until the top of the cake springs back when touched.

Lay a cotton kitchen towel down on the counter.

A thin rectangular cake on a piece of brown parchment paper that is on a white cloth, on an orange terrazzo surface.
There is a white cloth towel wrapped as a cylinder on a black wire cooling rack. The rack is on an orange terrazzo surface.

Roll the Cake:

Once baked, immediately grab the parchment paper from the sides. Pull it straight up off the pan and set it on the towel. Roll the cake up inside the parchment paper and the towel together into a tight spiral. (see Tips)

Set the rolled cake on a cooling rack. Let it cool completely.

There is a large clear mixing bowl with a cream cheese mixture in it. There is a handheld electric mixer in the bowl. There is a small white bowl with white powdered sugar in it in the background. Items are on an orange terrazzo surface.
There is a large clear bowl with a cream cheese mixture in it. There is a gray rubber spatula resting in the bowl. The bowl is on an orange terrazzo surface.

Prepare the Cream Cheese Filling:

In a separate bowl, beat the softened cream cheese, butter, and vanilla extract together on medium speed.

Gradually add the powdered sugar and beat on low speed and beat until the cheese frosting is smooth and creamy.

A thin rectangular cake with a white cream cheese mixture spread over it. Cake is on a piece of brown parchment paper that is on a white cloth.
Pumpkin roll on a piece of plastic wrap that is on an orange terrazzo surface.

Fill and Roll:

Once completely cool, gently unroll cake.

Carefully spread the cream cheese filling evenly over the top of the cake. Re-roll it back up into a log without the towel or parchment paper.

Wrap the pumpkin roll in plastic wrap and refrigerate for at least an hour to allow it to set. Overnight is the best time to chill the roll.

Before serving, dust with powdered sugar and slice to serve.

See the recipe card below for complete measurements and baking times.

There is a small white rectangular platter with slices of a pumpkin roll on it. There is a fringed white cloth napkin laying next to the platter. Items are on an orange terrazzo surface.

Tips For The Perfect Pumpkin Roll

Leave an overhang of parchment paper on both long sides of the pan so that you can easily grab it when transferring the baked cake.

The biggest tip to making a mess-free, easy pumpkin roll is to roll the pumpkin cake inside the parchment paper it was baked on. It will be VERY HOT. Use a towel to roll it up or kitchen heat resistant gloves to assist in the rolling.

Let it completely cool while rolled up on top of a wire rack before unrolling.

There is a slice of pumpkin roll on a white round plate. There is a fork on the plate with a piece of roll on it. Plate is on a gray surface.

Frequently Asked Questions

How do I store leftovers?

Wrap leftover slices tightly in plastic wrap and in an airtight container and store them in the refrigerator for 3 to 4 days.

Can I freeze a pumpkin roll?

Yes, pumpkin rolls freeze well! Wrap the roll tightly in plastic wrap and then in aluminum foil. Freeze for up to a month. Let the roll thaw in the fridge before serving.

Why does my pumpkin roll crack when I roll it?

Cracking can occur if the cake is over-baked or if it’s not rolled immediately after baking while it’s still very warm.

How do I get clean slices when serving?

Use a sharp knife and wipe it clean between cuts. Chilling the pumpkin roll well before slicing also helps create cleaner cuts.

Can extra ingredients be added to the batter?

Yes! Chopped nuts (walnuts or pecans) or mini chocolate chips can be folded into the cream cheese filling. I recommend using about 1 cup of extra ingredients. Adding too much could affect the roll’s structure.

Top Holiday Recipes

French’s (Durkee) Original Green Bean Casserole

Easy Butternut Squash Mac and Cheese

The Best Vegetarian Stuffing

Easy Mini Pecan Raisin Tarts

Easy Thumbprint Cookies

Crispy Old-Fashioned Molasses Cookies

Yield: 8 to 10 slices

Libby's Classic Pumpkin Roll Recipe

There is a small white rectangular platter with slices of a pumpkin roll on it. Platter is on an orange terrazzo surface.

This spiced pumpkin cake with cream cheese filling is a timeless dessert that is perfect for the fall season or holiday gatherings.

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 35 minutes

Ingredients

  • For The Cake:
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt: kosher or sea salt
  • 2/3 cup Libby pumpkin puree
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs: room temperature, slightly beaten
  • For The Cream Cheese Filling:
  • 1 (8 ounce) packaged cream cheese, softened
  • 4 tablespoons unsalted butter: softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Instructions

  1. Preheat oven to 350°
  2. Grease roll pan with cooking spray, line it with parchment paper, and light spray the parchment paper as well. (see Tips)
  3. In a medium bowl, whisk together flour, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
  4. In a small bowl, slightly beat the eggs.
  5. In a large bowl, add the pumpkin puree, granulated sugar, vanilla extract, and the beaten eggs. Whisk the ingredients until fully incorporated and smooth.
  6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  7. Use a rubber spatula and spread the batter evenly into the prepared pan.
  8. Bake for 12 to 15 minutes, or until the top of the cake springs back when touched.
  9. Lay a cotton kitchen towel down on the counter.
  10. Once baked, immediately grab the parchment paper from the sides. Pull it straight up off the pan and set it on the towel. Roll the cake up inside the parchment paper and the towel together into a tight spiral. (see Tips)
  11. Set the rolled cake on a cooling rack. Let it cool completely.
  12. In a medium bowl, beat the softened cream cheese, butter, and vanilla extract.
  13. Gradually add the powdered sugar and beat on low speed until the cheese frosting is smooth and creamy.
  14. Once completely cool, gently unroll cake.
  15. Carefully spread the cream cheese filling evenly over the top of the cake. Re-roll it back up into a log without the towel or parchment paper.
  16. Wrap the pumpkin roll in plastic wrap and refrigerate for at least an hour to allow it to set. Overnight is the best time to chill the roll.
  17. Before serving, dust with powdered sugar and slice to serve.

Notes

Helpful Tools and Equipment

  • Large mixing bowl
  • Medium bowl
  • Small bowl: qty 2
  • 15x10-inch jelly roll pan
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Rubber spatula
  • Electric mixer: hand held or standing
  • Parchment paper
  • Oven mitts
  • Cotton kitchen towel/tea towel
  • Cooling rack
  • Plastic wrap

Recipe Tips

  • Leave an overhang of parchment paper on both long sides of the pan so that you can easily grab it when transferring the baked cake.
  • The biggest tip to making a mess-free, easy pumpkin roll is to roll the pumpkin cake inside the parchment paper it was baked on. It will be VERY HOT. Use a towel to roll it up or kitchen heat resistant gloves to assist in the rolling.
  • Let it completely cool while rolled up on top of a wire rack before unrolling.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 232Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 350mgCarbohydrates: 51gFiber: 1gSugar: 40gProtein: 2g

Did you make this recipe?

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© Laura @ Join me in the Kitchen
Cuisine: American / Category: Cakes

LaFayne

Tuesday 26th of November 2024

Just in time for the holidays! 👌

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