Libby’s Pumpkin Roll is a fall-favorite dessert that wraps the warm, spiced flavors of pumpkin cake around a tangy, creamy filling. It looks like a bakery-worthy treat, but it’s surprisingly simple to make at home. With a soft texture, beautiful swirl, and rich cream cheese center, this dessert brings charm and flavor to any holiday spread or cozy dinner.
Why You’ll Love This Recipe
I love how this pumpkin roll balances sweet and spice so perfectly. The cake is moist, tender, and lightly spiced with cinnamon and cloves, while the cream cheese filling adds a rich, tangy contrast that keeps each bite interesting. It slices beautifully, holds up well in the fridge, and never fails to impress. Whether I’m making it ahead for a dinner party or enjoying leftovers with my morning coffee, it always feels special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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
Directions
Prep the Oven and Pan I start by preheating the oven to 375°F (190°C). Then, I line a 15 x 10-inch jelly roll pan with parchment paper and lightly grease it.
Mix Dry Ingredients In a medium bowl, I whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt.
Make the Pumpkin Batter In a large bowl, I beat the eggs and granulated sugar until thick and pale—about 3 to 5 minutes. Then I mix in the pumpkin puree and gently fold in the dry ingredients.
Bake the Cake I spread the batter evenly in the pan and bake it for 13–15 minutes, until the top springs back when lightly touched.
Roll the Cake While Hot Right out of the oven, I lift the cake using the parchment, dust the top with powdered sugar, and flip it onto a clean towel. After peeling off the parchment, I roll the cake and towel together starting from a short end and let it cool completely.
Prepare the Filling While the cake cools, I beat together the cream cheese, powdered sugar, butter, and vanilla extract until smooth and fluffy.
Assemble the Roll Once cooled, I carefully unroll the cake, spread the filling evenly, and roll it back up—this time without the towel. Then I wrap it tightly in plastic wrap and chill it in the fridge for at least 1 hour.
Serve and Enjoy Just before serving, I dust the roll with more powdered sugar and slice it with a sharp knife.
Servings and Timing
Yield: 10 servings Prep time: 25 minutes Cook time: 15 minutes Cooling/Chill time: Approximately 1 hour Total time: About 1 hour 45 minutes
Variations
I sometimes fold chopped toasted pecans or walnuts into the batter for a nutty crunch.
When I want a twist, I use mascarpone instead of cream cheese in the filling.
For a chocolate kick, I mix mini chocolate chips into the filling—it’s a fun mashup.
Storage/Reheating
I keep my pumpkin roll tightly wrapped in plastic wrap and store it in the refrigerator for up to 5 days. If I want to make it far in advance, I freeze it (wrapped in both plastic and foil) for up to 3 months. When I’m ready to serve, I thaw it overnight in the fridge. I always dust with powdered sugar just before slicing to keep it looking fresh.
FAQs
How far in advance can I make Libby’s Pumpkin Roll?
I often make this dessert a day or two before I plan to serve it. It holds up wonderfully in the fridge and tastes just as fresh.
Why did my pumpkin roll crack?
Cracking usually happens when the cake cools flat. I always roll it while it’s hot and avoid overbaking for the best texture.
Can I use homemade pumpkin puree?
Yes, I’ve done it! Just make sure the puree is thick and not watery. That’s key for keeping the cake structure intact.
Do I have to use a jelly roll pan?
I highly recommend it. The 15 x 10-inch size gives the perfect thin sponge that rolls up without cracking. A regular baking sheet might make the cake too thick.
Can I freeze Libby’s Pumpkin Roll?
Absolutely! I wrap it well and freeze it for up to 3 months. I just let it thaw in the fridge overnight before serving.
Conclusion
Libby’s Pumpkin Roll is a beautiful, crowd-pleasing dessert that tastes as good as it looks. I love making it during the fall, especially for holidays or potlucks, but honestly, it’s perfect any time I’m craving something cozy and sweet. It’s one of those desserts that never disappoints—and always disappears fast.
Libby’s Pumpkin Roll is a moist, spiced pumpkin cake rolled around a rich, tangy cream cheese filling. With its beautiful swirl and cozy fall flavors, it’s an impressive yet simple dessert perfect for holidays, gatherings, or any time you crave something sweet and special.
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
Instructions
Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, and salt.
In a large bowl, beat eggs and granulated sugar until thick and pale (about 3–5 minutes). Mix in pumpkin puree, then fold in the dry ingredients gently.
Spread batter evenly in the prepared pan. Bake 13–15 minutes, or until the top springs back when lightly touched.
Immediately lift the cake out using the parchment, dust with powdered sugar, and flip onto a clean towel. Peel off the parchment and roll the cake with the towel from the short end. Let it cool completely.
While the cake cools, beat cream cheese, powdered sugar, butter, and vanilla extract until smooth and fluffy.
Carefully unroll the cooled cake, spread the filling evenly, and roll it back up (without the towel). Wrap tightly in plastic wrap and chill for at least 1 hour.
Dust with powdered sugar just before slicing and serving.
Notes
Roll the cake while hot to prevent cracking.
Use thick, non-watery pumpkin puree for best results.
Add chopped nuts or chocolate chips for variation.
Mascarpone can replace cream cheese for a different filling.
Freeze for up to 3 months (wrapped tightly) and thaw in the fridge overnight before serving.
