Classic pumpkin roll made with Libby’s 100% Pure Pumpkin, cozy spices, and a rich cream cheese filling. The perfect fall dessert!
Every family has that recipe—the one that makes an appearance at every fall gathering, no questions asked. For me? It’s this Libby’s Pumpkin Roll Recipe. I remember my grandma pulling this out during Thanksgiving dinners, powdered sugar dusted on top like the first snow of the season. I was that kid who’d quietly hover near the dessert table, waiting for the moment she’d slice into it, revealing that perfect swirl of pumpkin cake and cream cheese filling.
Fast forward to now, and it’s my turn to roll (pun intended) this classic out every year. And let me tell you—it never fails. Sure, my first few attempts weren’t exactly Pinterest-worthy (hello, cracked rolls and uneven swirls), but you learn as you go. Now? It’s a breeze—and honestly, even the messy ones taste incredible.
Why You’ll Love This Libby’s Pumpkin Roll Recipe?
- Flavors That Scream Fall: Pumpkin, cinnamon, cloves—all wrapped into a soft, spongy cake.
- That Swirl, Though: Creamy, sweet, tangy cream cheese filling that perfectly balances the spiced cake.
- No-Fuss Baking: It’s surprisingly simple. Plus, you get major “I’m a baking pro” vibes when you slice into that swirl.
- Perfect Make-Ahead Dessert: Let it chill overnight, and the flavors get even better. Plus, one less thing to worry about on busy days.
Ingredient Notes:
For the Cake:
- Libby’s 100% Pure Pumpkin: It’s not fall baking without it. Don’t swap it for pie filling—trust me, it’s not the same.
- The Spice Blend: A cozy mix of cinnamon and cloves gives this cake its signature warmth.
- Eggs & Granulated Sugar: These create a light, airy texture and the right amount of sweetness.
- All-Purpose Flour: Keeps the cake sturdy enough to roll but still soft and tender.
- Walnuts (Optional): Add some crunch—or leave them out if you’re more of a “smooth texture” kinda person.
For the Filling:
- Cream Cheese: Go full-fat for that creamy, luscious texture.
- Butter: Because frosting without butter? Nope.
- Powdered Sugar: Sweetness + silky texture = the dream.
- Vanilla Extract: That subtle flavor boost makes a big difference.
Pro Tip: Don’t skimp on the powdered sugar dusting for the towel—it’s what helps the cake roll without sticking.
How To Make Libby’s Pumpkin Roll?
Let’s Get Baking:
- Preheat the Oven: Set it to 375°F. Grease a jelly-roll pan, line it with wax paper, and grease it again (trust me, it’s worth it).
- Mix the Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, and salt.
- Beat the Eggs & Sugar: In a large bowl, beat the eggs and sugar until thick and pale. Stir in the pumpkin until it’s all smooth and cozy.
- Combine & Spread: Stir the dry ingredients into the wet until just combined. Spread the batter into your prepared pan, and sprinkle with walnuts if you’re using them.
- Bake It Up: Bake for 13-15 minutes, or until the cake springs back when gently pressed. Don’t overbake—nobody wants a dry roll.
The Fun Part — Rolling the Cake:
Want To Save This Recipe?
- Immediately turn the hot cake onto a powdered sugar-dusted towel (yes, the towel goes inside the roll at first—wild, I know).
- Carefully peel off the wax paper, then roll the cake up, towel and all, starting from the short end. Let it cool completely—patience, friends.
Now, the Cream Cheese Magic:
- Beat the cream cheese, powdered sugar, butter, and vanilla until it’s dreamy and smooth.
- Unroll the cooled cake, spread the filling evenly over the surface, then roll it back up (sans towel this time, obviously).
Finishing Touches:
- Wrap the roll tightly in plastic wrap and refrigerate for at least an hour (overnight = even better flavor).
- Dust with powdered sugar before serving for that snow-dusted holiday vibe.
Storage Options:
- Fridge: Keep it wrapped in plastic wrap. It’ll stay fresh for up to 5 days—and actually tastes better after a night in the fridge.
- Freezer: Yep, you can freeze it! Wrap tightly in plastic and foil, freeze for up to 3 months, then thaw in the fridge before serving.
Variations and Substitutions:
- Gluten-Free: Sub in a 1:1 gluten-free flour blend.
- Nut-Free: Skip the walnuts if needed. No biggie.
- Extra Spice: Add a pinch of nutmeg or allspice if you’re craving more fall flavor.
- Lighter Filling: Use low-fat cream cheese—just know it won’t be quite as rich.
What to Serve with Libby’s Pumpkin Roll?
- Warm Apple Cider: Because fall flavors love each other.
- Coffee or Chai Latte: The bitterness of coffee or spice of chai pairs so well with the sweet roll.
- A Scoop of Vanilla Ice Cream: Cold, creamy, and ridiculously good with the warm spices.
Frequently Asked Questions:
Can I make this ahead for Thanksgiving?
Absolutely. It’s actually better after chilling overnight, so go ahead and check it off your list early.
My cake cracked while rolling—help!
Been there. Cracks happen, but that’s what powdered sugar is for. Or drizzle a little glaze on top—problem solved.
Can I freeze the pumpkin roll?
Totally! Wrap it up, freeze for up to 3 months, and thaw in the fridge before slicing.
One Last Thing:
If you try this Libby’s Pumpkin Roll Recipe, I need to see it. Tag me in your pics, drop a comment, or just tell me how it went. Did it crack? Did it swirl perfectly? Either way—I promise, it’s gonna taste amazing.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Libby's Pumpkin Roll Recipe
Ingredients
For the Cake:
- 1/4 cup powdered sugar for sprinkling on towel
- 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
- 1 cup walnuts chopped (optional)
For the Filling:
- 1 package 8 ounces cream cheese, at room temperature
- 1 cup powdered sugar sifted
- 6 tablespoons butter softened
- 1 teaspoon vanilla extract
- Additional powdered sugar optional, for decoration
Instructions
Preparing the Cake:
Preheat the Oven:
- Preheat the oven to 375°F (190°C). Grease a 15 x 10-inch jelly-roll pan, line it with wax paper, and grease and flour the paper. Sprinkle a clean, thin cotton kitchen towel generously with powdered sugar and set aside.
Mix Dry Ingredients:
- In a small bowl, combine the flour, baking powder, baking soda, ground cinnamon, ground cloves, and salt. Set aside.
Prepare Wet Mixture:
- In a large mixing bowl, beat the eggs and granulated sugar until thick and pale. Add the pumpkin puree and beat until fully incorporated.
Combine and Spread:
- Gently fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan, spreading it evenly. If using walnuts, sprinkle them over the top.
Bake the Cake:
- Bake for 13 to 15 minutes or until the top springs back when lightly touched. If using a dark-colored pan, begin checking for doneness at 11 minutes.
Roll the Cake:
- Immediately loosen the cake from the pan and turn it out onto the prepared towel. Carefully peel off the wax paper. Starting at the narrow end, roll up the cake with the towel inside. Cool completely on a wire rack.
Preparing the Filling:
- In a medium bowl, beat the cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
Assembling the Pumpkin Roll:
Unroll and Fill:
- Carefully unroll the cooled cake and evenly spread the cream cheese filling over the surface.
Roll and Refrigerate:
- Gently re-roll the cake without the towel. Wrap the roll in plastic wrap and refrigerate for at least one hour to set.
Serve:
- Before serving, sprinkle the pumpkin roll with additional powdered sugar if desired. Slice and serve chilled.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
