There’s nothing quite like a slice of pumpkin roll during fall and winter gatherings—it’s the dessert that makes everyone ask for the recipe! This Libby’s Pumpkin Roll is a showstopper that combines a soft, spiced pumpkin cake with a creamy filling that’ll have your guests coming back for seconds. Using Libby’s iconic pumpkin puree, this recipe delivers authentic, foolproof results every single time.
I’ve been making this classic dessert for years, and I can tell you that the secret to the perfect pumpkin roll lies in a few key details. First, don’t skip the parchment paper—it’s essential for getting that cake rolled without cracking. Second, the filling should be spreadable but not runny, so make sure your cream cheese is at room temperature before you start. Third, this dessert actually tastes better after it’s been refrigerated for a few hours, which makes it perfect for make-ahead entertaining.
The beauty of this pumpkin dessert is that it works for any occasion. Serve it at Thanksgiving dinner, bring it to a holiday potluck, or enjoy a slice with your morning coffee throughout the season. It’s elegant enough to impress, yet simple enough that even baking beginners can nail it. The combination of warm spices—cinnamon, ginger, nutmeg, and cloves—creates that quintessential pumpkin flavor we all crave.
What makes Libby’s pumpkin puree special is its consistency and pure pumpkin flavor. Unlike other brands, Libby’s has been a trusted staple in American kitchens since 1929, and for good reason. Their pumpkin is smooth, flavorful, and specifically formulated to work beautifully in both traditional and creative recipes. This particular roll showcases exactly why this brand is the gold standard for pumpkin baking.
If you’re looking for variations, you can easily customize this fall dessert to suit your preferences. Some people add walnuts or pecans to the cake, while others prefer a mascarpone filling instead of cream cheese. You could even make mini pumpkin rolls for individual servings. The versatility of this recipe is part of what makes it so beloved.
For best results, invest in a good instant-read thermometer and room temperature ingredients. These small details make a significant difference in achieving that perfect tender crumb and well-mixed filling. This cake roll will stay fresh in the refrigerator for up to five days, making it an ideal dessert to prepare ahead of your gathering.
According to Bon Appétit’s guide to pumpkin spice, the key to exceptional pumpkin desserts is balancing the spices so no single flavor overpowers the others. This recipe does exactly that, creating a harmonious blend that tastes like autumn in every bite. The cream cheese filling provides a cool contrast to the warm, spiced cake, making each slice absolutely craveable.
Whether you’re a seasoned baker or just starting your pumpkin journey, this Libby’s Pumpkin Roll recipe will become a cherished favorite. It’s the kind of dessert that brings people together, creates happy memories, and tastes absolutely incredible. I promise that once you master this recipe, you’ll be making it year after year.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup Libby’s 100% Pure Pumpkin
- Powdered sugar for dusting (plus more for rolling)
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup unsalted butter, softened to room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar (for filling)
- Pinch of salt (for filling)
Instructions
- Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, making sure the paper extends slightly beyond the edges—this will make it much easier to remove your cake.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Set this dry mixture aside and make sure there are no lumps.
- In a large mixing bowl, beat the eggs and granulated sugar together on high speed for about 5 minutes until the mixture becomes pale and fluffy—this is crucial for a light, tender cake.
- Gently fold the Libby’s pumpkin puree into the egg mixture using a rubber spatula, being careful not to deflate the eggs. Stir just until combined and no streaks of pumpkin remain.
- Carefully fold the dry ingredients into the pumpkin mixture using a spatula, folding gently until just combined. Do not overmix, as this will result in a dense cake.
- Pour the batter into your prepared pan, spreading it evenly to all corners with an offset spatula or the back of a spoon.
- Bake for 12-13 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched.
- While the cake is still hot, dust a clean kitchen towel generously with powdered sugar, creating an even layer about the size of your pan.
- As soon as the cake comes out of the oven, immediately invert it onto the powdered sugar-covered towel. Carefully peel away the parchment paper.
- Starting from one of the short ends, tightly roll the cake in the towel (the towel will remain inside the roll). This helps prevent cracking and sets the shape.
- Place the rolled cake on a wire rack and let it cool completely, about 1-2 hours. The towel will stay wrapped around it during cooling.
- While the cake cools, prepare the filling by beating together the softened cream cheese, softened butter, and vanilla extract in a medium bowl until smooth and creamy, about 2 minutes.
- Gradually add the powdered sugar and salt to the cream cheese mixture, beating on low speed until fully combined and spreadable. Do not overmix or the filling may become too soft.
- Once the cake has cooled completely, carefully unroll it from the towel on a flat work surface, being gentle to avoid cracking.
- Spread the filling evenly over the entire surface of the unrolled cake, leaving about a 1/2-inch border on all sides to prevent filling from squishing out when rolling.
- Tightly roll the cake back up, starting from one of the short ends, using the parchment paper to help guide and support the roll as you work.
- Wrap the finished roll tightly in plastic wrap and refrigerate for at least 2 hours, but preferably overnight—this helps the flavors meld and makes slicing much easier.
- When ready to serve, dust the top generously with powdered sugar using a fine mesh sieve for an even, beautiful coating.
- Using a sharp serrated knife dipped in hot water and wiped clean between cuts, slice the roll into 1-inch thick pieces. Serve chilled or at room temperature.
Pro Tips
- Room temperature ingredients are absolutely essential for this recipe. Cold cream cheese and butter will create lumps in your filling, so remove them from the refrigerator 30-45 minutes before you start.
- The parchment paper on the bottom of the cake and the powdered sugar on the towel are both critical—they prevent sticking and cracking. Don’t skip either step.
- If your cake cracks when rolling, don’t panic! Simply patch it with some extra filling, and once the roll is complete and chilled, no one will ever know.
- This recipe can be made up to 2 days in advance. Simply wrap it well in plastic wrap and refrigerate. It actually tastes better after the flavors have had time to meld together.
- For a make-ahead option, you can freeze the finished roll (wrapped well in plastic wrap and then aluminum foil) for up to 1 month. Thaw in the refrigerator before serving.
- If you prefer a thicker filling, increase the cream cheese to 10 ounces and reduce the butter to 2 tablespoons. If you like a lighter filling, swap half the cream cheese for mascarpone cheese.
- For extra flavor, add 1/4 teaspoon of ground cayenne pepper to the dry ingredients for a subtle warmth that complements the pumpkin beautifully.
- The towel method of cooling is traditional and prevents the cake from cracking, but if you don’t have a cloth towel available, you can cool it on parchment paper and roll it more carefully once cooled.
- Use Libby’s 100% Pure Pumpkin specifically—not pumpkin pie filling, which contains added sugar and spices. The pure pumpkin allows you to control the flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also store individual slices wrapped in plastic wrap in the freezer for up to 2 weeks.