Libby’s Pumpkin Roll Recipe Easy Step-by-Step Fall Dessert

Why Choose Libby’s Pumpkin Roll

Libby’s pumpkin roll stands out with its moist, tender pumpkin cake and smooth, creamy cream cheese filling, creating that classic spiral look everyone loves. It’s the perfect dessert for Thanksgiving, Christmas, or any cozy fall get-together. Even if you’re new to baking, this recipe is beginner-friendly—Aura’s practical tips make it easy to pull off a gorgeous pumpkin roll without the stress. Plus, using Libby’s 100% Pure Pumpkin means you’re getting consistent, reliable flavor every time, thanks to a brand trusted in kitchens across the U.S. for decades.

Ingredients for Libby’s Pumpkin Roll

Cake Ingredients

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves or pumpkin pie spice
• 1/4 tsp salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup Libby’s 100% Pure Pumpkin
• Optional: 1 cup chopped walnuts

Filling Ingredients

• 8 oz cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tbsp butter, softened
• 1 tsp vanilla extract

Tools Needed

• 15×10-inch jelly roll pan
• Parchment paper
• Cotton kitchen towel
• Mixing bowls
• Mixer

Using Libby’s 100% Pure Pumpkin ensures consistent flavor and moisture in the cake, making your pumpkin roll reliable and delicious every time.

Step-by-Step Instructions for Libby’s Pumpkin Roll

Prep the pan and towel

Start by preheating your oven to 375°F. Grease a 15×10-inch jelly roll pan, then line it with parchment paper. Don’t forget to grease and lightly flour the parchment to keep the cake from sticking. Next, sprinkle about 1/4 cup of powdered sugar evenly over a clean, thin cotton kitchen towel. This will help when rolling the cake later.

Make the cake batter

In a bowl, whisk together the dry ingredients: 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 or pumpkin pie spice, and 1/4 teaspoon salt. In another bowl, beat 3 large eggs and 1 cup granulated sugar until the mixture is thick and light. Stir in 2/3 cup Libby’s 100% Pure Pumpkin, then gradually add the dry ingredients. Mix just until combined. If you like, sprinkle 1 cup chopped walnuts over the batter before baking.

Bake and roll

Pour the batter evenly into your prepared pan. Bake for 11 to 15 minutes, or until the top springs back when gently touched. Immediately after taking it out of the oven, turn the cake onto the powdered sugar-covered kitchen towel. Carefully peel off the parchment paper, then roll the cake and towel together starting from the narrow end. Let it cool completely rolled up on a wire rack.

Prepare the filling

While the cake cools, beat together 8 ounces softened cream cheese, 1 cup sifted powdered sugar, 6 tablespoons softened butter, and 1 teaspoon vanilla extract until smooth and creamy.

Assemble the roll

Once the cake is fully cooled, gently unroll it. Spread the cream cheese filling evenly over the surface, then carefully re-roll the cake—this time without the towel. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to help set the filling.

Serve

Before serving, dust the pumpkin roll with powdered sugar. Slice into 1-inch pieces and enjoy either chilled or at room temperature for a classic fall dessert.

For more easy-to-make recipes, check out these easy bake oven recipes perfect for any occasion.

Pro Tips for a Perfect Pumpkin Roll

Here are some simple tips to get your Libby’s pumpkin roll just right every time:

• Prevent cracking: Roll the cake while it’s still warm using the parchment paper. Also, avoid overbaking—it dries out the cake and makes it crack.
• Avoid stickiness: Use plenty of powdered sugar on both the towel and parchment paper. Don’t use wax paper, as it causes the cake to stick.
• Make ahead: You can refrigerate the assembled pumpkin roll for up to 5 days or freeze it for up to 2 months, making it perfect for holiday prep.
• Slice cleanly: Chill the roll completely before slicing. Use a serrated knife dipped in hot water and wiped dry for neat, even slices without tearing.

These tricks help you nail that moist pumpkin cake with creamy cheese filling and the signature spiral look we all love.

Variations to Spice Up Your Pumpkin Roll

Want to put a new spin on Libby’s pumpkin roll recipe? Try these easy twists to make it your own:

• Sourdough twist: Add some sourdough discard to the batter for a slightly tangy flavor that adds depth.
• Pineapple cream cheese filling: Mix in drained crushed pineapple with the cream cheese for a sweet, tangy punch.
• Orange zest infusion: Stir in orange zest and a little juice to the cake or filling for a fresh, citrusy note.
• Nut-free option: Skip the walnuts altogether or swap them with pecans or almonds if you prefer a different crunch.
• Spiced-up batter: Use pumpkin pie spice instead of plain cinnamon and cloves, or add a pinch of nutmeg for extra warmth and holiday vibes.

These simple changes keep the classic feel but add fun flavors perfect for fall or holiday gatherings.

Serving and Presentation Ideas

Add some holiday flair by decorating your pumpkin roll with piped cream cheese shaped like holly leaves or sprinkle festive colored sugar on top. It instantly makes your dessert look more inviting and perfect for Thanksgiving or Christmas.

For pairings, serve your pumpkin roll with a dollop of whipped cream or a scoop of vanilla ice cream to balance the spices and richness. For adults, spiked cider or warm mulled wine makes a cozy, flavorful combo.

When plating, slice the pumpkin roll into 1-inch rounds and arrange them neatly on a platter. Garnish with cinnamon sticks, orange slices, or even a few fresh cranberries to give that autumn vibe. This simple touch makes your dessert table stand out and brightens up fall gatherings.

Common Mistakes and How to Fix Them

Cracking
Cracks usually happen if you overbake the pumpkin roll or wait too long before rolling it while warm. To fix cracks, dust the surface with powdered sugar or a simple glaze to cover them up.

Stickiness
Avoid stickiness by skipping wax paper. Make sure you use plenty of powdered sugar on both the kitchen towel and parchment paper to help the cake roll smoothly.

Soggy Cake
A soggy cake is often caused by trapped steam or overmixing the batter. Cool the pumpkin roll on a wire rack to let steam escape and mix the batter just until combined—don’t overdo it.

Filling Issues
If the cream cheese filling is lumpy or hard to spread, that means your cream cheese and butter weren’t softened enough. Let them come to room temperature before beating for a smooth, creamy filling.

Why Libby’s Pumpkin Puree Matters

Libby’s 100% Pure Pumpkin is a trusted ingredient that’s been a staple in American kitchens for over 75 years. Its quality and consistency make it the perfect base for this pumpkin roll recipe, ensuring you get the rich, authentic pumpkin flavor every time.

Besides taste, Libby’s pumpkin puree is packed with vitamin A and fiber, making your dessert a bit healthier without sacrificing flavor or texture. It’s a wholesome choice for seasonal baking.

Libby’s pumpkin puree is super versatile. Beyond pumpkin rolls, you can use it in pies, breads, smoothies, and plenty of other fall recipes that call for a creamy pumpkin boost.

You can easily find Libby’s pumpkin puree at Amazon or your local grocery store, making it simple to get started on this classic fall dessert.

Frequently Asked Questions about Libby’s Pumpkin Roll Recipe

Can I use pumpkin pie mix instead of pure pumpkin?
No. Pumpkin pie mix has added spices and sugar that change the recipe’s flavor and texture. Stick with Libby’s 100% pure pumpkin for the best results.

How do I store a pumpkin roll?
Wrap it tightly in plastic wrap and refrigerate for 3 to 5 days. For longer storage, you can freeze it up to 2 months. Just thaw in the fridge before serving.

Can I make it without a jelly roll pan?
Yes. A cookie sheet can work, but your cake will be thinner and may bake faster. Adjust the baking time accordingly and keep an eye on it.

How do I prevent the cake from sticking?
Use parchment paper to line your pan, and don’t skimp on the powdered sugar on both the parchment and the kitchen towel. Avoid wax paper, which tends to stick.

Can I make it gluten-free?
Sure. Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a similar texture and taste. Just ensure your blend includes xanthan gum or another binder.