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Libby's Pumpkin Roll

A show-stopping dessert that combines moist pumpkin cake with a sweet cream cheese filling, perfect for fall gatherings and holiday celebrations. This classic treat features the trusted flavor of Libby's pumpkin puree wrapped around a luscious frosting.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Cake
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup Libby's 100% Pure Pumpkin
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup finely chopped walnuts or pecans optional
  • Powdered sugar for dusting the towel
Cream Cheese Filling
  • 8 ounces cream cheese softened to room temperature
  • 1 cup powdered sugar sifted
  • 6 tablespoons unsalted butter softened
  • 1 teaspoon vanilla extract

Equipment

  • 15x10-inch jelly roll pan
  • Parchment paper or wax paper
  • Clean kitchen towel
  • Electric mixer or hand mixer
  • Medium mixing bowl
  • Large mixing bowl
  • Spatula
  • Sifter or fine mesh strainer
  • Plastic wrap for storage

Method
 

  1. Preheat your oven to 375°F and line your 15x10-inch jelly roll pan with parchment paper, making sure the paper extends slightly over the edges. Grease the parchment paper lightly with cooking spray or butter to prevent sticking.
  2. Beat the eggs and granulated sugar together in a large bowl with an electric mixer on high speed for about 3 minutes until the mixture becomes thick and pale yellow. Stir in the Libby's pumpkin puree until completely combined and smooth.
  3. Sift together the flour, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl. Gently fold the dry mixture into the pumpkin mixture using a spatula, stirring just until no flour streaks remain.
  4. Pour the batter into your prepared pan and spread it evenly into all corners using a spatula. Sprinkle the chopped nuts evenly over the top if you're using them, then bake for 13 to 15 minutes until the cake springs back when lightly touched.
  5. While the cake bakes, lay out a clean kitchen towel and generously dust it with powdered sugar. As soon as the cake comes out of the oven, immediately loosen the edges and flip it onto the prepared towel, then carefully peel off the parchment paper.
  6. Starting at the narrow end, roll the cake and towel together into a tight spiral. Place the rolled cake seam-side down on a wire rack and let it cool completely to room temperature, about 1 hour.
  7. Beat the softened cream cheese, powdered sugar, butter, and vanilla extract together in a medium bowl until the mixture becomes fluffy and smooth with no lumps.
  8. Carefully unroll the cooled cake and remove the towel. Spread the cream cheese filling evenly over the entire surface, leaving about a 1/2-inch border around the edges.
  9. Starting from the same narrow end, roll the cake back up without the towel this time, creating a tight spiral.
  10. Wrap the finished pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing. Use a sharp serrated knife to cut clean slices, wiping the blade between cuts.

Notes

Store the pumpkin roll tightly wrapped in plastic wrap in the refrigerator for up to 4 days. The roll can be frozen for up to 1 month by wrapping in plastic wrap and then aluminum foil. Dust your kitchen towel with extra powdered sugar to prevent sticking. Make sure all filling ingredients are at room temperature for smooth blending. Roll the cake while it's still hot from the oven for a crack-free roll.