Libby’s Pumpkin Roll Recipe (Easy & Creamy Delight)
Introduction
Craving something warm, spiced, and melt-in-your-mouth delicious? This Libby’s Pumpkin Roll recipe is everything you need. It’s a timeless fall dessert with a moist pumpkin sponge cake rolled around a sweet and tangy cream cheese filling. Whether you’re baking for Thanksgiving, a cozy weekend, or just because pumpkin spice is life, this roll is a must-make. The best part? It’s easier than it looks—even for beginners!
What Makes This Libby’s Pumpkin Roll Recipe So Special?
Libby’s Pumpkin Roll recipe has become a classic for a reason. The cake is light yet flavorful, packed with warm spices and real pumpkin puree. Once it’s filled with silky cream cheese frosting and rolled to perfection, it creates beautiful spiral slices that look as impressive as they taste.
And the flavor? Think pumpkin pie meets frosted cinnamon roll — soft, sweet, and satisfyingly spiced. Plus, this recipe is freezer-friendly, so you can make it ahead for holiday prep!
Libby’s Pumpkin Roll Ingredients You’ll Need
🧁 For the Pumpkin Cake:
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3/4 cup all-purpose flour
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1/2 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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1 tsp ground cinnamon
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1/2 tsp ground nutmeg (optional)
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3 large eggs
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1 cup granulated sugar
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2/3 cup Libby’s 100% Pure Pumpkin (not pumpkin pie mix)
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1 tsp vanilla extract
🧁 For the Filling:
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8 oz cream cheese (softened)
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1 cup powdered sugar (sifted)
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6 tbsp unsalted butter (softened)
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1 tsp vanilla extract
Extras:
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Powdered sugar for dusting
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Parchment paper
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Clean kitchen towel (for rolling)
Step-by-Step Libby’s Pumpkin Roll Guide
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Prep the Pan and Oven
Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. -
Mix the Dry Ingredients
In a small bowl, whisk together flour, baking powder, baking soda, salt, and spices. -
Whisk the Wet Ingredients
In a large bowl, beat the eggs and sugar until thick and pale. Add pumpkin and vanilla extract. Mix until smooth. -
Combine and Pour
Fold the dry ingredients into the wet batter until just combined. Pour the batter into the prepared pan and spread it evenly. -
Bake and Roll
Bake for 13–15 minutes. The cake should spring back when lightly touched. While it’s still warm, carefully lift it out of the pan using the parchment paper. Place it onto a clean towel dusted with powdered sugar. Roll it up gently (with the towel inside) and let it cool completely. -
Make the Cream Cheese Filling
In a bowl, beat cream cheese, butter, powdered sugar, and vanilla until creamy and lump-free. -
Fill and Roll Again
Once the cake is cool, unroll it gently. Spread the filling evenly, leaving a small border. Roll the cake back up (without the towel). Wrap in plastic wrap and chill for at least 1 hour. -
Slice and Serve
Dust with extra powdered sugar before slicing. Serve chilled for clean, beautiful swirls in every bite!
Pumpkin Roll Baking Tips
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Roll the cake while it’s still warm to avoid cracking later.
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Don’t overbake; a dry sponge can break easily.
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Let the roll cool fully before adding the filling.
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Use Libby’s 100% Pure Pumpkin — it has the best texture and flavor.
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Dust generously with powdered sugar to prevent sticking while rolling.
Popular Pumpkin Roll Variations
Want to spice things up? Try these delicious twists:
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Maple Cream Cheese Filling – Add 1 tbsp maple syrup to the frosting.
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Nutty Pumpkin Roll – Add chopped pecans inside or on top.
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Gluten-Free Version – Use a 1:1 gluten-free flour substitute.
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Mini Rolls – Cut the sheet in half and make two smaller rolls.