Name: Libby’s Pumpkin Roll Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1/4 cup powdered sugar (to sprinkle 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); 1 package (8 ounces) cream cheese, at room temperature; 1 cup powdered sugar, sifted; 6 tablespoons butter or margarine, softened; 1 teaspoon vanilla extract; Powdered sugar (for dusting)

Jump to Recipe· 3.9 from 5 reviews

I’m so excited to share with you my go-to fall favorite, Libby’s Pumpkin Roll Recipe. This classic dessert is a delightful swirl of spiced pumpkin cake rolled around a creamy, tangy cream cheese filling. Every bite feels like autumn wrapped up in a perfect slice. I love how this recipe combines simple pantry ingredients into a show-stopping treat that never fails to impress my family and friends. Whether it’s for a holiday celebration or just a cozy weekend indulgence, this pumpkin roll always brings warmth and smiles to the table.

Why You’ll Love This Libby’s Pumpkin Roll Recipe

What really gets me about this Libby’s Pumpkin Roll Recipe is its incredible flavor balance. The pumpkin-spiced cake is moist and tender, with just the right mix of cinnamon and cloves to add a gentle warmth, while the cream cheese filling is silky and slightly sweet, bringing a refreshing contrast to each bite. I love how the spices aren’t overpowering but perfectly highlight the natural pumpkin goodness.

Another thing I appreciate is how straightforward this recipe is. The ingredients are everyday staples, and the process is surprisingly simple — even for someone like me who sometimes gets intimidated by fancy desserts. Plus, the jelly-roll pan makes baking and rolling the cake a breeze. It’s an ideal dessert to prepare ahead of time for any occasion, from family dinners to festive gatherings. I always feel like this pumpkin roll stands out because it’s both comforting and elegant.

Ingredients You’ll Need

A rectangular light brown cake layer on a clear plastic wrap is shown with a thick, smooth layer of white cream spread evenly on top. There are small bits of crushed nuts scattered on the lower right part of the cream. To the left side, there is a white bowl filled with more crushed nuts and a metal knife with cream on it resting beside the cake. The surface beneath is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple but essential ingredients that each play a crucial role in building the cake’s flavor, texture, and appearance. Using quality pumpkin puree, fresh eggs, and real cream cheese ensures the best results and that irresistible moistness that keeps me coming back for more.

1/4 cup powdered sugar: Sprinkled on the towel to prevent the cake from sticking when rolling.
3/4 cup all-purpose flour: The base that creates a tender and soft cake texture.
1/2 teaspoon baking powder: Helps the cake rise beautifully without getting too fluffy.
1/2 teaspoon baking soda: Works with the pumpkin to keep the cake moist and light.
1/2 teaspoon ground cinnamon: Adds that classic warm spice note synonymous with pumpkin desserts.
1/2 teaspoon ground cloves: Delivers a subtle aromatic depth to the cake.
1/4 teaspoon salt: Enhances all the flavors harmoniously.
3 large eggs: Provide structure and richness to the cake.
1 cup granulated sugar: Sweetens the cake without overpowering the spices.
2/3 cup LIBBY’S® 100% Pure Pumpkin: This is the star ingredient that gives the cake its vibrant color and authentic pumpkin flavor.
1 cup walnuts, chopped (optional): Add a pleasant crunch and earthy nuttiness, but you can skip if you prefer.
1 package (8 ounces) cream cheese, room temperature: Makes the filling luxuriously creamy and tangy.
1 cup powdered sugar, sifted: Sweetens and smooths the cream cheese filling perfectly.
6 tablespoons butter or margarine, softened: Adds richness to the filling’s texture.
1 teaspoon vanilla extract: Enhances the filling with a lovely, mellow aroma.
Powdered sugar (optional for decoration): For that final touch of elegance before serving.

Directions

Step 1: Preheat your oven to 375°F. Grease a 15 x 10-inch jelly-roll pan, then line it with wax paper. Grease and flour the paper to ensure the cake releases easily after baking. Next, sprinkle a thin cotton kitchen towel with 1/4 cup of powdered sugar — this step is crucial to prevent sticking when you roll the cake later.

Step 2: In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt. In a separate large bowl, beat the eggs and granulated sugar with an electric mixer until the mixture is thick and pale, about 3 to 5 minutes. Beat in the pumpkin puree until fully combined.

Step 3: Gently fold the dry ingredients into the pumpkin mixture, stirring carefully to keep the batter light and airy. Spread the batter evenly into the prepared pan. If you’re using walnuts, sprinkle them evenly over the top now for an added crunch.

Step 4: Bake for 13 to 15 minutes, or until the top of the cake springs back when lightly touched. If your pan is dark-colored, start checking for doneness around 11 minutes to avoid overbaking. Once baked, immediately loosen the edges of the cake and carefully invert it onto the prepared sugared towel. Remove the wax paper gently, then roll the cake and towel together starting from the narrow end. Let it cool completely on a wire rack, still rolled up in the towel.

Step 5: While the cake cools, prepare the filling by beating together cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy. When the cake is cooled, carefully unroll it and spread the cream cheese filling evenly over the surface. Then, reroll the cake without the towel.

Step 6: Wrap the completed pumpkin roll tightly in plastic wrap and refrigerate for at least one hour to let the flavors meld and the filling set. Before serving, dust the top with powdered sugar for an extra pretty finish if you like.

Cooking Tip: Be sure to use plenty of powdered sugar on the towel when rolling the cake the first time so the cake does not stick, which makes rolling and unrolling much easier.

Servings and Timing

This Libby’s Pumpkin Roll Recipe makes about 14 generous slices — perfect for sharing with family or friends at your next gathering. Prep time is roughly 10 minutes, baking takes about 13 to 15 minutes, and then you’ll want to allow at least one hour for chilling after the roll is completed. Altogether, you can expect the total time to be around 1 hour and 30 minutes including cooling and prep.

How to Serve This Libby’s Pumpkin Roll Recipe

The image shows slices of a rolled cake with two main layers: a thin, textured light brown outer cake layer and a smooth, creamy white inner layer swirled around the center. The cake appears soft with a slightly crumbly texture, while the white cream looks thick and velvety. The slices rest on a white plate that sits on a white marbled surface. There are some crumbs scattered around the slices, and part of the roll is still whole, dusted with powdered sugar. photo taken with an iphone --ar 4:5 --v 7

When I serve this pumpkin roll, I like to pair it with simple accompaniments that let it shine. A scoop of vanilla bean ice cream on the side or a dollop of freshly whipped cream complements the creamy filling wonderfully and adds a touch of indulgence. Sometimes I also serve it with a handful of toasted pecans or walnuts for an extra bit of texture.

Presentation-wise, I always slice the roll into nice, even pieces, about one to one-and-a-half inches thick. I find that serving it chilled straight from the refrigerator offers the best texture — the filling is firm and smooth while the cake stays moist. Garnishing with a light dusting of powdered sugar or placing a few autumn leaves or cinnamon sticks beside the plate makes it feel festive and inviting.

For beverage pairings, nothing beats a warm cup of spiced chai tea or a rich hot chocolate when serving this pumpkin roll during cozy fall evenings. If you’re entertaining adults, a glass of semi-sweet Riesling or a lightly spiced autumn cocktail like an apple cider margarita pairs beautifully as well. This dessert is perfect for holiday dinners, weekend gatherings, or even a special weekday treat to brighten the afternoon.

Variations

I love how versatile this Libby’s Pumpkin Roll Recipe is. For example, if you want to switch up nuts, you can try pecans or leave them out entirely for a nut-free version. If you’re after a gluten-free adaptation, swapping the all-purpose flour for a gluten-free blend has worked well when I’ve tried it, just watch your baking time closely.

If you want to get creative with the filling, I sometimes add a teaspoon of pumpkin pie spice or a drizzle of maple syrup for an extra flavor hit. For a vegan version, you can substitute the eggs with flax eggs and use a vegan cream cheese alternative paired with coconut oil instead of butter — the texture is slightly different but still delicious.

You can also experiment with different cooking methods like trying mini pumpkin rolls baked in smaller pans or even making cupcakes with the same batter and topping them with the cream cheese frosting. The possibilities are endless, but I promise the classic roll is still my favorite!

Storage and Reheating

Storing Leftovers

If you have leftovers, I always recommend wrapping the pumpkin roll tightly in plastic wrap and then placing it in an airtight container or a resealable plastic bag. Stored in the refrigerator, it will stay fresh and delicious for up to 3 to 4 days. Keeping it well-wrapped ensures the cake stays moist and the cream cheese filling doesn’t absorb any unwanted odors.

Freezing

This pumpkin roll freezes really well if you want to make it ahead. After assembling and wrapping tightly in plastic wrap, I place the roll inside a heavy-duty freezer bag or wrap it again in aluminum foil to prevent freezer burn. It can stay frozen for up to 2 months. When you’re ready to enjoy, thaw it overnight in the refrigerator for the best texture.

Reheating

Since this is a cream cheese-filled dessert, I don’t recommend reheating it in the microwave or oven as it can cause the filling to separate or become too soft. Instead, I serve it chilled or let it sit at room temperature for about 15 to 20 minutes before slicing to take the chill off and soften just slightly. This helps preserve the delightful contrast between the spiced cake and creamy filling.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin puree?

I wouldn’t recommend using canned pie filling for this recipe because it’s already sweetened and spiced, which could throw off the balance of flavors and texture. Stick with 100% pure pumpkin puree like Libby’s to achieve the best moistness and authentic taste.

How do I prevent the cake from cracking when rolling it?

The key is to roll the cake while it’s still warm using the powdered sugar-coated towel. This makes the cake pliable and much less likely to crack. Also, don’t overbake the cake – take it out as soon as it springs back gently to the touch.

Can I make this Libby’s Pumpkin Roll Recipe ahead of time?

Absolutely! In fact, I find it tastes even better after chilling in the fridge for several hours or overnight. Just wrap it well to keep it moist and fresh.

Is there a way to make this recipe nut-free?

Yes! You can simply leave out the walnuts entirely. The cake and filling are delicious on their own and the nuts are completely optional.

What’s the best way to slice the pumpkin roll for serving?

I recommend using a sharp serrated knife and wiping it clean between each slice to keep the edges neat. Aim for slices about 1 to 1.5 inches thick for the perfect portion size.

Conclusion

I truly hope you’ll give this Libby’s Pumpkin Roll Recipe a try sometime soon. It’s such a joyful dessert to make and share, especially as the leaves change and the air turns crisp. The blend of spiced pumpkin cake and creamy filling feels like a warm hug in every slice. Once you make it, I bet it’ll become one of your seasonal favorites just like it has for me!