When fall arrives, there’s one dessert that always steals the show—Libby’s Pumpkin Roll! This classic holiday treat features a light and fluffy pumpkin spice sponge cake, rolled up with a creamy, dreamy cream cheese filling, creating the perfect swirl in every slice.
It’s not just delicious; it’s also a showstopper on any dessert table. Whether you’re making it for Thanksgiving, Christmas, or just a cozy fall afternoon, this pumpkin roll is guaranteed to impress. The best part? It looks fancy but is totally doable for beginners—no need to be a professional baker!
In this guide, I’ll walk you through every step of the process, from mixing the perfect batter to rolling without cracks. Plus, you’ll get pro tips, storage tricks, and fun variations to make this recipe your own.
Ready to bake the best Libby’s Pumpkin Roll of your life? Let’s get started!
Table of Contents
What to Prepare Before Making Libby’s Pumpkin Roll
Before you dive into baking, a little prep will make the process smooth and stress-free. Preheat your oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper, leaving extra on the sides for easy lifting. Lay out a clean kitchen towel and dust it with powdered sugar—this simple step will help prevent the cake from sticking when rolled.
Gather your mixing bowls, whisk, spatula, and fine mesh strainer for dusting sugar. Measure out your ingredients in advance so you’re not scrambling once the cake is ready. Since it needs time to cool before filling, plan for at least 1 hour of chilling after rolling. The best part? That first slice—when you reveal the perfect swirl and take a bite of that soft, spiced cake with creamy filling.
As they say, good things take time—but great desserts take just a little planning!
Libby’s Pumpkin Roll – Printable Recipe Card
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How to Make Libby’s Pumpkin Roll : Your Ultimate Holiday Dessert
- Total Time: 30 minutes
- Yield: 10 servings
Description
A soft and spiced pumpkin sponge cake rolled with a smooth cream cheese filling. Perfect for fall gatherings, Thanksgiving, and Christmas!
Ingredients
For the Pumpkin Cake:
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon pumpkin pie spice
¼ teaspoon salt
3 large eggs
1 cup granulated sugar
⅔ cup Libby’s 100% Pure Pumpkin
1 teaspoon vanilla extract
For the Cream Cheese Filling:
8 oz cream cheese, softened
6 tablespoons unsalted butter, softened
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
Instructions
Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
In a separate large bowl, beat eggs and sugar until light and fluffy. Mix in pumpkin puree and vanilla extract. Gently fold in the dry ingredients until combined.
Pour the batter into the prepared pan and spread it evenly. Bake for 13–15 minutes, until the cake springs back when touched.
Lay a clean kitchen towel on the counter and dust it with powdered sugar. Immediately turn the hot cake onto the towel, peel off the parchment paper, and roll it from the short end using the towel. Let it cool completely.
In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing until creamy.
Unroll the cooled cake and spread the filling evenly. Carefully roll it back up (without the towel), then wrap it in plastic wrap and chill for 1 hour.
Dust with extra powdered sugar, slice, and serve.
Notes
Roll the cake while warm to prevent cracks.
For clean slices, chill the roll before cutting and use a sharp knife.
Make ahead: Store in the fridge for 4 days or freezer for 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 26g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Libby’s Pumpkin Roll, Pumpkin Roll Recipe, Thanksgiving Dessert, Holiday Baking
If you enjoyed this pumpkin roll, you might also love our Mandarin Orange Cake, which offers a delightful citrus twist.
Pro Tips for a Perfect Libby’s Pumpkin Roll
- Roll It Like a Pro—Right Away!
The moment your cake comes out of the oven, flip it onto your sugared towel and start rolling. If you wait, it’ll stiffen, and cracks will be your worst enemy. Think of it like rolling a warm blanket—gentle but firm! - The Towel Trick No One Tells You
Not all kitchen towels are created equal! Use a thin, smooth cotton towel to avoid sticking. A thick terrycloth towel? That’s a one-way ticket to a cake disaster. - Baking Time is Everything
Overbaking = cracks, underbaking = mush. You want the cake just firm enough to spring back when touched. If you’re pacing around the oven like it’s a soufflé, you’re doing it right. - Patience Makes Perfect
I know it’s tempting, but don’t rush to unroll and fill the cake while it’s still warm. Melted cream cheese filling might taste great, but it won’t give you that picture-perfect swirl. - The Fridge is Your Friend
Once rolled, let the cake chill for at least an hour before slicing. It’ll be neater, firmer, and easier to handle—no messy swirls here! - How to Slice Like a Pastry Chef
Use a hot knife (dip in warm water and dry) for clean, Instagram-worthy slices. Trust me, it’s worth the extra step!
“A pumpkin roll isn’t just dessert—it’s a little baking magic. Treat it gently, be patient, and let the swirl steal the show!”
For another zesty treat, consider trying our Homemade Orange Bread, perfect for breakfast or as a sweet snack.
Frequently Asked Questions About Libby’s Pumpkin Roll Recipes
Can I use fresh pumpkin instead of canned for Libby’s Pumpkin Roll?
Yes, you can substitute fresh pumpkin puree for canned pumpkin in Libby’s Pumpkin Roll. To do this, select a sugar or pie pumpkin, roast it until tender, and puree the flesh until smooth. Ensure the homemade puree has a similar consistency to canned pumpkin; if it’s too watery, strain it through cheesecloth to remove excess moisture. Keep in mind that using fresh pumpkin may slightly alter the flavor and texture of the roll.
What size pan is best for baking Libby’s Pumpkin Roll?
The ideal pan for baking Libby’s Pumpkin Roll is a 15 x 10-inch jelly-roll pan. This size ensures the cake layer is thin enough to roll easily without cracking. If you don’t have a jelly-roll pan, a rimmed baking sheet with similar dimensions can work as a substitute. Just be sure to adjust the baking time as needed and monitor the cake closely to prevent overbaking.
How do I prevent my pumpkin roll from cracking when rolling?
To prevent cracking, it’s essential to roll the cake while it’s still warm. After removing it from the oven, immediately turn the cake onto a clean, lint-free kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then, starting from a short end, roll the cake and towel together. Allow it to cool completely in this rolled position. Rolling the cake while warm helps set its shape and reduces the likelihood of cracks.
Can I make Libby’s Pumpkin Roll ahead of time?
Absolutely! Libby’s Pumpkin Roll can be prepared in advance. Once assembled, wrap the roll tightly in plastic wrap and refrigerate it for up to two days. This chilling time can enhance the flavors and make slicing easier. For longer storage, you can freeze the pumpkin roll for up to one month. Before serving, thaw it in the refrigerator overnight and dust with powdered sugar just before slicing.
What can I use as a substitute for the cream cheese filling?
f you’re looking for an alternative to the traditional cream cheese filling, consider using mascarpone cheese for a milder flavor. Alternatively, a buttercream frosting flavored with vanilla or a hint of maple syrup can be delightful. For a lighter option, sweetened whipped cream stabilized with a bit of gelatin can provide a fluffy filling. Ensure any substitute filling has a spreadable consistency to facilitate easy rolling.
How should I store leftover pumpkin roll?
To maintain freshness, wrap any leftover pumpkin roll tightly in plastic wrap and store it in the refrigerator. Properly stored, it will remain fresh for up to three days. If you wish to keep it longer, slice the roll into individual servings, wrap them in plastic wrap, place in an airtight container, and freeze for up to one month. When ready to enjoy, thaw slices in the refrigerator for a few hours or overnight.
The Perfect Fall Dessert Awaits!
There’s something truly special about making Libby’s Pumpkin Roll—the warm spices, the creamy filling, and that satisfying first slice revealing the perfect swirl. Whether you’re baking it for a holiday gathering, a cozy fall treat, or just because you love pumpkin, this recipe is sure to impress. And the best part? With the right techniques, a little patience, and the tips we’ve covered, you’ll have a flawless, crack-free roll every time.
So grab your ingredients, preheat that oven, and let the aroma of cinnamon and pumpkin fill your kitchen. Because as they say:
“The best memories are made in the kitchen—especially when they come with a swirl of cream cheese filling.”
Now, go enjoy your homemade pumpkin roll and don’t forget to share a slice (or keep it all for yourself—we won’t judge!).