Libby’s Pumpkin Roll Recipe (Easy Step-By-Step)

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

This perfect pumpkin roll is a moist pumpkin cake wrapped around a sweet cream cheese filling. Beautiful and delicious!

Why You’ll Love This Classic Pumpkin Roll Recipe

There are many pumpkin recipes, but this fluffy pumpkin cake roll stands out during the holiday season. It’s an impressive dessert, yet the simple steps make it easier than you think. Even if this is your first time baking a cake roll, you can succeed with these step-by-step instructions.

The Libby’s pumpkin roll recipe has become a fall favorite for good reason. A moist pumpkin cake with a sweet cream cheese mixture is perhaps the best of all pumpkin desserts. 

With a little patience, parchment paper, a clean kitchen towel, and some plastic wrap, you will master this baked pumpkin dessert.

Supplies Needed

• Mixing Bowls
• Mixer
• Rubber spatula
• ​10×15-inch jelly roll pan (don’t skimp here – a good pan will keep your thickness consistent)
• Parchment Paper
• Plastic Wrap
• Fine mesh strainer or sifter

Ingredients for Libby’s Pumpkin Roll Cake

For the Cake

• Oil and flour for preparing the pan and parchment paper
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 3 large eggs
• 1 cup white sugar
• 2/3 cup Libby’s pure pumpkin (I strongly suggest Libby’s brand. Many knock-offs lack color and flavor.)
• 1 teaspoon vanilla extract
• 1 cup walnuts, finely chopped (optional)

For the Filling

• 8 oz cream cheese, softened to room temperature
• 6 tablespoons unsalted butter, softened to room temperature
• 1 cup confectioner’s sugar, sifted
• 1 teaspoon vanilla extract

For Rolling and Garnish

• 1/4 cup confectioner’s sugar for the cotton towel and a little for dusting upon presentation (optional, but very pretty)

Step-by-Step Instructions for the Perfect Pumpkin Roll

Step 1: Prepare the Pan

Preheat the oven to 375 degrees F. If you haven’t already put out the butter and cream cheese to get them to room temperature, this is a good time. Grease a 15×10-inch jelly roll pan. Line with parchment paper or wax paper. Grease and lightly flour the paper. A well-prepared pan ensures the cake will not stick.

Note: You can certainly keep the parchment paper long on the sides, but I like to measure around the pan and cut the parchment to the size of the bottom of the pan. That way, it sticks well to the oil or butter you used to grease the bare pan. This adhering the paper to the pan makes it easier to grease the parchment and then shake around the flour to coat the bottom and sides. 

Step 2: Mix Dry Ingredients

In a small bowl, combine flour, baking powder, baking soda, salt, cinnamon, and cloves. This flour mixture adds structure and spice.

Step 3: Beat Eggs and Sugar

In a large mixer bowl, beat eggs and sugar until thick, for about 2 to 3 minutes. This aerates the eggs and keeps the cake light and spongy.

Step 4: Add Pumpkin and Vanilla

Stir in 2/3 cup Libby’s pure pumpkin and one teaspoon vanilla extract. Mix until smooth pumpkin batter forms.

Step 5: Combine Wet and Dry

Add the flour mixture gradually to the pumpkin mixture. Mix just until no streaks of dry ingredients remain. DO NOT OVERMIX. This makes a moist pumpkin cake.

Step 6: Bake the Cake

Spread cake batter evenly into the prepared pan. To do this, pour into the pan and then gently spread with a rubber spatula. Once about even with the spatula, carefully and evenly pick up the sheetpan an inch or two from a flat countertop and drop it. Do this 6-7 times until it’s all super even in the pan and you no longer see the spatula stroaks. Sprinkle the batter with walnuts, if using. Bake at 375°F until the top of the cake springs back, about 13–15 minutes.

Step 7: Roll the Hot Cake

Immediately loosen cake edges from the pan. Very carefully invert onto the edge of a thin cotton kitchen towel dusted generously with powdered sugar. Carefully peel away parchment paper or wax paper from the cake. Starting at the narrow end or short end, roll the warm cake inside the prepared towel. You will literally be rolling the towel into the cake. This rolled cake must cool completely on a wire rack.

Step 8: Make the Cream Cheese Mixture

In a medium bowl, beat cream cheese, butter, confectioner’s sugar, and vanilla extract. Beat cream cheese mixture until smooth and fluffy. This sweet cream cheese filling makes the roll cakes irresistible.

Step 9: Fill the Cooled Cake

Unroll the cooled cake very gently. Spread cream cheese mixture evenly across the cake, to the very edges. 

Step 10: Reroll and Chill

Reroll cake carefully without the towel. Wrap the cake roll tightly with plastic wrap. Refrigerate for at least one hour, but several hours or overnight is best. This allows the flavors to blend and the cake cool fully.

Step 11: Slice and Serve

For a nice presentation, dust the pumpkin roll cake with confectioner’s sugar before slicing using the fine mesh strainer or sifter. Use a sharp serrated knife for neat cuts. Wipe the knife between slices for the best way to maintain a beautiful presentation.

Tips for Success

1. Always use parchment paper in a jelly roll cake pan. Greasing and flouring the paper helps prevent sticking.
2. Roll the hot cake immediately after baking. This prevents cracks later when you reroll cake.
3. A clean tea towel or cotton kitchen towel dusted heavily with powdered sugar (about 1/4 cup) keeps the cake from sticking to the towel.
4. Do not skip chilling the rolled cake in plastic wrap. A cooled cake cuts more cleanly with a serrated knife.
5. Adjust nuts to personal preference. Some prefer a cup walnuts for crunch, while others prefer a smooth moist pumpkin cake.

Extra Notes and Variations

• This Libby’s pumpkin roll recipe is one of the most traditional recipes for fall. My hope is that these step-by-step instructions help any beginner achieve a perfect pumpkin roll. You can also experiment with pumpkin pie spice instead of separate spices, but cinnamon and cloves keep it classic.
• If you love pumpkin desserts, try using leftover homemade pumpkin puree instead of canned. Just be sure it is thick and not watery. For a fun twist, drizzle melted chocolate over the top for a stunning, beautiful presentation.
• Some bakers prefer wrapping the cake roll in aluminum foil rather than plastic wrap. Either method works, but plastic wrap seals moisture better.

Frequently Asked Questions

• Can I freeze a pumpkin roll cake? Yes, wrap tightly in plastic wrap and then aluminum foil. Freeze for up to one month.
• Why does the cake crack? If you let the cake cool before rolling, cracks may form. Always roll a warm cake inside a prepared towel.
• What is the best way to cut the cake roll? Use a serrated knife and wipe it clean often. This avoids smearing the sweet cream cheese filling.
• Can I use pumpkin pie filling? No. Always use pure pumpkin or homemade pumpkin puree, not pumpkin pie filling.
• What if I don’t have walnuts? You can omit the cup walnuts or replace with pecans. It depends on personal preference and texture.

This classic pumpkin roll recipe is more than a cake. It is an impressive dessert that highlights the holiday season and fall weather beautifully. With a few simple tools like a good jelly roll pan, parchment paper, a cotton kitchen towel, and plastic wrap, you can easily master this rolled cake. 

In my opinion, the pumpkin roll cake is one of the best pumpkin recipes ever created. The sweet cream cheese filling and moist pumpkin cake make this dessert unforgettable. Enjoy!

Pin It For Later!

Libby’s Pumpkin Roll Recipe (Easy Step-By-Step)

5 from 2 votes

This perfect pumpkin roll is a moist pumpkin cake wrapped around a sweet cream cheese filling. Beautiful and delicious!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 13 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Dessert

Ingredients Equipment Method

Ingredients

  

• For the Cake
• Oil and flour for preparing the pan and parchment paper
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 3 large eggs
• 1 cup white sugar
• 2/3 cup Libby’s pure pumpkin I strongly suggest Libby’s brand. Many knock-offs lack color and flavor.
• 1 teaspoon vanilla extract
• 1 cup walnuts finely chopped (optional)
• For the Filling
• 8 oz cream cheese softened to room temperature
• 6 tablespoons unsalted butter softened to room temperature
• 1 cup confectioner’s sugar sifted
• 1 teaspoon vanilla extract
• For Rolling and Garnish
• 1/4 cup confectioner’s sugar for the cotton towel and a little for dusting upon presentation optional, but very pretty

Equipment

• Mixing Bowls
• Mixer
• Rubber spatula
• ​10×15-inch jelly roll pan (don’t skimp here – a good pan will keep your thickness consistent)
• Parchment Paper
• Plastic Wrap
• Fine mesh strainer or sifter

Method

 

1. Step 1: Prepare the Pan – Preheat the oven to 375 degrees F. If you haven’t already put out the butter and cream cheese to get them to room temperature, this is a good time. Grease a 15×10-inch jelly roll pan. Line with parchment paper or wax paper. Grease and lightly flour the paper. A well-prepared pan ensures the cake will not stick. NOTE: You can certainly keep the parchment paper long on the sides, but I like to measure around the pan and cut the parchment to the size of the bottom of the pan. That way, it sticks well to the oil or butter you used to grease the bare pan. This adhering the paper to the pan makes it easier to grease the parchment and then shake around the flour to coat the bottom and sides.
2. Step 2: Mix Dry Ingredients -In a small bowl, combine flour, baking powder, baking soda, salt, cinnamon, and cloves. This flour mixture adds structure and spice.
3. Step 3: Beat Eggs and Sugar – In a large mixer bowl, beat eggs and sugar until thick, for about 2 to 3 minutes. This aerates the eggs and keeps the cake light and spongy.
4. Step 4: Add Pumpkin and Vanilla – Stir in 2/3 cup Libby’s pure pumpkin and one teaspoon vanilla extract. Mix until smooth pumpkin batter forms.
5. Step 5: Combine Wet and Dry – Add the flour mixture gradually to the pumpkin mixture. Mix just until no streaks of dry ingredients remain. DO NOT OVERMIX. This makes a moist pumpkin cake.
6. Step 6: Bake the Cake – Spread cake batter evenly into the prepared pan. To do this, pour into the pan and then gently spread with a rubber spatula. Once about even with the spatula, carefully and evenly pick up the sheetpan an inch or two from a flat countertop and drop it. Do this 6-7 times until it’s all super even in the pan and you no longer see the spatula stroaks. Sprinkle the batter with walnuts, if using. Bake at 375°F until the top of the cake springs back, about 13–15 minutes.
7. Step 7: Roll the Hot Cake – Immediately loosen cake edges from the pan. Very carefully invert onto the edge of a thin cotton kitchen towel dusted generously with powdered sugar. Carefully peel away parchment paper or wax paper from the cake. Starting at the narrow end or short end, roll the warm cake inside the prepared towel. You will literally be rolling the towel into the cake. This rolled cake must cool completely on a wire rack.
8. Step 8: Make the Cream Cheese Mixture – In a medium bowl, beat cream cheese, butter, confectioner’s sugar, and vanilla extract. Beat cream cheese mixture until smooth and fluffy. This sweet cream cheese filling makes the roll cakes irresistible.
9. Step 9: Fill the Cooled Cake – Unroll the cooled cake very gently. Spread cream cheese mixture evenly across the cake, to the very edges.
10. Step 10: Reroll and Chill – Reroll cake carefully without the towel. Wrap the cake roll tightly with plastic wrap. Refrigerate for at least one hour, but several hours or overnight is best. This allows the flavors to blend and the cake cool fully.
11. Step 11: Slice and Serve – For a nice presentation, dust the pumpkin roll cake with confectioner’s sugar before slicing using the fine mesh strainer or sifter. Use a sharp serrated knife for neat cuts. Wipe the knife between slices for the best way to maintain a beautiful presentation.