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🎃✨ Wow your guests with Libby’s Pumpkin Roll! Soft pumpkin-spiced cake rolled with creamy filling – a holiday dessert favorite! 🍂🍰

Pumpkin roll slices on a white plate with wooden board and pumpkin in background.

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Pumpkin Roll Recipe

If you’re looking for a dessert that’s as impressive as it is delicious, this Libby pumpkin roll recipe is the one to try. A classic pumpkin roll is a spiced cake layered with a smooth cream cheese filling, rolled into a beautiful swirl, and dusted with powdered sugar. It’s a holiday favorite and one of the easiest ways to wow your guests.

This pumpkin roll recipe is simple to follow, making it an easy pumpkin roll recipe for bakers of all skill levels. Whether you call it a pumpkin roll cake or just a fall classic, this treat is perfect for Thanksgiving, Christmas, or anytime you want something festive.

⭐ Why You’ll Love This Recipe

  • Classic holiday dessert that never goes out of style
  • Soft, spiced cake with a creamy filling
  • Easy to make ahead and refrigerate
  • Beautiful swirl presentation that looks bakery-worthy
Overhead view of pumpkin roll ingredients including flour, sugar, eggs, butter, pumpkin puree, cream cheese, and spices arranged on a marble surface.

🛒 Ingredients & Substitutions

cake

  • powdered sugar – for sprinkling the towel
  • all-purpose flour – can be swapped with gluten-free 1:1 baking flour.
  • baking powder
  • baking soda
  • ground cinnamon
  • ground cloves
  • salt
  • eggs
  • granulated sugar – replace with light brown sugar for a deeper flavor.
  • Libby’s 100% Pure Pumpkin – use another brand of pure pumpkin, but avoid pumpkin pie filling (it already has sugar and spices).
  • walnuts – substitute with pecans, or leave them out for a nut-free option.

filling

  • cream cheese – use Neufchâtel cheese (1/3 less fat cream cheese) for a lighter option.
  • butter – margarine works if that’s what you have.
  • powdered sugar – a homemade version can be made by blending granulated sugar with a bit of cornstarch until fine.
  • vanilla extract – swap with almond extract for a slightly different flavor.

✨ Variations

  • Skip the nuts for a nut-free version of this pumpkin roll cake.
  • Add a touch of nutmeg or ginger for extra spice.
  • Drizzle the finished roll with caramel sauce for a decadent twist.
  • Swap in pecans for walnuts if you prefer.

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How to Make a Pumpkin Roll

Mixing bowl with flour, cinnamon, cloves, baking powder, and baking soda being whisked together.
Large bowl with eggs and sugar before mixing, butter cubes visible in the background.
Beaten eggs and sugar mixture in a white bowl, light and frothy.
Pumpkin puree added to the egg and sugar mixture in a mixing bowl.
Dry ingredients added to the pumpkin mixture with a whisk resting inside the bowl.
Smooth pumpkin roll batter mixed and ready for baking in a large bowl.
Pumpkin roll batter spread evenly in a parchment-lined jelly roll pan before baking.
Baked pumpkin roll cake still in the jelly roll pan, golden brown and set.
Pumpkin roll cake inverted onto a kitchen towel, with parchment paper being peeled away.
Baked pumpkin roll cake laid flat on a sugared towel, ready to be rolled.
Pumpkin roll wrapped in a sugared kitchen towel cooling on a wire rack.
Mixing bowl with cream cheese, butter, powdered sugar, and vanilla for filling.
Pumpkin roll cake with offset spatula spreading cream cheese filling.
Pumpkin roll cake fully covered in cream cheese filling with spatula on top.
Rolled pumpkin cake dusted with powdered sugar on a towel.
Finished pumpkin roll decorated with powdered sugar and walnuts on a wooden board.

🔥 Tips

  • Use enough powdered sugar on the towel to keep the cake from sticking.
  • Roll the cake while it’s warm so it holds its shape without cracking.
  • Let the roll chill at least 1 hour before slicing for clean, beautiful cuts.
  • This easy pumpkin roll recipe works best with room temperature cream cheese for a smooth filling.

❓ FAQs

Can I make this Libby pumpkin roll recipe ahead of time?

Yes, it can be made up to 2 days in advance and stored in the refrigerator.

Why did my pumpkin roll crack?

Usually, this happens if the cake wasn’t rolled up while still warm. Rolling it right away helps prevent cracks.

Is this pumpkin roll cake very sweet?

It has a nice balance – the spiced cake and tangy cream cheese filling keep it from being overly sweet.

Do I have to use a jelly roll pan?

Yes, for the best results. A jelly roll pan ensures the cake is thin enough to roll. A regular 9×13 pan is too deep.

How do I keep my pumpkin roll from sticking to the towel?

Make sure you sprinkle plenty of powdered sugar on the towel before rolling. This step is key.

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

No, pumpkin pie filling has added sugar and spices that will throw off the recipe. Always use 100% pure pumpkin.

How do I slice the pumpkin roll without it falling apart?

Chill it thoroughly first, then use a sharp serrated knife, wiping between cuts for neat slices.

Can I double this recipe?

Yes! Just bake in two jelly roll pans. You’ll have two rolls – perfect for sharing or freezing.

What occasions are best for serving this pumpkin roll cake?

Thanksgiving, Christmas, fall potlucks, and family gatherings. It’s always a showstopper.

🍽️ Other Recipes You May Enjoy

Overhead square image of pumpkin roll slices showing cream cheese swirls.
No ratings yet
Servings: 14 servings

Libby’s Pumpkin Roll

By Jamie Sherman
Libby's Pumpkin Roll is a classic fall dessert with spiced cake, creamy filling, and a stunning swirl that's perfect for holidays.
Prep: 30 minutes
Cook: 15 minutes
Additional Time: 2 hours
Total: 2 hours 45 minutes
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Equipment

Ingredients 

cake:

  • ¼ cup powdered sugar, to sprinkle on towel
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • ⅔ cup Libby’s® 100% Pure Pumpkin
  • 1 cup chopped walnuts, optional

filling:

  • 1 package cream cheese, 8 ounces, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract

garnish (optional):

  • additional powdered sugar for dusting

Instructions 

  • Preheat oven to 375°F. Grease a 15×10-inch jelly-roll pan. Line with wax paper, then grease and flour the paper.
  • Sprinkle a thin kitchen towel with 1/4 cup powdered sugar and set aside.
  • In a small bowl, whisk flour, baking powder, baking soda, cinnamon, cloves, and salt.
  • In a large mixing bowl, beat eggs and granulated sugar until thick. Beat in pumpkin. Stir in dry ingredients until combined.
  • Spread batter evenly into prepared pan. Sprinkle with nuts if using.
  • Bake for 13-15 minutes, or until the top springs back when lightly touched. (Check at 11 minutes if using a dark pan.)
  • Immediately loosen cake and turn onto prepared towel. Carefully peel off paper. Roll up cake and towel starting from the narrow end. Let cool on a wire rack.
  • For the filling, beat cream cheese, powdered sugar, butter, and vanilla until smooth.
  • Carefully unroll cooled cake. Spread filling evenly over cake. Reroll cake (without towel). Wrap in plastic wrap and refrigerate at least 1 hour.
  • Before serving, dust with powdered sugar if desired.

Notes

🥡 STORAGE

  • Store in the refrigerator wrapped in plastic wrap for up to 3 days.

♨️ REHEATING

  • Best served chilled – reheating is not recommended for this dessert.

❄️ FREEZING

  • Freeze tightly wrapped pumpkin roll (without powdered sugar dusting) for up to 3 months. Thaw in the refrigerator overnight before serving.

💡 TIPS FOR BEST RESULTS

  • Make sure to sprinkle enough powdered sugar on the towel before rolling so the cake doesn’t stick.
  • Let the cake cool slightly before unrolling to prevent cracking.
  • Use room temperature cream cheese for a smoother filling.

🍳 ALTERNATE COOKING METHODS

  • This recipe is designed for the oven only – alternate cooking methods are not recommended.

♻️ LEFTOVERS

  • Leftover slices can be enjoyed chilled straight from the fridge or frozen individually for grab-and-serve treats.

Nutrition

Serving: 1slice, Calories: 294kcal, Carbohydrates: 33g, Protein: 4g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 64mg, Sodium: 200mg, Potassium: 106mg, Fiber: 1g, Sugar: 26g, Vitamin A: 2235IU, Vitamin C: 1mg, Calcium: 44mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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