Libby's Pumpkin Roll

5 from 1 vote

Libby's Pumpkin Roll is a classic fall dessert with spiced cake, creamy filling, and a stunning swirl that's perfect for holidays.

Prep Time30

Cook Time15

Additional Time2

Total Time2 45

Course: Dessert

Cuisine: American

Servings: servings

Author: Jamie Sherman

Preheat oven to 375°F. Grease a 15x10-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.

🥡 STORAGE

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

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.

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

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