Pumpkin Roll Cake
Hola! If there’s one dessert that makes me think of fall gatherings and cozy kitchen moments, it’s a homemade pumpkin roll. This classic Libby’s Pumpkin Roll has the perfect balance of fluffy spiced cake and rich cream cheese filling, all rolled into a picture-perfect swirl. Growing up in Orlando, I’d help my mama sift flour and whisk spices while the sweet aroma of cinnamon and pumpkin filled the house. Now, I make this same pumpkin roll for my own family, and each slice feels like a hug from my abuela’s kitchen. Whether you call it a pumpkin roll cake or a pumpkin cinnamon roll cake recipe, it’s the ultimate fall dessert you’ll love sharing.
Quick Recipe Overview
| Prep Time | 18 minutes |
|---|---|
| Cook Time | 12 minutes |
| Cooling/Refrigeration | 90 minutes |
| Total Time | 2 hours |
| Servings | 12 slices |
| Difficulty | Easy |
| Cuisine | American dessert |
| Best Season | Fall & Holidays |
Why You’ll Love This Recipe
- Classic holiday dessert: This Libby’s Pumpkin Roll is the kind of treat that makes everyone stop and smile when you bring it to the table.
- Perfect balance of flavors: Warm cinnamon and pumpkin spice blend beautifully with the tangy cream cheese filling.
- Simple ingredients: Most of the items are pantry staples, making it easy to whip up on short notice.
- Impressive presentation: The swirl looks bakery-worthy, yet it’s simple enough for beginner bakers.
- Make ahead friendly: You can prepare it in advance, store it in the fridge, and slice when ready to serve.
Best Libby’s Pumpkin Roll Recipe With Creamy Filling
- Total Time: 2 hours
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This classic Libby’s Pumpkin Roll is soft, spiced, and filled with a creamy frosting. Perfect for fall gatherings, it’s easier to make than it looks and always impresses at the table.
Ingredients
- ¾ cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 3 eggs
- 1 cup sugar
- 2 teaspoons vanilla
- ⅔ cup canned pumpkin puree
- 8 oz cream cheese, softened
- 4 tablespoons butter, softened
- 1 teaspoon vanilla
- 1 cup powdered sugar
Instructions
1. Preheat oven to 375°F. Line a 15×21 inch baking sheet with parchment paper, leaving 1 inch overhang on the sides.
2. Whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice. Set aside.
3. In another bowl, whisk eggs, sugar, pumpkin, and vanilla until smooth. Add dry ingredients and stir until just combined.
4. Spread batter evenly in prepared pan. Bake 11-13 minutes until cake springs back when pressed.
5. Dust a clean tea towel with powdered sugar. Turn cake onto towel, peel off parchment, and roll from a short end. Let cool completely.
6. Beat softened cream cheese and butter until smooth. Add vanilla and powdered sugar, beat until fluffy.
7. Unroll cooled cake, spread filling evenly, then roll back up. Wrap in plastic wrap and refrigerate at least 1 hour.
8. Slice and serve with a dusting of powdered sugar.
Notes
Use 100% canned pumpkin puree, not pumpkin pie filling.
Roll cake while warm to prevent cracking.
Chill before slicing for neat swirls.
Freeze tightly wrapped for up to 2 months.
- Prep Time: 18 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 28g
- Sodium: 314mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.4g
- Trans Fat: 0.2g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 53mg
Ingredients
Cake:
- ¾ cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 3 eggs
- 1 cup sugar
- 2 teaspoons vanilla
- ⅔ cup canned pumpkin puree
Filling:
- 8 oz cream cheese, softened
- 4 tablespoons butter, softened
- 1 teaspoon vanilla
- 1 cup powdered sugar
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| All-purpose flour | Use a kitchen scale or spoon and level method to avoid adding too much flour. |
| Pumpkin puree | Make sure to use 100% pumpkin puree, not pumpkin pie filling. |
| Cinnamon & pumpkin spice | Fresh spices give a stronger aroma and richer flavor. |
| Cream cheese | Always soften at room temperature for smooth frosting. |
| Butter | Softened butter blends easily and creates a fluffy filling. |
| Powdered sugar | Sift before mixing to avoid lumps in the frosting. |
Step-by-Step Instructions
- Preheat and prep: Set oven to 375°F. Line a 15×21 inch baking sheet with parchment paper, leaving an extra inch on the sides.
- Mix dry ingredients: Whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice. Set aside.
- Mix wet ingredients: In a separate bowl, whisk eggs, sugar, vanilla, and pumpkin until smooth.
- Combine: Add dry ingredients to wet mixture, stirring until just combined. Avoid overmixing.
- Bake: Pour batter into the prepared pan. Bake for 11-13 minutes until cake springs back when lightly pressed.
- Prepare towel: While baking, place a clean tea towel on a flat surface and dust generously with powdered sugar.
- Roll the cake: Once baked, carefully lift cake out with parchment, flip onto the towel, peel off parchment, and roll from a short end. Let cool completely.
- Make filling: Beat cream cheese and butter until smooth. Add vanilla and powdered sugar, whipping until fluffy.
- Assemble: Gently unroll cooled cake, spread filling evenly, then re-roll. Wrap in plastic wrap and refrigerate at least 1 hour before slicing.
Helpful Tips
- Roll the cake while it’s still warm to avoid cracks.
- Dust the towel generously with powdered sugar so the cake doesn’t stick.
- Use softened cream cheese and butter for a smooth filling.
- Chill before slicing for neat, bakery-style cuts.
Expert Tips for the Best Results
- Pan size matters: Use a 15×21 inch pan for thin, rollable cake. A 10×15 jelly roll pan works too, but adjust the baking time.
- Flip technique: Place a towel over the cake before flipping to prevent tearing.
- Double roll method: Roll once, unroll after 15 minutes, then roll again to prevent gumminess.
- Neat swirl: Spread filling evenly, leaving ¼ inch border at edges.
Recipe Variations
- Pumpkin Roll Without Cream Cheese: Swap cream cheese with mascarpone or whipped cream for a lighter filling.
- Pumpkin Roll Recipe No Sugar: Use monk fruit or stevia in place of sugar for a low-sugar option.
- Pumpkin Roll With Real Pumpkin: Roast fresh pumpkin, puree it, and use instead of canned for a richer flavor.
- Pumpkin Cinnamon Roll Cake Recipe Allrecipes style: Add a cinnamon-sugar swirl inside the filling for extra sweetness.
Make Ahead & Freezer Tips
You can make this pumpkin roll up to 2 days in advance and keep it refrigerated, tightly wrapped in plastic. For longer storage, wrap in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
Serving Suggestions
Dust with powdered sugar just before serving for a snowy finish. Slice into even rounds and serve on a festive platter. Garnish with cinnamon sticks or a dollop of whipped cream for extra charm.
Pairing Ideas
Pair with a warm latte, chai tea, or spiced apple cider. For a holiday dinner, it also pairs well with dessert wines like Moscato or a glass of Prosecco.
Storage and Reheating Tips
Store in the fridge, tightly wrapped, for up to 4 days. If serving leftovers, allow slices to sit at room temperature for 10-15 minutes before enjoying. Pumpkin roll is best served chilled, so no reheating is usually needed.
Frequently Asked Questions (FAQs)
Can I make pumpkin roll without cream cheese filling? Yes, you can use whipped cream, mascarpone, or even a flavored buttercream instead.
Why did my pumpkin roll crack? Rolling while the cake is still warm prevents cracks. Also, don’t overbake.
Can I freeze pumpkin roll? Absolutely. Wrap tightly in plastic and foil, then freeze for up to 2 months.
What’s the difference between pumpkin puree and pumpkin pie filling? Pumpkin puree is 100% pumpkin, while pumpkin pie filling has added sugar and spices.
Can I use fresh pumpkin instead of canned? Yes, roast and puree fresh pumpkin for a homemade version.
How do I keep the cake from sticking to the towel? Use a heavy dusting of powdered sugar before rolling.
Is this pumpkin roll recipe easy for beginners? Definitely. With careful rolling and simple steps, even first-time bakers can succeed.
You may also like my Pumpkin Spice Whip Dip
Nutrition Information
| Serving Size | 1 slice |
|---|---|
| Calories | 210 kcal |
| Protein | 5 g |
| Carbohydrates | 36 g |
| Fat | 5 g |
| Fiber | 1 g |
| Sugar | 28 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Libby’s Pumpkin Roll is soft, spiced, and filled with sweet creaminess, making it the ultimate fall dessert. Try it once, and you’ll see why it’s a family favorite for holidays and cozy gatherings.
