My kids usually prefer chocolate desserts, but this pumpkin roll has earned a special place in their hearts. The Libby’s Pumpkin Roll is one of those desserts that never fails to impress—it’s nostalgic, cozy, and deliciously elegant without being complicated. The first time I baked it, the whole house smelled of autumn spices, and they couldn’t resist sneaking into the kitchen for a slice before it cooled. It’s soft, creamy, and comforting—something about it just makes you slow down and savor each bite. Now, baking this recipe in our home is a little tradition we look forward to every October.
I have baked Libby’s Pumpkin Roll many times over the years. I use Libby’s 100% Pure Pumpkin because it has the perfect texture and flavor every single time. Always make sure to roll the cake while it’s still warm—that’s the secret to getting that beautiful swirl without cracks. The cream cheese filling is smooth and slightly tangy, perfectly balancing the sweetness of the cake. It’s one of those recipes that never lets me down, and it always gets compliments whenever I serve it.
You can serve it chilled for a firm, creamy texture, some lightly dusted with powdered sugar, also with a drizzle of caramel or whipped cream on top for an extra touch of indulgence. It pairs wonderfully with a hot cup of coffee or tea, making it ideal for cozy fall afternoons or family gatherings.
It’s Perfect For:
- Thanksgiving dessert tables
- Fall family get-togethers
- Weekend baking with the kids
- Holiday potlucks and parties
- Gifting to friends and neighbors
Ingredients
For the Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup Libby’s 100% Pure Pumpkin
- 1 teaspoon vanilla extract
For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For Dusting:
- 1/4 cup powdered sugar (to prevent sticking and for topping)
Kitchen Equipment You’ll Need
- 15×10-inch jelly roll pan
- Parchment paper
- Electric mixer or whisk
- Mixing bowls
- Spatula and whisk
- Cooling rack
- Clean kitchen towel
- Measuring cups and spoons
How to Make Libby’s Pumpkin Roll
Step 1
Prepare the baking sheet: Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan, line it with parchment paper, and lightly grease the paper as well. This will help the cake release easily later.
Step 2
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt. Set aside.
Step 3
Make the pumpkin batter: In a large mixing bowl, beat the eggs and sugar together using an electric mixer until thick and light in color — about 2–3 minutes. Add the Libby’s pumpkin puree and vanilla extract, and continue mixing until smooth and creamy. Gently fold in the dry mixture until everything is well incorporated, but don’t overmix. The batter should be light and airy.
Step 4
Bake the cake: Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 13–15 minutes, or until the cake springs back when gently touched in the center. Be careful not to overbake — this thin cake cooks quickly.
Step 5
Roll the warm cake: While the cake is baking, prepare a clean kitchen towel and dust it generously with powdered sugar. When the cake is done, immediately loosen the edges and carefully invert it onto the prepared towel. Peel off the parchment paper slowly. Starting at the short end, gently roll up the cake and towel together. This step helps the cake form its classic spiral shape. Let it cool completely on a wire rack for about 30–40 minutes.
Step 6
Make the filling: In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla together until smooth and fluffy. You can adjust sweetness by adding a bit more powdered sugar if desired.
Step 7
Assemble the roll: Once the cake has cooled, unroll it carefully. Spread the cream cheese filling evenly over the cake, leaving about 1/2 inch border on all sides. Slowly roll it back up without the towel, making sure it stays tight but doesn’t crack.
Step 8
Chill and serve: Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing. This helps it firm up and makes for clean, beautiful slices. When ready to serve, dust the top with more powdered sugar for a snowy effect.
Tips for Making the Best Libby’s Pumpkin Roll
- Roll It While Warm: The moment your cake comes out of the oven, roll it up with a towel. Warm cake bends easily and prevents cracks later.
- Use Parchment Paper: Lining your pan ensures the cake doesn’t stick. It also helps when you flip it onto the towel for rolling.
- Don’t Overmix: Gently fold the dry ingredients into the wet ones. Overmixing will make the cake dense instead of light and fluffy.
- Cool Completely Before Filling: If the cake is still warm, the filling will melt and create a messy roll. Patience really pays off here.
- Sift Powdered Sugar: Always sift the sugar for the filling and dusting. It makes everything smooth and lump-free.
- Chill Before Slicing: Refrigerate the roll for at least an hour. This helps it firm up and gives you those perfect, clean slices.
- Freeze for Later: You can wrap the roll tightly and freeze it. Just thaw overnight in the fridge—it tastes freshly baked the next day.
Optional Ingredients
- Chopped walnuts for extra crunch.
- A pinch of nutmeg for deeper spice.
- Orange zest for a citrusy twist.
- A tablespoon of maple syrup in the filling.
- Chocolate drizzle on top for a richer finish.
- Crushed pecans for decoration and texture.
How to Serve Libby’s Pumpkin Roll
I like to serve my Libby’s Pumpkin Roll slightly chilled, sliced into neat spirals that show off that creamy white filling. I always dust it with a little powdered sugar just before serving—it looks like a light snowfall on top. If I have guests over, I place the slices on a white serving plate with a drizzle of caramel sauce or a few chopped nuts for a touch of elegance. The presentation always gets compliments, especially when paired with warm lighting or a festive autumn centerpiece.
I also enjoy serving it with hot beverages. A cup of cinnamon-spiced coffee, pumpkin spice latte, or even a mild black tea balances the sweetness beautifully. Sometimes, I’ll prepare a dessert platter with a few slices of pumpkin roll, chocolate truffles, and small cookies. The combination makes it perfect for gatherings or after-dinner treats.
When it’s just for family, I serve it straight from the fridge, with a side of whipped cream or vanilla ice cream. The contrast of cold and creamy textures makes each bite extra enjoyable. It’s the kind of dessert that feels like a warm hug on a cold day—comforting, familiar, and simply delicious.
Is Libby’s Pumpkin Roll Healthy?
Libby’s Pumpkin Roll is an indulgent dessert, but it can still fit into a balanced lifestyle when enjoyed in moderation. Pumpkin itself is rich in vitamin A, fiber, and antioxidants, which are great for your skin and immune system. However, because the recipe includes sugar, cream cheese, and butter, it’s best to enjoy it as a treat rather than an everyday snack. A small slice satisfies your sweet tooth while giving you a little taste of fall comfort.
If you’d like to make it healthier, you can always reduce the sugar slightly, use light cream cheese, or swap part of the flour with whole wheat flour for extra fiber. It’s all about balance and enjoying what you love in a mindful way.
Variations and Substitutions
- Gluten-Free Pumpkin Roll: Replace the all-purpose flour with a gluten-free flour blend. The texture stays soft and moist.
- Vegan Pumpkin Roll: Use plant-based cream cheese, coconut oil instead of butter, and flax eggs to make it fully vegan.
- Low-Sugar Version: Use a natural sweetener like monk fruit or stevia in both the cake and filling. It still tastes amazing.
- Pumpkin Chocolate Roll: Add two tablespoons of cocoa powder to the batter for a chocolaty twist that pairs beautifully with the pumpkin flavor.
- Nutty Pumpkin Roll: Sprinkle chopped pecans or walnuts before baking for a bit of crunch in every bite.
- Maple Cream Cheese Filling: Mix a tablespoon of pure maple syrup into the filling for a deeper fall flavor.
- Pumpkin Spice Latte Roll: Add a teaspoon of espresso powder to the batter—it brings a warm coffee note that’s irresistible.
- Mini Pumpkin Rolls: Make smaller rolls by dividing the batter into two pans. Perfect for individual servings or gift boxes.
How to Store and How to Reheat
To store your Libby’s Pumpkin Roll, wrap it tightly in plastic wrap and place it in an airtight container. Keep it refrigerated for up to four days. If you plan to make it ahead, you can freeze the entire roll or individual slices. Just wrap them in plastic wrap and foil to prevent freezer burn. When ready to serve, thaw overnight in the refrigerator.
You don’t really need to reheat this dessert—it’s best served chilled or at room temperature. However, if you like it slightly warm, leave it out for about 15 minutes before serving. Avoid microwaving it, as the filling might melt and ruin the swirl. The chilled texture is what makes it perfect, creamy, and easy to slice.
Frequently Asked Questions About Libby’s Pumpkin Roll
Can I make Libby’s Pumpkin Roll ahead of time?
Yes, you can make it a day or two in advance, and it actually tastes better after chilling. The flavors blend beautifully, and the texture becomes even softer. Wrap it tightly to prevent drying out.
How do I prevent cracks when rolling the cake?
The trick is to roll it while it’s still warm and flexible. If you wait too long, it stiffens and cracks. You can also dust the towel with powdered sugar to keep the cake from sticking as you roll.
Can I freeze the pumpkin roll?
Absolutely. Wrap the whole roll or slices tightly in plastic wrap and foil. It keeps up to one month in the freezer. Thaw it overnight in the refrigerator, and it will taste as fresh as when you made it.
What if I don’t have Libby’s pumpkin?
You can use any pure pumpkin puree, but make sure it’s thick and not watery. Avoid pumpkin pie filling—it already contains sugar and spices that can throw off the flavor.
Libby’s Pumpkin Roll
Ingredients
For the Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup Libby’s 100% Pure Pumpkin
- 1 teaspoon vanilla extract
For the Filling:
- 8 oz cream cheese softened
- 1 cup powdered sugar sifted
- 6 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
For Dusting:
- 1/4 cup powdered sugar to prevent sticking and for topping
Instructions
- Prepare the baking sheet: Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan, line it with parchment paper, and lightly grease the paper as well. This will help the cake release easily later.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt. Set aside.
- Make the pumpkin batter: In a large mixing bowl, beat the eggs and sugar together using an electric mixer until thick and light in color — about 2–3 minutes. Add the Libby’s pumpkin puree and vanilla extract, and continue mixing until smooth and creamy. Gently fold in the dry mixture until everything is well incorporated, but don’t overmix. The batter should be light and airy.
- Bake the cake: Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 13–15 minutes, or until the cake springs back when gently touched in the center. Be careful not to overbake — this thin cake cooks quickly.
- Roll the warm cake: While the cake is baking, prepare a clean kitchen towel and dust it generously with powdered sugar. When the cake is done, immediately loosen the edges and carefully invert it onto the prepared towel. Peel off the parchment paper slowly. Starting at the short end, gently roll up the cake and towel together. This step helps the cake form its classic spiral shape. Let it cool completely on a wire rack for about 30–40 minutes.
- Make the filling: In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla together until smooth and fluffy. You can adjust sweetness by adding a bit more powdered sugar if desired.
- Assemble the roll: Once the cake has cooled, unroll it carefully. Spread the cream cheese filling evenly over the cake, leaving about 1/2 inch border on all sides. Slowly roll it back up without the towel, making sure it stays tight but doesn’t crack.
- Chill and serve: Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing. This helps it firm up and makes for clean, beautiful slices. When ready to serve, dust the top with more powdered sugar for a snowy effect.
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