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Libby’s Pumpkin Roll

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Course Dessert
Cuisine American
Servings 10

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 15x10-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.
Keyword Libby’s Pumpkin Roll