Libby’s Pumpkin Roll with Cream Cheese Filling

Why You’ll Love This Recipe

• The cream cheese swirl makes a pretty presentation without decorating a cake.
• You can make it the day before and refrigerate overnight, leaving less to do before serving.
• It freezes well, either whole or in individual slices, so you can save some for later.

Ingredient Notes

See the recipe card below for the exact ingredient amounts. 

• Canned Pumpkin: I use Libby’s pure pumpkin puree, but I’ve also used store brands with good results. Make sure you’re using plain pumpkin puree, not pumpkin pie filling.
• Flour: I use all-purpose flour. If you need a gluten-free option, try my Gluten-Free Pumpkin Roll—it tastes very much like this one.
• Eggs: Use large eggs, brought to room temperature.
• Sugar: Granulated sugar sweetens the cake. Powdered sugar goes into the cream cheese filling and keeps the cake from sticking to the towel.
• Cream Cheese: I use full-fat cream cheese. Name brands and store brands both work well. Let it soften before making the filling.
• Butter: Salted or unsalted butter works. Let it soften so it blends smoothly with the cream cheese.
• Baking Powder and Baking Soda: Both help the cake rise.
• Cinnamon and Allspice: These give the cake its warm spice flavor. I use allspice instead of the cloves in Libby’s original recipe.
• Vanilla: I use pure vanilla extract, but imitation vanilla will also work.

How to Make Libby’s Pumpkin Roll

1. Preheat the oven to 375°F. 
2. Prepare the 15 X 10-inch jelly-roll pan by cutting a piece of waxed paper the size of the bottom of the pan. Butter the sides of the pan and put the waxed paper in, then butter the waxed paper. Sprinkle with flour and tap the pan while moving it around until the flour covers the entire surface, sides too. Dump off the excess flour. 
3. Combine the flour, baking soda, baking powder, cinnamon, allspice, and salt in a small bowl.
4. In a large bowl combine eggs and sugar and beat with a hand mixer until thick. Add pumpkin, beat until combined. Add the flour mixture and continue to beat until combined. 
5. Pour batter into the prepared pan; spread the batter evenly with a spatula. Bake for 13-15 minutes. Check after 10 or 11 minutes if using a dark-colored pan. Cake is done when the top of the cake springs back when touched and the edges pull away from the side of the pan. The cake will also have an almost glittery appearance. 
6. While the cake is in the oven prepare a clean, thin cotton kitchen towel by dusting it with ½ cup of powdered sugar. To do this I put it in a mesh strainer and tap it as I move it over the towel.
7. Remove cake from oven and immediately turn out onto sugar dusted towel. Carefully peel off waxed paper. Starting at the narrow end, roll up cake and towel together; let cool completely on a wire rack.
8. In a large mixer bowl beat cream cheese, butter, powdered sugar, and vanilla with the whisk attachment until smooth. I do this in my stand mixer but you can use a hand-held electric mixer.
9. Unroll the cake carefully, spread the cream cheese mixture over the cake. Reroll the cake without the towel, wrap in plastic wrap and refrigerate for at least an hour (I refrigerate mine overnight).

Tips & Tricks

• Use a 15 × 10-inch jelly-roll pan. I’ve used a regular sheet pan, but I find the jelly-roll pan much easier for this recipe.
• I prefer waxed paper for lining the pan. I’ve tried parchment but like the results with waxed paper better. To cut it to fit, trace the bottom of the pan and cut just inside the marked line.
• Bring your ingredients to room temperature. This includes the eggs and pumpkin for the cake and the cream cheese and butter for the filling.
• Use a thin cotton kitchen towel, not terry cloth. I keep a few towels specifically for preparing food.
• Be generous with the powdered sugar on the towel. I use about ½ cup. The only time my cake stuck was when I didn’t use enough!
• Roll the cake immediately after baking. Turn it onto the prepared towel, carefully peel off the waxed paper, and roll the cake and towel together right away.
• Let the cake cool before filling. Mine usually takes about 30–60 minutes. Once it’s cool, I carefully unroll it and add the filling.
• A few cracks don’t mean it’s ruined. Carefully fill and reroll the cake, then refrigerate. A dusting of powdered sugar before serving can help disguise small imperfections. I’ve made many pumpkin rolls, and they don’t look exactly the same every time!

Why is my pumpkin roll wet or sticky?

This is more than likely the condensation that forms while it is cooling. As you can see in the photos mine came out this way. I just leave it because I am okay with it. Dust with powdered sugar just before serving to improve the appearance.

Do pumpkin rolls need to be refrigerated?

Yes, the cream cheese frosting does need to be refrigerated. It also helps it to keep its shape while cutting it. 

Storage

Store in plastic wrap in the fridge for 3 or 4 days. To freeze you can either freeze it whole or cut it into slices and wrap individually for up to 3 months. Allow the whole pumpkin roll to thaw before cutting and serving. 

More Pumpkin Desserts You’ll Love

• Pumpkin Spice Cut-Out Cookies
• Chocolate Chip Pumpkin Bars
• Pumpkin Pie Cake
• Layered Pumpkin Cheesecake
• Pumpkin Cream Cheese Pie
• WW Pumpkin Fluff
• Pumpkin Cookies with Marshmallow Glaze