Libby's Pumpkin Roll Recipe with Cream Cheese Filling

The cut pumpkin roll so the inside is visible.

5 from 14 votes

Libby's Pumpkin Roll Recipe with Cream Cheese Filling

Libby's Pumpkin Roll Recipe with Cream Cheese Filling a tender pumpkin cake with a beautiful presentation perfect for Thanksgiving dessert. It is easy and so impressive!

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Keyword: pumpkin roll

Servings:

Calories: 331kcal

Author: Mindy Boyd

Ingredients

For the cake:

3/4 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp salt
1 cup sugar
3 eggs
2/3 cup Libby's Pumpkin
1/2 cup (or more) powdered sugar to use on towel

For the filling:

1 package cream cheese, softened (8 ounces)
6 tbsp butter, softened
1 cup powdered sugar, sifted
1 teaspoon vanilla

Instructions

Preheat oven to 375°.
Prepare 10" X 15" X 1" jelly-roll pan; butter sides, line with waxed paper then sprinkle waxed paper and sides of pan with flour, shake off excess.
In a small bowl , mix flour, baking soda, baking powder, cinnamon, allspice, and salt until combined.
3/4 cup flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp cinnamon, 1/4 tsp allspice, 1/4 tsp salt
In a large bowl, beat sugar and eggs until thick with an electric mixer. Add pumpkin, beat until combined. Add in flour mixture and beat until combined. Pour batter into prepared pan; even batter with a spatula. Bake for 13-15 minutes. Cake is done when the top of the cake springs back when touched and the edges pull away from the sides of the pan. It also has an almost glittery appearance.
1 cup sugar, 3 eggs, 2/3 cup Libby's Pumpkin
While the cake is in the oven dust a kitchen towel with powdered sugar. (To do this I put the powdered sugar in a mesh strainer and tap it as I move it over the towel.)
1/2 cup (or more) powdered sugar
Remove cake from oven and immediately turn out onto sugar dusted towel. Carefully peel off waxed paper. Starting at narrow end, roll up cake and towel together; let cool completely on a cooling rack.
In a large bowl beat cream cheese, butter, powdered sugar, and vanilla until smooth. Unroll cake carefully, spread filling over cake. Re-roll cake, wrap in plastic wrap and refrigerate for at least an hour (I refrigerate mine overnight).
1 package cream cheese, softened, 6 tbsp butter, softened, 1 cup powdered sugar, sifted, 1 teaspoon vanilla

Notes

Nutritional information is approximate.

See tips, notes, and suggestions in the post above (especially important for this pumpkin roll recipe).

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Nutrition