Libby’s Pumpkin Roll Recipe & the Best Cream Cheese Filling

This easy recipe makes baking a moist and delicious Libby’s Pumpkin Roll easy enough for beginners! 

This traditional family recipe, passed down through generations, has a moist pumpkin cake generously spiced with pumpkin pie spice and rolled around a perfectly sweet cream cheese filling.

Libbys classic pumpkin roll recipe is a classic holiday dessert, a guaranteed crowd pleaser… And with these simple step by step instructions, it’s easier than ever to make!

Why Libby’s Pumpkin Puree

When it comes to a delicate pumpkin roll cake, consistency is everything… I’ve made homemade pumpkin puree and used other store brands over the years… But Libby’s canned pumpkin puree is my gold standard.

Fresh homemade puree usually has too much extra moisture, which alters the liquid ratio and leads to a wetter or gummy cake. Libby’s offers a very consistent texture, deep flavor, and exact moisture density batch after batch. That balance gives this cake its perfect light, springy crumb that rolls smoothly without cracking!

While this classic pumpkin roll is a absolute staple on our holiday table, fall baking in the farmhouse kitchen doesn’t stop here! If you love warm autumn spices, you can also try my Sourdough Pumpkin Cinnamon Roll for a cozy breakfast or bake a loaf of cozy Sourdough Pumpkin Bread to share with friends.

My Best Tips for a Perfect Pumpkin Roll

This is a fun recipe, but the best way to guarantee success is to get a few key things right. Here’s my best advice, especially if this is your first time!

Whip Those Eggs! This is the secret to a light, fluffy cake. Don’t skip the step of beating the eggs for a full 5 minutes until they are light, pale, and foamy. It makes all the difference in the final texture of your cake.

Embrace the Heat! The most important part of this recipe is rolling the cake while it’s hot, as soon as it comes out of the oven. This is when the cake is most flexible, and it will help prevent it from cracking. Don’t wait!

Prep Your Towel. Be generous when you sprinkle that clean kitchen towel with powdered sugar. This is your magic shield against the cake sticking, making it so much easier to unroll later.

Room Temp Cream Cheese. Make sure your cream cheese and butter for the filling are truly at room temperature. This is the key to getting a perfectly smooth, lump-free filling that spreads like a dream.

Trust the Process. After you roll the cake in the towel, you must let it cool completely before you unroll it to add the filling. This lets the cake set in its new shape. Don’t worry if it’s not perfect the first time—it will still taste amazing!

How to Make Libby’s Pumpkin Roll Recipe

Whip Up the Wet Ingredients: In a large mixer bowl, beat eggs vigorously for 5 minutes until light and airy. Gradually add the white sugar, followed by the pumpkin puree and lemon juice, incorporating everything until well combined.

Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and spices. Gradually add this dry mixture to the wet ingredients, gently stirring until just combined.

Bake to Perfection: Pour the batter into a prepared jelly roll pan and bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Bake just until the top of the cake springs back when touched.

Rolling Pumpkin Roll with Cream Cheese Filling

Prepare for Rolling: While the cake bakes, generously sprinkle a clean cotton kitchen towel with powdered sugar. Once the cake is done, carefully invert it onto the prepared tea towel.

Roll the Cake while it’s hot! Starting from the narrow end, gently roll up the cake and towel together. This will help the cake maintain its shape and prevent cracking. Let it cool completely on a wire rack.

Craft the Creamy Filling: While the cake cools, make the filling. Combine the softened cream cheese, butter, powdered sugar, and vanilla extract in a mixing bowl. Beat until smooth and creamy.

Unroll and Fill: Unroll the cooled cake and spread the cream cheese mixture evenly over the surface, leaving a small border around the edges.

Reroll and Chill: Carefully reroll cake without the towel, encasing the delicious filling within. Wrap your perfect pumpkin roll in plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld and the filling to set.

Serve & Savor: For a beautiful presentation, dust the chilled pumpkin roll with additional powdered sugar right before slicing and serving, and enjoy!

Want more pumpkin deliciousness? If you love this pumpkin roll, you’ll want to try my other favorite fall baking recipes! Serve a slice of my classic Perfect Pumpkin Pie for your Thanksgiving dinner, or bake up a cozy batch of my moist Sourdough Pumpkin Muffins for a warm autumn breakfast. And if you have tried sourdough pumpkin coffee cake yet… You’re in for a real treat!

FAQ’s & Troubleshooting

What if my pumpkin roll cracks while unrolling?

Don’t panic! Even experienced bakers get a split in their cake roll from time to time, and it is completely fixable.

• The Quick Patch Fix: As you spread your cream cheese filling, use a little extra inside the crack to act as “spackling paste” or glue. When you roll it back up, the filling will hold the structure together.
• The Powdered Sugar Cover-Up: Once the roll is completely wrapped, chilled, and set, give the top a generous dusting of powdered sugar. It masks surface cracks beautifully and looks like an intentional holiday finish.
• How to Prevent Cracking Next Time:

1. Roll it Hot: Make sure you transfer the cake to the powdered sugar-dusted towel and roll it immediately after it comes out of the oven. If the cake cools down before rolling, the gluten structure sets and will tear when bent.
2. Don’t Overbake: An overbaked cake loses moisture and becomes brittle. Check it right at the 13–15 minute mark; the top should spring back gently when touched.

Can I make this pumpkin roll ahead of time or freeze it?

Yes! Pumpkin roll is actually one of the absolute best holiday desserts to make ahead because the flavors meld together and the texture improves after chilling in the fridge.

• To Store in the Refrigerator (Up to 5 Days Ahead):

1. Once fully rolled with the cream cheese filling, wrap the log tightly in two layers of plastic wrap.
2. Store in the refrigerator for up to 5 days.
3. Wait to dust with the final layer of powdered sugar until right before slicing and serving so the sugar stays light and powdery instead of absorbing into the cake.

• To Freeze for Long-Term Prep (Up to 3 Months Ahead):

1. Assemble and roll the pumpkin roll completely with the filling.
2. Wrap the un-dusted roll tightly in plastic wrap, then wrap a second layer in heavy-duty aluminum foil (or place it in a freezer-safe storage bag) to prevent freezer burn.
3. To Thaw: Transfer the wrapped roll from the freezer to the refrigerator 24 hours before serving. Allow it to thaw slowly in the fridge overnight—never at room temperature, or condensation will make the cake soggy.
4. Once thawed, unwrap, dust generously with fresh powdered sugar, slice, and serve!

I want to know what YOU think… Please review the recipe card!

Libby’s Pumpkin Roll Recipe

This pumpkin roll not only tastes divine but also makes for a beautiful presentation—ideal for holiday gifts or sharing on social media. Discover the perfect way to create this classic pumpkin roll with just the right amount of sweetness.

5 from 6 votes

Print Pin Rate

Course: Dessert, holiday Dessert

Cuisine: Dessert

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Additional Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 12 servings

Calories: 253kcal

Author: Juliea Huffaker

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Equipment

• parchment paper Line your jelly roll pan with parchment paper for easy removal and rolling.
• Wire Rack After baking, transfer the cake roll to a wire rack to cool.
• A Clean Kitchen Towel A clean, cotton kitchen towel, or tea towel, for rolling the cake and ensuring its shape.
• 10 inch Jelly Rolls Pan

Ingredients

Pumpkin 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
• ▢ pinch of pepper about 1/8 of a teaspoon
• ▢ 3 large eggs
• ▢ 1 cup granulated sugar
• ▢ 2/3 cup canned pumpkin puree
• ▢ 1 teaspoon lemon juice
• ▢ Powdered sugar for dusting

Cream Cheese Filling

• ▢ 1 cup powdered sugar
• ▢ 8 ounces cream cheese softened
• ▢ 4 tablespoons unsalted butter softened
• ▢ 1/2 teaspoon vanilla extract

Instructions

• First, Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.
• next, In a small bowl, mix together the flour, baking powder, baking soda, cinnamon, cloves, and salt. Set aside.
• Then, In a large mixing bowl, beat the eggs and granulated sugar together until well combined.
• next, Add the pumpkin puree and lemon juice to the egg mixture, and mix until smooth.
• Gradually add the dry ingredients to the wet ingredients, and stir until just combined.
• Pour the batter into the prepared jelly roll pan and spread it evenly.
• Bake in the preheated oven for about 13-15 minutes, or until the cake springs back when touched.
• While the cake is baking, lay a clean kitchen towel flat on the counter and sprinkle it with powdered sugar.
• As soon as the cake is done baking, remove it from the oven and immediately turn it out onto the prepared kitchen towel. Carefully peel off the parchment paper.
• Starting at one of the short ends, roll the cake and towel together into a log. Let it cool completely on a wire rack.
• While the cake is cooling, prepare the cream cheese filling. In a mixing bowl, beat together the powdered sugar, softened cream cheese, softened butter, and vanilla extract until smooth and creamy.
• Once the cake is completely cool, carefully unroll it from the towel.
• Spread the cream cheese filling evenly over the cake.
• Carefully roll the cake back up, this time without the towel.
• Wrap the pumpkin roll in plastic wrap and refrigerate it for at least an hour before serving.
• Before serving, dust the top with powdered sugar, if desired.

Video

Notes

The Trick to Rolling the Cake – Rolling the cake is the part that can feel the most intimidating, but trust me, it’s easier than you think! The key is to roll it while it’s still hot, fresh out of the oven. Don’t wait—this is when the cake is most flexible and won’t crack. The powdered sugar on the towel keeps the cake from sticking to the towel as you roll it.

Getting the Filling Just Right – Make sure your cream cheese and butter are softened to room temperature. This is crucial for a smooth, lump-free filling… If they’re too cold, your filling will be chunky, and you won’t be able to spread it easily. A smooth filling makes for a picture-perfect pumpkin roll! 😉

Letting it Cool – After you’ve rolled the hot cake in the towel, you must let it cool completely on a wire rack. This lets the cake set in its new shape and prevents it from cracking when you unroll it to add the filling. Don’t rush this step!

A Little Practice Goes a Long Way – If this is your first time, don’t worry if it’s not perfect. The great thing about this recipe is that it’s delicious no matter what! With a little practice, your pumpkin roll will be a holiday tradition you’ll look forward to making every year.

Nutrition

Serving: 1g | Calories: 253kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 189mg | Potassium: 80mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2549IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg