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!
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.
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 with Care: 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!
Simple Ingredients
- all-purpose flour
- baking powder
- baking soda
- spices: cinnamon, cloves,
- salt and a pinch of pepper
- eggs
- sugar
- pure pumpkin puree
- lemon juice
- powdered sugar
- cream cheese
- butter
- vanilla extract
More Pumpkin Recipes
Soft Sourdough Pumpkin Cinnamon Rolls
Tips
- Beat the eggs for the specified time (5 minutes) to incorporate enough air into the batter, resulting in a light and fluffy cake. Gradually add the sugar to allow for even mixing.
- Combine flour mixture gently to avoid overmixing.
- Use a 10-inch jelly-roll pan instead of a cookie sheet.
- Keep a close eye on the oven, as the cake typically only takes 13-15 minutes to bake.
- For a smoother cream cheese filling, use room temperature cream cheese and butter.
- To get a clean, even slice, chill the pumpkin roll before slicing.
- Pumpkin roll can be stored in the refrigerator for up to 3 days.
- Wax paper will melt if used for baking, so line your pan with parchment paper instead.
- Bake cake till the center is set and top of cake springs back when you poke it with a finger. Undercooked cake is sticky and almost impossible to roll!
Rolling Tips
- Roll the cake while it's still warm but not hot. Allowing it to cool slightly prevents cracking when you roll it.
- Lay out a clean, lint-free kitchen towel (preferably cotton) on a flat surface. Generously dust it with powdered sugar to prevent the cake from sticking.
- Before rolling, trim the edges of the cake if needed to create a clean, even edge. This will be the starting point of your roll.
- Begin rolling from the short end, using the towel to guide and support the cake. Roll gently but firmly to create a tight spiral. Don't worry if there are small cracks; they can often be hidden by the filling.
- Place the rolled cake seam side down on a serving platter. This helps maintain its shape and prevents it from unraveling.
- Let the rolled cake cool completely in the refrigerator before adding the filling. This step helps set the shape and prevents the filling from melting or oozing out.
- If you're worried about the cake sticking to the towel, you can roll it on parchment paper dusted with powdered sugar. Then transfer the rolled cake onto the towel for cooling.
Libby's Pumpkin Roll Recipe Tools
- 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.
- Cotton Kitchen Towel: A clean, cotton kitchen towel, or tea towel, for rolling the cake and ensuring its shape.
- 10 inch Jelly Rolls Pan
Recipe Card
If you make this Libby's Pumpkin Roll Recipe and love it, please give it 5 stars! Tag me on Instagram @farmhouse_harvest with your delicious creation!
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.
Ingredients
- For the Cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- pinch of pepper (about ⅛ of a teaspoon)
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin puree
- 1 teaspoon lemon juice
- Powdered sugar, for dusting
- For the Filling:
- 1 cup powdered sugar
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- ½ teaspoon vanilla extract
Instructions
- First, Preheat your oven to 375°F (190°C). Grease a 15x10-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.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 350Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 91mgSodium 235mgCarbohydrates 53gFiber 1gSugar 44gProtein 4g
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