Hannah Cooking

menu icon
search icon
×

Easy Libby's Pumpkin Roll Recipe: Perfect Swirls Every Time!

Published: by . Leave a Comment

Nothing says holiday baking quite like a perfectly swirled libby's pumpkin roll. After years of making this classic dessert for family gatherings and testing countless variations, I've found that the original libby's pumpkin roll recipe, with just a few careful adjustments, creates the most reliable and delicious results.

This classic Libby’s Pumpkin Roll features a perfectly spiced, moist pumpkin sponge cake wrapped around a luscious cream cheese filling. A foolproof rolling technique ensures a flawless swirl, making it a holiday must-have. Inspired by my grandma’s baking, this dessert is as nostalgic as it is delicious.
Jump to Recipe Print Recipe
Homemade Libby’s pumpkin roll sliced on a plate, showing a creamy swirl filling with powdered sugar dusted on top

Why You'll Love This Libby's Pumpkin Roll Recipe

A slice of homemade pumpkin roll cake with a creamy swirl filling on a white plate, accompanied by a fork, a cup of black coffee, and cinnamon sticks on a white kitchen counter. A beige linen napkin adds a cozy touch.

This libby's pumpkin roll recipe delivers everything you want in a holiday dessert - a moist, spiced pumpkin cake wrapped around creamy filling. Whether you're an experienced baker or trying your first roll cake, these step-by-step instructions ensure beautiful results that will make you proud.

What Makes It Special:

  • Perfect presentation
  • Foolproof rolling method
  • Never-fail filling
  • Make-ahead friendly
Jump to:

Libby's Pumpkin Roll Recipe Ingredients

Core Ingredients:

  • Libby's pumpkin purée
  • Fresh farm eggs
  • Pure vanilla
  • Cream cheese (The fantastic four!)

Cake Magic:

  • All-purpose flour
  • Pumpkin pie spice
  • Baking powder
  • Cane sugar (For that perfect crumb)

Filling Heaven:

  • Cream cheese (room temp)
  • Powdered sugar
  • Real butter
  • Extra vanilla (Max calls this "cloud cream")

Special Touches:

  • Chopped pecans (optional)
  • Extra cinnamon
  • Orange zest
  • Fresh nutmeg (For holiday flair)
libby’s pumpkin roll recipe ingredients spread out on a kitchen counter, including pumpkin purée, cream cheese, eggs, and spices.

See recipe card for quantities.

Pro Tip: For the best libby's pumpkin roll results, don't substitute the pumpkin; Libby's specific texture matters.

How To Make Libby's Pumpkin Roll

First Phase:

  1. Cake Base (15 mins)
    • Beat eggs until fluffy
    • Add sugar gradually
    • Mix in pumpkin
    • Fold dry ingredients
  2. Baking Steps
    • Spread evenly
    • Check corners
    • Bake until springy
    • Watch carefully

The Rolling Magic:

  • Initial Roll
    • Turn out hot
    • Remove parchment
    • Roll in towel
    • Cool completely
Homemade pumpkin roll cake unrolled on parchment paper with cream cheese filling being spread with an offset spatula.
  • Final Assembly
    • Unroll gently
    • Spread filling
    • Re-roll slowly
    • Chill well
Hands rolling a Libby's Pumpkin Roll with creamy filling on parchment paper, dusted with powdered sugar

Kitchen Story: Max times our rolling with his favorite holiday song - by the last note, the cake should be perfectly rolled!

Substitutions

Before exploring substitutions, remember the goal: maintaining that perfect holiday flavor.

Cake Base Options:

  • All-purpose → Gluten-free blend
  • White sugar → Light brown sugar
  • Regular spice → Homemade blend
  • Vanilla → Maple extract (Each affects texture slightly)

Filling Choices:

  • Cream cheese → Mascarpone
  • Regular → Light cream cheese
  • Traditional → Dairy-free
  • Plain → Maple flavored

Spice Alternatives:

  • Pumpkin pie spice → Individual spices
  • Cinnamon → Apple pie spice
  • Regular → Extra ginger
  • Classic → Cardamom blend

Dietary Swaps:

  • Traditional → Vegan
  • Regular → Sugar-free
  • Classic → Egg-free
  • Standard → Low-fat

Note: This libby's pumpkin roll recipe is forgiving with substitutions, but keep the pumpkin-to-flour ratio the same.

Libby's Pumpkin Roll Recipe Variations

Holiday Elegance:

  • Maple Dream
    • Maple cream filling
    • Candied pecans
    • Caramel drizzle
    • Extra cinnamon (Perfect for Thanksgiving)

Fall Harvest:

  • Apple Spice
    • Apple butter swirl
    • Cider glaze
    • Toasted walnuts
    • Nutmeg touch (Autumn favorite)

Chocolate Lover's:

  • Cocoa Surprise
    • Chocolate filling
    • Mocha drizzle
    • Chocolate chips
    • Espresso powder (Christmas special)

Citrus Fresh:

  • Citrus glaze (Winter wonder)
  • Orange Spice
  • Orange zest filling
  • Cranberry bits
  • Ginger boost

Equipments for Libby's Pumpkin Roll

Must-Have Basics:

  • Jelly roll pan (15x10)
    • For perfect thickness
    • Even baking
    • Right size roll
    • No substitutes

Mixing Essentials:

  • Stand/hand mixer
  • Large bowls
  • Rubber spatulas
  • Measuring tools

Rolling Equipment:

  • Clean kitchen towel
  • Parchment paper
  • Offset spatula
  • Cooling rack

Storage Tips

Fresh Storage:

  • Refrigerator (5 days)
    • Wrap tightly
    • Keep whole
    • Slice when serving
    • Chill well

Freezer Magic:

  • Up to 2 months
    • Wrap in plastic
    • Then in foil
    • Label clearly
    • Freeze whole

Serving Success:

  • Thaw overnight
  • Room temp 30 mins
  • Clean knife cuts
  • Dust with sugar

Make-Ahead Tips:

  • Prepare 2 days ahead
  • Store unsliced
  • Keep chilled
  • Garnish fresh

Remember: This libby's pumpkin roll freezes beautifully; perfect for holiday prep!

Just Like Grandma Used to Bake It

In Grandma's farmhouse kitchen, where the windows would fog up from holiday baking, she taught me the real secret to a perfect libby's pumpkin roll. While everyone focused on exact measurements, she paid attention to touch and timing. The cake was ready when it felt "like a baby's pillow" when gently pressed - no thermometer needed.

She'd always save a bit of the filling to add right at the roll's ends, ensuring every slice had that perfect cream cheese swirl. "A pumpkin roll should smile at both ends," she'd say, carefully adding those final touches. But her true magic was warming the cream cheese on the back of her old wood stove until it was just soft enough to spread like butter.

Today, when I make this pumpkin roll, I still test the cake's doneness with a gentle press, just like Grandma taught me. Max helps with the filling now, making sure both ends get that extra swirl of cream cheese - keeping Grandma's legacy rolling forward.

Time for Holiday Rolling!

Transform your kitchen into a place of holiday magic with this classic libby's pumpkin roll recipe. Whether you're preserving family traditions or starting new ones, this perfectly swirled dessert brings warmth and joy to any celebration.

Ready to explore more holiday classics? Add a Southern twist with our indulgent Southern Pig Pickin Cake that's perfect for any gathering. Craving chocolate? Our Homemade Chocolate Pound Cake delivers rich, velvety perfection. Looking for something unique? Try our Mounds Cake Recipe for a coconut-chocolate dream, or experience New Zealand charm with our Traditional Lolly Cake Recipe. For Hollywood glamour, our Tom Cruise Coconut Cake brings star power to your dessert table.

Share how this Libby's Pumpkin Roll Recipe turned out for you with us via social media, Max and I love seeing your perfect swirls!🥰

Rate this recipe and join our holiday baking family!

Last Tip: Make two rolls; one never seems to be enough!😋

Need answers about perfecting your pumpkin roll? Check our Frequently Asked Questions section below!

Frequently Asked Questions:

What is the secret to rolling a pumpkin roll?

The key to a perfect libby's pumpkin roll lies in timing and temperature. Roll the cake immediately after it comes out of the oven, while it's still hot and flexible. Use a clean kitchen towel dusted generously with powdered sugar to prevent sticking, and roll from the short end, keeping it snug but not too tight. The heat and moisture from the fresh-baked cake help create that perfect spiral without cracks.

Why does my pumpkin roll crack when I roll it?

Cracking usually occurs for three reasons: overbaking, waiting too long to roll, or rolling too tightly. For libby's pumpkin roll recipe, remove the cake when it springs back lightly when touched - even if it seems slightly underdone. Roll immediately while hot, and maintain gentle but firm pressure for the perfect spiral.

How do you make a pumpkin roll that doesn't crack?

Success comes from several key steps:
Don't overbake the cake
Roll immediately while hot
Use plenty of powdered sugar on the towel
Let it cool completely before unrolling
Bring filling to room temperature
Handle gently during final rolling

What size pan do I use for a pumpkin roll?

A 15x10-inch jelly roll pan is essential for this recipe. This specific size ensures the cake bakes to the perfect thickness - too thick and it won't roll properly, too thin and it'll crack. Line the pan with parchment and leave a slight overhang for easy removal.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this libby's pumpkin roll recipe:

Homemade Libby’s pumpkin roll sliced on a plate, showing a creamy swirl filling with powdered sugar dusted on top

Easy Libby’s Pumpkin Roll Recipe

This classic Libby’s Pumpkin Roll features a perfectly spiced, moist pumpkin sponge cake wrapped around a luscious cream cheese filling. A foolproof rolling technique ensures a flawless swirl, making it a holiday must-have. Inspired by my grandma’s baking, this dessert is as nostalgic as it is delicious.
No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: American, Holiday Baking, traditional
Keyword: Best pumpkin roll recipe, cream cheese roll cake, Easy pumpkin roll recipe, fall desserts, homemade pumpkin roll, LIBBY pumpkin roll, Libby’s pumpkin roll, Libbys pumpkin roll recipe printable, Old fashioned pumpkin roll recipe, Pumpkin roll ingredients, pumpkin roll recipe, Thanksgiving dessert
Prep Time: 15 minutes
Cook Time: 10 minutes
1 hour
Total Time: 1 hour 20 minutes
Servings: 10 Slices
Calories: 280kcal
Cost: 8$

Equipment

  • 1 Jelly roll pan (15x10) (Ensures even baking & perfect thickness)
  • 1 Parchment paper (Prevents sticking & aids rolling)
  • 1 Stand/Hand Mixer (For smooth batter & filling)
  • 1 Mixing bowls (Large for cake & filling prep)
  • 1 Offset spatula (Helps spread filling evenly)
  • 1 Sifter (For dusting powdered sugar)
  • 1 Cooling rack (Ensures even cooling)

Ingredients

  • 3 large Eggs - Room temperature
  • 1 cup Cane sugar - Granulated preferred
  • ⅔ cup Libby’s pumpkin purée - Not pumpkin pie filling
  • 1 teaspoon Pure vanilla extract - Enhances flavor
  • ¾ cup All-purpose flour - Sifted for best texture
  • 1 teaspoon Baking powder - Helps cake rise
  • ½ teaspoon Baking soda - Extra lift
  • ½ teaspoon Pumpkin pie spice - Balanced fall flavors
  • ¼ teaspoon Salt - Balances sweetness

For the Filling:

  • 8 oz Cream cheese - Softened
  • 1 cup Powdered sugar - Sifted
  • 6 tablespoon Butter - Softened
  • 1 teaspoon Vanilla extract - Extra depth of flavor

For Dusting & Optional Add-ins:

  • ¼ cup Powdered sugar - For dusting
  • ¼ cup Chopped pecans - optional For crunch
  • 1 teaspoon Orange zest - optional For brightness

Instructions 

Prepare the Cake Batter

  • Preheat oven to 375°F (190°C).
  • Line a jelly roll pan (15x10 inches) with parchment paper and lightly grease.
  • Beat eggs and sugar in a large bowl until thick and pale (about 2 minutes).
  • Mix in pumpkin and vanilla until smooth.
  • Sift dry ingredients (flour, baking powder, baking soda, spices, and salt), then gently fold them into the wet mixture until just combined.

Bake the Cake

  • Spread batter evenly into the prepared pan, ensuring it reaches all corners.
  • Bake for 12-15 minutes until the cake is set and springs back when lightly touched.

Rolling the Cake While Warm

  • Lay a clean kitchen towel flat and dust it generously with powdered sugar.
  • Immediately turn the hot cake onto the towel and peel off parchment paper.
  • Carefully roll the cake inside the towel from the short end while it’s still warm.
  • Let it cool completely for about 1 hour.

Make the Cream Cheese Filling

  • Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.

Assemble the Pumpkin Roll

  • Unroll the cooled cake gently.
  • Spread the cream cheese filling evenly, leaving a slight border at the edges.
  • Carefully re-roll the cake without the towel, keeping it tight but not forcing it.

Chill & Serve

  • Wrap in plastic wrap and chill for at least 30 minutes before slicing.
  • Dust with extra powdered sugar before serving.

Nutrition

Serving: 90g | Calories: 280kcal (14%) | Carbohydrates: 38g (13%) | Protein: 4g (8%) | Fat: 12g (18%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg (23%) | Sodium: 180mg (8%) | Potassium: 90mg (3%) | Fiber: 1g (4%) | Sugar: 25g (28%) | Vitamin A: 3200IU (64%) | Vitamin C: 1mg (1%) | Calcium: 40mg (4%) | Iron: 1mg (6%)

More Dessert

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating