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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.
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Prep Time 15 minutes
Cook Time 10 minutes
1 hour
Total Time 1 hour 20 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: American, Holiday Baking, traditional
Calories: 280
Ingredients Equipment Method

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

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

Method
 

Prepare the Cake Batter
  1. Preheat oven to 375°F (190°C).
  2. Line a jelly roll pan (15x10 inches) with parchment paper and lightly grease.
  3. Beat eggs and sugar in a large bowl until thick and pale (about 2 minutes).
  4. Mix in pumpkin and vanilla until smooth.
  5. 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
  1. Spread batter evenly into the prepared pan, ensuring it reaches all corners.
  2. Bake for 12-15 minutes until the cake is set and springs back when lightly touched.
Rolling the Cake While Warm
  1. Lay a clean kitchen towel flat and dust it generously with powdered sugar.
  2. Immediately turn the hot cake onto the towel and peel off parchment paper.
  3. Carefully roll the cake inside the towel from the short end while it’s still warm.
  4. Let it cool completely for about 1 hour.
Make the Cream Cheese Filling
  1. Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
Assemble the Pumpkin Roll
  1. Unroll the cooled cake gently.
  2. Spread the cream cheese filling evenly, leaving a slight border at the edges.
  3. Carefully re-roll the cake without the towel, keeping it tight but not forcing it.
Chill & Serve
  1. Wrap in plastic wrap and chill for at least 30 minutes before slicing.
  2. Dust with extra powdered sugar before serving.