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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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Course: Dessert
Cuisine: American, Holiday Baking, traditional
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%)