Best Libby’s Pumpkin Roll Recipe

Look no further if you’re searching for the best pumpkin roll recipe. Libby’s pumpkin roll is soft, fluffy, and delicious, with a creamy center. 

It’s full of sweet pumpkin flavor. And the cream cheese swirl is mouth-wateringly delicious. It’s one of my favorite go-to fall desserts.

But what makes a Libby’s pumpkin roll different from every other one you’ve tried? Well, it uses Libby’s pumpkin, for one thing. But also, it’s just better overall.

Once you try it, you’ll understand why it’s my go-to!

Libby’s Pumpkin Roll 

Fall is my favorite time of year. And no fall season is complete without this delicious treat.

I love to make it around Halloween, and it always makes an appearance on my Thanksgiving table.

It’s right up there with pumpkin and sweet potato pies, but I think it’s even tastier! The cake swirled with cream cheese is just to die for.

Ingredients 

The ingredient list for this pumpkin roll is longer than some of my dessert recipes. But it’s still easy to make. Here’s what you need: 

• Powdered sugar – Powdered sugar is one of the star ingredients in this recipe. You need 1/4 cup for dusting the towel to make the cake easier to roll. Then, add 1 cup of sifted powdered sugar to the cream cheese mixture for the filling. Finally, add even more to the finished product to make it look pretty. 

• Flour – Stick to all-purpose flour for this recipe. Cake flour provides a lovely texture but makes the cake harder to roll. 

• Baking powder & baking soda – These are the leavening agents that will help the cake rise. 

• Spices – Flavor your pumpkin roll with 1/2 teaspoon each of ground cinnamon and cloves. They give it its signature fall flavor, making it taste and smell amazing. Add 1/4 teaspoon of salt, as well, to enhance all the other flavors. 

• Eggs – Eggs act as a binding agent and hold everything together. They also add moisture and help provide the pumpkin roll with its soft, spongy texture. 

• Granulated sugar – Pumpkin is naturally sweet but isn’t necessarily “dessert-level” sweet. Add granulated sugar to ensure the pumpkin roll tastes as yummy as possible.

• Libby’s Pure Pumpkin – Though any brand will work, using Libby’s makes this pumpkin roll a “Libby’s” pumpkin roll. 

• Walnuts – These are optional but totally delicious. They add a rich nuttiness, crunch, and texture. 

• Cream cheese – Use full-fat cream cheese for the best flavor. Also, set it out early so it warms to room temperature and softens. It’s much easier to work with that way. 

• Butter – You can substitute margarine if you prefer. 

• Vanilla extract – Like salt, vanilla is a flavor enhancer that makes everything taste better. 

How to Make Libby’s Pumpkin Roll 

This pumpkin roll may seem difficult at first glance. But it’s actually quite simple. 

1. Prepare. Set out your ingredients, and preheat the oven to 375 degrees Fahrenheit. Grease and line a 15 x 10-inch jelly roll pan with wax paper. Then, grease and flour the paper. 

Spread a thin cotton towel out on a clean work surface. Cover it liberally with powdered sugar. 

2. Make the batter. Use one bowl to combine the flour, baking powder, baking soda, cinnamon, cloves, and salt. 

Then, use another to beat together the eggs and granulated sugar. Beat the pumpkin into this mixture, as well. Finally, work the original flour mixture into this one. Stir until it’s mixed. 

3. Bake. Spread the batter into the jelly roll pan and top it with nuts. Bake it for 13 to 15 minutes until the cake is soft and springy. 

4. Roll and cool. When the cake is ready, remove it from the oven. Immediately release it from the pan and remove the parchment paper. 

Then, roll the cake up in the prepared towel. Let it cool in the towel on a wire rack. 

5. Make the cream cheese filling. Combine the cream cheese, 1 cup of powdered sugar, butter, and vanilla in a bowl. Mix it until smooth. 

6. Finish the cake. Unroll the cake and spread the cream cheese mixture over the top. Then, re-roll it, wrap it in plastic wrap, and refrigerate for at least an hour. 

Remove the pumpkin roll from the fridge and dust it with powdered sugar. Slice, serve, and enjoy! 

Tips for the Best Pumpkin Roll 

Here are a few tips to make the very best pumpkin roll.

• Make it ahead of time. Libby’s pumpkin roll tastes just as good on day two. So make it a day ahead of time instead of rushing to finish it the day you want to serve it. 

• Trim any unattractive edges. After rolling your cake, you may have stray edges that stick out too far or don’t look right. Trim them off and eat them! After all, trimmed edges have zero calories, right? I know I read that somewhere.

• Get creative with decorating. Lay some parchment paper strips strategically over the pumpkin roll. Doing so allows you to create specific patterns with your powdered sugar. 

• Skip the cream cheese. As delicious as cream cheese is, some people don’t like it. You can still enjoy a delicious, perfectly spiced pumpkin roll. Instead of a cream cheese filling, use your favorite icing or glaze. 

• Slice the pumpkin roll while it’s chilled. A cold pumpkin roll is much easier to cut! 

How to Store 

Here are some tips on how to store your pumpkin roll to enjoy it at a later date.

To Store: Keep it in the fridge for up to 4 days. Remember to wrap it in two layers of plastic wrap first. Then, set it on a plate in the refrigerator. 

To Freeze: You can also freeze Libby’s pumpkin rolls for up to 2 months. Again, wrap the roll (or individual slices) in a layer of plastic wrap. Then, slide it into a freezer-safe bag. 

Let it thaw in the refrigerator overnight before serving it. 

Best Libby’s Pumpkin Roll Recipe

Servings

14

servings

Prep time

45

minutes

Cooking time

13

minutes

Calories

110

kcal

Libby’s pumpkin roll recipe is as good as it gets! With a layer of pumpkin cake swirled with cream cheese, it’s heaven on a plate.

Ingredients

• 1 1/4 cup (+ more) powdered sugar, divided*

• 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

• 3 large eggs

• 1 cup granulated sugar

• 2/3 cup LIBBY’S® 100% Pure Pumpkin

• 1 cup walnuts, chopped (optional)

• 1 (8-ounce) package cream cheese, at room temperature

• 6 tablespoons butter or margarine, softened

• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Grease a 15 x 10-inch jelly roll pan, then line it with wax paper. Grease and flour the paper.
• Spread a thin, cotton kitchen towel on a clean surface. Sprinkle it with 1/4 cup of powdered sugar.
• Mix the flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl.
• Use a separate bowl to combine the eggs and granulated sugar. Vigorously mix them together until the mixture is thick. Then, vigorously mix in the pumpkin.
• Stir the flour mixture into the egg, sugar, and pumpkin mixture. Stir until everything is just combined.
• Spread the batter evenly into the prepared pan. Top with nuts.
• Bake it for 13 to 15 minutes (11 to 13 if using a dark pan). The cake is ready when its top springs back after being touched. Remove the cake from the oven and immediately loosen and transfer it from the pan to the prepared towel.
• Peel off the parchment paper carefully. Then, roll the cake up in the towel, starting with the narrow end. Allow the towel-wrapped cake to cool on a wire rack.
• Combine the cream cheese, 1 cup of powdered sugar, butter, and vanilla extract in a small bowl. Mix vigorously until smooth.
• Once the cake is cool, unroll it carefully. Then, spread the cream cheese mixture over the top. Re-roll the cake, then wrap it tightly in plastic wrap. Refrigerate for 1 hour minimum.
• Once the cake is chilled, remove it from the fridge and dust it with powdered sugar (if desired). Then, slice, serve, and enjoy!

Notes

• Divide the powdered sugar as follows: 1/4 cup for spreading on the towel, 1 cup (sifted) for the cream cheese filling, extra (as needed) for (optional) decoration.

NaTaya Hastings

NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

See Full Bio

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