Libby's Pumpkin Roll Recipe
A soft, spiced swirl that’s perfect for any occasion, featuring sweet cream cheese filling—this Libby's pumpkin roll recipe is a surefire crowd-pleaser.
Equipment
- 15x10-inch jelly roll pan
- Parchment paper
- Mixing bowls
- Electric mixer (hand or stand)
- Wire rack
- Plastic wrap
Ingredients
- o Cake
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 2/3 cup Libby’s 100% Pure Pumpkin
- o Filling
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 2 tablespoons butter softened
- 1 teaspoon vanilla extract
o (Optional) 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 375°F (190°C). Line the jelly roll pan with parchment paper and lightly coat with nonstick spray.
- In a bowl, whisk flour, sugar, baking powder, baking soda, salt, and spices.
- In a separate bowl, beat eggs with pumpkin puree, then fold in the dry ingredients until just combined.
- Pour batter into the prepared pan, spreading evenly. Bake for 13–15 minutes, checking for doneness.
- Carefully roll the warm cake in parchment paper (or a clean towel) and allow it to cool on a wire rack.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Unroll the cooled cake, spread the filling, and re-roll.
- Wrap the roll in plastic wrap and chill for at least an hour before slicing.
Notes
Use pure pumpkin puree (not pumpkin pie filling) and a jelly roll pan for optimal cake thickness and easy rolling.