Pumpkin Roll Recipe
This classic Pumpkin Roll Recipe with a heavenly cream cheese filling is the perfect way to usher in pumpkin season! Libby‘s Pumpkin Roll has been around for decades and is a perfect autumn or Thanksgiving dessert!
Impress your guests by baking up this autumnal Pumpkin Roll Cake. Step-by-step instructions will guide you through the process.
Why You’ll Love
- Pumpkin Cake plus Cream Cheese Filling is an irresistible combination!!
- It’s perfect for any fall gathering!
- If you haven’t made a cake roll before, this is the recipe to try. Even if it’s not magazine worthy, it will still be delicious!
Expert Tips
As in the past, I used the classic Libby’s pumpkin roll recipe with a delectable cream cheese filling as a guide. Only tweaking the recipe slightly, I added ginger and decreased the amount of ground cloves, and also eliminated the nuts. If you’ve never made a cake roll, it can be kind of daunting. But with a few simple tips and some practice, you’ll be acing this recipe time and time again.
- PRO-Tip: Make sure to line your jelly roll pan with parchment paper. The top must be greased so you can peel it off easily.
- PRO-Tip: Make sure your baking powder is fresh before starting this recipe. Baking powder isn’t used as often as baking soda and also has a shorter life span. Check the date on your tin and if you’re still unsure, put a spoonful in a cup of hot water. If the baking powder is still active, it will bubble vigorously. If it doesn’t, replace it before mixing the batter.
- PRO-Tip: Dust a non-terrycloth towel with powdered sugar. This will be used to help roll up the cake. The powdered sugar will help prevent the cake from sticking to the towel.
- Immediately after the pumpkin roll comes out of the oven, run a knife or small metal spatula around the perimeter of the cake and flip it out of the pan and onto the prepared towel. Just do it carefully and use your spare hand to guide the cake so it doesn’t flop out of the pan too quickly.
- Peel off the paper carefully.
- While the cake is still warm, roll it up from one short side to the other. You will be rolling the towel up with the cake to cool.
- Let the rolled cake cool on a wire rack.
- After the cake is cool, unroll, remove the towel, spread the filling over the surface, and reroll sans the towel. Wrap in plastic and chill.
- To serve, remove the plastic wrap and place the cake on a serving dish. Dust with powdered sugar and slice.
Frequently Asked Questions
Yes, a pumpkin roll recipe freezes well. Just wrap well in plastic and make sure to defrost in the refrigerator overnight before serving. It will keep for about 3 months in the freezer and 4 to 5 days in the refrigerator.
Do not use a terry cloth towel or a towel with any sort of texture as the cake is bound to stick when it’s unrolled. PRO-Tip: Use a fine-woven, thin kitchen or tea towel instead, and make sure to dust it with powdered sugar to help prevent sticking. You can also roll your cake in parchment paper, but I’ve always used a towel.
The most common cause of a cake roll cracking is when it’s rolled when it’s cooled off too much. PRO-Tip: The cake needs to be rolled right when it comes out of the oven, when it’s most pliable. Turn it out onto a towel well dusted with powdered sugar, roll it, then let the cake cool in the towel on a cooling rack.
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Pumpkin Roll Recipe
A classic Pumpkin Roll slightly adapted from Libby's
Ingredients
Cake:
- ¼ cup powdered sugar (to sprinkle on towel)
- ¾ cup flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin (not pumpkin pie filling)
Filling:
- 8 ounces cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter, at room temperature
- 1 teaspoon vanilla
- Powdered sugar, to garnish
Instructions
- Preheat oven to 375º. Grease a 15 x 10-inch jelly-roll pan; line with wax or parchment paper. Grease and flour paper. Sprinkle a thin kitchen towel with the ¼ cup of powdered sugar.
- Combine flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt in a small bowl.
- Beat eggs and granulated sugar in a large mixer bowl until thick. Beat in pumpkin.
- Stir in the flour mixture. Spread evenly into the prepared pan.
- Bake for 13 to 15 minutes or until the top of the cake pops back when gently pressed with a finger.
- Immediately loosen and turn the cake out onto the prepared towel. Carefully peel off the paper.
- Roll up the cake and towel together, starting with the narrow end. Cool on a wire rack.
- Beat cream cheese, remaining powdered sugar, butter, and vanilla until smooth.
- Carefully unroll the cake. Spread filling over cake. Reroll cake.
- Wrap in plastic wrap and refrigerate for at least one hour.
- Sprinkle with powdered sugar before serving, if desired.
Notes
Roll up the cake while it is warm as it won't be pliable if it cools down too much.
Make sure your baking powder is fresh so the cake rises properly.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 318Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 81mgSodium: 241mgCarbohydrates: 47gFiber: 1gSugar: 39gProtein: 4g
63 Comments on “Pumpkin Roll Recipe”
Just baked the Pumpkin Roll and it came out soft, creamy, and perfectly spiced—such a cozy treat! 🎃🍰
i love this pumpkin roll recipe so perfect treat, pumpkin with creamcheese filling so delicious.
I enjoyed making it! Thanks for sharing this recipe.
The swirl in this pumpkin roll looks gorgeous and festive. Can’t wait to slice into that cream cheese filling this fall.
I made this for our Sunday family dinner, and everyone loved it! They were impressed with how soft and moist the cake turned out, and the cream cheese filling was perfectly sweet and tangy.
I was wondering if this would work as a sheet cake? I’ve made the swiss roll and its wonderful. But my daughter doesn’t have some of the materials to do the swiss roll. Thank you 🙂
Hi, Renee, it should work, but I can’t tell you how long to bake it since I haven’t tested it. She might like to try these pumpkin bars instead. They’re delicious:
Hi, I have used this recipe for years, it is always a hit! This year I am making it again but wanted to make it a few days early. How long does it usually keep? I have made it the night before Thanksgiving, but this year I want to make it a bit earlier.
Hi, Tessa, I think you could make it on Tuesday, but I’m not sure I would make it any earlier than that. I’m glad you enjoy this recipe, too!
What size pumpkin can do you use for this recipe typically?
Use the smaller can (15 ounces)….you won’t need it all.
Can I substitute granulated stevia for regular sugar
Hi, Cassandra, I have never used Stevia and reading about substitions in cake recipes, the small amount used will decrease the bulk of the cake batter. If you’re willing to experiment, you can try it, but I’m not sure if you want to during the holidays without knowing for sure. Sorry I’m not more help!
I made this roll fifteen times or more if I am not mistaken since learned about this recipe last year. Tomorrow, I am making five rolls in time for the Canadian Thanksgiving as gifts. Friends who don’t like any baked goods with pumpkin are loving this roll. They always request this whenever we have gatherings even if it’s not Thanksgiving Day. Thank you Liz for sharing this wonderful recipe.
Oh, that’s wonderful, Jessica!! You are such a thoughtful and generous friend. Have a terrific Thanksgiving!
Everything you bake looks so perfect. And this pumpkin roll is no exception. Looks amazing!
I loveeee this recipe and used it a few time, but I always get thrown off with how long does it take for the cake when rolled up to cool. Lol Also, what’s “ reroll sans the towel” mean ?
Hi, Karla,
Yeah, me, too! It’s a thin cake, but I’d start checking at 1-2 hour mark to see if it feels cool enough. “Sans” is French for without. It’s about all I remember from my junior high French 🙂
Amazing! This is definitely the best revipe! Everyone loves it every time! Thanks!
I’m so glad, Angela!! Thanks for taking the time to let me know!