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Pumpkin Roll Recipe

posted by Liz Berg on September 5, 2017 (updated 12/1/22)

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.

Old fashioned pumpkin roll on a rectangular serving tray.

Table of Contents hide

1 Why You’ll Love

2 Expert Tips

3 Frequently Asked Questions

4 You May Also Like:

5 Pumpkin Roll Recipe

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!

Old Fashioned Pumpkin Roll slice and a square ceramic dish.

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: 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.

Old Fashioned Pumpkin Roll slice reveals a swirl of cream cheese filling on a white ceramic plate.

Frequently Asked Questions

Can You Freeze This Roulade?

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.

What Kind of Towel Is Used to Roll a Pumpkin Cake?

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.

How Do You Prevent a Cake Roll From Cracking?

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.