Libby’s Pumpkin Roll Recipe with Cream Cheese Filling

Oh, sweet friends, there’s nothing quite like the comforting embrace of autumn, and for me, that feeling is perfectly captured in every slice of a homemade libbys pumpkin roll. This classic dessert, with its tender, spiced pumpkin cake rolled around a luscious, tangy cream cheese filling, isn’t just a treat; it’s a moment of pure, unadulterated magic. It brings warmth to chilly evenings and a festive glow to any gathering, proving that sometimes, the simplest ingredients can create the most extraordinary memories.

I remember my grandmother, with flour dusting her apron, teaching me the gentle art of rolling a warm cake, whispering secrets about spices and the magic of cream cheese. It was in her sun-drenched kitchen that my love affair with baking truly began, turning everyday afternoons into sweet adventures. The joy on her face when we shared our creations was, and still is, my greatest inspiration.

This libbys pumpkin roll recipe is wonderfully approachable, perfect for family dinners, holiday celebrations, or simply to brighten a quiet Sunday afternoon. It’s a guaranteed crowd-pleaser that looks impressive but is truly a joy to assemble. My top tip for any aspiring baker is always to trust your instincts and enjoy the process – the love you put in truly shines through!

What You Need to Make This Recipe

Crafting this delightful dessert requires a few humble ingredients that transform into something truly spectacular. We’re talking fresh eggs for that tender cake, a good quality Libby’s canned pumpkin puree for that signature flavor and moistness, and of course, creamy cream cheese and rich butter for the irresistible filling. I always recommend using room temperature ingredients for the filling; it makes for the smoothest, most delectable swirl inside your libbys pumpkin roll. The full list of ingredients and precise measurements awaits you in the recipe card below.

How to Make libbys pumpkin roll

Creating this beautiful libbys pumpkin roll is a delightful journey, starting with whisking together the spiced pumpkin cake batter. Once baked to golden perfection, the warm cake is gently rolled in powdered sugar, ready to embrace its creamy companion. While the cake cools, a dreamy cream cheese filling comes to life, a delightful blend of tangy and sweet. Finally, the cooled cake is unrolled, generously slathered with that exquisite filling, and then carefully rolled back up, creating those iconic swirls that are simply irresistible.

Classic Libby’s Pumpkin Roll

This festive and moist pumpkin cake roll, filled with a sweet and tangy cream cheese frosting, is a perfect dessert for fall gatherings and holidays. It’s a classic for a reason!

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Prep Time 35 minutes mins

Cook Time 15 minutes mins

Total Time 50 minutes mins

Servings: 10 slices

Course: Dessert, Holiday

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Pumpkin Cake

• 3 large eggs room temperature
• 1 cup granulated sugar
• 2/3 cup Libby’s canned pumpkin puree NOT pumpkin pie filling
• 1 tsp fresh lemon juice
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp ground cloves
• Powdered sugar for dusting

For the Cream Cheese Filling

• 8 oz cream cheese softened
• 1/2 cup unsalted butter softened
• 1 tsp vanilla extract
• 1 tsp maple extract optional
• 4 cups powdered sugar sifted

Equipment

• 15×10-inch jelly roll pan
• Parchment Paper
• Large mixing bowls
• Electric mixer (stand or hand-held)
• Spatula
• Whisk
• Fine-mesh sieve or powdered sugar shaker
• Clean kitchen towel
• Wire Rack

Method

 

For the Pumpkin Cake

1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, extending over the edges for easy lifting. Lightly grease the parchment paper.
2. In a large bowl, using an electric mixer, beat eggs and granulated sugar on high speed for 3-5 minutes, until light, fluffy, and pale yellow.
3. Reduce speed to low and mix in pumpkin puree and lemon juice until just combined.
4. In a separate medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, salt, and cloves.
5. Gradually add dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. Evenly spread the batter onto the prepared jelly roll pan.
7. Bake for 13-15 minutes, or until the top springs back when lightly touched. Do not overbake.

Rolling the Cake

1. While the cake is baking, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar using a fine-mesh sieve.
2. Immediately upon removing the cake from the oven, invert the hot cake onto the prepared powdered sugar-dusted towel. Carefully peel off the parchment paper.
3. Starting from one of the short ends, carefully and tightly roll the cake and the towel together. Place the rolled cake, seam-side down, on a wire rack to cool completely for at least 1.5 to 2 hours. This step is crucial for preventing cracks later.

For the Cream Cheese Filling

1. In a medium bowl, with an electric mixer, beat softened cream cheese and butter until smooth and creamy.
2. Add vanilla extract and maple extract (if using), mixing until combined.
3. Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until fully incorporated and smooth. Increase speed to medium-high and beat for 1-2 minutes until light and fluffy.

Assembling the Roll

1. Once the cake roll is completely cool, carefully unroll it. If it resists, gently coax it open.
2. Spread the cream cheese filling evenly over the entire surface of the cake, leaving a 1/2-inch border around the edges.
3. Starting from the same short end you began with, carefully and tightly re-roll the cake (without the towel this time).
4. Place the finished pumpkin roll, seam-side down, on a serving platter.
5. Dust with additional powdered sugar just before serving, if desired.

Notes

Ensure all cold ingredients for the filling (cream cheese, butter) are at room temperature to prevent lumps. Don’t skip the powdered sugar on the towel; it prevents sticking and adds sweetness. The cooling step with the towel rolled up is essential for the cake to “memorize” its shape and prevent cracking when filled. This pumpkin roll is best served chilled. Store leftovers tightly wrapped in plastic wrap in the refrigerator for up to 3-4 days. It also freezes well, unfrosted or frosted, for up to 1 month.

Pro Tips for Making This libbys pumpkin roll

Achieving that perfect, crack-free roll and a divinely smooth filling for your libbys pumpkin roll comes down to a few cherished kitchen secrets I’ve learned over the years. These little nuggets of wisdom will help you bake with confidence and bring a smile to your face.

Firstly, don’t shy away from rolling the warm cake immediately after it comes out of the oven! Dusting a clean kitchen towel generously with powdered sugar before inverting the warm cake onto it is key. This prevents sticking and trains the cake to hold its rolled shape as it cools, making the final assembly a breeze.

My Secret Trick: I always make sure my cream cheese and unsalted butter for the filling are at perfect room temperature. This isn’t just a suggestion; it’s crucial for achieving a lump-free, silky-smooth filling that spreads like a dream and doesn’t tear your delicate pumpkin cake. It truly makes all the difference!

When you’re making the cake batter, be careful not to overmix. Just combine the ingredients until they are just incorporated. Overmixing can develop the gluten too much, leading to a tougher cake rather than the tender, airy sponge we’re looking for in a libbys pumpkin roll.

Finally, ensure your ground cinnamon, ginger, nutmeg, and cloves are fresh and fragrant. Spices lose their potency over time, and fresh spices are what truly bring that warm, comforting, and unforgettable autumnal flavor to your libbys pumpkin roll.

Fun Variations for libbys pumpkin roll

While the classic libbys pumpkin roll is a masterpiece on its own, sometimes it’s fun to play a little and add a personal touch! I love encouraging bakers to experiment, so here are a few ideas to spark your creativity, inspired by my own kitchen adventures and the requests of friends and family.

Spiced-Up Delight

If you adore a deeper spice profile, try adding a pinch of allspice or an extra whisper of ground cloves to your pumpkin cake batter. My friend Sarah always asks me to swirl in a bit of crystallized ginger into the cream cheese filling for an extra zing – it’s a lovely surprise!

Nutty Perfection

For a delightful textural contrast, finely chop some toasted pecans or walnuts and sprinkle them evenly over the cream cheese filling before rolling the cake. This adds a lovely crunch that complements the soft cake and creamy filling beautifully, reminiscent of autumn leaves crunching underfoot.

Maple Magic

Elevate the filling by incorporating a touch more maple extract or even a tablespoon of pure maple syrup into the cream cheese mixture. This enhances the autumnal flavors of the libbys pumpkin roll and adds another layer of sweet sophistication that my family absolutely adores.

What to Serve With libbys pumpkin roll

A slice of libbys pumpkin roll is a complete delight on its own, but sometimes, a little accompaniment makes the experience even more special. Think of it as painting the perfect picture around your sweet treat!

My absolute favorite way to serve a libbys pumpkin roll is with a warm mug of spiced apple cider or a steaming cup of freshly brewed coffee. The rich, warm notes of the beverages complement the pumpkin and cream cheese perfectly, creating a cozy autumn moment. If you’re feeling a bit decadent, a small scoop of vanilla bean ice cream melting alongside a slice is simply divine, especially when the roll is still slightly cool from the fridge. For a quick and elegant touch, a dusting of extra powdered sugar or a light drizzle of caramel sauce can elevate its presentation, making it perfect for a holiday dessert table.

How to Store libbys pumpkin roll

Keeping your delightful libbys pumpkin roll fresh is key to enjoying its tender cake and creamy filling for days. I’ve learned a few tricks over the years to preserve that homemade goodness!

Refrigeration for Freshness

After baking and cooling, your libbys pumpkin roll should be stored in the refrigerator. The cream cheese filling requires chilling to maintain its texture and freshness. Simply wrap the entire roll tightly in plastic wrap, then place it in an airtight container. This keeps it moist and protects it from absorbing other odors in the fridge. It will stay delicious for up to 5-7 days.

Freezing for Later Enjoyment

Yes, you can absolutely freeze a libbys pumpkin roll! This is perfect for making ahead during busy seasons. Wrap the cooled, unfilled roll tightly in plastic wrap, then an additional layer of aluminum foil, and freeze for up to one month. For a fully assembled roll, wrap it the same way and freeze for up to two weeks. When ready to enjoy, thaw overnight in the refrigerator before slicing and serving. I always dust it with a little fresh powdered sugar just before serving to bring it back to life!

Nutritional Benefits

While we mostly enjoy libbys pumpkin roll for its incredible taste and comforting warmth, it’s lovely to know that our star ingredient, pumpkin puree, quietly contributes some goodness. Pumpkin is packed with vitamin A, an important nutrient for healthy vision and immune function, as well as a good source of fiber, which aids digestion. So, while it’s a sweet indulgence, it also carries a touch of wholesome nutrition, embodying my philosophy of creating treats that are both satisfying and nourishing.

FAQs

Faq 1

Can I make the pumpkin roll ahead of time?
Absolutely! This libbys pumpkin roll is perfect for making in advance. You can prepare the entire roll, wrap it well, and store it in the refrigerator for up to 2-3 days before serving. This allows the flavors to meld beautifully.

Faq 2

Why did my pumpkin roll crack when I unrolled it?
A common reason for cracking is not rolling it while still warm, or not dusting the towel with enough powdered sugar. The warmth helps the cake become pliable, and the sugar prevents sticking. Ensure your cake isn’t overbaked either, as a dry cake is more prone to cracking.

Faq 3

Can I use fresh pumpkin puree instead of canned?
While Libby’s canned pumpkin puree provides consistent results, you can certainly use fresh pumpkin puree. Just ensure it’s well-drained to prevent your cake from becoming too moist and dense, which could affect the libbys pumpkin roll texture.

Faq 4

How do I prevent the cream cheese filling from oozing out?
The key is to chill the assembled libbys pumpkin roll thoroughly before slicing. This allows the filling to firm up. Also, don’t overfill the cake; a generous but manageable layer is perfect to ensure neat slices.

Conclusion

There you have it, my sweet friends – a recipe for a libbys pumpkin roll that’s more than just dessert; it’s a little piece of home, baked with love and seasoned with nostalgia. This delightful treat, with its tender cake and luscious cream cheese filling, is a testament to the magic we can create in our own kitchens. I truly hope you’ll find as much joy in baking and sharing this recipe as I do. Remember, every whisk, every stir, and every roll is an act of love, creating not just delicious desserts but cherished memories that will last a lifetime. Happy baking!