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A beautifully sliced piece of Libbys Pumpkin Roll, showcasing its delicate spiral of pumpkin cake and cream cheese filling, rests on a white plate.

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
Cook Time 15 minutes
Total Time 50 minutes
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

  • 15x10-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 15x10-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.