Name: Libby’s Pumpkin Roll Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 1⁄4 cup powdered sugar, divided (1/4 cup for dusting, 1 cup for filling, extra for dusting); 3⁄4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; 3 large eggs; 1 cup granulated sugar; 2/3 cup LIBBY’S® 100% Pure Pumpkin; 1 cup walnuts, chopped (optional); 1 (8-ounce) package cream cheese, at room temperature; 6 tablespoons butter or margarine, softened; 1 teaspoon vanilla extract

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Introduction

Libby’s Pumpkin Roll is a delightful autumn treat featuring a soft, spiced pumpkin cake rolled around a creamy, sweet cream cheese filling. This classic dessert combines warm flavors and a beautiful presentation perfect for holiday gatherings or cozy nights in.

The image shows several slices of a rolled cake placed on a white plate with a white marbled surface underneath. The cake has two visible layers: a thick, soft, light brown layer with a textured sponge cake look, and a white creamy layer swirled inside it, creating a spiral pattern in each slice. The edges of the cake slices are dusted with a light coating of white powder. In the background, there is another slice on a small white plate and some star anise as decoration. The lighting is bright, highlighting the soft texture and colors of the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1⁄4 cup powdered sugar, divided
3⁄4 cup all-purpose flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground cloves
1⁄4 teaspoon salt
3 large eggs
1 cup granulated sugar
2⁄3 cup LIBBY’S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 (8-ounce) package cream cheese, at room temperature
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 375 degrees Fahrenheit. Grease a 15 x 10-inch jelly roll pan, then line it with wax paper. Grease and flour the paper.
Step 2: Spread a thin, cotton kitchen towel on a clean surface. Sprinkle it with 1/4 cup of powdered sugar.
Step 3: In a small bowl, mix the flour, baking powder, baking soda, cinnamon, cloves, and salt.
Step 4: In a separate bowl, vigorously beat the eggs and granulated sugar until thick. Then, mix in the pumpkin vigorously.
Step 5: Stir the flour mixture into the egg, sugar, and pumpkin mixture until just combined.
Step 6: Spread the batter evenly into the prepared pan. Sprinkle with chopped walnuts if using.
Step 7: Bake for 13 to 15 minutes (11 to 13 minutes if using a dark pan), until the top springs back when touched. Remove from oven and immediately loosen the cake from the pan. Transfer it onto the prepared towel.
Step 8: Carefully peel off the parchment paper. Starting with the narrow end, roll the cake up in the towel. Allow the towel-wrapped cake to cool on a wire rack.
Step 9: In a small bowl, mix the cream cheese, 1 cup powdered sugar, butter, and vanilla extract until smooth.
Step 10: Once the cake is cool, unroll it carefully. Spread the cream cheese mixture evenly over the top. Re-roll the cake tightly, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Step 11: After chilling, remove the cake from the fridge, dust with powdered sugar if desired, slice, serve, and enjoy!

Tips & Variations

Divide the powdered sugar carefully: use 1/4 cup to sugar the towel, 1 cup (sifted) for the filling, and more for optional decoration.
For a nut-free version, simply omit the walnuts or substitute with your favorite seeds.
Ensure the cake is warm enough to roll without breaking, but not too hot to handle.
Use a wire rack for cooling to prevent sogginess on the bottom of the cake.

Storage

Store the pumpkin roll tightly wrapped in plastic wrap in the refrigerator for up to 3 days. This keeps the cream cheese filling fresh and the cake moist. To reheat, let it come to room temperature for about 15 minutes before serving for best texture and flavor.

How to Serve

The image shows several slices of a soft, light brown cake roll with a creamy white filling swirled inside each slice, arranged closely on a white plate. The cake has a spongy texture with small holes and a slightly crumbly appearance on the edges, while the filling looks smooth and fluffy. The plate is set on a white marbled surface. In the background, there is another white plate with a single slice of the cake roll and some light brown nuts beside it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pumpkin roll ahead of time?

Yes, you can make the pumpkin roll a day in advance. After rolling with the filling, wrap it tightly and refrigerate overnight to allow the flavors to meld and the filling to set.

What if I don’t have wax paper? Can I use parchment paper instead?

Yes, parchment paper works perfectly as a lining for the pan and helps prevent sticking while baking and rolling the cake.