Libby’s Pumpkin Roll Recipe

I still remember the first time I watched my grandmother make her famous pumpkin roll every October. She’d spread that warm cake on a sugar-dusted towel, roll it up like she was tucking in a baby, and somehow transform simple ingredients into pure autumn magic. That’s exactly what happens when you make this Libby’s Pumpkin Roll – you’re not just baking a dessert, you’re creating a tradition that’ll have your family asking for it year after year.

This recipe holds a special place in my heart because it’s one of those desserts that looks fancy but is surprisingly forgiving. The combination of spiced pumpkin cake and creamy filling tastes like fall wrapped in a perfect spiral, and trust me, you can make this even if you’ve never rolled anything more complicated than a burrito. Let’s get into the kitchen and make something that smells like home.

Why You’ll Love This Libby’s Pumpkin Roll

There’s something magical about a dessert that brings out the “ooh” and “ahh” from everyone at the table. This pumpkin roll recipe delivers that wow factor without requiring pastry school skills. First, it’s incredibly moist – that pumpkin keeps the cake tender for days. Second, the cream cheese filling is like a cloud of sweetness that perfectly balances the warm spices. Third, it actually gets better after sitting in the fridge overnight, which means you can make it ahead for stress-free entertaining. Most importantly, it’s the kind of dessert that makes people feel loved and cared for, which is really what cooking is all about.

What You’ll Need To Make Libby’s Pumpkin Roll

Let me walk you through these ingredients like we’re shopping together. For the pumpkin cake, you’ll need:

Ingredients for Pumpkin Cake:

• All-purpose flour – the foundation that gives our cake structure
• Baking powder and baking soda – these work together to create that perfect tender crumb
• Ground cinnamon and cloves – the warm spices that make this taste like autumn in every bite
• Salt – just a pinch to enhance all those beautiful flavors
• Large eggs – I always use Land O Lakes® eggs when I can find them for the richest color
• Granulated sugar – for sweetness and that lovely golden cake
• Canned pumpkin – Libby’s is my go-to because it’s consistently smooth and flavorful
• Chopped walnuts – completely optional, but they add such a nice crunch
• Powdered sugar – for dusting and preventing sticking

For the cream cheese filling, you’ll want:

Ingredients for Cream Cheese Filling:

• Cream cheese – make sure it’s completely softened for the smoothest filling
• Powdered sugar – sifted for the silkiest texture
• Land O Lakes® Butter – softened and ready to cream
• Vanilla extract – the secret to that bakery-quality flavor

Let’s Make It Together

Instructions:

1. Prep your workspace – Heat that oven to 375°F and grease a 15x10x1-inch baking pan. Line it with parchment paper, then grease and flour the paper. This extra step prevents any sticking disasters. Lay out a clean kitchen towel and sprinkle it generously with powdered sugar.
2. Mix the dry ingredients – In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, and salt. This ensures even distribution of those gorgeous spices.
3. Create the batter – Beat eggs and granulated sugar in a large bowl until the mixture is thick and pale. Add the pumpkin and beat until well combined. Gently fold in the flour mixture until just combined – don’t overmix or you’ll have a tough cake.
4. Bake to perfection – Spread the batter evenly in your prepared pan and sprinkle with walnuts if using. Bake for 13-15 minutes until the center springs back when lightly touched. Don’t overbake – we want this tender and rollable.
5. The rolling magic – This is the crucial step! Immediately loosen the cake from the pan edges and invert onto your sugar-dusted towel. Carefully peel off the parchment, then roll the cake up in the towel starting from the short side. Let it cool completely on a wire rack.
6. Make the filling – Beat cream cheese, powdered sugar, butter, and vanilla until smooth and fluffy. This should be spreadable but not runny.
7. Assembly time – Carefully unroll the cooled cake and remove the towel. Spread the cream cheese mixture evenly over the surface, then reroll without the towel. Wrap in plastic wrap and refrigerate for at least an hour before serving.

Serving Suggestions

This pumpkin roll dessert is stunning on its own, but here are some ways to make it even more special. Dust with powdered sugar just before serving for that bakery-fresh look. Try serving it alongside a warm cup of apple cider or coffee for the perfect autumn pairing. For holidays, I love garnishing each slice with a small dollop of whipped cream and a sprinkle of cinnamon. You can also drizzle caramel sauce over individual slices for an extra indulgent treat that’ll have everyone asking for seconds.

Make It Your Own

The beauty of this recipe is how adaptable it is to your family’s tastes. If you’re looking for more fall inspiration, you might enjoy my classic pumpkin bread recipe that uses similar warm spices. For a lighter version, you can substitute half the cream cheese with whipped cream cheese. If nuts aren’t your thing, try adding mini chocolate chips to the batter instead. For a more intense spice flavor, add a pinch of nutmeg or ginger to the dry ingredients. The key is making it yours while keeping that essential pumpkin-and-cream combination that makes this dessert so beloved.

Kitchen Tips & Tricks

Let me share some wisdom I’ve learned from years of making this recipe. The most common mistake is trying to roll the cake when it’s too cool – it’ll crack every time. Roll it while it’s still warm from the oven, and the steam will keep it pliable. Don’t worry if you get a small crack; the filling will hide it beautifully. Make sure your cream cheese filling ingredients are at room temperature for the smoothest texture – cold ingredients will create lumps no matter how long you beat them. If your cake does crack during rolling, don’t panic! You can patch small cracks with extra filling, and once it’s sliced, no one will ever know.

Storage & Make-Ahead Tips

This is one of those wonderful desserts that actually improves with time. Store your finished pumpkin roll wrapped tightly in plastic wrap in the refrigerator for up to a week. The flavors meld together beautifully, and the texture becomes even more tender. You can freeze the whole roll for up to three months – just thaw it overnight in the refrigerator before serving. For the best presentation, slice it with a sharp knife wiped clean between cuts. The roll is easiest to slice when it’s well-chilled, so don’t be tempted to cut into it too soon after making.

More Recipes from My Kitchen

If you’re loving these fall flavors, I have some other treasures from my recipe collection that I think you’ll adore :

• Classic Sugar Cookies
• Carrot Cake Cookies

Frequently Asked Questions

Final Thoughts

There’s something so satisfying about creating a dessert that looks like it came from a fancy bakery but was made with love in your own kitchen. This Libby’s Pumpkin Roll represents everything I love about fall baking – it’s beautiful, delicious, and brings people together around the table. Don’t be intimidated by the rolling technique; with a little practice, you’ll be making this confidently every autumn.

The best part about this recipe is watching faces light up when you slice into that perfect spiral and reveal the creamy filling inside. It’s not fancy, but it’s full of love, and that’s what makes it truly special. Make it your own, share it with people you care about, and don’t forget to save room for a second slice.

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