Can I make this without a jelly roll pan?

Absolutely! You can use any 15x10-inch rimmed baking sheet. The key is having enough surface area for the cake to bake evenly and thin enough to roll.

Why did my cake crack when I rolled it?

This usually happens when the cake has cooled too much before rolling. The cake needs to be warm and pliable – roll it immediately after removing from the oven for best results.

Can I use fresh pumpkin instead of canned?

You can, but make sure to cook and puree it until it's very smooth and has the same consistency as canned pumpkin. Canned pumpkin is actually more consistent for baking.

How far ahead can I make this?

This Libby's pumpkin roll is perfect for make-ahead entertaining. You can make it up to 3 days in advance, and it actually tastes better after the flavors have had time to meld.

What if I don't have cream cheese?

While cream cheese creates the classic flavor and texture, you could substitute with mascarpone for a slightly richer filling, though the taste will be different from the traditional version.

Libby's Pumpkin Roll Recipe

Name: Libby's Pumpkin Roll Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 2 h 30 min
Yield: 10
Cuisine: American
Ingredients: Cake; Powdered sugar; 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 Land O Lakes® Eggs; 1 cup granulated sugar; 2/3 cup canned pumpkin; 1 cup chopped walnuts, if desired; Filling; 1 (8-ounce) package cream cheese, softened; 1 cup sifted powdered sugar; 6 tablespoons Land O Lakes® Butter, softened; 1 teaspoon vanilla extract; Powdered sugar, if desired

Description

Libby’s Pumpkin Roll is a classic fall dessert, featuring a tender pumpkin-spiced cake rolled with a rich, creamy cheese filling. Perfect for holiday gatherings or a cozy treat!

Ingredients

Scale

Cake
Powdered sugar
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 Land O Lakes® Eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup chopped walnuts, if desired
Filling
1 (8-ounce) package cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons Land O Lakes® Butter, softened
1 teaspoon vanilla extract
Powdered sugar, if desired

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Instructions

Heat oven to 375°F. Grease 15x10x1-inch baking pan; line with parchment or waxed paper. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and granulated sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired.
Bake 13-15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack.
Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap; refrigerate at least 1 hour. Sprinkle with powdered sugar before serving, if desired.

Notes

For best results, ensure the cake is completely cooled before spreading the filling to prevent melting. Store refrigerated for up to 3 days.

Nutrition

Serving Size: 10
Calories: 400 kcal
Sugar: 0 g
Sodium: 290 mg
Fat: 24 g
Carbohydrates: 41 g
Fiber: 2 g
Protein: 7 g