What’s fall without a delicious pumpkin roll?! This pumpkin-filled dessert features a tender sponge cake filled with a luscious cream cheese frosting that we like to add crushed pineapple to (if you prefer the classic cream cheese filling, try out Classic Pumpkin Roll recipe).
Our mom made this specific recipe all of the time growing up based off of the Libby’s cookbook she had. She would even add nuts, like walnuts or pecans for added flavor and crunch.
If you love pumpkin, this recipe is a must-try! It’s beautiful presentation and delicious flavors make it a standout holiday dessert along with some of our other favs, like Pumpkin Delight and Homemade Pumpkin Pie.
Why we think you’ll love it:
- Beautiful swirls. Libby’s® pumpkin roll showcases stunning cream cheese swirls sure to impress guests and make your mouth water.
- Pumpkin perfection. The tantalizing aroma and classic pumpkin flavor make it a perfect fall dessert.
- Easier than you think. This pumpkin roll recipe is broken down into easy-to-follow steps with tips and tricks to help along the way.
Libby’s Pumpkin Roll Ingredients and Substitutions
Cake Roll
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup Libby’s pumpkin puree – you can use another brand just be sure it is pumpkin puree and not pumpkin pie filling
- 1 teaspoon lemon juice – fresh squeezed or bottled
- ¾ cup all-purpose flour – How to Measure Flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon – You can replace the cinnamon, ginger, and nutmeg with an equal amount of Pumpkin Pie Spice
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- powdered sugar for sprinkling
Filling
- 1 cup powdered sugar – sifted to remove and clumps
- 1 (8-ounce) package cream cheese, softened
- 4 tablespoons unsalted butter softened – How to Soften Butter Quickly
- 1 teaspoon vanilla extract
For added flavor on the filling, add 14 – 1/2 cup drained, crushed pineapple. Sounds a little crazy, but trust us – it’s delicious!
How to Make Libby’s Pumpkin Roll
- PREP. Preheat the oven to 375°F. Line an 11-x-15-x-1-inch jelly roll pan with parchment paper and spray with nonstick spray.
- BATTER. In a large mixing bowl, beat 3 large eggs with a hand mixer for 5 minutes. Gradually beat in 1 cup sugar, then beat in ⅔ cup pumpkin puree, and 1 teaspoon lemon juice.
- Whisk the dry ingredients: ¾ cup flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, and ½ teaspoon salt in a small bowl, then add the flour mixture to the pumpkin mixture. Stir until well blended.
- BAKE. Pour the batter into the prepared pan. Bake for 15 minutes, or until the cake is completely set in the middle (If undercooked, the center will be sticky and nearly impossible to roll!).
- Prepare towel. Sprinkle a flour-sack-style dish towel generously with powdered sugar and invert the hot cake onto the towel. Starting at the wide end loosely roll up the cake and the kitchen towel together lengthwise and let cool completely.
- FILLING. While the cake cools, prepare the filling by beating together 1 cup powdered sugar, 8 ounces cream cheese, 4 tablespoons unsalted butter, 1 teaspoon vanilla extract with a hand mixer until smooth.
- Gently unroll the cake and spread the cream cheese mixture to within ½ inch of the edges. Reroll cake, without the towel this time, starting at the shorter wide side.
- Wrap the pumpkin roll in plastic wrap and place it in the refrigerator. Chill for at least 2 hours to blend flavors.
- SERVE. To serve, unwrap the pumpkin roll and sprinkle it with powdered sugar. Slice into 1-inch slices.
For Easier Slicing
From frozen. Cutting the roll from a frozen state makes for some nice clean slices. Even if you place it in the freezer for 30-60 minutes, that will help it be easier to slice. Place slices on a platter and allow to thaw.
From chilled. If you don’t wish to partially freeze it, grab a serrated knife and a bowl of hot water. Dampen the knife and cut. Wipe the blade clean and re-dampen after each cut.
Libby’s Pumpkin Roll Recipe
Video
Ingredients
Cake Roll
- 3 large eggs
- 1 cup sugar
- ⅔ cup libby pumpkin puree
- 1 teaspoon lemon juice
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- powdered sugar, for sprinkling
Filling
- 1 cup powdered sugar
- 1 (8-ounce) package cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Line an 11-x-15-x-1-inch jelly roll pan with parchment paper and spray with nonstick spray.
- In a large mixing bowl, beat eggs with a hand mixer for 5 minutes. Gradually beat in sugar, then beat in pumpkin and lemon juice.
- Whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt in a small bowl, then add to the pumpkin mixture. Stir until well blended.
- Pour batter into the prepared pan. Bake for 15 minutes, or until the cake is completely set in the middle.
- Sprinkle a flour-sack-style dish towel generously with powdered sugar and invert the hot cake onto the towel. Loosely roll up the cake and towel from the short side and let cool completely.
- While the cake is cooling, prepare the filling by beating all ingredients with a hand mixer until smooth.
- Unroll the cake and spread the filling to within ½ inch of the edges. Roll the cake up again, without the towel this time, starting at the short side.
- Wrap the pumpkin roll in plastic wrap and place it in the refrigerator. Chill for at least 2 hours to blend flavors.
- To serve, unwrap the pumpkin roll and sprinkle it with powdered sugar. Slice in 1-inch slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
While the cake is still hot, invert it onto a powdered cotton kitchen towel and roll starting at the short wide end. If you have an excess tea towel, flip it over the top of the cake. Rolling the cake fairly tight will result in more swirls!
The frosting can be prepared up to 48 hours in advance. Store in an airtight container in the fridge. Be sure to let it soften at room temperature otherwise, it will not spread smoothly.
Store the entire roll. Wrap the roll tightly with plastic wrap and again with foil and keep it in the fridge for 4-5 days, or in the freezer for a month.
Store individual slices. Sliced pumpkin roll cake can be stored in an airtight container with sheets of parchment paper in between to keep them separated.
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This recipe was originally published September 2017.
OK, I’m following your recipe and I almost get finished with making my pumpkin roll with pineapple and there is no recipe on this page that has anything to do with pineapple so where is that recipe at you talk about it on this page but there is no pineapple, so where does that come into the picture at? What do I do now
Love this recipe. I have made it several times. This time I added pecans to the cream cheese filling. Everyone loved it.
Great recipe and great tips! My first time I wrapped in parchment paper; the second time I used a tea towel. The tea towel made for a tighter roll. Everyone loved it!
My first attempt at pumpkin roll. Delicious! Next time I need to roll tighter. Appreciated all the hints. I rolled it right with the parchment paper. Easier than I expected.
Way to go! I’m so glad you gave the recipe a try!!
This is a true family tradition and the perfect gift for the holidays. Not hard to make and so delicious!