This delicious spiced Libby’s Pumpkin Roll filled with tangy pineapple cream cheese frosting is a classic fall favorite!
This pumpkin dessert is easy, delicious, and perfect for the holidays! Filled with pineapple cream cheese frosting, this simple Libby’s Pumpkin Roll is perfect for your next fall gathering (along with our Pumpkin Delight and Pumpkin Pie).
A fall staple
One of the best things about fall is all the pumpkin recipes! One classic must-make recipe is a Pumpkin Roll, also known as a Libby’s Pumpkin Roll.
My mom made these rolls all of the time growing up, and this is the recipe she used! She would add nuts, like a cup walnuts or pecans to it, and I actually prefer it that way. Even without them, it is an unbeatable dessert!
I think Libbys Pumpkin Rolls should be a staple in every house during the fall and especially at Thanksgiving!!
Dazzle family and guests with the tantalizing aroma and beautiful presentation of these LIBBY’S® Pumpkin Roll recipe! They look really fancy, but they are actually pretty easy to make. I’ve got a few tips for you today so that your pumpkin roll turns out perfectly every time.
How to make Libby’s Pumpkin Roll
WET INGREDIENTS. In a large mixer bowl or the bowl of a stand mixer, beat eggs for 5 minutes. Gradually beat in the sugar. Beat in the pumpkin and lemon juice.
DRY INGREDIENTS. Combine flour, baking powder, cinnamon, ginger, nutmeg, and salt in a small mixer bowl, then add the flour mixture to the pumpkin mixture. Stir until well blended.
BAKE. Pour the batter into a jelly roll pan lined with parchment paper and sprayed with non-stick spray. (Mine is about 15 x 11 x 1″.) Bake the cake in the oven at 375°F for 15 minutes, or till the cake is completely set in the middle.
ROLL. Prepare towel by sprinkling it with powdered sugar. Invert the hot cake onto a flour sack dishtowel that has been sprinkled generously with powdered sugar. Loosely roll up the cake and towel, starting at the narrow end, and let cool completely.
CREAM CHEESE FILLING. While the cake cools, prepare the cream cheese mixture by beating all ingredients together until smooth.
ASSEMBLE. Unroll the pumpkin cake and spread the filling to within ½” of the edges. Reroll cake by starting on the short side.
CHILL. Wrap the pumpkin roll in plastic wrap and place it in the refrigerator. Chill for at least two hours to blend flavors. It can also be frozen at this point.
SERVE. To serve, unwrap the pumpkin roll and sprinkle it with powdered sugar. Slice in 1″ slices.
Pineapple Cream Cheese Frosting
We love to add some drained pineapple to our cream cheese frosting. It adds the perfect amount of sweetness making this Libbys Pumpkin Roll recipe absolutely irresistible.
Make frosting ahead of time. (Up to 48 hours). Store in an airtight container and place in the fridge until using it on your Pumpkin Roll.
tips for the perfect pumpkin roll
Rolling the pumpkin roll.
- Parchment paper. This is one of those recipes where parchment paper is not optional. It’s an absolute MUST to bake the cake properly and remove it from the sheet pan smoothly and is perfect for rolling up the cake.
- Wax paper. Note that wax paper is different from parchment paper and will melt if used for baking. However, some people like to remove the cake from the pan and roll the cake up with wax paper.
- Kitchen towel. Roll the cake using the parchment paper it was baked on, or invert the cake onto a kitchen towel sprinkled with an ample amount of powdered sugar (to prevent sticking). This is my method of choice. Use a linen towel that is lint-free, a tea towel is perfect.
Perfectly baked cake. Bake the cake long enough that the center has completely set and the top of the cake springs back when you poke it with your finger. If undercooked, the center will be sticky and nearly impossible to roll!
Cracking. Determining why a recipe doesn’t turn out can be tricky. Letting the cake cool before rolling is the main reason a Pumpkin Roll cracks.
Cooling rack. Cooling on a wire rack allows the steam to evaporate from all sides. If placed on the counter, the bottom of the cake will trap some of the steam and the extra moisture can make the cake soggy.
Filling. We like to add crushed pineapple to our filling—it adds such an amazing flavor, but it’s totally optional. If using pineapple, drain well. Spread the frosting in an even layer over the cake. Using an offset spatula will help spread.
Slicing. 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.
- 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.
Rolling. While the cake is still hot, invert it onto a powdered cotton kitchen towel and roll.
- Roll the cake starting at the short end.
- If you have an excess tea towel, flip it over the top of the cake and roll.
- I like to roll the cake fairly tight so that I end up with lots of swirls.
- Place the rolled cake on a wire rack to cool completely.
STORE 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.
If you’ve never made a cake roll before, I hope you’ll give it a try. It really is an impressive dessert that anyone can master. And it is always a hit!
For more pumpkin recipes, check out:
- Perfect Pumpkin Bread
- Pumpkin Cinnamon Rolls
- Pumpkin Chocolate Chip Cookies
- Mini Pumpkin Pies
- Pumpkin Delight Dessert
- Pumpkin Cheesecake Bars
Libby’s Pumpkin Roll Recipe
- 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
- 1 cup powdered sugar
- 1 (8-ounce) package cream cheese, softened
- 4 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 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 together 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.
I love pumpkin desserts & can’t wait to try these! Thank you Kara! Head over to Creations by Kara for more delicious recipes!
This is a true family tradition and the perfect gift for the holidays. Not hard to make and so delicious!
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!!
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!
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