Pumpkin Roll

Libby’s Pumpkin Roll is a classic fall favorite! Nothing beats a pumpkin cake—full of cinnamon, nutmeg, and and ginger—all rolled up with a delicious cream cheese filling. Fall isn’t complete until you try this easy Pumpkin Roll recipe!

Libby’s Pumpkin Roll Recipe

One of the best things about fall is all the pumpkin recipes! Who agrees? Not only do they taste fantastic, but they just make your house smell amazing. One of the most classic pumpkin recipes is a Pumpkin Roll, also known as a Libbys Pumpkin Roll. I have memories of my mom making them all the time when I was growing up, and this is the recipe she used. She would add nuts to it, and I actually prefer it that way, but even without them, it is an unbeatable dessert!

I might be biased, but I think Pumpkin Rolls should be a staple in every house during the fall. 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.

How to Make a Pumpkin Roll

1. You want to line your jelly roll pan (cookie sheet with sides) with parchment paper, then spray it with non-stick spray.
2. Mix together the cake ingredients, pour into the prepared pan, and bake. Make sure you don’t underbake it. If you don’t bake it long enough, the top will be sticky and it will be challenging to roll up. You want the middle of the cake to be completely set before you take it out of the oven.
3. As soon as you take it out, invert it onto a flour sack dishtowel that has been sprinkled generously with powdered sugar.
4. Loosely roll up the cake and the towel, and cool completely. I actually rolled mine a little too tightly, it can be rolled more loosely than the one shown.
5. Once it’s completely cooled, unroll the cake and spread that yummy cream cheese filling, leaving about a half inch of the sides. We like to add a bit of crushed pineapple to our filling, but that is totally optional.
6. Roll the cake back up starting on the short side (without the towel of course). Wrap it in plastic wrap, and chill in the refrigerator for at least two hours.
7. When you are ready to serve it, just sprinkle a little powdered sugar on top, and slice it up!

Pumpkin Rolls freeze really nicely. If you want to keep it in the freezer, wrap it up nice and tight before putting in the freezer. Thaw in the fridge overnight when you’re ready to serve.

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
• Healthy Pumpkin Muffins

4.5 from 2 votes

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Pumpkin Roll Recipe

Libby's Pumpkin Roll is a classic fall favorite! Nothing beats a pumpkin cake—full of cinnamon, nutmeg, and and ginger—all rolled up with a delicious cream cheese filling.

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 15 minutes

Chill 2 hours

Total Time 35 minutes

Servings 10

Calories 315 kcal

Author Creations by Kara on lilluna.com

Ingredients

Cake Roll

• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin puree
• 1 tsp lemon juice
• 3/4 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg

Filling

• 8 oz cream cheese softened
• 1/4 cup butter softened
• 1 cup powdered sugar
• 1/2 tsp vanilla
• 1/3-1/2 cup crushed pineapple drained really well

Instructions

1. In a large mixing bowl, beat eggs for 5 minutes. Gradually beat in the sugar. Beat in the pumpkin and vanilla.

2. Whisk together the dry ingredients in a small bowl, then add to the pumpkin mixture. Stir till well blended.

3. Pour batter into a jelly roll pan that has been lined with parchment paper and sprayed with non-stick spray. (Mine is about 15 x 11 x 1".) Bake at 375° for 15 minutes, or till cake is completely set in the middle.
4. Invert hot cake onto a flour sack dishtowel that has been sprinkled generously with powdered sugar. Loosely roll up the cake and towel, and let cool completely.
5. While cake is cooling, prepare filling by beating all ingredients together till smooth.

6. Unroll cake and spread filling to within ½" of the edges. Roll the cake up starting at the short side.

7. Wrap pumpkin roll in plastic wrap and place in the refrigerator. Chill for at least two hours to blend flavors. It can also be frozen at this point.

8. To serve, unwrap the pumpkin roll and sprinkle with powdered sugar. Slice in 1" slices.

Nutrition Facts

Pumpkin Roll Recipe

Amount Per Serving

Calories 315 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 7g 35%

Cholesterol 86mg 29%

Sodium 250mg 10%

Potassium 167mg 5%

Total Carbohydrates 45g 15%

Dietary Fiber 1g 4%

Sugars 35g

Protein 4g 8%

Vitamin A 61.4%

Vitamin C 3.2%

Calcium 6.7%

Iron 6.4%

* Percent Daily Values are based on a 2000 calorie diet.

I love pumpkin desserts & can’t wait to try these! Thank you Kara! Head over to Creations by Kara for more delicious recipes!

ENJOY!