Pumpkin Roll

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

A slice of pumpkin roll on a piece of parchment paper

A fall staple

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.

Collage of pumpkin roll cake laying on white dish towel, and rolled up in towel

Pumpkin Cake with Cream Cheese filling spread on top

Libbys Pumpkin Roll slice on a white plate with a fork

Tips for the perfect Pumpkin Roll

Parchment Paper. This is one of those recipes where parchment paper is not optional. It’s an absolute MUST for the cake to bake properly and be removed from the sheet pan smoothly. Trust me!

Cake. Make sure to bake the cake long enough that the center has completely set. If it is undercooked, the center will be sticky and nearly impossible to roll!

Dish Towel. Once your cake has been baked, invert it onto a (clean!) dish towel that has been generously coated with powdered sugar. While the cake is still warm, roll it up inside the towel and let it cool. (Note: I actually rolled mine pretty tight. You can roll it much looser than the photo shown.)

Filling. We like to add crushed pineapple to our filling—it adds such an amazing flavor!! But it’s totally optional. Just make sure that if you are including it, that you drain the pineapple really well.

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.

Pumpkin Roll with cream cheese filling

Storing

Entire roll. Wrap the roll tightly with plastic wrap and again with foil. Store in the fridge for 4-5 days or in the freezer for a month.

Individual slices. If the pumpkin roll cake is already sliced, you can store them 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:

Pumpkin Roll Recipe

4.5 from 2 votes

Libby's Pumpkin Roll is a classic fall favorite! Nothing beats a pumpkin cake full of cinnamon, nutmeg, 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 Kara Cook

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.

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

ENJOY!

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Author

Kara Cook

Hi! I’m Kara from Creations by Kara, and I’m addicted to creating pretty and yummy things. I love sharing home decor ideas, DIY projects, tasty recipes, and simple tips! I hope that I am inspiring women everywhere to use their creativity to build a better life.

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Comments

  1. My grandma used to make these every Christmas & its a tradition that my daughter & I have carried on! The only difference is that her had crushed walnuts mixed into the powdered sugar before rolling it up in the towel SOOO GOOD!!

  2. Just a side note…In the ingredients it calls for lemon juice, but in the instructions it says to add vanilla…

    Not sure which it’s supposed to be. I’m assuming vanilla but maybe you want to fix that for other readers.