There are few desserts that signal the start of the holiday season quite like a classic pumpkin roll. This Libby’s Pumpkin Roll Recipe is the one you remember—a moist, warmly spiced pumpkin cake spiraled around a sweet and tangy cream cheese filling. It’s a festive masterpiece that’s surprisingly simple to create. We’re not just sharing the beloved recipe; we’re giving you all the pro tips to ensure your pumpkin roll is perfect and completely crack-free, every single time.
Whether you’re making it for a Thanksgiving feast or a cozy fall evening, this guide is designed to make the process foolproof and enjoyable. Let’s get baking!
Why You’ll Love This Classic Libby’s Pumpkin Roll Recipe
This recipe is a holiday staple for good reason. The pumpkin cake is incredibly tender and packed with warm spices like cinnamon, ginger, and cloves, perfectly complementing the rich pumpkin flavor. The real magic, however, happens when it’s paired with the luscious, smooth cream cheese filling.
- It’s a Timeless Classic: This is the authentic, trusted recipe that has graced holiday tables for generations.
- Visually Stunning: The beautiful swirl of cake and filling makes it an impressive centerpiece for any dessert spread.
- Surprisingly Simple: While it looks intricate, the steps are straightforward and easy to follow.
- Perfectly Balanced Flavors: The earthy pumpkin and warm spices are cut by the tangy sweetness of the cream cheese filling, creating a perfectly balanced bite.
The Simple Ingredients You’ll Need
This recipe uses pantry staples you likely already have on hand during baking season. Here’s what you’ll need to gather.
For the Pumpkin Cake
- All-Purpose Flour: Provides the structure for our tender cake.
- Granulated Sugar: Sweetens the cake and helps create a soft texture.
- Baking Soda: Gives the cake its lift.
- Ground Cinnamon, Ginger, & Cloves: This classic pumpkin spice trio provides all the warm, festive flavor.
- Salt: Balances the sweetness and enhances the other flavors.
- Large Eggs: Bind the ingredients together and add richness.
- Libby’s 100% Pure Pumpkin: The star of the show! Make sure you use pure pumpkin puree, not pumpkin pie filling.
- Powdered Sugar: Essential for coating the towel to prevent the cake from sticking when rolled.
For the Cream Cheese Filling
- Cream Cheese: Use full-fat, block-style cream cheese for the best texture and flavor. Let it soften to room temperature for a lump-free filling.
- Unsalted Butter: Also softened to room temperature for easy mixing.
- Powdered Sugar: Sweetens the filling and gives it a smooth consistency.
- Vanilla Extract: Adds a touch of warmth and enhances the other flavors.
Step-by-Step Instructions for the Perfect Libby’s Pumpkin Roll Recipe
Follow these steps carefully for a flawless pumpkin roll. The most critical part is rolling the cake while it’s still hot, so have your station ready to go!
Step 1: Prep Your Pan and Preheat the Oven
First, preheat your oven to 375°F (190°C). Grease a 15x10x1-inch jelly-roll pan thoroughly. Line the pan with parchment paper, making sure the paper extends up the sides slightly. Grease and flour the parchment paper as well. This double-greasing method is your first line of defense against sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cinnamon, ginger, cloves, and salt. Whisking ensures the leavening and spices are evenly distributed, which is key for a uniform cake.
Step 3: Combine the Wet Ingredients and Mix Batter
In a large bowl, beat the eggs and pumpkin puree together until well combined. Gradually add the dry ingredient mixture to the pumpkin mixture, beating on low speed until just combined. Be careful not to overmix; mix only until there are no dry streaks of flour left.
Step 4: Bake the Cake
Pour the batter into your prepared jelly-roll pan. Use an offset spatula to spread the batter evenly into all corners. A perfectly even batter leads to a cake that bakes evenly and is easier to roll. Bake for 13 to 15 minutes, or until the top of the cake springs back when lightly touched.
Step 5: The Crucial Hot Roll
This is the most important step for a crack-free pumpkin roll. While the cake is baking, lay a thin, lint-free kitchen towel on your counter and generously dust it with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, immediately invert it onto the sugared towel. Carefully peel off the parchment paper. Starting from one of the narrow ends, gently roll up the warm cake and the towel together. Place the rolled cake on a wire rack to cool completely, seam-side down.
How to Make Our Creamy, Tangy Cream Cheese Filling
While the cake cools, prepare the filling. In a medium bowl, beat the softened cream cheese and softened butter with an electric mixer until light and fluffy. Gradually beat in the powdered sugar until smooth. Finally, stir in the vanilla extract. The filling should be thick and easily spreadable.
Assembling Your Pumpkin Roll
Once the cake has cooled completely (this can take about 1-2 hours), it’s time to assemble your masterpiece.
Step 1: Gently Unroll the Cooled Cake
Carefully and slowly unroll the pumpkin cake. Don’t worry if it tries to curl back up a little; that’s normal. The “muscle memory” from cooling in a rolled shape is what helps prevent it from cracking now.
Step 2: Spread the Filling
Using an offset spatula, spread the cream cheese filling evenly over the surface of the cake, leaving about a 1/2-inch border around the edges. This prevents the filling from squeezing out too much when you re-roll it.
Step 3: Re-roll and Chill
Gently re-roll the cake—this time without the towel. Wrap the finished pumpkin roll tightly in plastic wrap. For the best flavor and easiest slicing, chill the roll in the refrigerator for at least one hour, or until you’re ready to serve. This allows the filling to set and the flavors to meld together. For a beautiful presentation, dust with extra powdered sugar just before serving.
Pro Tips to Prevent Your Pumpkin Roll from Cracking
The dreaded crack is the biggest fear for pumpkin roll bakers. Here are the three golden rules to ensure a smooth, beautiful roll:
- Do Not Overbake: An overbaked cake is a dry cake, and a dry cake will crack. Watch it closely and pull it from the oven as soon as the center springs back to the touch.
- Use a Generously Sugared Towel: The powdered sugar on the towel creates a barrier that prevents the warm, slightly sticky cake from adhering to the fabric, which would cause tears and cracks.
- Roll it While It’s Hot: This is the non-negotiable step. Rolling the cake straight from the oven trains the grain of the cake to be flexible. When you unroll it cool, it will remember this shape and roll back up without splitting.
Variations and Serving Suggestions
While the classic Libby’s Pumpkin Roll Recipe is perfect as is, you can add your own touch! Try mixing 1/2 cup of finely chopped pecans or walnuts into the cream cheese filling for a delightful crunch. For an extra decadent treat, serve a slice with a drizzle of caramel sauce. It’s also fantastic alongside a cozy cup of coffee or a warm mug of apple cider. If you love this, you might also enjoy these incredible Paula Deen Pumpkin Bars.
Storing Your Pumpkin Roll
Because of the cream cheese filling, your pumpkin roll must be stored in the refrigerator. Wrap it tightly in plastic wrap or store it in an airtight container. It will keep for up to 5 days.
For longer storage, you can freeze it. Wrap the entire roll (or individual slices) in plastic wrap, then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving. For other great make-ahead holiday ideas, check out this Cranberry Pecan Cheese Ball. And if you need another Thanksgiving showstopper, don’t miss this Southern Sweet Potato Pie Recipe.
Frequently Asked Questions About Libby’s Pumpkin Roll
Yes, a pumpkin roll is an excellent make-ahead dessert. You can make it 1-2 days in advance and keep it tightly wrapped in the refrigerator. It also freezes beautifully for up to 3 months if wrapped securely in plastic wrap and foil.
While some recipes use parchment paper, a thin, lint-free kitchen towel dusted with powdered sugar is the traditional and most reliable method. The soft towel is more forgiving than paper and helps prevent the cake from getting a gummy texture.
You must roll the pumpkin cake up with the towel while it is hot, right out of the oven. This ‘trains’ the cake to hold the rolled shape, which prevents it from cracking when you unroll it later to add the filling.
Due to the cream cheese filling, the pumpkin roll must be stored in the refrigerator. Keep it tightly wrapped in plastic wrap or in an airtight container for up to 5 days.
The most common reason for a pumpkin roll to crack is that it was overbaked, making it too dry and brittle. Another reason could be not rolling the cake up in the towel immediately after it comes out of the oven while it’s still hot and pliable.
Share Your Masterpiece!
We hope this guide helps you create the most delicious Libby’s Pumpkin Roll Recipe your family has ever tasted. There’s nothing better than mastering a classic dessert and sharing it with the people you love. If you make this recipe, we’d love to see it! Share your creation and tag us on Pinterest. Happy baking!
Libby’s Pumpkin Roll Recipe
Libby's Pumpkin Roll Recipe (The Classic, No-Fail Guide)
Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C). Grease a 15x10x1-inch jelly-roll pan. Line with parchment paper, then grease and flour the paper.
- In a medium bowl, whisk together flour, granulated sugar, baking soda, spices, and salt.
- In a large bowl, beat eggs and pumpkin puree. Gradually add the flour mixture, beating until just combined.
- Spread batter evenly into the prepared pan. Bake for 13 to 15 minutes or until the top springs back when touched.
- While cake bakes, lay out a thin kitchen towel and dust it generously with 1/4 cup powdered sugar.
- Immediately after baking, invert the hot cake onto the sugared towel. Peel off the parchment paper. Starting from a narrow end, roll up the cake and towel together. Place on a wire rack to cool completely.
- In a medium bowl, beat softened cream cheese and butter until fluffy. Gradually beat in 1 cup powdered sugar until smooth. Stir in vanilla extract.
- Carefully unroll the cooled cake. Spread the filling evenly over the cake, leaving a 1/2-inch border.
- Re-roll the cake (without the towel). Wrap tightly in plastic wrap and chill for at least 1 hour before slicing and serving.
Notes
Rolling the cake while it is hot is essential for preventing cracks.
Ensure your cream cheese and butter are fully softened to room temperature for a smooth, lump-free filling.
