Go Back
Libby’s Pumpkin Roll photography

Libby’s Pumpkin Roll Recipe

Soft pumpkin cake with creamy filling, perfect for fall gatherings and cozy treats.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 to 10 Slices
Calories: 320
Ingredients Method Notes

Ingredients
  

  • For the Cake:
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned Libby’s 100% Pure Pumpkin
  • For the Filling:
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 6 tbsp unsalted butter softened
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 375°F (190°C). Line and grease a 15x10-inch pan, sprinkle with sugar.
  2. Whisk together flour, baking powder, baking soda, salt, and spices.
  3. Beat eggs and sugar until thick; stir in pumpkin puree.
  4. Fold in dry ingredients; spread in pan and bake 15-20 min.
  5. Turn onto sugared towel, peel parchment, roll cake + towel. Cool, unroll, spread filling, re-roll, chill, and slice.

Notes

  • Use room-temperature ingredients for smooth texture.
  • Dust with powdered sugar before serving.
  • Cake can be made a day ahead; refrigerate rolled and sliced.