I finally perfected Libbys Pumpkin Roll and I’m sharing the one small swap I used so the cake rolls without cracking.

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I still remember the first time I rolled up Libbys Pumpkin Roll, the kitchen smelled like fall and I was convinced nothing could top it. This Classic Pumpkin Roll Recipe isn’t just for holidays, it’s the one I reach for when I want to impress without pretending to be a baker.

The canned pumpkin gives it that dense, spiced base and the cream cheese filling melts into little pockets of tangy heaven, and yeah sometimes the roll cracks but that means more frosting. I cant help but slice a little piece early, curiosity always wins.

Ingredients

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Canned pumpkin adds fiber and vitamin A, moist texture and subtle earthy sweetness.
Flour gives structure and carbs, can make cake dense if overmixed.
Eggs bind, add protein and lift, help the roll hold its shape.
Sugar sweetens and browns the cake, but adds lots of simple carbs.
Cream cheese makes the filling tangy, creamy and rich, very indulgent.
Butter in frosting gives flavor and smoothness, adds saturated fat, yum.
Vanilla lifts flavors, adds sweet floral notes, tiny amount goes a long way.

Ingredient Quantities

3/4 cup all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin (Libby’s 100% pure)

2 teaspoons vanilla extract, divided

1 cup plus 1/4 cup powdered sugar, divided

8 ounces cream cheese, softened

6 tablespoons butter, softened

How to Make this

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1. Preheat oven to 375°F (190°C). Line a 15x10x1 inch jelly-roll pan with parchment and lightly grease the parchment.

2. Whisk together 3/4 cup all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/2 teaspoon ground cloves and 1/2 teaspoon salt in a bowl; set aside.

3. In a large bowl beat 3 large eggs and 1 cup granulated sugar with an electric mixer until thick and pale, about 3 minutes. Mix in 2/3 cup canned pumpkin and 1 teaspoon vanilla until combined.

4. Fold the dry ingredients into the pumpkin mixture just until blended, don’t overmix. A few streaks are ok.

5. Spread batter evenly in the prepared pan and bake 13 minutes or until the top springs back when lightly touched.

6. While cake bakes, lay a clean kitchen towel on the counter and sprinkle it with 1/4 cup powdered sugar. As soon as cake comes out of the oven invert it onto the sugared towel, peel off the parchment, and carefully roll the cake up in the towel from the short side. Let it cool rolled up on a rack for about 1 hour.

7. For the filling beat together 8 ounces softened cream cheese and 6 tablespoons softened butter until smooth. Add 1 cup powdered sugar and the remaining 1 teaspoon vanilla and beat until fluffy. If it seems too soft chill a few minutes.

8. Unroll the cooled cake gently, remove the towel, spread the cream cheese filling evenly leaving about a 1/2 inch border, then roll the cake back up without the towel. Wrap tightly in plastic wrap.

9. Chill at least 1 hour before slicing. Dust with extra powdered sugar if you want, slice with a serrated knife (wipe the blade between cuts) and serve. Enjoy, it’s worth the wait.

Equipment Needed

1. Oven (preheat to 375°F)
2. 15x10x1 inch jelly-roll pan
3. Parchment paper and a bit of oil or nonstick spray to grease it
4. Large mixing bowl and a smaller bowl for the dry ingredients
5. Electric mixer (hand or stand) and a whisk
6. Rubber spatula for folding and an offset or metal spatula for spreading
7. Clean kitchen towel for rolling and a cooling rack to rest the cake
8. Serrated knife for slicing, plus something to wipe the blade between cuts
9. Measuring cups and spoons, and a sifter or fine mesh sieve for powdered sugar
10. Plastic wrap to chill the rolled cake

FAQ

Q: How do I keep the pumpkin roll from cracking when I roll it? A: Dont overbake the sponge, it should still be slightly springy in the center. Right out of the oven invert onto a clean kitchen towel dusted with powdered sugar, peel off the parchment and roll the cake up in the towel while warm. Let it cool fully rolled, then unroll, fill and gently reroll. Small cracks can be hidden with a little frosting.

Q: Can I use fresh pumpkin instead of Libby’s canned pumpkin? A: Yes but you gotta prep it first. Roast or boil the pumpkin, puree it and drain off excess water so the batter isnt too wet. Libby’s is consistent which is why recipes use it, fresh can work but results vary.

Q: How long can I store the pumpkin roll and whats the best way? A: Because of the cream cheese filling keep it refrigerated up to 3 to 4 days, tightly wrapped. For longer storage wrap well in plastic and foil and freeze up to 2 months, thaw in the fridge before serving. Dont leave it out at room temp for more than 2 hours.

Q: Can I make parts of this ahead of time? A: Sure, bake the sponge a day ahead and keep it rolled in the towel wrapped in plastic. Make the filling the day you assembly it for the freshest taste. You can also freeze slices after filling if you need to prep way ahead.

Q: Any good substitutions for the cream cheese filling or powdered sugar? A: You can use mascarpone instead of cream cheese for a milder taste but cut back on added liquid. Powdered sugar is best for texture and stability, granulated will make it grainy. Low fat cream cheese often makes the filling runny so use full fat if you can.

Q: Why did my cake turn out dense or dry? A: Common causes are overmixing the batter, measuring flour too heavy, or overbaking. Fold ingredients gently, spoon and level the flour instead of scooping, and check doneness a little earlier so it stays moist.

Libby’s Pumpkin Roll Recipe Substitutions and Variations

All-purpose flour: swap with a 1-to-1 gluten free all-purpose blend (use one that already has xanthan gum). If your blend has no xanthan gum add about 1/4 teaspoon per cup to help the cake hold together. You can also use whole wheat pastry flour 1:1 but it will be a little denser and nuttier, so sift and dont overmix.
Eggs: for each large egg try 3 tablespoons aquafaba (chickpea brine) whipped for volume, or 1 tablespoon ground flax mixed with 3 tablespoons water (flax egg). Applesauce (1/4 cup per egg) will work but makes the cake moister and a bit heavier, so the roll might crack more easily.
Libby’s canned pumpkin: use canned sweet potato or butternut squash puree 1:1. If you use homemade pumpkin puree, drain any excess water and measure after draining since fresh puree is often wetter.
Cream cheese (for the filling): substitute mascarpone 1:1 for a richer silkier filling, or Neufchatel 1:1 for a lower fat option. For a dairy free version use chilled full fat coconut cream, blended until smooth, about a 1:1 swap but chill so it firms up before filling.

Pro Tips

1. Roll while warm but not burning hot, you want it pliable so it sets with that nice spiral, roll snugly but dont squeeze all the air out and let it cool seam side down so it keeps its shape.

2. Make sure the cream cheese and butter are really soft, not cold lumps and not melted, beat till fluffy and scrape the bowl often or you’ll get streaks of butter in the filling, if it gets too soft pop it in the fridge a few minutes.

3. Chill the filled roll well before slicing, that firms everything up and gives you clean slices; use a serrated knife, run the blade under hot water then wipe it dry between cuts for neat edges.

4. If you want less stick when unrolling dust the towel extra generously with powdered sugar or use a barely floured parchment, and if you need to prep ahead you can make it the day before just wrap tight and keep chilled.

Libby’s Pumpkin Roll Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I finally perfected Libbys Pumpkin Roll and I'm sharing the one small swap I used so the cake rolls without cracking.

Servings

servings

Calories

287

kcal

Equipment: 1. Oven (preheat to 375°F)
2. 15x10x1 inch jelly-roll pan
3. Parchment paper and a bit of oil or nonstick spray to grease it
4. Large mixing bowl and a smaller bowl for the dry ingredients
5. Electric mixer (hand or stand) and a whisk
6. Rubber spatula for folding and an offset or metal spatula for spreading
7. Clean kitchen towel for rolling and a cooling rack to rest the cake
8. Serrated knife for slicing, plus something to wipe the blade between cuts
9. Measuring cups and spoons, and a sifter or fine mesh sieve for powdered sugar
10. Plastic wrap to chill the rolled cake

Ingredients

3/4 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin (Libby's 100% pure)
2 teaspoons vanilla extract, divided
1 cup plus 1/4 cup powdered sugar, divided
8 ounces cream cheese, softened
6 tablespoons butter, softened

Directions

Preheat oven to 375°F (190°C). Line a 15x10x1 inch jelly-roll pan with parchment and lightly grease the parchment.
Whisk together 3/4 cup all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/2 teaspoon ground cloves and 1/2 teaspoon salt in a bowl; set aside.
In a large bowl beat 3 large eggs and 1 cup granulated sugar with an electric mixer until thick and pale, about 3 minutes. Mix in 2/3 cup canned pumpkin and 1 teaspoon vanilla until combined.
Fold the dry ingredients into the pumpkin mixture just until blended, don’t overmix. A few streaks are ok.
Spread batter evenly in the prepared pan and bake 13 minutes or until the top springs back when lightly touched.
While cake bakes, lay a clean kitchen towel on the counter and sprinkle it with 1/4 cup powdered sugar. As soon as cake comes out of the oven invert it onto the sugared towel, peel off the parchment, and carefully roll the cake up in the towel from the short side. Let it cool rolled up on a rack for about 1 hour.
For the filling beat together 8 ounces softened cream cheese and 6 tablespoons softened butter until smooth. Add 1 cup powdered sugar and the remaining 1 teaspoon vanilla and beat until fluffy. If it seems too soft chill a few minutes.
Unroll the cooled cake gently, remove the towel, spread the cream cheese filling evenly leaving about a 1/2 inch border, then roll the cake back up without the towel. Wrap tightly in plastic wrap.
Chill at least 1 hour before slicing. Dust with extra powdered sugar if you want, slice with a serrated knife (wipe the blade between cuts) and serve. Enjoy, it’s worth the wait.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.