Libby's Pumpkin Roll Recipe (2024)

As the fall weather turns crisper do you find yourself thinking about all the autumn flavors and holiday festivities? Libby’s pumpkin rolls are one of my family’s favorite fall recipes. My kids love the taste and it gives us all feelings of warm nostalgia.

Many traditional recipes keep you in the kitchen all day. A classic pumpkin roll is surprisingly easy to make. In just a few simple steps, you can create a luscious, spiced pumpkin roll to impress your family and friends.

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Make your own Libby’s pumpkin roll in less than an hour. it’s delicious, gluten-free, and even freezes well!

Ingredients for Libby’s Pumpkin Roll

Most of these ingredients are probably already in your pantry. Not only is a pumpkin delicious, it’s also budget-friendly.

• all-purpose flour
• baking powder
• baking soda
• ground cloves
• ground cinnamon
• salt
• eggs
• cane sugar (white sugar)
• pumpkin puree
• walnuts, chopped
• powdered sugar
• cream cheese
• butter
• vanilla extract

Fresh Pumpkin versus Canned

Fresh roasted pumpkin greatly enhances the flavor of any pumpkin recipe. It also significantly increases the time. After Halloween, I find it easy to create homemade pumpkin puree in bulk from our jack o’lanterns. I cut up our pumpkins and roast them for fresh puree and roasted pumpkin seeds.

If you use canned pumpkin, make sure to get 100% pumpkin puree, not pumpkin pie filling.

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How to Make a Pumpkin Roll

A pumpkin roll recipe consists of two parts. First, make the cake. Then make the cream cheese filling. Once the cake is cooled completely, roll them up together.

For the Cake

1. Preheat the oven to 375 degrees F. Butter a 10″ jelly roll pan and line with wax paper. Butter and flour the wax paper.
2. Combine flour, baking powder, baking soda, cloves, cinnamon, and salt in a mixing bowl.
3. Beat eggs and sugar in a large mixing bowl until thick.
4. Beat in pumpkin until well incorporated.
5. Stir pumpkin mixture into dry ingredients and combine well.
6. Pour into prepared jelly roll pan and spread evenly.
7. Spread top with chopped walnuts.
8. Bake for 15 minutes or until the top of the cake pops back after you touch it. It should feel spongy.
9. Evenly sprinkle 1/4 cup of powdered sugar onto a kitchen towel.**
10. After the cake is done, immediately remove the cake from the oven. Loosen the wax paper and invert the cake onto the prepared/sugared kitchen towel.
11. Carefully peel off the wax paper.
12. Roll up the cake and towel together, narrow side first. Cool on a wire rack, seam side down.

Note: **You can also use parchment paper during this rolling process. The parchment traps the heat and steam into the cake. I find this leaves my cake sticky and more difficult to manipulate. I highly recommend using the towel.

For the Cream Cheese Filling

1. Beat cream cheese and the remaining 1 cup of powdered sugar, butter, and vanilla in a mixing bowl. Beat until smooth. it will have similar consistency as cream cheese frosting.

Assembling a Pumpkin Roll

1. Make sure your cake has cooled completely. It should be at room temperature. Carefully unroll cake, removing the towel.
2. Spread the cream cheese mixture over the cake.
3. Reroll the cake and wrap in plastic wrap.
4. Refrigerate for at least one hour.
5. Optional: Sprinkle with powdered sugar before serving.

Pumpkin Rolls in Bulk

It’s the holidays. Chances are high you will need more than one pumpkin roll for all your gatherings and festivities. If you have more than one jelly roll pan, make a double or triple batch. They key is to keep your cake layers even.

Storing and Freezing Libby’s Pumpkin Rolls

Once you have all your pumpkin rolls made, store them in the refrigerator or freezer. A pumpkin roll will stay fresh in the fridge for up to 3 days. Keep it wrapped tightly in plastic wrap.

Freeze the pumpkin rolls you don’t need right away by wrapping it in aluminum foil and then placing it in a freezer bag. It will last in the freezer for a couple of months. When you’re ready to eat it, take the frozen pumpkin roll out and let it thaw before serving.

For more pumpkin recipes, try these:

• 5 Ingredient Pumpkin Cheesecake Dip
• Pumpkin Spiced Gluten Free Granola Parfaits
• Easy No-Churn Pumpkin Ice Cream (dairy free recipe)
• Pumpkin Soup with Pesto Toast

Yield: 10 slices

Traditional Pumpkin Roll

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

A classic pumpkin roll with cream cheese filling. Make a few and freeze for later.

Ingredients

Cake

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup cane sugar
• 2/3 cup fresh pumpkin puree
• 1 cup walnuts, chopped

Filling

• 1 cup + 1/4 cup powdered sugar
• 8 ounces cream cheese
• 6 Tablespoons butter, softened
• 1 teaspoon vanilla extract

Instructions

For the Cake

1. Preheat the oven to 375 degrees F. Butter a 10" jelly roll pan and line with wax paper. Butter and flour the wax paper.
2. Combine flour, baking powder, baking soda, cloves, cinnamon, and salt in a mixing bowl.
3. Beat eggs and sugar in a large mixing bowl until thick.
4. Beat in pumpkin until well incorporated.
5. Stir pumpkin mixture into dry ingredients and combine well.
6. Pour into prepared jelly roll pan and spread evenly.
7. Spread top with chopped walnuts.
8. Bake for 13-15 minutes or until the top of the cake is pops back after you touch it. It should feel spongy.
9. Evenly sprinkle 1/4 cup of powdered sugar onto a kitchen towel.
10. After the cake is done, immediately remove it from the oven. Loosen the wax paper and invert the cake onto the prepared/sugared kitchen towel.
11. Carefully peel off the wax paper.
12. Roll up the cake and towel together, narrow side first. Cool on a wire rack, seam side down.

For Filling

1. Beat cream cheese and remaining 1 cup of powdered sugar, butter, and vanilla in a mixing bowl. Beat until smooth.

Assembling Pumpkin Roll

1. Carefully unroll cake, removing the towel.
2. Spread the cream cheese mixture over the cake.
3. Reroll the cake and wrap in plastic wrap.
4. Refrigerate for at least one hour.
5. Optional: Sprinkle with powdered sugar before serving.

Recommended Products

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Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 370Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 97mgSodium: 289mgCarbohydrates: 35gFiber: 2gSugar: 25gProtein: 6g

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