Libby’s Pumpkin Roll Recipe: Dessert with Cream Cheese Filling
Nothing says Thanksgiving dessert quite like the iconic Libby’s Pumpkin Roll Recipe. This moist, spiced pumpkin cake filled with creamy vanilla cream cheese frosting is a timeless classic that brings cozy fall flavors to your holiday table.
Why This is the Best Libby Pumpkin Roll Recipe
Learn what makes this original Libby’s pumpkin roll stand out:
- Tried-and-true classic
- Soft, moist sponge cake
- Easy cream cheese filling
- Make-ahead friendly
- Freezer-friendly dessert
Perfect for Thanksgiving and Fall Gatherings
This pumpkin roll isn’t just a treat, it’s a Thanksgiving tradition. Its warm spices and creamy filling make it perfect for:
- Holiday dinners
- Friendsgiving parties
- Fall potlucks
- Make-ahead desserts
Ingredients You’ll Need
For the Pumpkin Cake:
- ¾ cup all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup 100% pure pumpkin puree (Libby’s brand recommended)
- 1 cup chopped walnuts (optional, for topping)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 6 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
Prep & Bake Time
| Step | Time |
| Prep Time | 20 minutes |
| Bake Time | 13–15 minutes |
| Cooling Time | 30 minutes |
| Chill Time (optional) | 1–2 hours |
| Total Time | ~1 hr 15 mins |
How to Make Libby’s Pumpkin Roll
Preheat and Prep the Pan
Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan, line it with parchment paper, and lightly flour it.
Mix the Dry Ingredients
In a small bowl, whisk together:
- Flour
- Cinnamon
- Nutmeg
- Baking powder
- Baking soda
- Salt
Set aside
Beat Eggs and Sugar
In a medium bowl, beat eggs and granulated sugar with a hand mixer on medium speed until thick (about 30 seconds).
Add Pumpkin
Stir in the pumpkin puree and mix until smooth.
Combine Wet and Dry
Gradually add the dry mixture into the wet mixture. Mix until just combined—avoid overbeating. The batter will smell like fall!
Pour and Bake
Pour the batter into the prepared pan. Use a spatula to spread it evenly into the corners. Tap the pan gently to remove air bubbles.
Sprinkle chopped walnuts evenly over the top (if using).
Bake for 13–15 minutes, or until the cake springs back when touched.
Roll It Up
Prepare the Tea Towel
While the cake bakes, lay out a clean, thin tea towel. You’ll use this to roll the cake.
Invert and Roll
Remove the cake from the oven. Run a plastic knife around the edges, then flip the cake onto the towel. Remove parchment paper gently.
Roll the cake up from one end (with the towel inside) while it’s still warm. Place on a cooling rack and let it cool completely (30 minutes).
Make the Cream Cheese Filling
In a mixing bowl, beat:
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
Beat until smooth and fluffy (about 3–4 minutes).
Assemble the Pumpkin Roll
Unroll and Fill
Gently unroll the cooled cake. Spread the cream cheese filling evenly across the surface, leaving a ½-inch border around the edges.
Roll Again
Carefully re-roll the cake without the towel this time. Wrap tightly in plastic wrap.
Chill
Refrigerate the pumpkin roll for at least 1 hour before slicing. This helps the filling firm up and enhances flavor.
How to Decorate Your Pumpkin Roll
Make it look stunning:
- Dust with powdered sugar
- Add whipped cream rosettes
- Drizzle with caramel or white chocolate
- Serve on a wooden cutting board for a rustic look
Serve and Store
Slice using a serrated knife for clean, beautiful rounds.
Storage:
- Refrigerate: Up to 4–5 days, wrapped in plastic.
- Freeze: Wrap tightly in plastic and foil. Freeze up to 3 months. Thaw in the fridge overnight before serving.
Tips & Variations
- Nut-Free? Skip the walnuts or use pepitas (pumpkin seeds) instead.
- Spice it Up: Add ground ginger or clove for extra warmth.
- Cream Cheese Too Soft? Chill the filling slightly for easier spreading.
- Overnight Tip: For best flavor and firmness, refrigerate the roll overnight.
Can I Use Canned Pumpkin for Pumpkin Roll?
Yes! This recipe uses 100% pure canned pumpkin, not pumpkin pie mix. Libby’s is highly recommended for the best texture and flavor.
Common Libby’s Pumpkin Roll Recipe Mistakes to Avoid
Avoid these issues for the perfect roll every time:
- Don’t overbake or the cake will crack
- Always roll the cake while it’s warm
- Let it cool completely before adding filling
- Don’t skip parchment paper or it may stick
Make-Ahead & Freezer Instructions
Make-Ahead:
Wrap and refrigerate for up to 2 days before serving.
To Freeze:
- Wrap tightly in plastic wrap and aluminum foil
- Freeze for up to 3 months
- Thaw overnight in the fridge
Ingredient Substitutions & Variations
- No walnuts? Use pecans or leave them out
- Lactose-free? Use dairy-free cream cheese
- Extra spiced? Add ginger or cloves
- Low sugar? Use a sugar substitute like monk fruit
Estimated Nutrition (Per Slice – makes 10 slices)
| Nutrient | Amount |
| Calories | ~310 |
| Carbs | ~36g |
| Sugars | ~25g |
| Fat | ~16g |
| Protein | ~4g |
| Fiber | ~1g |
Final Thoughts
This classic Libby’s pumpkin roll recipe is soft, moist, and bursting with fall flavor. Whether it’s for Thanksgiving or a cozy autumn dessert, it’s a showstopper that’s easier than it looks. Happy baking!
