Libby's Pumpkin Roll

A classic pumpkin roll with creamy filling—perfect for fall gatherings and holiday desserts.

60 min Easy

Our own summary of the original by ©SarahScoop — the full post and photos live at sarahscoop.com.

This Libby's Pumpkin Roll features a spiced pumpkin cake rolled around a luscious cream cheese filling. After baking, the cake is rolled in a sugared towel to cool, then filled, rerolled, and chilled before serving. Dust with powdered sugar for a beautiful finish.

Directions

Set your oven to 375°F. Grease a 10-inch jelly-roll pan or cookie sheet, line it with wax or parchment paper, then grease and flour the paper.

In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cloves. In a large bowl, beat the eggs and granulated sugar until combined. Mix in the pumpkin, then gradually add the flour mixture, beating until smooth. Spread the batter evenly into the prepared pan.

Bake for 13–15 minutes, or until the top springs back when lightly touched. If using a dark pan, start checking at 10 minutes.

Lay a clean cotton kitchen towel flat and sprinkle it with 1/4 cup powdered sugar.

Loosen the cake from the pan and turn it out onto the sugared towel. Carefully peel off the paper. Starting at a narrow end, roll the cake and towel together. Place the roll on a wire rack to cool completely.

While the cake cools, make the filling: In a large bowl, beat the cream cheese, butter, 1 cup powdered sugar, and vanilla until smooth.

Once the cake is cool, unroll it gently. Spread the cream cheese mixture evenly over the cake. Reroll the cake (without the towel), wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.

Before serving, dust with additional powdered sugar if desired. Slice and enjoy!