Libby’s Pumpkin Roll Recipe
This libby's pumpkin roll recipe features a tender, spiced cake wrapped around a rich cream cheese filling. It’s perfect for holidays, potlucks, or anytime you crave a slice of cozy autumn flavor.
Ingredients
- All-Purpose Flour – ¾ cup
- Baking Soda – 1 teaspoon
- Salt – ¼ teaspoon
- Ground Cinnamon – 1 teaspoon
- Ground Nutmeg – ½ teaspoon
- Ground Ginger – ¼ teaspoon
- Granulated Sugar – ¾ cup
- Eggs – 3 large
- Libby’s Pumpkin Purée – ⅔ cup
- Optional Dash of Cloves – ⅛ teaspoon
Filling
- Cream Cheese – 8 ounces softened
- Butter – 6 tablespoons softened
- Powdered Sugar – 1 cup
- Vanilla Extract – 1 teaspoon
Instructions
Prep
- Preheat your oven to 375°F (190°C).
- Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
Dry Mix
- Whisk flour, baking soda, salt, and spices in a bowl.
Wet Mix
- In another bowl, beat eggs and sugar until slightly thickened.
- Stir in pumpkin purée.
Combine
- Gently fold the dry ingredients into the wet.
- Pour batter into the prepared pan and smooth the top.
Bake
- Bake for 13–15 minutes or until the cake springs back when touched.
Roll & Cool
- Invert the cake onto a towel dusted with powdered sugar.
- Peel away parchment, then roll cake with the towel. Cool completely.
Filling
- Beat cream cheese, butter, powdered sugar, and vanilla until fluffy.
Fill & Chill
- Unroll cooled cake, spread filling, and roll again.
- Wrap in plastic wrap and refrigerate for at least 1 hour.
Notes
Allergen Alert: Contains wheat, eggs, and dairy.