Pumpkin Roll

Libby’s Pumpkin Roll is a classic fall dessert that will please any pumpkin spice lover. This fall favorite is filled with a cream cheese filling and rolled into a delicious spiral. It’s the perfect dessert for any occasion, from welcoming pumpkin spice season to Thanksgiving and Christmas.

Today, we’re finally sharing our version of a Pumpkin Roll recipe and some tips for making it perfect every time. So, if you’re looking for a delicious and easier to make than it looks dessert, then this one is for you. With its soft pumpkin cake, creamy frosting, and festive swirl, it’s sure to become a new favorite.

Pumpkin Roll Ingredients

Pumpkin puree – any brand will do, although I prefer Libby’s. You can also use homemade pumpkin puree. You’ll need 2/3 cup.

Eggs – 3 Large eggs

Sugar – I use both white and light brown sugar. You can use all white sugar if you prefer.

Brown Sugar – I use half white and half light brown. You can use all brown sugar, either light or dark.

Flour – Use all-purpose flour, either bleached or unbleached.

Baking powder

Baking soda

Spices – I use cinnamon, nutmeg, and clove. You can use pumpkin pie spice in place of all the different spices. You can leave out any of these spices and add others, like ground ginger, if you want. 

Cream Cheese Frosting Ingredients

Cream cheese – any plain cream cheese will work. Fat content won’t make a difference.

Butter – I use salted butter. Add a pinch of salt to the frosting if you use unsalted.

Powdered sugar – this might be called confectioner’s sugar in your store.

Vanilla extract

Directions for Making a Pumpkin Roll

Pumpkin Sponge Cake 

1 – Begin by preheating your oven to 375 degrees Fahrenheit.

2 – Prepare a 10×15 inch jelly roll pan by applying a layer of baking spray, followed by a sheet of parchment paper. Spray the parchment paper generously with more baking spray.

3 – In a small bowl, combine the flour, baking powder, baking soda and spices..

4 – In a separate large bowl, combine the eggs, and sugars until the sugar starts to dissolve. 

5 – Add the pumpkin puree and mix well. 

6 – Gently fold the blended dry ingredients into the pumpkin mixture until just combined. Don’t overmix.

7 – Pour the cake batter into the prepared pan.

8 – Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking; it dries out the edges and can cause cracking later.

9 – Prepare a large tea towel, on a large work surface, by liberally sprinkling powdered sugar over it or prepare another sheet of parchment paper by spraying it liberally with baking spray.

10 – After baking, run a butter knife or spatula around the edges of the cake to ensure it doesn’t stick.

11 – Carefully flip the hot cake over onto the prepared towel or parchment paper and remove the parchment paper that was baked with the cake.

12 – Roll the cake up, along with the towel or parchment paper. starting at the short end.

13 – Set the cake on a cooling rack to cool completely. 

14 – Once the cake is completely cooled, prepare the cream cheese filling.

Cream Cheese Filling Directions

1 – In a medium bowl, combine the softened butter, cream cheese, and vanilla.

2 – Beat the mixture until it becomes light and creamy.

3 – Gradually add the powdered sugar, a few tablespoons at a time, mixing thoroughly after each addition.

4 – If the frosting is too thick, add 1 tablespoon of milk, half-and-half, or heavy cream at a time until it reaches a spreadable consistency.

5 – Once the cake has completely cooled, unroll the cake. 

6 – Evenly spread the frosting over the cake, leaving a 1-inch margin on the long sides and a 2-inch margin at the short end opposite of the curl.

Finish the Cake Roll

1 – Roll the cake, starting from the short end that likely still has a curl from cooling. 

2 – Peel back the towel or parchment paper as you re-roll the cake.

3 – Chill the rolled cake until the filling firms up, approximately 60 to 90 minutes.

4 – Using a serrated knife, carefully trim any uneven edges.

5 – Store the cake in the refrigerator and serve it chilled.

Pro Tips

• It is easier to spread the frosting evenly with an offset spatula. 
• Remember to fill the space of the curled portion of the cake; this will be the center of the cake.
• DO NOT LEAVE THE PARCHMENT PAPER or towel in the cake when re-rolling. You won’t be able to remove them later.
• This cake slices better with serrated or bread knife.

Can I Make a Pumpkin Roll Without Cream Cheese Frosting?

Yes, you can make a pumpkin roll without cream cheese frosting. You can use any frosting that you like. If you want to eat the cake plain, I would just cut it into squares rather than rolling it.

What if I Don’t Have Parchment Paper?

No worries!

If you don’t have parchment paper: Grease and flour your jelly roll pan before baking to ensure it doesn’t stick.

Place a clean kitchen towel on a large flat surface, one large enough to accommodate the cake. Dust the towel with a generous layer of powdered sugar. Carefully invert the baked cake onto the towel.

Starting from the short end, gently roll the cake while it’s still warm. Allow it to cool completely while wrapped and rolled. Do not wrap the towel into the cake, remove it as you roll.

Can I Make a Pumpkin Roll Ahead of Time?

Yes, you can make a pumpkin roll ahead of time. After you roll up the cake with filling, cover it with plastic wrap or add it to a rectangular covered cake plate. This will keep in the refrigerator for up to 4 days.

Can I Freeze Leftovers?

Yes! You can freeze it as a whole cake or as individual slices.

Completely wrap the cake with plastic wrap, then with aluminum foil.

Slice and freeze individual cake slices before wrapping them in plastic wrap. Place wrapped slices into an airtight storage container or large freezer bag.

MORE PUMPKIN RECIPES YOU DON’T WANT TO MISS

• Pumpkin Cookies
• Pumpkin Bread
• Pumpkin Biscotti
• Pumpkin Dump Cake

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