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Libby's pumpkin roll for a party

Libby’s Easy Pumpkin Roll Recipe with Cream Cheese Filling


  • Author: Matt
  • Total Time: 1 hour 50 minutes
  • Yield: 14 1x

Description

Libby’s pumpkin roll is superbly delicious, packed with pumpkin spice and cream cheese frosting. It’s easy to make and creates a stunning dessert for any fall get-together.


Ingredients

Units Scale
  • 1/4 cup Powdered Sugar
  • 3/4 cup All-Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Cloves or Nutmeg
  • 1/4 teaspoon Salt
  • 3 large Eggs
  • 1 cup Granulated Sugar
  • 2/3 cup Pure Pumpkin Puree
  • 8 ounces Cream Cheese
  • 1 cup Powdered Sugar
  • 6 tablespoons Butter
  • 1 teaspoon Vanilla Extract

Instructions

Prep oven and ingredients

  • Preheat your oven to 375 degrees Fahrenheit.
  • Now pull out the butter and cream cheese from the fridge so they are easier to mix later on.

Make the batter

  • Take out a medium bowl and combine the dry ingredients. This includes the flour, salt, baking soda, baking powder, cloves, and cinnamon.
  • In a separate large bowl crack your eggs and add in the granulated sugar. Mix to combine then add in pumpkin puree and mix again. Finally, add the dry ingredients a bit at a time and mix until all your ingredients are combined and you have a batter.

Bake the pumpkin roll

  • Take out a 15×10 jelly roll pan and grease it. Fit a piece of parchment paper into the jelly roll pan, then grease and lightly flour the paper.
  • Take out a second long strip of parchment paper and sprinkle ¼ cup of powdered sugar on top. This can be set aside until after the baking is complete.
  • Spread your batter into the pan as evenly as possible.
  • Bake for 13-15 minutes. If the cake springs back when it’s touched, it’s done.
  • Once the cake has baked, turn it out onto your prepared parchment paper so the bottom faces up. Roll the cake and parchment together, and cool your beautiful creation seam-side down on a wire rack.
  • Note: If you have a dark pan, start checking at 11 minutes. Ours was perfectly done in 13 minutes.

Make the cream cheese filling

  • While your cake cools, it’s time to make the frosting.
  • In a mixing bowl, combine cream cheese, powdered sugar, butter, and vanilla. Mix on medium to high until smooth. 

Finish the pumpkin roll

  • Once the pumpkin roll is completely cool, unroll the cake. The cake should have creases from its rolled state, and this is a good thing. It will help it reform once you ice the inside.
  • Spread the cream cheese frosting over the entire inside surface and re-roll the cake. Wrap the entire log in plastic wrap so it can’t unfurl and place it in the fridge to cool
  • Cool the pumpkin roll in the fridge for at least an hour before serving so everything can set up.
  • Cut off end pieces, and serve in a log, or cut into 1-inch rounds.
  • Prep Time: 95
  • Cook Time: 15
  • Category: Baking & Pastry
  • Method: Bake
  • Cuisine: American

Keywords: Libby's Pumpkin Roll, Pumpkin Roll, Pumpkin Cream Cheese Roll, Pumpkin Jelly Roll, Pumpkin Roll with Cream Cheese,