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libbys-pumpkin-roll

Libby’s Pumpkin Roll Recipe

Just made the most DELICIOUS Pumpkin Roll!! 🍂 This soft, spiced pumpkin cake rolled with a creamy, sweet cream cheese filling is the perfect fall dessert. 🍁 I love how it turned out – moist, fluffy, and just the right amount of spice!  Whether it’s for Thanksgiving or a cozy weekend, this dessert will steal the show!  #PumpkinRollPerfection

  • Total Time: 2 hours 30 minutes
  • Yield: 10 servings 1x

Ingredients

Scale

Cake:

  • Powdered sugar (for dusting)
  • 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
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin
  • 1 cup chopped walnuts (optional)

Filling:

  • 1 (8 oz) package cream cheese, softened
  • 1 cup sifted powdered sugar
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • Additional powdered sugar for dusting

Instructions

  1. Prepare the Baking Pan: Preheat your oven to 375°F (190°C). Grease a 15x10x1-inch baking pan and line it with parchment or waxed paper. Grease and flour the paper. Sprinkle a clean kitchen towel with powdered sugar and set aside.
  2. Mix Dry Ingredients: In a small bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, and salt.
  3. Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar until thickened. Add the canned pumpkin and mix well. Gradually stir in the flour mixture.
  4. Spread and Bake: Spread the batter evenly into the prepared pan. Sprinkle with walnuts if desired. Bake for 13-15 minutes, or until the center springs back when lightly touched.
  5. Roll the Cake: Immediately loosen the cake from the edges of the pan and invert it onto the prepared towel. Carefully peel off the paper and roll up the cake in the towel while still hot, starting from the shorter side. Let it cool completely on a wire rack.
  6. Prepare the Filling: Beat the cream cheese, 1 cup powdered sugar, butter, and vanilla extract in a small bowl until smooth.
  7. Assemble the Cake: Once the cake has cooled, unroll it carefully and spread the cream cheese mixture evenly over the cake. Reroll the cake without the towel, wrap it in plastic wrap, and refrigerate for at least 1 hour.
  8. Serve: Before serving, sprinkle the pumpkin roll with powdered sugar if desired.

Notes

  • Rolling Tip: Make sure to dust the towel generously with powdered sugar before rolling to prevent the cake from sticking.
  • Optional Add-ins: You can omit the walnuts if you prefer, or try substituting with pecans for a different flavor.
  • Make Ahead: This pumpkin roll can be prepared a day ahead and stored in the refrigerator until ready to serve.
  • Author: Fionna
  • Prep Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 350 kcal
  • Sugar: 32g
  • Fat: 17g
  • Saturated Fat: 9g

Keywords: #BakingJoy #FallDesserts #PumpkinSeason #CreamCheeseFilling #YummyTreat #HolidayBaking #DessertLovers