Best Pumpkin Roll Recipe With Easy Cream Cheese Filling
Searching for that perfect autumn dessert that effortlessly blends simplicity with mouthwatering flavors? You’re in the right place. Whether you’re prepping for a festive Thanksgiving dinner, a cozy get-together with friends, or simply craving a comforting treat on a chilly evening, our easy Pumpkin Roll Recipe will undoubtedly steal the show.
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Why You Will Love Making Libby’s Pumpkin Roll
- Although making pumpkin rolls may seem like a tricky task reserved for expert bakers, this isn’t the case at all! With a basic set of ingredients like pumpkin puree, granulated sugar, and cream cheese, this Libby’s pumpkin roll recipe is straightforward. Plus, with our step-by-step instructions, even a beginner making it for the first time can make a delicious pumpkin cake roll.
- While the pumpkin roll is a classic fall treat, this recipe adds a touch of uniqueness. The cream cheese frosting, laced with the perfect amount of powdered sugar and a hint of vanilla extract, sets it apart. When you bite into the rolled cake, the contrast between the moist cake and the silky cream cheese filling is pure heaven.
- Whether it’s a Thanksgiving dinner, a fall family gathering, or just a cozy evening with a cup of tea, this homemade pumpkin roll fits every occasion. It’s a dessert that never goes out of style.
- As your pumpkin roll bakes, it fills your kitchen with the comforting aromas of pumpkin spice and warm cake. It’s a scent that embodies everything magical about the season.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
How to Make a Pumpkin Roll with Step-by-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Start by preheating your oven to 375°F/190°C. Grab your 15″ x 10″ jelly roll pan and line it with parchment paper. This makes sure your pumpkin cake batter doesn’t stick and rolls seamlessly.
In a large mixing bowl, whisk together all purpose flour, baking soda, baking powder, and that aromatic pumpkin pie spice.
Don’t forget the salt to balance the flavors. After mixing, set this bowl aside.
In another medium bowl, whisk the granulated sugar and eggs until they achieve a thick consistency. This should take about a minute.
Now, it’s time to stir in the pumpkin puree and a dash of vanilla extract. Whisk these just until they blend nicely.
With the wet and dry ingredients ready, it’s time to combine. Using a rubber spatula, fold in your flour mixture until it blends seamlessly, taking care not to overmix.
Pour this cake batter evenly into your prepared jelly roll pan.
Slide the pan into your preheated oven and let it bake until the cake springs back upon a gentle touch. This usually takes around 14-15 minutes.
After baking, lift the parchment paper, and while the warm cake is still flexible, gently roll from the short end (keeping the parchment paper in place).
Place this on a wire rack and let it cool to room temperature.
For that sweet cream cheese filling that everyone loves, whisk together room-temperature cream cheese, unsalted butter, powdered sugar, and vanilla extract in a large bowl.
The result will be a silky cream cheese frosting that pairs perfectly with your pumpkin cake roll.
Once your cake has cooled, unroll it gently on a flat surface. Spread the cream cheese mixture evenly over the cooled cake, leaving about a ½ inch border.
Now, roll the cake again from the short side, but this time without the parchment paper.
To set everything in place, wrap your pumpkin roll tightly in plastic wrap and let it chill in the fridge for at least an hour. Once chilled, sprinkle with more powdered sugar, slice, and serve!
Recipe Notes and Expert Tips
- Perfect cake consistency: One of the secrets to a moist and fluffy pumpkin roll cake is ensuring you don’t overmix your batter. Remember, once you’re folding in the flour mixture, mix just until combined. Overmixing can lead to a dense cake, and we want ours to be light and airy.
- Parchment paper: Don’t underestimate the power of parchment paper when making your homemade pumpkin roll. It prevents sticking, ensures an even bake, and makes the rolling process smoother. You might be tempted to use wax paper or go without it, but trust us; parchment paper is the best choice here.
- Cooling: Letting your rolled cake cool completely is a crucial step. This not only makes it easier to spread the cream cheese frosting without tearing the cake but also guarantees your pumpkin roll doesn’t get soggy. Patience is key! Allow it to reach room temperature for best results.
- Adjusting sweetness: Everyone’s palate is different. If you find your cream cheese mixture a tad too sweet or not sweet enough, adjust the powdered sugar to your liking. Remember, the powdered sugar dusting at the end also adds sweetness.
- How do I prevent my roll from cracking? Rolling the cake while it’s still warm and using parchment paper can help prevent cracks. Additionally, don’t let the cake overcook, as a more moist cake is less likely to crack.
- Can I use fresh pumpkin puree instead of canned pumpkin puree? Absolutely! If you have fresh pumpkin, you can make your puree by roasting and blending the pumpkin. Just check that it’s smooth and similar in consistency to canned puree.
- What if I don’t have pumpkin pie spice? You can make your own blend using ground cinnamon, ground ginger, ground nutmeg, and a hint of ground cloves. This Pumpkin Spice Recipe is a great one to keep on hand!
How to Store Leftover Libby’s Pumpkin Roll
Once you’ve enjoyed a slice or two of your pumpkin roll, ensure you wrap any leftovers in plastic wrap or sealed in an airtight container and refrigerate for up to 5 days.
Did you make an extra pumpkin roll, or simply can’t finish the one you made? No worries!
Pumpkin rolls freeze beautifully. Just wrap your roll tightly in plastic wrap, followed by aluminum foil. It can be frozen for up to three months.
When you’re ready for more, let it thaw in the refrigerator overnight. This is a great hack for Thanksgiving Dessert prep: make it a couple of weeks before and freeze it!
That’s one less thing to make on the big day.
What to Serve with a Pumpkin Roll
There are so many different things that you can serve with a pumpkin roll.
Complementary Beverages
When enjoying a slice of this classic pumpkin roll recipe, there’s nothing like pairing it with a warm beverage.
A cup of spiced chai, hot chocolate, or even your morning coffee can beautifully complement the rich flavors of the pumpkin and delicious cream cheese filling.
And for those late-night treats? A glass of cold milk is always a classic or an Espresso Martini for a nightcap.
Seasonal Sides
Libby’s pumpkin roll may be the star of the show, but introducing other autumn-themed desserts can create a full-fledged fall dessert table.
Think apple pie, pecan pie cheesecake, and cinnamon pie. Each of these treats will only highlight the warm and comforting flavor profile of your pumpkin roll.
A Scoop of Ice Cream
For an extra layer of indulgence, serve your pumpkin roll with a scoop of vanilla, cinnamon, or pumpkin spice latte ice cream.
The cold, creamy texture of the ice cream next to the soft, moist roll creates a match made in dessert heaven.
Fruits and Nuts
If you’re looking to balance out the sweetness of the roll, fresh fruits like apple slices, berries, or even a sprinkle of pomegranate seeds can offer a refreshing contrast.
A handful of chopped toasted walnuts or pecans can also provide a delightful crunch and nutty flavor.
More fall recipes for you to try
- Air Fryer Cinnamon Rolls
- Pumpkin Spice Muffins
- Sweet Potato Pie
- Gluten-Free Apple Crumble
- Easy Rhubarb Crumble
Best Pumpkin Roll Recipe With Easy Cream Cheese Filling
Ingredients
For Pumpkin Pie Spice – there will be leftovers.
- 3 tbsp Ground Cinnamon
- 2 tsp Ground ginger
- 2 tsp Nutmeg
- 1½ tsp Ground allspice
- 1½ tsp Ground cloves
For the Cake
- ¾ cup All purpose flour
- ½ tsp Baking soda
- ½ tsp Baking powder
- 2 tsp Pumpkin pie spice
- ¼ tsp Salt
- 1 cup Granulated sugar
- 3 large Eggs
- ⅔ cup Pumpkin puree
- 1 tsp Vanilla extract
For the Cream Cheese Filling
- 8 oz Cream cheese softened
- 5 tbsp Butter softened
- 1 cup Powdered sugar and extra for dusting
- 1 tsp Vanilla extract
Instructions
For the Cake
- Preheat your oven to 375°F/190°C and line a 15" x 10" jelly roll pan with parchment paper.¾ cup All purpose flour, ½ tsp Baking soda, ½ tsp Baking powder, 2 tsp Pumpkin pie spice, ¼ tsp Salt, 1 cup Granulated sugar, 3 large Eggs, ⅔ cup Pumpkin puree, 1 tsp Vanilla extract
- In a mixing bowl, whisk flour, baking soda, baking powder, pumpkin pie spice, and salt, then set aside. In a separate bowl, whisk granulated sugar and eggs until thick, approximately 1 minute. Add the pumpkin puree and vanilla extract and whisk until they are just combined. Using a rubber spatula, fold in the flour mixture until it is just combined.
- Evenly spread the batter into the jelly roll pan and bake until the top springs back when gently pressed, approximately 14 – 15 minutes. Lift the parchment paper and the cake onto a flat heatproof surface. Using your hands, carefully roll from the short end roll (with the parchment paper still in place) until it is completely rolled up; place on a wire rack and leave to cool to room temperature.
For the Cream Cheese Filling
- Whisk cream cheese, butter, powdered sugar, and vanilla extract together.8 oz Cream cheese, 5 tbsp Butter, 1 cup Powdered sugar, 1 tsp Vanilla extract
- When the cake has cooled, place it on a flat surface and roll until virtually flat again. Then, spread the filling evenly over the cake, leaving a ½ inch border, then roll the cake without the parchment paper. Use plastic wrap to tightly wrap the pumpkin roll and place it in the fridge to cool for a minimum of one hour. When cooled, remove the plastic wrap, dust with powdered sugar, cut into slices and serve.
Notes
- Perfect cake consistency: One of the secrets to a moist and fluffy pumpkin roll cake is ensuring you don’t overmix your batter. Remember, once you’re folding in the flour mixture, mix just until combined. Overmixing can lead to a dense cake, and we want ours to be light and airy.
- Parchment paper: Don’t underestimate the power of parchment paper when making your homemade pumpkin roll. It prevents sticking, ensures an even bake, and makes the rolling process smoother. You might be tempted to use wax paper or go without, but trust us, parchment paper is the best choice here.
- Cooling: Letting your rolled cake cool completely is a crucial step. This not only makes it easier to spread the cream cheese frosting without tearing the cake but also guarantees your pumpkin roll doesn’t get soggy. Patience is key! Allow it to reach room temperature for best results.
- Adjusting sweetness: Everyone’s palate is different. If you find your cream cheese mixture a tad too sweet or not sweet enough, adjust the powdered sugar to your liking. Remember, the powdered sugar dusting at the end also adds sweetness.
- How do I prevent my roll from cracking? Rolling the cake while it’s still warm and using parchment paper can help prevent cracks. Additionally, don’t let the cake overcook as a more moist cake is less likely to crack.
- Can I use fresh pumpkin puree instead of canned pumpkin puree? Absolutely! If you have fresh pumpkin, you can make your puree by roasting and blending the pumpkin. Just check that it’s smooth and similar in consistency to canned puree.
- What if I don’t have pumpkin pie spice? You can make your own blend using ground cinnamon, ground ginger, ground nutmeg, and a hint of ground cloves. This Pumpkin Spice Recipe is a great one to keep on hand!
- Storage instructions: Once you’ve enjoyed a slice or two of your pumpkin roll, ensure you wrap any leftovers in plastic wrap or sealed in an airtight container and refrigerate for up to 5 days.
- Freeze: Did you make an extra pumpkin roll or simply can’t finish the one you made? No worries! Pumpkin rolls freeze beautifully. Just wrap your roll tightly in plastic wrap, followed by aluminum foil. It can be frozen for up to three months. When you’re ready for more, let it thaw in the refrigerator overnight.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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