Spiced Pumpkin Roll

Welcome to the ultimate guide for creating the most exquisite Pumpkin Roll Recipe with Cream Cheese Filling – a beloved classic that perfectly encapsulates the flavors of autumn. This iconic dessert, a delightful swirl of tender, spiced pumpkin cake and rich, tangy cream cheese frosting, is not just a treat for the taste buds but also a stunning centerpiece for any fall gathering. Whether you’re planning for a cozy family dinner, a festive Halloween party, or the grand feast of Thanksgiving, this easy-to-follow recipe promises to deliver a show-stopping dessert that will earn you rave reviews. Prepare to impress your guests and fill your home with the inviting aroma of pumpkin spice!

Diving into the world of autumn baking has never been more rewarding. Our step-by-step instructions ensure that even if you’re new to the art of baking cake rolls, you’ll achieve a beautiful and delicious result. We’ve taken the timeless Libby’s Pumpkin Roll recipe, a culinary institution for decades, and subtly refined it to enhance its natural deliciousness, ensuring a consistently perfect outcome every time. Get ready to create a memorable dessert that will have everyone asking for your secret!

Old fashioned pumpkin roll on a rectangular serving tray, dusted with powdered sugar.

Contents

Why You’ll Adore This Classic Pumpkin Roll

There are countless reasons why this Pumpkin Roll with Cream Cheese Filling stands out as a must-make dessert for the fall season. Its enduring popularity is a testament to its irresistible charm and delicious simplicity. Here’s why you’ll fall in love with this recipe:

An Irresistible Flavor Harmony: The tender, moist pumpkin cake infused with warm spices is perfectly complemented by the creamy, slightly tangy cream cheese filling. This combination is a match made in culinary heaven, creating a balanced flavor profile that’s both comforting and sophisticated. Each bite offers a delightful contrast of textures and tastes.
The Epitome of Fall Gatherings: Few desserts scream “autumn” quite like a pumpkin roll. Its vibrant color and rich, spiced aroma make it the ideal dessert for any fall event, from casual potlucks to elegant Thanksgiving dinners. It’s a festive treat that instantly elevates the mood and adds a touch of seasonal charm to your table.
Surprisingly Achievable: If the thought of making a cake roll seems daunting, rest assured – this recipe is designed for success. We provide clear, detailed steps and invaluable pro-tips to guide you through each stage. While it might look impressive, the process is straightforward, and even if your first attempt isn’t “magazine worthy,” it will still be incredibly delicious and worth every effort. Practice truly makes perfect, and the joy of creating this masterpiece is its own reward.
A Feast for the Eyes: Beyond its incredible taste, the elegant swirl of a pumpkin roll is visually captivating. Dusted with a delicate layer of powdered sugar, it presents beautifully on any serving platter, making it an impressive display that will certainly garner compliments from your guests. It’s a dessert that tastes as good as it looks!
Make-Ahead Convenience: This pumpkin roll is a fantastic make-ahead dessert. It actually benefits from chilling overnight, allowing the flavors to meld beautifully and the cake to firm up, making slicing even easier. This feature is a huge plus during busy holiday seasons, freeing up your time on the day of your event.

A slice of Old Fashioned Pumpkin Roll on a white plate, showcasing the cream cheese swirl.

Expert Tips for a Flawless Pumpkin Roll

Crafting a perfect Pumpkin Roll Cake is an art, but one that is easily mastered with a few insider tricks. Our recipe, inspired by the classic Libby’s pumpkin roll, has been refined over time. We’ve introduced a hint of ginger, slightly reduced the cloves for a more balanced spice profile, and omitted nuts to keep the cake universally appealing. Don’t be intimidated if you’re new to cake rolls; these expert tips will guide you to success.

Essential Pan Preparation: Always line your jelly roll pan with parchment paper. This creates a non-stick surface that is absolutely crucial for easy removal of the baked cake. Furthermore, generously grease the top surface of the parchment paper (and dust with flour for extra insurance) to ensure the cake peels away effortlessly without sticking or tearing. This step is non-negotiable for a smooth unrolling.
Check Your Baking Powder’s Potency: Baking powder is a key leavening agent for a light and airy cake. Unlike baking soda, it’s not used as frequently and has a shorter shelf life. Before you begin, check the expiration date on your tin. If you’re still unsure, perform a quick freshness test: add a spoonful of baking powder to half a cup of hot water. If it bubbles vigorously, it’s active and ready to use. If it barely reacts, it’s time to replace it to ensure your cake rises beautifully.
The Magic of the Powdered Sugar Towel: Prepare a clean, non-terrycloth kitchen towel (a fine-woven tea towel works best) by dusting it generously with powdered sugar. This towel will be instrumental in rolling your warm cake. The powdered sugar acts as a barrier, preventing the delicate cake from sticking to the towel as it cools, thus minimizing the risk of cracks. Avoid terrycloth as its texture can imprint on the cake or cause sticking.
Immediate Transfer is Key: As soon as the pumpkin roll emerges from the oven, gently run a thin knife or small metal spatula around the edges to loosen it. Then, carefully but swiftly, invert the hot cake onto your prepared powdered sugar-dusted towel. Use your free hand to support the cake as it flips to prevent it from flopping or tearing. Speed and care are vital here.
Gentle Paper Peel: Once inverted onto the towel, carefully and slowly peel off the parchment paper from the back of the cake. Take your time to avoid any tears.
Roll While Warm: This is arguably the most critical step. While the cake is still warm and pliable (within minutes of coming out of the oven), begin rolling it up from one of the shorter sides, incorporating the towel into the roll. This trains the cake to hold its spiral shape as it cools, preventing cracks later when you fill it.
Cool Completely: Place the rolled cake, still wrapped in its towel, seam-side down on a wire rack. Allow it to cool completely to room temperature. Rushing this step or unrolling a warm cake can lead to cracking and a messy filling.
Unroll, Fill, and Re-roll: Once thoroughly cooled, carefully unroll the cake and gently remove the towel. Spread your luscious cream cheese filling evenly over the entire surface, leaving a small border around the edges. Then, carefully re-roll the cake (this time without the towel), ensuring a snug spiral.
Chill for Perfection: Wrap the re-rolled cake tightly in plastic wrap and refrigerate for at least an hour, or ideally, several hours to overnight. Chilling allows the filling to set and the cake to firm up, making for cleaner, more beautiful slices.
Serving Presentation: Before serving, remove the plastic wrap and transfer the chilled pumpkin roll to a decorative serving dish. For a final elegant touch, dust liberally with extra powdered sugar. Slice with a sharp, clean knife for perfect portions.

A perfectly sliced old-fashioned pumpkin roll revealing the creamy swirl, served on a white ceramic plate.

Frequently Asked Questions About Pumpkin Rolls

Can You Freeze This Pumpkin Roulade?

Absolutely! This Pumpkin Roll Recipe freezes exceptionally well, making it a fantastic make-ahead option for holidays or unexpected guests. To freeze, wrap the finished, chilled pumpkin roll tightly in several layers of plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. It will maintain its delicious quality for up to 3 months in the freezer. When you’re ready to serve, simply transfer it to the refrigerator overnight to defrost completely before unwrapping and dusting with powdered sugar. In the refrigerator, a wrapped pumpkin roll will stay fresh for 4 to 5 days.

What Kind of Towel Is Best for Rolling a Pumpkin Cake?

The type of towel you use is crucial for preventing your cake from sticking. It’s imperative to avoid terry cloth towels or any towel with a significant texture, as the delicate cake is prone to sticking to its fibers or imprinting the pattern. PRO-Tip: The ideal choice is a fine-woven, thin kitchen or tea towel. These towels have a smooth surface that won’t cling to the cake. Remember to liberally dust the towel with powdered sugar before turning out the hot cake – this creates an extra layer of non-stick protection. While some bakers opt for parchment paper for rolling, I’ve consistently achieved excellent results using a properly prepared thin kitchen towel.

How Do You Prevent a Cake Roll From Cracking?

Cracking is a common concern for first-time cake roll bakers, but it’s easily avoided with the right technique. The most frequent cause of cracks is rolling the cake after it has cooled too much and lost its pliability. PRO-Tip: The key to a crack-free pumpkin roll is to roll the cake immediately after it comes out of the oven, while it is still warm and flexible. Turn the hot cake out onto a generously powdered sugar-dusted towel, roll it up gently along with the towel from a short end, and then allow it to cool completely in this rolled position on a wire rack. This “training” process ensures the cake sets into its spiral shape before being filled.

Can I Add Nuts to My Pumpkin Roll?

While the original recipe doesn’t include nuts, you can certainly add them if you prefer! Finely chopped pecans or walnuts can be folded into the cake batter just before spreading it into the pan, or sprinkled over the cream cheese filling before re-rolling. If adding to the batter, about ½ cup of finely chopped nuts should suffice without altering the cake’s structure too much. Consider toasting the nuts lightly beforehand to enhance their flavor.

What is the best way to store leftover Pumpkin Roll?

Proper storage is essential to keep your pumpkin roll fresh and delicious. Since it contains a cream cheese filling, it must be refrigerated. Wrap any leftover slices or the entire remaining roll tightly in plastic wrap to prevent it from drying out or absorbing refrigerator odors. Store it in an airtight container if possible for maximum freshness. It will remain delightful for 4-5 days in the refrigerator.

Explore More Delicious Recipes

If you’ve enjoyed baking and tasting this delightful Pumpkin Roll, we’re sure you’ll love these other incredible cake and dessert recipes from our collection:

Lemon Cake Roll from Big Bear’s Wife
Recipe for German Chocolate Cake
Best Carrot Cake
Cocoa Layer Cake
Tres Leches Cake Recipe
Killer Pumpkin Bars with Cream Cheese Frosting
More Cake Recipes
More of the Best Dessert Recipes

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The Recipe:

Pumpkin Roll Recipe

Prep Time
30 minutes

Cook Time
15 minutes

Total Time
45 minutes

Yield
10 servings

A classic Pumpkin Roll, subtly adapted from Libby’s timeless recipe, featuring a luscious cream cheese filling. Perfect for ushering in pumpkin season!

Ingredients

For the Pumpkin Cake:

¼ cup powdered sugar (for dusting the towel)
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon salt
3 large eggs
1 cup granulated sugar
⅔ cup canned pumpkin puree (ensure it’s not pumpkin pie filling)

For the Cream Cheese Filling:

8 ounces cream cheese, softened to room temperature
1 cup powdered sugar, sifted for smoothness
6 tablespoons unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract
Additional powdered sugar, for garnishing (optional)

Instructions

Prepare Your Pan and Towel: Preheat your oven to 375ºF (190ºC). Grease a 15 x 10-inch jelly-roll pan, then line it with parchment paper. Generously grease and lightly flour the parchment paper to prevent sticking. On a clean, thin kitchen towel (not terry cloth), evenly sprinkle ¼ cup of powdered sugar. This towel will be used for rolling the warm cake.
Combine Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground cloves, ground ginger, and salt until well combined. Set aside.
Mix Wet Ingredients: In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on medium-high speed until the mixture is thick, pale yellow, and forms ribbons when the beaters are lifted (about 3-5 minutes). Beat in the canned pumpkin puree until just combined.
Combine and Spread: Gradually add the dry flour mixture to the wet pumpkin mixture, stirring gently until just combined. Be careful not to overmix. Pour the batter evenly into the prepared jelly-roll pan, spreading it with a spatula to cover the entire surface.
Bake the Cake: Bake for 13 to 15 minutes, or until the top of the cake springs back when gently pressed with a fingertip. Do not overbake, as this can make the cake dry and prone to cracking.
Immediate Transfer: As soon as the cake is out of the oven, run a thin knife or small metal spatula around the edges of the pan to loosen the cake. Immediately invert the hot cake onto the powdered sugar-dusted towel. Carefully and slowly peel off the parchment paper from the back of the cake.
Roll While Warm: Starting from one of the narrow ends, carefully roll up the cake along with the towel. This “trains” the cake to hold its spiral shape. Place the rolled cake, still wrapped in the towel, seam-side down on a wire rack and let it cool completely to room temperature (this can take 1-2 hours).
Prepare the Filling: While the cake cools, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese, sifted powdered sugar, softened butter, and vanilla extract with an electric mixer until smooth, light, and fluffy. Avoid overmixing.
Fill and Re-roll: Once the cake is completely cool, carefully unroll it and remove the towel. Evenly spread the cream cheese filling over the entire surface of the cake, leaving a small border (about ½ inch) around the edges. Carefully re-roll the cake, this time without the towel, creating a tight spiral.
Chill for Setting: Wrap the re-rolled pumpkin roll tightly in plastic wrap to help it maintain its shape and prevent drying. Refrigerate for at least one hour, or preferably several hours (or even overnight) to allow the filling to set and the flavors to meld beautifully.
Serve and Enjoy: Before serving, remove the plastic wrap. If desired, dust the top of the pumpkin roll generously with additional powdered sugar. Slice with a sharp knife into ½-inch to 1-inch thick pieces and serve. Enjoy this delightful autumn treat!

Notes

Ensure you roll the cake while it is still warm and pliable; if it cools too much before rolling, it will become brittle and crack easily when bent.

For the best rise and texture, always check that your baking powder is fresh and active before mixing your batter.

Using canned pumpkin puree, not pumpkin pie filling, is essential for the correct flavor and texture of the cake.

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