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A slice of pumpkin roll made with Libby's pumpkin puree and filled with cream cheese frosting, on a white plate.
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Libby's Pumpkin Roll

This pumpkin roll combines the rich flavors of pumpkin and warm spices with a light and airy cake, all rolled up around a luscious cream cheese filling.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 13 minutes
Cool Time 1 hour
Total Time 1 hour 38 minutes
Servings 8 slices
Calories 466kcal
Author Whitney Wright

Equipment

Ingredients

  • 1/2 cup powdered sugar to sprinkle on towel
  • 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 Libby's pumpkin puree

Cream Cheese Filling

  • 8 oz cream cheese softened to room temperature
  • 1 1/2 cups powdered sugar sifted
  • 6 tablespoons unsalted butter softened to room temperature
  • 1 teaspoon vanilla

Instructions

  • Preheat the oven to 375°F. Spray a 15x10 inch jelly roll pan with nonstick cooking spray that contains flour. Line the bottom of the pan with parchment paper and spray again. Sprinkle a thin kitchen towel with 1/3 cup powdered sugar
  • In a medium sized bowl whisk the flour, baking powder, baking soda, cinnamon, cloves, and salt. 
  • In the bowl of a stand mixer fitted with a paddle attachment beat the eggs and granulated sugar on medium speed for 2-3 minutes or until thick. Add the pumpkin and mix for another 30 seconds. Scrape down the sides of a bowl with a rubber spatula. Add the flour mixture and mix to combine, don’t overmix. Spread the batter into the prepared pan. Bake for 13-15 minutes or until the top of the cake springs back when touched. 
  • After removing from the oven immediately loosen and turn the cake out onto the powdered sugar dusted towel. Peel off the parchment paper and roll up the cake and the towel together starting with the narrow end. Let cool completely. 
  • In a medium bowl beat the cream cheese, 1 ½  cup of powdered sugar, vanilla and butter until smooth. 
  • Unroll the cake and spread the cream cheese mixture over the cake. Reroll the cake, without the towel. Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour. Remove from the fridge, slice and serve. 

Notes

Store in the fridge, wrapped in plastic wrap, for 2-3 days. 

Nutrition

Calories: 466kcal | Carbohydrates: 68g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 121mg | Sodium: 261mg | Potassium: 149mg | Fiber: 1g | Sugar: 56g | Vitamin A: 3922IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg