Libby’s Pumpkin Roll is my favorite pumpkin cake. It’s springy, soft, and moist, with the welcome surprise of vanilla cream cheese and a crunchy walnut filling.
Libby’s Pumpkin Roll might seem a little time-consuming in terms of ingredients, but by individually adding the spices of your pumpkin spice mix, you’re in control of the quality and intensity of your pumpkin flavor, and can adjust it to your liking. You don’t get this level of control when you buy a prepackaged mix.
This cake is the spongiest sponge cake I’ve ever had, but with the infusion of rich pumpkin flavor. And the vanilla cream cheese and crunchy walnut filling finish it off wonderfully. It’s super-satisfying and hits all your sweet, salty, crunchy, and umami cravings. You and your family will lie back after a slice and be as content as kittens!
The Secret to Roll Cakes
I love simple dishes that look complicated, so I can really milk all the attention afterwards (hopefully, my family doesn’t read this particular recipe or else the jig is up!).
Roll cakes are super easy if you apply a few simple tricks. First, you want this cake to be as soft and as pliable as possible. No beating them with beaters. No beating them period. You’ve got to BABY cakes.
Double sift your flour to make your cake almost pillow-like.
Sift everything dry.
Use warm butter. The only beating of any cake should be the creaming of the butters and liquids. No beating should occur after you add the mix.
To prevent the Libby’s Pumpkin Roll from cracking, follow this tip from Mary Berry from The Great British Baking Show: Invert the warm cake immediately upon a tea towel or parchment paper sprinkled with granulated sugar and leave it there as the cake cools and stiffens. This should prevent cracking. If it does, make a powdered sugar glaze by mixing powdered sugar, vanilla, and milk, then apply it to the cake.
How do I prep and store this cake?
This cake keeps easily, so you can make it days in advance. You can refrigerate your rolled, papered cake three days beforehand and fill it later. You can also freeze the rolled cake for up to three months, but it might crack. Make the filling and apply it at the last minute.
Serving Suggestions
After a lovely dinner, like my Best Skillet Chicken Pot Pie Recipe, I like to serve this cake alongside my Spiked Slow-Cooker Cider for me and my hubby.
Libby’s Pumpkin Roll
Ingredients
- powdered sugar for rolling
- 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
- 8 ounces cream cheese softened
- 1 cup sifted powdered sugar for filling
- 6 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- Extra powdered sugar for dusting optional
Instructions
- Preheat your oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease the paper.
- Sprinkle a thin, cotton kitchen towel with powdered sugar. This will prevent the cake from sticking when you roll it.
- Combine the flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl.
- In a larger bowl, beat eggs and granulated sugar until thick. Add in the pumpkin and stir well.
- Fold in the flour mixture into the pumpkin mixture. Spread evenly into the prepared pan. If desired, sprinkle with walnuts.
- Bake for 13 to 15 minutes or until the top of the cake springs back when touched. Immediately loosen and turn cake onto the prepared towel. Carefully peel off paper.
- Roll up the cake and towel together, starting with the narrow end. Cool on a wire rack.
- For the filling, beat cream cheese, powdered sugar, butter, and vanilla extract in a small bowl until smooth.
- Carefully unroll the cake. Spread cream cheese mixture over cake. Reroll the cake, without the towel. Wrap in plastic wrap and refrigerate at least one hour.
- Dust with powdered sugar before serving, if desired. Slice and serve chilled.
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