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Copycat Libby’s Pumpkin Roll with Cream Cheese Filling

Libby’s Pumpkin Roll with Cream Cheese Filling
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Libby’s Pumpkin Roll is a classic rolled sponge cake made with pumpkin puree, warm spices, and a sweet cream cheese filling. It’s a holiday favorite known for its beautiful spiral shape and melt-in-your-mouth texture.

Ingredients

Scale

For the Pumpkin Cake:

    • 3 large eggs – Creates structure and moisture.

    • 1 cup granulated sugar – Adds sweetness and texture.

    • ⅔ cup Libby’s 100% Pure Pumpkin (or any canned pumpkin puree) – Provides moisture and flavor.

    • 1 teaspoon vanilla extract – Enhances flavor.

    • ¾ cup all-purpose flour – The base of the sponge cake.

    • 1 teaspoon baking powder – Helps the cake rise.

    • ½ teaspoon baking soda – Ensures a light texture.

    • ½ teaspoon salt – Balances sweetness.

    • 1 teaspoon ground cinnamon – A classic pumpkin spice.

    • ½ teaspoon ground nutmeg – Adds warmth.

    • ¼ teaspoon ground cloves – A key fall spice.

For the Cream Cheese Filling:

    • 8 oz cream cheese (softened) – The star of the filling.

    • 1 cup powdered sugar (sifted) – Sweetens the filling.

    • 6 tablespoons unsalted butter (softened) – Adds creaminess.

    • 1 teaspoon vanilla extract – Rounds out the flavors.

For Dusting & Garnish:

    • ¼ cup powdered sugar (for rolling and dusting) – Prevents sticking and adds decoration.

Instructions

Step 1: Prepare the Baking Sheet

    1. Preheat oven to 375°F (190°C).

    1. Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang for easy removal.

    1. Grease and lightly flour the parchment paper to prevent sticking.

Step 2: Make the Pumpkin Cake Batter

    1. In a large bowl, beat eggs and sugar together until light and fluffy (about 2 minutes).

    1. Add pumpkin puree and vanilla extract, mixing until smooth.

    1. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

    1. Gradually fold the dry ingredients into the wet mixture, stirring until just combined.

Step 3: Bake the Pumpkin Cake

    1. Pour the batter into the prepared jelly roll pan, spreading evenly.

    1. Bake for 12–15 minutes, or until the cake springs back when lightly touched.

Step 4: Roll the Cake While Warm

    1. Immediately after baking, turn the cake onto a clean kitchen towel dusted with powdered sugar.

    1. Carefully peel off the parchment paper and roll the cake with the towel from the short side.

    1. Let it cool completely in the rolled shape to prevent cracks.

Step 5: Make the Cream Cheese Filling

    1. In a mixing bowl, beat cream cheese, butter, and vanilla extract until smooth.

    1. Gradually add powdered sugar, beating until fluffy and creamy.

Step 6: Assemble the Pumpkin Roll

    1. Gently unroll the cooled cake and spread the cream cheese filling evenly over the surface.

    1. Re-roll the cake without the towel, rolling as tightly as possible.

    1. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.

Step 7: Serve and Enjoy!

    1. Dust the top with powdered sugar for a beautiful finish.

    1. Slice and serve chilled or at room temperature.

Find it online: https://cookingwithadan.com/libbys-pumpkin-roll-with-cream-cheese-filling/