Are you ready for one of the most RIDIC-ULICIOUS fall desserts ever? 🎃

This pumpkin roll is the recipe I make every single year — and honestly, it never lasts long. It’s soft, warmly spiced, and filled with that dreamy cream cheese filling that makes everyone sneak “just one more slice.”

This recipe was adapted from the classic Libby’s pumpkin roll that so many of us grew up with. However, over the years, I’ve tweaked the method to make it easier and more foolproof — especially when it comes to rolling (because nobody wants cracks in their pumpkin roll!).

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It’s perfect for:

• Thanksgiving dessert tables
• Christmas cookie trays
• Fall potlucks
• Or simply a cozy afternoon with coffee

And the best part? It’s a fantastic make-ahead dessert, which makes hosting so much easier.

Why This Pumpkin Roll Works Every Time

This pumpkin roll recipe has:

• The perfect balance of pumpkin flavor
• Warm hints of cinnamon and pumpkin pie spice
• A soft, flexible sponge cake
• A rich, smooth cream cheese filling

And when you follow my rolling tips below, it slices beautifully every time.

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Tips for a Beautiful Pumpkin Roll (No Cracks!)

Let’s talk about the most important part — rolling it without cracking.

1. Roll It Immediately

As soon as the cake comes out of the oven, it needs to be rolled while it’s hot. This step trains the cake into shape.

2. Let It Cool Completely Before Filling

After rolling it up plain, let it cool fully. If you rush this step, the filling will melt.

3. Roll It Tightly

Once the cream cheese filling is spread, roll it back up as tightly as possible. This gives you those gorgeous spiral slices.

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Why I Use Parchment Paper (Not a Towel)

I know many recipes use a kitchen towel — but I always use parchment paper. Here’s why:

• It creates a non-stick surface
• It prevents moisture absorption
• It leaves no lint or fibers
• It helps maintain uniform thickness
• It makes cleanup easy
• It allows smoother rolling control
• It helps prevent overcooking as it cools

In other words? It just works better.

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Ingredients for Pumpkin Roll

For the Cake

• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 3 large eggs
• 1 cup white granulated sugar
• ⅔ cup Libby’s 100% Pure Pumpkin
• Powdered sugar (for dusting parchment)

For the Cream Cheese Filling

• 8 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

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How to Make This Easy Pumpkin Roll

Step 1: Prep the Pan

Preheat oven to 350°F (175°C).
Line a 15 x 10-inch jelly roll pan with parchment paper and lightly grease.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• ¾ cup flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon

Step 3: Mix the Wet Ingredients

In a large bowl, beat:

• 3 eggs
• 1 cup sugar

Beat until thick and slightly fluffy. Then add:

• ⅔ cup pumpkin

Mix until combined.

Step 4: Combine

Gently stir the dry ingredients into the pumpkin mixture until just combined. Do not overmix.

Step 5: Bake

Spread batter evenly into the prepared pan.

Bake for 11–13 minutes, or until the top springs back when lightly touched.

Step 6: Roll While Hot

While baking, sprinkle powdered sugar over a clean sheet of parchment paper.

Immediately turn the hot cake onto the sugared parchment. Carefully peel off the pan parchment.

Roll the cake up tightly in the sugared parchment (it will be hot). Let cool completely.

Step 7: Make the Filling

Beat together:

• 8 oz cream cheese
• 6 tbsp butter
• 1 tsp vanilla
• 1 cup powdered sugar

Beat until smooth and creamy.

Step 8: Fill and Roll Again

Carefully unroll the cooled cake.

Spread filling evenly over the surface.

Roll it back up tightly (without parchment this time).

Refrigerate for at least 1 hour.

Step 9: Finish and Serve

Just before serving, dust with powdered sugar.

Slice into beautiful spirals and watch everyone smile.

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Make Ahead + Storage

• Store wrapped tightly in refrigerator up to 3 days.
• Freeze whole or sliced (wrapped well) up to 2 months.
• Thaw overnight in refrigerator before serving.

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FAQ

Why did my pumpkin roll crack?

Most cracks happen when:

• It wasn’t rolled while hot
• It was overbaked
• It wasn’t rolled tightly enough

Can I make this pumpkin roll ahead?

Yes! In fact, it’s better after chilling. It slices cleaner and tastes even better the next day.

Can I freeze pumpkin roll?

Absolutely. Wrap tightly in plastic wrap and then foil. Freeze up to 2 months.

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