Libby’s pumpkin roll recipe made with Libby’s canned pumpkin puree and pumpkin slice then rolled with a cool whip cream cheese filling that’s light and fluffy.
This classic pumpkin roll cake recipe is a delicious dessert that’s perfect for the fall season or holiday season when you’re craving something sweet and comforting.
The pumpkin roll itself is a tender and moist pumpkin cake made with pumpkin puree, warm spices like cinnamon, nutmeg, and pumpkin pie spice. It’s baked to perfection and then carefully rolled up while still warm to create that iconic spiral shape.
Inside, the filling is a luscious cream cheese filling mixed with cool whip. The cool whip adds a light and fluffy texture, while the cream cheese brings a rich and tangy flavor that complements the sweetness of the pumpkin cake.
The filling is generously spread over the cake before rolling it up, creating a creamy layer that melts in your mouth with every bite.
Once assembled, the pumpkin cake roll is chilled in the refrigerator to set the filling and make it easier to slice. When it’s ready to serve, each slice reveals a beautiful swirl of pumpkin cake and creamy filling, making it the perfect amount of sweetness for any occasion.
What is a Jelly Roll Cake
A jelly roll, also known as a Swiss roll or a sponge roll, is a type of sponge cake that is rolled with a filling. It’s a delectable dessert that can be made with various flavors of cake and filling, making it a popular choice for different occasions.
Once the cake is baked and still warm, it’s carefully rolled up with a filling of choice. Common fillings include jam, jelly, preserves, whipped cream, or frosting. The rolling process creates a spiral pattern with the filling swirled inside the cake.
After rolling, the jelly roll is often chilled to set the filling and make it easier to slice. It’s then typically served in slices, revealing the beautiful presentation of cake and filling.
- Large Eggs
- Pumpkin Pie Spice
- All-Purpose Flour
- Baking Powder
- Libby’s 100% Pure Pumpkin Purée or Homemade Pumpkin Puree
- Cream Cheese
- Cool Whip
- Confectioners’ Sugar
How to Make Libby’s Pumpkin Roll
- Preheat the oven to 375 degrees Fahrenheit. Line a 15″ x 10″ jelly roll pan with parchment paper or wax paper.
- Beat eggs in a large mixing bowl or electric mixer until thick. Gradually beat in sugar. Add water.
- Whisk or sift flour, baking powder, pumpkin spice, cinnamon, nutmeg, and salt together in a bowl. Slowly add the flour mixture to the bowl of wet ingredients. Mix well.
- Pour the cake batter into the prepared jelly roll pan.
- Bake in the oven for 12-15 minutes. As soon as it sets, remove it from the oven. When the top of the cake springs back when lightly touched, it’s done.
- Lay a thin cotton kitchen towel, flour sack towel, or cheesecloth down and lightly sprinkle it with powdered sugar to prevent sticking. While it’s still warm, carefully flip the pumpkin roll onto the prepared towel. Remove the parchment paper.
- Roll the short end of the pumpkin roll with the towel. Let the cake cool to room temperature while rolled, about 30 minutes.
- In a medium bowl with a hand mixer or in a stand electric mixer, beat cream cheese and sugar on medium speed until fluffy. Fold in cool whip with a spatula until well blended.
- Carefully unfold the pumpkin roll after it’s cooled. Spread the cream cheese mixture to the edges of the pumpkin roll. Reroll cake back up and cover with plastic wrap. Place in the refrigerator to chill for at least 1 hour before slicing and serving.
Store leftover pumpkin roll cake in an airtight container in the refrigerator for up to 3-5 days. The cream cheese filling makes it so it has to be kept in the refrigerator to prevent spoilage.
Can You Freeze a Pumpkin Roll? Absolutely! Cake actually freezes well.
I recommend slicing the pumpkin roll into individual pieces to make it easier for thawing.
Once the pumpkin roll has cooled completely, wrap it tightly in plastic wrap to protect it from freezer burn and moisture loss.
Place the wrapped pumpkin roll in a freezer-safe airtight container or resealable plastic bag.
Store the pumpkin roll in the freezer for up to 2-3 months.
Allow it to thaw in the refrigerator the night before you’re ready to eat it.
How to Tell If Pumpkin Roll is Bad
Look for any signs of mold growth or unusual discoloration on the surface of the pumpkin roll. Mold can develop on both the cake and the filling, presenting as fuzzy spots or patches.
Discoloration may appear as dark spots or color changes that are not typical of the ingredients.
A pumpkin roll with cream cheese filling that has gone bad may have texture changes such as excessive dryness, sliminess, or an unpleasant texture. The cream cheese filling may separate or become grainy.
When most food has gone bad, it also develops a sour taste and odor.
More Pumpkin Recipes
Libby’s Pumpkin Roll
- 3 Large Eggs
- 1 cup Sugar
- 5 tablespoons Water
- 2 teaspoon Pumpkin Pie Spice
- 2 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ¾ cup Libby's 100% Pure Pumpkin Purée
- 1-2 tablespoons Confectioners' Sugar
- 8 ounces Cream Cheese, room temperature
- ½ cup Sugar
- 8 ounces Cool Whip, thawed
- Preheat the oven to 375 degrees Fahrenheit. Line a 15" x 10" jelly roll pan with parchment paper or lightly spray with nonstick cooking spray and lightly flour.
- Beat eggs in a large bowl or electric mixer until thick. Gradually beat in sugar. Add water and pumpkin purée.
- Whisk or sift flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt together in a bowl. Slowly add dry ingredients to the bowl of wet ingredients. Mix well.
- Pour the pumpkin mixture into the prepared jelly roll pan.
- Bake in the oven for 12-15 minutes. As soon as it sets, remove from the oven. Lightly touch the top of the pumpkin roll and if it springs back, it's done.
- Lay a thin towel or cheesecloth down and lightly sprinkle it with confectioners' sugar. While it's still warm, carefully flip the pumpkin roll onto the towel. Remove the parchment paper. Roll the short end of the pumpkin roll with the towel. Allow it to cool while rolled, about 30 minutes.
- In a large bowl with a hand mixer or in a stand electric mixer, beat cream cheese and sugar on medium speed until fluffy. Fold in cool whip with a spatula until well blended.
- Carefully unfold the pumpkin roll after it's cooled. Spread the cream cheese filling to the edges of the pumpkin roll. Roll the pumpkin roll back up and cover with plastic wrap. Place in the refrigerator to chill for at least 1 hour before slicing and serving.
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