Pumpkin roll – a classic pumpkin roll recipe with fluffy pumpkin cake and luscious cream cheese filling. This one is even better than Libby’s pumpkin roll recipe!

You knew fall had officially arrived when you came home from school and mom had made a pumpkin roll!

 A photo of several slices of pumpkin roll with cream cheese frosting.

I was used to my mom’s recipe but as I got older, I tried a few friends’ pumpkin roll recipes and upon asking for the recipe was told it was Libby’s Pumpkin Roll recipe.

Who is this Libby?

Why is everyone using her recipe?

It was a great recipe, but then I started to experiment and discovered a new recipe that was Better Than Libby’s Pumpkin Roll recipe.

I got others to try our delicious pumpkin roll recipe and then it came out…

“Hey try this recipe! It might even be better than Libby’s Pumpkin Roll recipe!”

Friend: “Wait, you do know Libby is the can and not a person, right?”


A photo of a cross-section of a pumpkin roll.

How to Make a Pumpkin Roll

Ok, I know you’re thinking…cake rolls are too hard, they never work, they always crack or stick. We are going to walk you through every step on your way to the perfect pumpkin roll.

Make the Pumpkin Cake Batter

Our first step is making the fluffy, tender pumpkin cake.

  • Preheat oven to 375° F and line a 15 x 10-inch jelly roll pan with parchment paper. You will want to leave an extra inch of parchment sticking up on both of the longer (15 inch) sides of the pan so that it is super easy to lift the cake out the pan after it is done baking.
  • Grab a bowl and add the dry ingredients (flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon and nutmeg) and whisk them together until they are combined.
  • Now move to a stand mixer, and using the whisk attachment, add the eggs and sugar and whisk them for 1 minute until they are blended and thick. Add the vanilla and pumpkin puree and whisk again until everything just comes together.
  • Remove the bowl from the stand mixer and add the flour mixture. Fold everything together with a rubber spatula until just combined.
  • Pour the batter into your prepared jelly roll pan and spread the batter evenly into the pan. Be sure it is evenly spread. This will be critical to successfully rolling your cake after it is baked. It should be quite thin.

A photo of a pumpkin roll that has just been rolled and not sliced yet.

Bake and Roll the Pumpkin Cake

  • Bake the cake for 13-15 minutes. The cake should spring back when you touch it.
  • While the cake is baking, sprinkle a large kitchen towel with powdered sugar. When the cake is done baking and using two hot pads, flip the cake onto the powdered sugar towel using those two longer edges of the parchment paper if needed. Now carefully remove the parchment paper from the bake of the cake.
  • Ok, it is time to roll! Don’t get scared! While the cake is still piping hot (this is crucial to get it to roll without cracking), start at one of the short ends (10 inch end), gently and slowly roll the cake with the towel all the way into a tight roll.
  • Place the rolled cake onto a wire cooling rack and allow the cake to cool completely. Don’t cool the cake on the counter top! It needs air circulating all around it so that steam doesn’t develop which will make the cake get soggy.

A photo of a pumpkin roll that has just been rolled and not sliced yet.

Make the Cream Cheese Filling

While the cake is cooling, you can start working on the cream cheese filling.

  • In a bowl, whisk together the cream cheese and butter until smooth. Be sure the butter and cream cheese are both softened to room temperature. The filling will be lumpy if they are too cool. Then mix in the marshmallow fluff until smooth.
  • Add the powdered sugar and vanilla extract to the butter and cream cheese mixture and mix until smooth. You can add more powdered sugar if the mixture is too thin for your liking.

Now you are ready to assemble the cake roll!

A photo of a cross-section of a pumpkin roll.

Make the Cake Roll

It is go time! Take your rolled cake that has cooled completely to room temperature and move it to a flat surface. Carefully unroll it until it is flat (one end will be curled up a bit, but that is fine!). Spread the cream cheese filling evenly all over the cake leaving a 3/4 inch border on all sides.

Now re-roll the cake in the same direction as it was rolled before. As you roll it, carefully peel the cake from the towel until the towel can be completely removed. Tightly wrap the cake roll in plastic wrap and place it in the refrigerator to cool. You will want to refrigerate it for at least an hour before serving so it can set up properly (see the FAQ section below for making the pumpkin roll ahead of time and how to store it).

After the cooling time in the refrigerator, unwrap the pumpkin roll and slice and serve. The end pieces will be a little less pretty, but they still taste great!

A photo of several slices of pumpkin roll with cream cheese frosting.


Can Pumpkin Roll Be Left Out?

A pumpkin roll holds up best when it is just coming out of the refrigerator. If it sits out too long, the filling gets warm and the roll starts to become loose. After the cutting the slices I need to serve, I like to wrap the remaining pumpkin roll in plastic wrap and store it in the fridge.

Can Cream Cheese Sit Out Overnight?

No, it is not wise to leave cream cheese sitting out overnight. When cream cheese is left at room temperature for more than two hours, harmful bacteria can start to form which can cause food poisoning.

How to Keep a Pumpkin Roll from Cracking?

To keep a pumpkin roll from cracking when you roll it, be sure the cake is not over-baked and roll the cake when it’s hot.

What Do I Do with My Leftover Pumpkin Puree?

It was always a pet peeve of mine when I made pumpkin desserts and a recipe would call for maybe a cup of pumpkin, and then I would have a bunch leftover. What do I do with that? Well, have no fear, we have several ways to use it up!

If you want something other than a baked pumpkin dessert, our Pumpkin Cheesecake Dip, Slow Cooker Pumpkin Chili, Pumpkin Chocolate Chip Milkshake, Pumpkin Dinner Rolls, Pumpkin Spice Granola Bars, or our Whole Wheat Pumpkin Pie Pancakes are all great options! For more baked pumpkin desserts, see the list below.

What Can You Substitute For Cream Cheese?

If you aren’t a cream cheese fan, try making a different frosting for the filling like our maple frosting or a buttercream frosting. Plain Greek yogurt and marscapone just aren’t going to give you the results you want, so it is just better to go with a totally different recipe for the filling.

What is in Pumpkin Pie Spice?

Pumpkin pie spice is a blend of warm spices commonly used in pumpkin desserts. It is a combination of cinnamon, nutmeg, ginger and cloves. Some blends also include allspice.

Can You Make Puree from Fresh Pumpkin?

Yes, absolutely! I love the post and tutorial from Ree Drummond for making pumpkin puree from scratch. She has great pictures of every single step.

Can a Pumpkin Roll be Made Ahead of Time?

A pumpkin roll is a great dessert to make up to 1-2 days ahead of time. Prepare it completely and store it in the refrigerator covered securely in plastic wrap. When you are ready to serve it, allow it to sit on the counter for a few minutes and then slice and serve.

How to Store (or Freeze) a Pumpkin Roll

If you have leftovers, just re-wrap the pumpkin roll in plastic wrap and store in the refrigerator for up to 5 days or you can freeze it for up to 3 months. If you freeze it, allow it to thaw in the refrigerator for 1 day before serving.

Eat your heart out Libby, wherever you may be! It is time to bust out a classic pumpkin roll with cream cheese filling that will fill your home with the smells of fall and wow your family and friends! Make this Better Than Libby’s Pumpkin Roll Recipe and tag us on social media with your photos!

More Pumpkin Dessert Recipes: 

Pumpkin Roll Recipe

3.69 from 44 votes
Servings: 10
Prep Time: 15 minutes
Cook Time: 15 minutes


A delicious pumpkin cake rolled up with fluffy cream in the center!


  • 3/4 Cup Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 2 teaspoons Pumpkin Pie Spice
  • 1/2 teaspoon Cinnamon
  • 1/8 teaspoon Nutmeg
  • 3 Large Eggs
  • 1 Cup Sugar
  • 1 teaspoon Vanilla
  • 2/3 Cup Can Pumpkin Puree
  • Powdered Sugar, for the towel


  • 8 Ounces Cream Cheese, softened
  • 4 Tablespoons Butter, softened
  • 1/2 Cup Marshmallow Fluff
  • 1 Cup Powdered Sugar
  • 1 Teaspoon Vanilla


  • Preheat oven to 375° F.  Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out of the pan after baking.  
  • Whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon and nutmeg in a large mixing bowl until combined.
    3/4 Cup Flour, 1/2 teaspoon Baking Powder, 1/2 teaspoon Baking Soda, 1/4 teaspoon Salt, 2 teaspoons Pumpkin Pie Spice, 1/2 teaspoon Cinnamon, 1/8 teaspoon Nutmeg
  • In the bowl of a standing mixer fitted with the whisk attachment, whisk eggs and granulated sugar for 1 minute until thick.
    3 Large Eggs, 1 Cup Sugar
  • Add in the vanilla and pumpkin, and whisk until just combined. Pull the bowl off of the mixer.
    1 teaspoon Vanilla, 2/3 Cup Can Pumpkin Puree
  • Fold in the flour mixture with a rubber spatula, and stir together until just combined.
  • Spread the batter evenly into prepared pan.  
  • Bake for 13 to 15 minutes, or until top of cake springs back when touched.
  • Sprinkle powdered sugar on a large kitchen towel while the cake bakes.
    Powdered Sugar
  • Carefully, using two hot pads, flip the cake onto the powdered sugar towel. Peel the parchment off.
  • While the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and towel!) all the way up into a tight roll. Allow the cake to cool completely, on top of a wire cooling rack. Do not cool on a flat counter or the steam will develop. The cake needs air circulating.
  • While the cake cools, make the filling.
  • Whisk together cream cheese and butter until smooth. Then add the marshmallow fluff and mix until smooth.
    8 Ounces Cream Cheese, 4 Tablespoons Butter, 1/2 Cup Marshmallow Fluff
  • Add the powdered sugar and vanilla extract into the bowl and mix until smooth. Add more powdered sugar if the mixture is too thin.
    1 Cup Powdered Sugar, 1 Teaspoon Vanilla
  • Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully unroll it until it is flat again (or mostly flat).
    Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides. Carefully re-roll the cake, gently peeling away the towel as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour to set.
  • Unwrap and slice to serve!


You can store the cake for up to 5 days in the fridge, or freeze for up to 3 months.


Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 103mgSodium: 266mgPotassium: 119mgFiber: 1gSugar: 33gVitamin A: 3113IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Author: Sweet Basil
Course: Easy Cake Recipes For Beginners
Cuisine: American

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A photo of several slices of pumpkin roll with cream cheese frosting.