Libby's® Pumpkin Roll with Cream Cheese Filling

Libby's® Pumpkin Roll with Cream Cheese Filling


"Delicious and easy to make."


15 m {{adjustedServings}} servings 431 cals
Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 431 kcal
  • 22%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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  1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
  2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
  3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
  4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
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  1. 737 Ratings


I was always scared to try this but it really was pretty easy when you use some helpful hints. Use waxed paper in the bottom of the pan before baking, peel it off when the cake is done baking, ...

I have made this dozens of times. It's best with more spices: 2 t. cinnamon, 1 t. pumpkin pie spice and 1/2 t. nutmeg. This is my all time favorite recipe! I think I'm invited to so many holi...

This was moist and delicious. I used a baking sheet instead of a jelly pan and had excellent results. I also put the powdered sugar covered towel on top of the cake while it was still in the pa...