Libby’s Pumpkin Roll Delight

I have a weakness for anything that smells like fall and slaps together faster than you can say “leftover pumpkin.” This Libby’s Pumpkin Roll Delight is exactly that: spongy, cinnamon-kissed pumpkin cake rolled tight around a tangy cream cheese filling. It looks fancy but is gloriously do-able, and it’s the kind of dessert that makes people stop talking mid-bite.

My husband is disgracefully enthusiastic about this — the man climbs onto chairs for a good slice. It became our go-to for potlucks because it travels well (if you wrap it right) and everyone pretends it’s homemade heirloom magic even though canned pumpkin and powdered sugar are doing most of the heavy lifting. I learned the hard way to roll it while warm the first time; now it’s our little kitchen ritual and usually ends with icing on our fingers and the dog hopeful but thwarted.

Kitchen Talk

I’ll be honest: the first time I made a pumpkin roll it looked like modern art — a cake that had given up halfway through the spiral. The trick that saved it (and my pride) was rolling it up in a clean kitchen towel while still warm, then unrolling to fill. Also: don’t use pumpkin pie filling. It’s a different beast. I once swapped half the sugar for brown sugar for a deeper molasses vibe and people accused me of being a pastry genius, so don’t be afraid to mess with the sweetener a bit. Lastly, powdered sugar dusting is irresponsible in the best way—expect to wear some.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and fresh baking powder/soda; they’re small and cheap but make a huge difference in rise and texture.
– Eggs: Grab large eggs at the same time so they’re room temperature when you bake — they whip better and give a lighter cake.
– Dairy: Full-fat cream cheese makes the filling silky; you can use lighter cream cheese but expect a thinner filling.
– Fats & Oils: Stick with melted butter for richness; neutral oil works in a pinch but the flavor changes slightly.
– Spices: Freshly ground cinnamon and a pinch of nutmeg or allspice really lift the pumpkin flavor—use what you love, but don’t skip the spices.

Prep Ahead Ideas

– You can mix the dry ingredients a day ahead and keep them in a zip-top bag; stash the tin and towel so you’re ready to roll.
– Make the cream cheese filling the night before and keep it in an airtight container; bring it to room temp and whip again briefly before filling.
– After rolling and chilling, wrap the whole cake tightly in plastic wrap and store in the fridge; it’s easier to slice the next day and is great for quick entertaining.

✔Time-Saving Tricks

– Use canned Libby’s pumpkin puree (obviously) instead of roasting and pureeing a pumpkin — saves hours.
– Line your baking sheet with parchment so the cake releases cleanly and you avoid scrubbing.
– While the cake bakes, whip the filling; multi-tasking like this shaves time and keeps momentum.

✔Common Mistakes

– Rolling the cake when it’s cold: it will crack like sad drywall. Roll it warm in a towel, then let it cool rolled.
– Using pumpkin pie filling instead of pure pumpkin puree—different sugar/spice content, which wrecks texture and flavor. Been there, cried a little.
– Overfilling: too much filling makes it spill out and look messy; scrape a thin, even layer and keep the edges a hair thinner to avoid escapees.

What to Serve It With

– A big mug of strong coffee or chai, because sweetness needs a bitter friend.
– Vanilla ice cream or a dollop of lightly whipped cream for a decadently simple remix.
– Toasted pecans or a drizzle of salted caramel if you’re feeling extra dramatic.
– A crisp simple green salad for a holiday table—keeps everything from becoming one giant sugar coma.

✔Tips & Mistakes

– Preheat the oven fully; a shaky start equals uneven rise.
– Don’t skip the towel trick—roll while warm and it’ll unroll like a dream.
– If the top cracks, treat it like a rustic vibe and cover with more filling; nobody’s measuring rustic charm.
– Cool completely once filled and wrapped so it slices cleanly.

✔Storage Tips

Wrap leftovers tightly in plastic wrap and store in the fridge for up to 4 days; you can freeze slices wrapped individually for up to 2 months. Cold slices are totally fine for breakfast (judge me), and the filling firms up pleasantly overnight — let it sit at room temp for 15 minutes before serving if you want it softer.

✔Variations and Substitutions

– Swap half the flour for almond flour for a nuttier bite—texture changes but it’s tasty.
– Use browned butter in the cake for a toasty, caramel-y depth.
– Swap maple syrup for some of the sugar in the filling for a maple-cream riff.
– If dairy-free, use a plant-based cream cheese and a butter substitute; texture will be slightly softer.

Frequently Asked Questions

Libby's Pumpkin Roll Delight

Classic pumpkin roll with a gently spiced sponge and a plush cream cheese filling. It slices beautifully for gatherings.

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Prep Time: 25 minutes minutes

Cook Time: 13 minutes minutes

Total Time: 38 minutes minutes

Servings: 10

Ingredients

 

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Pumpkin Sponge

• ▢ 3 large eggs, at room temperature
• ▢ 0.95 cup granulated sugar
• ▢ 0.75 cup pure pumpkin puree
• ▢ 1 tsp vanilla extract
• ▢ 0.8 cup all-purpose flour, spooned and leveled
• ▢ 0.5 tsp baking powder
• ▢ 0.6 tsp baking soda
• ▢ 1.25 tsp pumpkin pie spice
• ▢ 0.5 tsp ground cinnamon
• ▢ 0.25 tsp fine salt
• ▢ 0.75 cup chopped walnuts optional, for crunch
• ▢ 0.25 cup confectioners’ sugar for dusting the towel

Cream Cheese Filling

• ▢ 8 oz cream cheese, softened
• ▢ 5 tbsp unsalted butter, softened
• ▢ 1.25 cup confectioners’ sugar
• ▢ 1.25 tsp vanilla extract
• ▢ 0.125 tsp fine salt
• ▢ 0.5 tsp fresh lemon zest optional, for brightness

Instructions

Preparation Steps

• Preheat oven to 375°F. Line a 10×15-inch jelly roll pan with parchment and lightly grease.
• Whisk flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl.
• Beat eggs and granulated sugar on high until thick and pale, 2 to 3 minutes.
• Mix in pumpkin puree and vanilla until smooth.
• Fold dry ingredients into the batter just until no dry streaks remain.
• Spread batter evenly in prepared pan. Sprinkle walnuts on top if using. Tap pan to level.
• Bake 11 to 14 minutes, until the cake springs back when touched lightly.
• Dust a clean kitchen towel with confectioners’ sugar. Invert hot cake onto the towel and peel off parchment.
• Roll the cake up with the towel from the short end. Cool completely on a rack.
• Beat cream cheese and butter until creamy. Add confectioners’ sugar, vanilla, and salt; whip until fluffy. Stir in lemon zest, if using.
• Unroll the cooled cake. Spread filling to the edges, leaving a tiny border. Reroll without the towel.
• Wrap in plastic and chill 30 minutes to set. Slice and dust with more sugar to serve.

Notes

Variation: Add 1 tbsp maple syrup to the filling for a maple twist, or swap walnuts for pecans. Storage: Wrap tightly and refrigerate up to 3 days; freeze slices up to 2 months and thaw in the fridge.

This recipe is an original creation inspired by classic Libby's Pumpkin Roll Delight flavors. All ingredient ratios and instructions are independently developed.