Better Than Libby's Pumpkin Roll Recipe - Oh Sweet Basil (2024)

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!

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?”

BEST. MOMENT. EVER.

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 panwith 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.

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.

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!

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!

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:

• Gingersnap Pumpkin Cheesecake Bars
• Pumpkin Cake with Maple Frosting
• Pumpkin Cheesecake Dip
• The BEST Pumpkin Chocolate Chip Cookies
• Pumpkin Banana Bread
• Pumpkin Pie Cake
• Marshmallow No Bake Pumpkin Pie
• Pumpkin Cinnabon Cinnamon Roll Sheet Cake
• Pumpkin Cinnamon Chip Scones
• No-Bake Pumpkin Pie with Gingersnap Crust
• Pumpkin Chocolate Chip Bread
• Pumpkin Cinnamon Crunch Twists

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