Easy Homemade Pumpkin Roll
This easy pumpkin roll recipe with cream cheese filling is the only one you’ll ever make from now on. The perfect Libby’s pumpkin roll recipe is simpler than you think and will be an instant family favorite!
Print Recipe
Pin Recipe
Servings: 12 slices
Calories: 238kcal
Cost: $7
Video
Ingredients
PUMPKIN ROLL CAKE:
- 3/4 cup flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 Tablespoon pumpkin pie spice
- 1 cup sugar
- 2/3 cup pumpkin puree (NOT pumpkin pie mix)
- 3 large eggs
- 1 teaspoon vanilla
CREAM CHEESE FILLING:
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 2 Tablespoons butter softened
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 350°F
- Combine the sugar, pumpkin, vanilla, and eggs in a large bowl and mix well.
- In a separate bowl combine the flour, baking soda, salt, and pumpkin pie spice until it's mixed well.
- While mixing, slowly add in the dry ingredients to the pumpkin mixture and mix until you no longer see any white powder mixture.
- Spray a cookie sheet with non-stick spray, then line it with wax paper. Leave a few inches on each side so you have room to remove it from the pan using the wax paper after baking.
- Bake at 350 for 15 minutes.
- Allow it to cool for ten minutes.
- After ten minutes, use the excess wax paper to remove the pumpkin cake from the cookie sheet and place it flat on a cooling rack to cool for ten more minutes.
- After the additional ten minutes, roll the pumpkin cake up with the wax paper still attached.
- Allow the cake to cool completely before adding the filling, about 10 more minutes.
- In a large bowl combine the cream cheese, powdered sugar, butter, and vanilla and mix until smooth.
- Once the cake is completely cool, unroll it, lay it flat, and spread the filling evenly over the whole surface of the cake.
- Roll the cake back up, this time slowly removing the wax paper as you roll.
- Store in a sealed container in the fridge overnight or for 4-6 hours minimum before serving. I use a fresh piece of wax paper and a piece or two of scotch tape to seal it.
- Cut into 1" sliced and dust with powdered sugar before serving (before or after cutting both work!).
Notes
- Store this in the fridge for up to a week after making in a sealed container.
- Do NOT use pumpkin pie filling, only use pumpkin puree.
- If you don't have time to let the cake cool completely after removing it from the oven and rolling it up, place it in the fridge for about 30 minutes to achieve the same effect.
Ingredient Substitutions
NOTE: Any ingredient substitutions will produce a slightly different taste and texture from the original recipe.- Flour – Any all-purpose flour will work here, if you use whole wheat flour the texture will not be as fluffy, but it will still be delicious!
- Pumpkin puree – As a reminder, this is NOT pumpkin pie mix!! Just use canned pumpkin puree. We like to use the Libby’s brand, but use what you can find!
- Eggs – Whole eggs are called for in this recipe. I have tested this recipe using 1/2 cup of Greek yogurt in place of the eggs and it works well!
- Pumpkin pie spice – I love this blend of spices so much! You can even make your own homemade pumpkin pie spice if you want!
- Sugar – Can sugar is recommended. As it is a large part of the structure of the cake, a liquid sweetener like honey or maple syrup is not recommended. You can use a low-calorie sweetener as long as it’s a 1:1 replacement for regular sugar.
- Cream cheese – Used as the base for the cream cheese filling! You can use a vegan cream cheese instead, but using a high-quality cream cheese will greatly enhance the overall quality of the finished pumpkin roll.
- Powdered sugar – While powdered sugar is traditional, in the filling you can use whatever sweetener you would like. We’ve used a 1/2 cup of maple syrup in place of the powdered sugar and it was delicious!
- Butter – The butter in this recipe is used to loosen the cream cheese filling. You can use coconut oil or vegan butter if needed.
Nutrition
Serving: 1slice | Calories: 238kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 231mg | Potassium: 82mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2491IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
Have you tried this?Let us know how it went!