This Copycat Libby’s Pumpkin Roll is a delightful dessert that combines the classic flavors of pumpkin, spices, and cream cheese frosting. Known for its moist, fluffy texture and stunning presentation, this rolled cake has become a beloved treat, especially during the fall season. With just the right amount of sweetness and the warm essence of cinnamon and nutmeg, every bite is a celebration of autumn.

Making this pumpkin roll is not only a treat for the taste buds but also brings joy to your kitchen as you create it. The process of rolling the cake and filling it with cream cheese adds a bit of fun and festivity. Perfect for gatherings, holidays, or even just an afternoon snack, this dessert is sure to please family and friends alike.

So, whether you’re an experienced baker or a beginner, this recipe will guide you through creating your very own pumpkin roll that tastes just like Libby’s. With simple ingredients and straightforward steps, you will be amazed at how easy it is to make this delicious dessert at home.

Why make this recipe

If you love the flavors of fall, this Copycat Libby’s Pumpkin Roll is a must-try! It captures the essence of pumpkin spice season in a fun and festive way. Not only does it look impressive, but it also tastes incredible. Plus, making it at home means you can control the ingredients and adjust the sweetness to your liking. This recipe is perfect for sharing with loved ones or enjoying on your own. Treat yourself to a slice of autumn with this delightful dessert!

How to make Copycat Libby’s Pumpkin Roll

Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 teaspoon vanilla extract
1 cup powdered sugar
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract (for filling)

Directions:

Preheat your oven to 350°F (175°C) and grease a 15×10 inch jelly roll pan.
In a bowl, mix together flour, baking powder, baking soda, spices, and salt.
In a separate bowl, beat eggs and sugar until light in color, then mix in pumpkin and vanilla.
Fold in dry ingredients until just combined.
Spread the batter evenly in the prepared pan.
Bake for 15-20 minutes, until the center is set.
While it bakes, prepare a clean kitchen towel dusted with powdered sugar.
Once baked, immediately remove from the pan, invert onto the towel, and roll it up with the towel.
Let it cool completely.
In the meantime, beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
Unroll the cake, spread the cream cheese filling, and roll it back up.
Chill for at least an hour before slicing and serving.

How to serve Copycat Libby’s Pumpkin Roll

Serve this delightful pumpkin roll chilled, sliced into generous pieces. A sprinkle of powdered sugar on top adds a lovely touch. It pairs wonderfully with coffee or tea, making it a perfect addition to any gathering or fall celebration.

How to store Copycat Libby’s Pumpkin Roll

To keep your pumpkin roll fresh, store it in the refrigerator. Wrap it tightly in plastic wrap to prevent it from drying out. It can last for about 3-5 days in the fridge. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to wrap it tightly and label it.

Tips to make Copycat Libby’s Pumpkin Roll

Make sure your eggs are at room temperature for better mixing.
Don’t overmix the batter; fold the dry ingredients gently.
Use a clean kitchen towel for rolling to avoid sticking.
Allow the cake to cool completely before adding the filling to prevent it from melting.
Experiment with different spices or add nuts for a unique twist on the classic recipe.

Variation

You can try adding some chocolate chips to the batter for a chocolate pumpkin roll. Another option is to substitute the cream cheese filling with a whipped cream filling for a lighter taste. These simple changes can create a fun variation while keeping the essence of the pumpkin roll.

FAQs

Can I use fresh pumpkin instead of pumpkin puree?

Yes, you can use fresh pumpkin, but make sure to cook it and puree it until smooth first.

Can I make this recipe ahead of time?

Absolutely! You can prepare the roll a day in advance. Just store it in the fridge until you’re ready to serve.

Is it possible to make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free.

How can I tell when the cake is done baking?

The cake should spring back when lightly touched in the center, and a toothpick inserted should come out clean.

Can I add nuts to the filling?

Yes! Chopped walnuts or pecans can add a nice crunch to the cream cheese filling.

Copycat Libby’s Pumpkin Roll

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A delightful dessert that combines the classic flavors of pumpkin, spices, and cream cheese frosting, perfect for fall gatherings.

Author: Lina Dawson
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C) and grease a 15×10 inch jelly roll pan.
In a bowl, mix together flour, baking powder, baking soda, spices, and salt.
In a separate bowl, beat eggs and sugar until light in color, then mix in pumpkin and vanilla.
Fold in dry ingredients until just combined.
Spread the batter evenly in the prepared pan.
Bake for 15-20 minutes, until the center is set.
Prepare a clean kitchen towel dusted with powdered sugar.
Once baked, immediately remove from the pan, invert onto the towel, and roll it up.
Let it cool completely.
Beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
Unroll the cake, spread the cream cheese filling, and roll it back up.
Chill for at least an hour before slicing and serving.