Moist & Fluffy Pumpkin Roll

I hate hyperbole. You'll never see me claim that any of my recipes are the best of anything. Why? Well, I'm a firm believer that there are so many great recipes out there and so many improvements and variations that can be made. Because of that, it's really hard to claim anything is the best anything. Bloggers and YouTubers only claim the best this and the best that for clicks. That's the secret everyone is in on. So, instead, I'll say that this is my favorite pumpkin roll recipe. It's the Libby's pumpkin roll recipe. The one you see everywhere. There is a very good reason why this recipe is so popular. It produces an uber moist fluffy roll cake. It's easy to execute and the taste is so great. It's really a no-fail recipe. So, while I would claim this is most likely the best pumpkin roll recipe, my self-imposed rules, will only allow me to claim this as my favorite pumpkin roll recipe.

So it's important that we prep our baking sheets first. One of the baking sheets, we'll line with parchment, grease with cooking spray and dust with some flour. The second baking sheet, we'll invert and place a piece of parchment on top. We'll dust generously with some powdered sugar. Some people prefer the towel method, so if you're used to doing it that way, go ahead. But, I prefer just using another piece of parchment to roll the cake in.


                                                                                  Preheat your oven to 375°F.


Begin by beating the eggs and sugar until it becomes paler in color and thicker. About five minutes.





Add in the pumpkin and mix until combined.




Add in the vanilla and spices and mix until combined.



Dump in the dry ingredients and food them in until just combined. Don't overdo it, but make sure the flour is absorbed.




Pour the batter into the greased and floured baking sheet. Use an offset spatula to spread evenly.


Bake for about 10-15 minutes or until the cake springs back when touched.


Once out of the oven, loose the sides with an offset and turn over on the inverted baking sheet with the parchment dusted in the powdered sugar. Carefully peel off the parchment on top.


Use the parchment on the bottom and roll slowly and tightly on the narrow side. Let it cool until completely cool.


Make your filling by combining your filling ingredients and beating until combined.


Use the parchment to unroll slowly. Spread the filling evenly. Make sure you get to the edges too.


Reroll using the parchment. Cover with saran wrap and place on a baking sheet. Refrigerate for at least an hour.

Just cut the roll in half and dust with confectioners sugar. Enjoy!



See how I do it:






Moist and Fluffy Pumpkin Roll

I hate hyperbole. You'll never see me claim that any of my recipes are the... Desserts Moist & Fluffy Pumpkin Roll European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Cake:
  • ¼ cup powdered sugar (to sprinkle onto parchment or towel)
  • 1 tablespoon flour (to sprinkle on the other piece of parchment paper)
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 ½ teaspoon vanilla extract
  • ⅔ cup LIBBY'S® 100% Pure Pumpkin
  • 1 cup walnuts, chopped (optional)
  • Filling:
  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • ½ cup powdered sugar, sifted (add more to adjust sweetness)
  • 6 tablespoons butter, softened
  • 1 ½ teaspoon vanilla extract
  • Zest from 1 orange or 1 lemon
  • ½ teaspoon ginger
  • ½ teaspoon pumpkin pie spice
  • 1 tablespoon heavy cream (add more to adjust consistency)


For the cake:

Preheat the oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper or parchment paper. Grease with cooking spray and dust the paper with the flour. If you're using a towel, dust the towel with the powdered sugar. Or invert a baking sheet and cover with a piece of parchment on top and dust with the powdered sugar. Set to the side.

Sift together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in small bowl. Beat eggs and granulated sugar in a large mixer bowl until thick and paler in color. Beat in pumpkin. Dump in the flour mixture and fold in with a rubber spatula until just combined, but most of the flour is absorbed.

Spread evenly into prepared pan with an offset spatula. Sprinkle with nuts if you're including nuts. 

 Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel or the inverted sheet of parchment. Carefully peel off paper on top. Using the towel or piece of parchment slowly begin to roll up cake tightly, but gently starting with narrow end. Cool on wire rack until completely cool.

For the filling:
Beat cream cheese and butter until light and fluffy, about 5 minutes.

Add in the sifted confectioner's sugar, spices and vanilla and beat until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake using the parchment paper or towel to help you along. Wrap in plastic wrap, set on a baking sheet and refrigerate at least one hour. Make sure the seam side is down!

Sprinkle with powdered sugar and enjoy!


Will keep in the freezer for about a month or the fridge for about a week. Use as much powdered sugar as needed to ensure the cake won't stick.

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