New this month
Get the Allrecipes magazine

Libby's® Pumpkin Roll with Cream Cheese Filling

"Delicious and easy to make."
Added to shopping list. Go to shopping list.


15 m servings 431 cals
Original recipe yields 10 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Cook

  • Ready In

  1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
  2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
  3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
  4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Nutrition Facts

Per Serving: 431 calories; 24.2 g fat; 49.7 g carbohydrates; 6.7 g protein; 99 mg cholesterol; 283 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 547
  1. 744 Ratings

Most helpful positive review

I was always scared to try this but it really was pretty easy when you use some helpful hints. Use waxed paper in the bottom of the pan before baking, peel it off when the cake is done baking, ...

Most helpful critical review

I must have done something wrong... the cake part's consistency was all wrong, the filling was way too sweet and runny. Will try again though.

Most helpful
Most positive
Least positive

I was always scared to try this but it really was pretty easy when you use some helpful hints. Use waxed paper in the bottom of the pan before baking, peel it off when the cake is done baking, ...

I have made this dozens of times. It's best with more spices: 2 t. cinnamon, 1 t. pumpkin pie spice and 1/2 t. nutmeg. This is my all time favorite recipe! I think I'm invited to so many holi...

This was moist and delicious. I used a baking sheet instead of a jelly pan and had excellent results. I also put the powdered sugar covered towel on top of the cake while it was still in the pa...

This recipe turned out wonderful after I made a few alteration's to suit my tastes. I had problems with it the first time I made it with the cake cracking when I rolled it up and ended up with m...

Awesome recipe. Easy to make and follow. The only change I made is to use 3/4C of brown sugar instead of the white sugar. It gives it an even better taste.

The recipe that I use is very similar to this one... it is always a huge hit at thanksgiving.. my daughter talks about it all year long.. After the rolls are completely cooled, I always wrap the...

Everyone loved this and it was gone in a flash, leaving everyone wanting more. I would suggest softening the cream cheese and butter but not letting them come to room temperature. The filling ...

This is such a hit-light and tasty! The only thing- MAKE SURE you use a "jelly-roll" pan, otherewise it just doesn't turn out right. Too much cream cheese wasted pouring out the sides. You mi...

I made this because I bought the BIG can of pumpkin and didn't need two pumpkin pies for Thanksgiving. Very easy and elegant looking when done. I used a good size splash of Grand Mariner instead...