Pumpkin Cake Roll

Every now and then I’d come across a recipe from labels of canned goods or jars or boxes which I’d find interesting and worth a try.  Such is the case in this pumpkin cake roll which I tried for our Thanksgiving pot luck.  It was so good and with just a few tweaks prompted me to do an encore of for our own Thanksgiving dinner.  Sadly though, I didn’t take pictures of then, so you might have noticed the absence of my Thanksgiving post.  I did take some pictures with my phone but not all of them came out nice.   Anyway, here’s how I made my pumpkin cake rolls.  So easy but really tasty!

Adapted from Libby’s  


1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tbsp pumpkin spice
1/4 teaspoon salt
3 large eggs
3/4 cup granulated sugar
2/3 cup Libby's pumpkin filling

1 pkg. (8 oz.) cream cheese, at room temperature
½ cup powdered sugar, sifted
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)


PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with parchment paper then grease and flour the top of the parchment paper as well. Sprinkle a thin, cotton kitchen towel with powdered sugar. (I used parchment paper)

COMBINE flour, baking powder, baking soda and pumpkin spice in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

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. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake and spread cream cheese mixture evenly over cake.  Re-roll cake and wrap in plastic wrap.  Refrigerate at least one hour.  Sprinkle with powdered sugar before serving, if desired.

Be sure to put enough powdered sugar on the towel or parchment paper when rolling up the cake so it will not stick.


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