Libby’s Pumpkin Roll Recipe (1984)

Last updated on June 13th, 2025

This original recipe for Libby’s Pumpkin Roll is from my 1984 “The Great Pumpkin Cookbook“. It makes for a great Thanksgiving dessert alternative to Libby’s Famous Pumpkin Pie.

Libby’s Pumpkin Roll Recipe (1984)

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Prep Time 15 minutes mins

Servings: 10

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

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CAKE

• 3 eggs separated
• ¾ cup firmly packed brown sugar
• ½ cup LIBBY’S Solid Pack Pumpkin
• ¾ cup flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ teaspoon ground cloves

FILLING

• 8 oz. 1 package cream cheese, softened
• 6 tablespoons butter or margarine softened
• 1 cup sifted powdered sugar
• 1 teaspoon vanilla extract

FROSTING

• Chocolate frosting
• orange gumdrops

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• baking sheet
• off-set spatula
• piping bags

Method

 

1. Preheat oven to 350°F.
2. In small mixing bowl, beat egg yolks until thick, about 5 minutes.
3. Gradually add sugar; beat well. Stir in pumpkin.
4. Sift together dry ingredients; fold into egg mixture.
5. Beat egg whites until stiff peaks form. Fold into batter.
6. Spread evenly into greased and floured waxed paper lined 15½x10½x1-
7. inch jelly roll pan.
8. Bake 14 to 18 minutes.
9. Immediately loosen sides of cake. Invert onto towel lightly dusted with powdered
10. sugar. Remove waxed paper. Starting from narrow end, roll cake in towel.
11. Cool on wire rack. Unroll cake; spread with cream cheese filling.

FILLING

1. Combine cream cheese and butter. Cream until fluffy. Gradually add sugar and vanilla; beat until well-blended.
2. Spread over cool, unrolled cake.

FROSTING

1. Roll; frost with your favorite chocolate frosting.
2. Decorate cake roll with large or small orange gumdrops, using green frosting for stems, if desired. Yields 10 servings.

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