Mini Pumpkin Roll

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This classic pumpkin roll recipe can easily be made into a mini version. Indulge in this delicious pumpkin cake with a decadent cream cheese mixture that is sure to melt in your mouth.

A slice of pumpkin roll cake with cream cheese filling sits on a ceramic plate next to a fork, with additional slices on a wooden board in the background.

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When I was growing up, I just loved when my mother made a Libby's pumpkin roll. It was one of my favorite desserts in the fall. The light, fluffy cake with the tastes of pumpkin, warm fall spices along with the sweet filling was always such a delightful treat. Truly one of the best desserts on the table.

Cake rolls can seem intimidating, just like these pumpkin hand pies. However, I will show you how easy it is to make one of these. This mini version is quite simple, and you can enjoy a slice for yourself or serve at a small gathering.

There are two secrets to making this pumpkin roll recipe. First, roll the cake while it is warm. This will prevent it from cracking and allows it to be more pliable for rolling. Second, using room temperature cream cheese will allow for a smooth texture when whipped guaranteeing the iconic perfect pumpkin roll taste.If you enjoy pumpkin dessert recipes that are small batch, try this mini pumpkin pie or this mini loaf pumpkin bread.

Ingredients

For the cake:

All purpose flour: The base for the cake roll.
Baking powder and Baking Soda: The leavening agents in the cake that help the cake rise and have a fluffy texture.
Salt: For taste and to balance out the sweetness in the cake.
Spices: Ground nutmeg, cinnamon and clove add such cozy, fall flavors to the pumpkin roll.
Egg: Binds all the ingredients together.
Sugar: Granulated white sugar is used as the sweetener to the cake.
Vanilla extract: Adds just a hint of vanilla for flavoring. Pairs so well with the pumpkin.
Pumpkin puree: I always use canned pure pumpkin puree. Do not use pumpkin pie mix.
Powdered sugar: For dusting when ready to serve.

For the cream filling:

Cream cheese: Use room temperature cream cheese so it will lend to a smooth mixture. You can also use already whipped cream cheese.
Powdered sugar: Added in with the cream cheese mixture to create those soft peaks while helping to make the cream filling smooth.
Heavy whipping cream: Use cold for best results.
Vanilla extract: A hint of vanilla tastes amazing in the filling.

Scroll down to the recipe card for quantities used.

Instructions

Let's preheat our oven to 350°F along with getting out the baking dish and parchment paper. We will also gather up the cake ingredients to start making the batter.

A bowl filled with flour placed on a folded pink fabric.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves.

A glass bowl containing a mixture of ingredients is placed on a textured, light pink cloth.

In a large bowl, whisk together egg, sugar, vanilla, and pumpkin puree. Add dry ingredients and mix until just combined.

A baking dish lined with parchment paper and filled with uncooked batter, ready to be baked.

Spread the batter evenly in the parchment paper-lined baking pan.

A rectangular, golden-brown baked cake in a parchment-lined baking dish, resting on a textured surface.

Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Cool for 2 minutes in the baking dish.

A single slice of brown bread on a white and gray checkered cloth.

Dust a kitchen towel with powdered sugar. Quickly invert the cake onto the towel and peel off the parchment paper.

A patterned cloth bundle secured with yellow clips rests on top of two folded pink towels on a crackled white surface.

Roll the cake tightly in the towel. Let the cake cool completely.

A bowl filled with creamy white yogurt placed on a folded pink textured cloth.

For the filling, beat cream cheese until smooth. Add powdered sugar, vanilla, and beat until combined. Gradually add whipping cream and whip until soft peaks form.

A slice of brown bread with a thick, even layer of cream cheese placed on a white and black checkered cloth.

Unroll the cooled cake, spread the filling evenly.

A single loaf of crusty bread sits on a wooden cutting board placed on a textured cloth.

Roll the cake back up tightly. Refrigerate for at least 1 hour before serving.

Three slices of a pumpkin roll with cream cheese filling are displayed on a wooden cutting board, with a dusting of powdered sugar on top. A pink cloth is partially visible underneath.

Dust with additional powdered sugar if desired. Slice the cake to serve.

Hint: rolling the cake in a clean kitchen towel dusted with powdered sugar while it's still warm prevents sticking and helps the cake maintain its shape as it cools. This makes it easier to unroll and fill without cracking. Be gentle and let it cool completely before adding the filling.

Variations

Add nuts. To give this roll some crunch, add into the cake batter chopped nuts such as walnuts, almonds, pecans, and hazelnuts.
Add a chocolate twist. Mix in some chocolate chips or even a chocolate ganache to the batter to give it a chocolate taste mixed in with the pumpkin.
Make it a pumpkin cheesecake roll. Use 1 ounce of cream cheese and 1 ounce of mascarpone or ricotta cheese to give it a cheesecake taste.
Make gluten free. You can easily swap the all-purpose flour for your favorite brand of gluten free 1 for 1 flour. Just make sure it includes xanthan gum.
Use different spices. You can add to the existing spices or use different ones such as allspice, cardamon, or ginger to change the flavor of the pumpkin roll up a bit.

If you want to enjoy a similar taste with less work, try my pumpkin bread mini loaf with cream cheese frosting.

Close-up of a sliced pumpkin roll cake with white cream filling on a dark plate, accompanied by a fork.

Tips

Top tip: Always use parchment paper to line the baking pan. This will help with transferring the cake out of the baking dish after it bakes. Don't skip using it as it is very important.

Beat the eggs thoroughly. This will help make sure the cake is soft and spongy. Using a handheld mixer is best.
Gently fold the dry ingredients into the wet. You don't want to over mix, or the cake could become tough so gently fold in until combined.
Do not overbake. This cake bakes up quickly- in just 20 minutes. Watch the time and use a toothpick to check for doneness. The toothpick should come out clean or with a few crumbles but not still wet.
Use a kitchen towel dusted with powdered sugar. This set up helps make sure the cake does not crack. You will need to remove the parchment paper from underneath and roll in the towel. The powdered sugar will make rolling easier.
Roll cake warm. The cake will need to be rolled once out of the oven. It should be done while still warm to prevent any cracking.
Let cake roll cool once rolled. Once the cake roll has been rolled, let it cool completely before unrolling and applying the filling.
Use room temperature cream cheese and cold whipping cream. This will lend to a smooth filling for the cake. You will want to whip together until soft peaks form.
Spread the filling evenly. Spreading it evenly will prevent any excess filling coming out the sides.
Re-roll back tightly. When re-rolling it again with the filling, make sure to be firm but still gentle to avoid breaking.
Serve chilled. Let cake refrigerate for a minimum of 1 hour before serving. This will give the cake time to hold it's shape and makes for easier slicing.

A plate with slices of a Swiss roll cake with cream filling, and a fork. More cake slices are visible on a wooden cutting board in the background.

Serving suggestions

My favorite way to enjoy this pumpkin roll is with a sprinkling of powdered sugar and some whipped cream. It tastes heavenly and truly an amazing treat. The spongy cake and the cool whipped cream are just perfect!

You might also enjoy this mini pumpkin roll with a side of vanilla ice cream. Cake and ice cream are always a great combination for a decadent dessert. Since this is a smaller version of the cake, there is no need to be concerned about portion control since it's perfectly portioned.

If you are serving this at a small gathering or Thanksgiving celebration as a dessert, it pairs nicely with a cup of coffee, tea or warm matcha. The cozy fall spices in the cake tastes absolutely wonderful this time of year.

Storage

Wrap any unused cake in plastic wrap then put into an airtight container. Refrigerate for 4-5 days.

To freeze, wrap in plastic wrap then aluminum foil for extra protection. Then put into a freezer safe airtight container. It can be frozen for up to 3 months. When ready to enjoy, let thaw overnight in the refrigerator.

FAQs

What is a Libby's pumpkin roll?

A Libby's pumpkin roll is a cake like dessert made with Libby's 100% pure pumpkin, cream cheese, and other spices. The cake is baked then immediately rolled up. You unroll it after it has fully cooled and fill with a cream cheese mixture than roll it back up.

How can I prevent cracking of the cake roll?

The key to avoid cracking is to make sure you roll the cake immediately after taking it out of the oven. You also want to be gentle but firm when rolling.

How can I prevent the pumpkin roll from sticking to the towel after it comes out of the oven?

Generously use powdered sugar on the towel before moving the cake over. This will prevent it from sticking and allow it to fold smoothly.

Does the mini pumpkin roll need to be chilled before serving?

Yes, this is important to give it time to fully set and keep its shape before slicing.

Can this be made in advance?

Absolutely! You can make in advance. Let set in the refrigerator overnight and serve next day. You can also freeze for up to 3 months.

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