Pumpkin Cheesecake Roll Recipe

I absolutely love this Pumpkin Cheesecake Roll Recipe because it combines the cozy flavors of pumpkin spice with the creamy richness of cheesecake in such a fun, eye-catching way. When I first tried this, I was amazed at how soft and tender the pumpkin cake is, and how the cream cheese filling perfectly balances the spices and sweetness without being overly heavy.

You’ll find that this recipe is fantastic for autumn gatherings or anytime you want a dessert that feels special but isn’t too complicated to make. The roll format is not just stunning but also makes slicing and serving easy, so it’s great for sharing with family and friends.

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Ingredients You’ll Need

This Pumpkin Cheesecake Roll Recipe uses simple, pantry-friendly ingredients that come together beautifully. Using fresh pumpkin puree and good-quality cream cheese really makes a difference in flavor and texture.

• Cooking spray: Helps prevent the cake from sticking to the pan for a clean flip.
• All-purpose flour: The base for the cake, providing structure without heaviness.
• Baking soda: Gives the cake a light, airy texture by helping it rise just right.
• Kosher salt: Enhances all the flavors without being salty.
• Pumpkin spice: The perfect blend of cinnamon, nutmeg, and cloves to bring that warm, fall flavor.
• Eggs: Bind the cake batter and add richness.
• Granulated sugar: Sweetens the cake evenly.
• Pumpkin puree: Use canned or homemade; it adds moisture and that unmistakable pumpkin taste.
• Confectioners’ sugar: For rolling the cake and dusting the finished roll to keep things pretty and prevent sticking.
• Cream cheese: The star of the filling — softened to blend smoothly.
• Unsalted butter: Adds creaminess to the filling and mellows its tanginess.
• Pure vanilla extract: Boosts sweetness and flavor complexity in the filling.

Variations

I like to mix things up with this Pumpkin Cheesecake Roll Recipe depending on the season or who I’m sharing it with. You can easily tweak the spices or the filling to suit your tastes or dietary needs.

• Spice Mix: I’ve swapped pumpkin spice for chai spices or added a pinch of ginger for an extra zing – it totally changes the vibe.
• Filling Flavor: Sometimes, I add a tablespoon of maple syrup or a swirl of caramel sauce to the cream cheese filling for a rich twist.
• Dairy-Free Version: I’ve made it using vegan cream cheese and a flax egg substitute – still delicious and festive!
• More Texture: Toasted pecans or walnuts sprinkled in the filling give a lovely crunch that my family really enjoys.

How to Make Pumpkin Cheesecake Roll Recipe

Step 1: Prep and Bake the Pumpkin Cake

Start by preheating your oven to 350°F and lining a 15” x 10” jelly roll pan with parchment paper. I always spray the parchment with cooking spray to make sure the cake lifts off cleanly – it saves so much frustration later. In a bowl, whisk together the dry ingredients: flour, baking soda, kosher salt, and pumpkin spice. In another bowl, beat the eggs, granulated sugar, and pumpkin puree until smooth and golden. Slowly add the dry ingredients to the wet, stirring just until combined. Spread the batter evenly in your pan to ensure even baking. Bake for about 15 minutes, or until a toothpick inserted in the center comes out clean. The cake should spring back gently when touched.

Step 2: Roll the Cake to Set Its Shape

While the cake is baking, spread a clean kitchen towel on your countertop and dust it generously with confectioners’ sugar. As soon as your cake is out of the oven, carefully invert it onto the sugared towel. Peel off the parchment paper gently — this part always makes me nervous, but the sugar helps prevent sticking. Then, starting at a short edge, roll the cake up into a tight log inside the towel. This “training” the cake to hold its shape and keeps it from cracking later. Let it cool completely before unrolling.

Step 3: Whip Up the Cream Cheese Filling

While the cake cools, beat softened cream cheese, melted butter, and kosher salt until fluffy using a handheld mixer. Add the confectioners’ sugar and vanilla extract and continue mixing until smooth and creamy. This filling is where the magic happens — sweet but tangy, silky but sturdy enough to hold its shape when you roll the cake back up.

Step 4: Assemble and Chill the Roll

Gently unroll the cooled cake — it may still have a slight curl, which is totally fine. Spread the cream cheese filling evenly over the surface, being careful not to tear the cake. Using the kitchen towel to guide it, roll the cake back up tightly but gently. Dust the top with a little more confectioners’ sugar for that classic finish. You can refrigerate it for at least an hour to let it set and make slicing neater.

How to Serve Pumpkin Cheesecake Roll Recipe

Garnishes

I often sprinkle chopped toasted pecans or walnuts on top for added texture and a nutty crunch. A drizzle of caramel or a dusting of extra pumpkin spice also works beautifully if you want to fancy it up a bit more.

Side Dishes

This Pumpkin Cheesecake Roll pairs perfectly with a hot cup of coffee or a spiced chai latte — the warm spices complement each other so well. I’ve also enjoyed it alongside a scoop of vanilla ice cream for an indulgent treat.

Creative Ways to Present

For Thanksgiving or holiday parties, I like to slice the roll and arrange the pieces in a spiral on a festive platter, topping the center with whipped cream and candied pecans. It’s always a crowd-pleaser and looks way fancier than it is to make!

Make Ahead and Storage

Storing Leftovers

Wrap the pumpkin cheesecake roll tightly in plastic wrap and store it in the fridge. I find it stays fresh and moist for up to 3 days, and the flavors actually deepen as it sits.

Freezing

If you want to save leftovers longer, you can freeze the uncut roll wrapped in plastic and foil. When I’ve done this, I thaw it overnight in the fridge and it maintains great texture and taste.

Reheating

Because this is a chilled dessert, I don’t recommend reheating. Instead, remove from the fridge about 20 minutes before serving so it softens slightly and the flavors open up.

FAQs

Final Thoughts

This Pumpkin Cheesecake Roll Recipe has become one of my go-to desserts during the fall because it’s just so fun to make and impossible not to love. I hope you’ll enjoy the mix of fluffy cake, creamy filling, and pumpkin spice as much as my family does. Give it a try for your next gathering — I promise it’s easier than it seems and will be a standout treat everyone will ask you to make again!

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