Pumpkin Cheesecake Roll Recipe

If you’re looking for a show-stopping dessert that’s both festive and irresistibly creamy, you’ve got to try this Pumpkin Cheesecake Roll Recipe. I absolutely love how this turns out every single time — the tender pumpkin-spiced cake wraps around a luscious cream cheese filling, creating a swirl of cozy flavors that scream autumn in the best way. It really shines as a centerpiece during holiday dinners or any chilly fall weekend when you want something special but not too fussy.

When I first made this Pumpkin Cheesecake Roll Recipe, I was amazed at how surprisingly simple it was, yet it felt like a bakery-quality treat. You’ll find that it’s perfect for impressing guests or just indulging your sweet tooth at home. Plus, because it rolls into a compact log, it’s pretty easy to slice and serve beautifully, making leftovers easy to enjoy without much hassle.

this …

Ingredients You’ll Need

The ingredients for this Pumpkin Cheesecake Roll Recipe come together in a way that’s both seasonal and satisfying. You’ll want to pick good-quality pumpkin puree and cream cheese to get that rich, velvety texture that makes each bite special.

• Cooking spray: This keeps the cake from sticking without adding extra flavor.
• All-purpose flour: Provides the perfect texture — not too dense, not too delicate.
• Baking soda: Helps the cake rise just right.
• Kosher salt: Enhances the sweetness and balances flavors.
• Pumpkin spice: Your essential blend of cinnamon, nutmeg, and cloves to give that signature fall taste.
• Eggs: They add structure and richness to the cake.
• Granulated sugar: Sweetens without overpowering the pumpkin.
• Pumpkin puree: Use canned or homemade — it’s the star of the show here.
• Confectioners’ sugar: For dusting and sweetness in the filling.
• Cream cheese, softened: Key for the creamy, tangy filling that contrasts beautifully with the cake.
• Unsalted butter, melted: Adds smoothness and richness to the filling.
• Pure vanilla extract: Rounds out the filling with a warm, sweet aroma.

Variations

One of the things I adore about this Pumpkin Cheesecake Roll Recipe is how easy it is to make it your own. Whether you want it a little lighter or more decadent, there’s always a tweak to suit your style (and your pantry).

• Chocolate Swirl: I sometimes add a tablespoon of cocoa powder to the cake batter for a chocolate-pumpkin twist — my family goes crazy for it!
• Dairy-Free Option: Use a dairy-free cream cheese alternative and coconut oil in place of butter for a version that works well for those with sensitivities.
• Spice it Up: If you want to amp up the fall vibe, try adding a pinch of ground ginger or nutmeg to the cake mix.
• More Filling: For extra creaminess, double the filling recipe — just be gentle when rolling so it doesn’t spill out.

How to Make Pumpkin Cheesecake Roll Recipe

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 350°F and lining a 15″ x 10″ jelly roll pan with parchment paper. I like to spray the paper with cooking spray too — it’s a small step that makes peeling the cake so much easier later. Make sure your cream cheese is softened at room temperature before you get to the filling stage; it mixes up more smoothly that way.

Step 2: Mix Dry and Wet Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin spice to make sure everything is evenly distributed. In a large bowl, whisk your eggs, granulated sugar, and pumpkin puree until the mixture is smooth and slightly fluffy. Then, carefully add the dry ingredients to the wet — don’t overmix here, just combine until you can no longer see flour streaks.

Step 3: Bake the Cake

Pour your batter into the prepared pan and spread it out evenly. Bake for about 15 minutes, but keep an eye on it — you’re looking for a clean toothpick test in the center. Overbaking will dry the cake, which can make rolling tricky later, so trust me on this one and check a minute or two before the 15-minute mark if your oven tends to be hot.

Step 4: Roll the Cake While Warm

The secret to a perfect roll lies in this step. Lay out a large kitchen towel on your counter and dust it well with confectioners’ sugar to prevent sticking. Once the cake is done, immediately invert it onto the towel and gently peel off the parchment paper. Starting at the short end, roll the cake up gently but tightly in the towel. Trust me, this “memory roll” helps avoid cracking later. Let it cool completely while rolled up.

Step 5: Prepare the Cream Cheese Filling

Beat softened cream cheese, melted butter, and salt with a handheld mixer until light and fluffy. Add confectioners’ sugar and vanilla extract and continue beating until the filling is perfectly smooth. This filling is the heart of the recipe — rich, sweet, and just a little tangy.

Step 6: Fill and Reroll the Cake

Carefully unroll the cooled cake (don’t worry if it stays slightly curled) and spread your cream cheese filling evenly over the surface. Using the towel to help if needed, roll the cake back up tightly. Give it a light dusting of confectioners’ sugar on top for that classic bakery look.

How to Serve Pumpkin Cheesecake Roll Recipe

Garnishes

I love topping mine with a simple dusting of extra confectioners’ sugar — it adds a lovely sweetness and makes the roll look gorgeous with minimal effort. Sometimes, I sprinkle a few chopped toasted pecans or a drizzle of caramel sauce for a little extra indulgence. A dollop of whipped cream alongside never hurts either!

Side Dishes

This Pumpkin Cheesecake Roll Recipe pairs beautifully with a hot cup of spiced chai or coffee to balance the sweetness. If you want to make it part of a dessert spread, consider fresh fruit slices or a light green salad to freshen the palate after rich bites.

Creative Ways to Present

For special occasions, I like to create individual slices on pretty plates with a brush of melted chocolate or a sprinkle of edible gold dust for flair. Wrapping slices in parchment makes a charming takeaway gift for guests. You could also pipe a festive whipped cream rosette on top of each slice for that extra wow factor.

Make Ahead and Storage

Storing Leftovers

I like to wrap the leftover roll tightly in plastic wrap and keep it refrigerated. This keeps it fresh for up to 3 days and keeps the filling creamy and safe. When I want a quick dessert, slicing chilled leftovers makes for an effortless treat.

Freezing

Freezing this Pumpkin Cheesecake Roll Recipe works surprisingly well! I wrap the roll tightly in plastic wrap and then a layer of foil before popping it in the freezer. When you’re ready to enjoy, thaw it in the fridge overnight — the texture stays fantastic, and the flavors stay vibrant.

Reheating

You don’t really want to reheat this, as the cream cheese filling tastes best chilled. However, if you prefer it slightly less cold, letting slices sit out for 10-15 minutes at room temperature works perfectly without compromising texture or flavor.

FAQs

Final Thoughts

This Pumpkin Cheesecake Roll Recipe holds a special place in my heart because it’s one of those desserts that feel like a warm hug on a plate. It’s straightforward enough to make on a weekday but impressive enough to serve at any holiday or dinner party. I hope when you try it, you’ll find it as comforting and delicious as my family and I do — trust me, once you master that roll, you’ll want to make it all season long!

Print