This is the most irresistibly soft and tender Pumpkin Cheesecake Roll recipe, and the ultimate treat for fall! With warm pumpkin spice in every bite and a creamy, rich cheesecake frosting nestled inside, this classic dessert strikes the perfect balance between cozy and decadent.
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This easy pumpkin roll recipe is the perfect dessert to follow a Thanksgiving feast, or when you just want to enjoy the cozy flavors of pumpkin spice at home. If you're a fan of pumpkin recipes, make sure to try our Praline Pumpkin Pie and this traditional Pumpkin Crisp.
The balance of the sweet pumpkin cake and slightly tangy cheesecake frosting creates a satisfying and decadent treat that everyone will love! This flavor combination also shines in pie form—be sure to check out my Cheesecake Pumpkin Pie recipe!
This swirled pumpkin roll may look intimidating at first glance, but trust me, it is incredibly easy and worth it. Everyone will love this comforting fall dessert!
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Why You'll Love This Pumpkin Cheesecake Roll Recipe
- Full of pumpkin flavor - The autumn season and pumpkin desserts go hand in hand! It’s the perfect time to enjoy the comforting flavors of pumpkin spice, and this recipe is just the right choice.
- Surprisingly simple - Although the process of making a cake roll can seem daunting or complex, it is actually pretty easy, and it will leave you with a dessert that looks fancier than it is!
- Easy to make ahead - Since this cake roll has to sit in the fridge for a while after baking anyways, it’s a super great dessert to make ahead of time. Just bake, prep, and leave it in the fridge for 1-2 days until you’re ready to slice and serve.
- Quick baking and prep time - Most of the time needed for this recipe is for letting the cake roll cool. Baking and prepping the cake roll is super quick and convenient if you’re in a hurry but still want a quality dessert.
Ingredients
Gather the ingredients below to make this easy homemade pumpkin roll!
- Pumpkin puree (pure pumpkin) can be made at home or bought at the store. Using a store-bought puree makes this dessert much more convenient and ensures that you’ll have an even consistency throughout. If you feel like your pumpkin puree is too wet, you can pat it dry with a paper towel.
- Pumpkin pie spice enhances the pumpkin flavor of this cake roll. You can buy yours at the store or make your own at home with a blend of cinnamon, nutmeg, ginger, and cloves.
- Cream cheese gives the filling that smooth cheesecake flavor and texture that
- Powdered sugar dissolves easier when mixing and balances out the tanginess of the cream cheese.
- Vanilla extract adds a hint of sweetness and vanilla flavor to the filling.
See recipe card for full information on ingredients and quantities.
Top Tip
You can use homemade pumpkin puree, but store-bought canned pumpkin has a guaranteed consistency and is more convenient. Just make sure you're buying pure pumpkin and not pumpkin pie filling!
Substitutions & Variations
- You can fill the cake roll with any flavored frosting you like. Some options include chocolate, butterscotch, or maple frosting.
- For extra presentation points, you can sprinkle cinnamon sugar on top of the cake roll or decorate the top of the roll with piped frosting.
- Try adding a hint of espresso powder to the filling for a pumpkin spice latte twist.
- Replace the cream cheese filling with a light whipped cream filling for a less dense, airy option.
- For added texture, sprinkle finely chopped nuts like pecans or walnuts on the filling before rolling.
- Incorporate a swirl of Nutella into the filling for a chocolate-hazelnut flavor.
- Drizzle caramel sauce over the roll for a sweet finish.
How to Make a Classic Pumpkin Roll
Once you've gathered all your ingredients, preheat the oven to 375ºF and line a 15x10-inch jelly roll pan with extra parchment paper on each end for easy rolling. Then, follow the steps below for the perfect pumpkin dessert for fall!
- Step 1: In a large bowl, whisk eggs and sugar until thick, then add vanilla and pumpkin puree, beating until smooth and well-blended.
- Step 2: Add flour, baking powder, baking soda, pumpkin pie spice, and salt. Beat again until the batter is smooth and even.
- Step 3: Transfer batter to your prepared jelly roll pan. Bake for 13-15 minutes or until a toothpick comes out clean in the middle of the cake.
- Step 4: Lift the cake from the pan using the parchment paper while still hot, roll it carefully, and place on a cooling rack to cool completely.
- Step 5: Prepare your filling by placing cream cheese, powdered sugar, butter, and vanilla in a medium mixing bowl. Beat until smooth. Set aside.
- Step 6: When the cake is cooled, carefully unroll it on a flat surface. Spread the cream cheese filling evenly over top.
- Step 7: Carefully reroll the cake without the parchment paper. I like to use the parchment paper to guide the roll.
- Step 8: Wrap the cake roll in plastic wrap, chill for at least an hour, then unwrap, dust with powdered sugar, slice, and serve!
Helpful Tips
- Roll up the cake right out of the oven while it’s still hot and pliable; this will help it set in shape without cracking.
- Lift the parchment paper and place the cake on a heat-safe, flat surface. Starting from a short end, slowly roll the cake inside the parchment paper. Let it cool completely on a wire cooling rack. For an alternative rolling technique, check out my Easy Lemon Cake Roll recipe, which uses a tea towel to help with rolling the cake smoothly.
- Once the cake is fully cooled, carefully unroll it to add the filling. Don’t force the cake completely flat; it may stay slightly curled, especially near the center, but you can still add the filling without cracking the cake or breaking the swirl.
- Spread the filling evenly, leaving a small border around the edges to prevent it from oozing out when you roll the cake back up. Gently roll the cake back up with the filling inside. Don’t rush during this step, and don’t worry if it’s not perfectly even—patience will ensure a delicious dessert, even if the roll isn’t flawless.
- After filling and rolling, refrigerate the cake roll for at least 30 minutes to firm it up, making it easier to slice.
- When ready to serve, use a sharp, serrated knife to slice the cake cleanly without squishing the layers.
Recipe FAQs
No, you don’t need powdered sugar or a towel to roll your pumpkin cake! By lining your pan with parchment paper and using it to roll the cake while it’s still warm, you’ll avoid the mess and hassle. The parchment paper makes it easy to roll up and cool without sticking, keeping the cake clean and simple to handle.
Allow the cake to cool completely on a wire rack before unrolling and adding the filling. This prevents the frosting from melting and keeps the cake in shape.
Spread the filling evenly but leave a small border around the edges. This keeps it from spilling out when you roll the cake back up.
It might not be chilled enough. After adding the filling, refrigerate it for at least an hour to firm up before slicing.
Yes! You can make it up to two days in advance. Wrap it tightly in plastic wrap and refrigerate. Dust with powdered sugar just before serving.
Storage & Freezing Instructions
Storage Instructions
To store, place the cake roll in an airtight container and keep in the refrigerator for 3-4 days.
Freezing Instructions
To freeze your cheesecake pumpkin cake roll, wrap it in plastic wrap and aluminum foil and freeze for up to 3 months. When ready to serve, let it thaw in the refrigerator the night before and enjoy!
More Pumpkin Recipes You'll Love
Looking for other pumpkin recipes like this one? Try these:
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Pumpkin Cheesecake Roll
Ingredients
For the Cake
- 3 eggs
- 1 teaspoon vanilla
- 1 cup sugar
- ⅔ cup pumpkin puree
- ¾ cup flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
For the Filling
- 8 ounces cream cheese (softened)
- 1 cup powdered sugar
- 6 tablespoons butter (softened)
- 1 teaspoon vanilla
Instructions
- Preheat oven to 375ºF.
- Prepare a 15x10-inch jelly roll pan by lining it with parchment paper. Allow extra parchment paper on each end for rolling after baking.
- In a large mixing bowl, beat eggs and sugar together until thick.
- Add vanilla and pumpkin puree. Beat until smooth.
- Add flour, baking powder, baking soda, pumpkin pie spice, and salt. Beat again until batter is smooth and even.
- Transfer batter to your prepared jelly roll pan.
- Bake for 13-15 minutes or until a toothpick comes out clean in the middle of the cake.
- Using the extra parchment paper, remove cake from pan and place it on a heat-safe surface.
- Carefully roll the cake with the parchment paper. Place rolled cake on a cooling rack and allow it to cool until it is cooled completely.
- Prepare your filling by placing cream cheese, powdered sugar, butter, and vanilla in a medium mixing bowl. Beat until smooth. Set aside.
- When cake is cooled, carefully unroll it on a flat surface. Spread the cream cheese filling evenly over top.
- Carefully reroll the cake without the parchment paper. I like to use the parchment paper to guide the roll.
- Wrap your cake roll in plastic wrap and refrigerate it for at least one hour.
- Remove from refrigerator and remove plastic wrap.
- Sprinkle cake roll with powdered sugar, slice, and serve!
Notes
- Roll up the cake right out of the oven while it’s still hot and pliable; this will help it set in shape without cracking.
- Lift the parchment paper and place the cake on a heat-safe, flat surface. Starting from a short end, slowly roll the cake inside the parchment paper. Let it cool completely on a wire cooling rack.
- Once the cake is fully cooled, carefully unroll it to add the filling. Don’t force the cake completely flat; it may stay slightly curled, especially near the center, but you can still add the filling without cracking the cake or breaking the swirl.
- Spread the filling evenly, leaving a small border around the edges to prevent it from oozing out when you roll the cake back up.Gently roll the cake back up with the filling inside. Don’t rush during this step, and don’t worry if it’s not perfectly even—patience will ensure a delicious dessert, even if the roll isn’t flawless.
- After filling and rolling, refrigerate the cake roll for at least 30 minutes to firm it up, making it easier to slice.
- When ready to serve, use a sharp, serrated knife to slice the cake cleanly without squishing the layers.
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