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Four slices of a swirled pumpkin roll on a white serving plate.
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Pumpkin Cheesecake Roll

A moist and delicious pumpkin roll with a rich, cheesecake filling and a beautifully swirled appearance, perfect for fall gatherings.
Prep Time10 minutes
Cook Time15 minutes
1 hour 40 minutes
Total Time2 hours 5 minutes
Course: Desserts
Cuisine: American
Keyword: cake roll, dessert, pumpkin, Thanksgiving
Servings: 10 servings
Calories: 326kcal
Author: Sara

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.

Nutrition

Calories: 326kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 280mg | Potassium: 98mg | Fiber: 1g | Sugar: 33g | Vitamin A: 3129IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg