Pumpkin Cheesecake Roll Recipe

If you’re searching for a delightful twist on traditional cheesecake or pumpkin desserts, I absolutely love this Pumpkin Cheesecake Roll Recipe. It’s perfect for fall, holiday gatherings, or anytime you want something that feels both festive and comforting without a fuss. What makes this roll so special is the tender pumpkin cake wrapped around a luscious cream cheese filling—it’s like pumpkin pie met cheesecake in the best possible way!

When I first tried this recipe, I was blown away by how easily the cake rolled without cracking and how the filling balanced with just the right sweetness and hint of vanilla. You’ll find that this recipe is surprisingly forgiving, making it a fantastic choice even if you’re new to baking rolled cakes. Plus, it looks stunning on any dessert table!

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Ingredients You’ll Need

The ingredients for this Pumpkin Cheesecake Roll Recipe come together simply, with pantry staples and a few seasonal must-haves that really make the flavors pop. When shopping, aim for high-quality pumpkin puree (not pumpkin pie filling) and well-softened cream cheese for the fluffiest filling.

• All-purpose flour: Provides structure; make sure to spoon and level for accuracy.
• Baking soda: Leavens the cake to keep it airy and soft.
• Kosher salt: Balances sweetness and enhances flavor.
• Pumpkin spice: Adds that warm fall aroma; you can adjust based on preference.
• Eggs: Help bind and add richness.
• Granulated sugar: Sweetens the cake while keeping it light.
• Pumpkin puree: The star—choose 100% pure with no added sugars.
• Cooking spray: Keeps the cake from sticking to the pan and parchment.
• Confectioners’ sugar: Used for dusting and sweetening the filling.
• Cream cheese: Softened for the creamy filling that contrasts perfectly with the pumpkin cake.
• Unsalted butter: Melted into the filling for smooth richness.
• Vanilla extract: Adds depth and rounds out the flavors.

Variations

I love how versatile this Pumpkin Cheesecake Roll Recipe is—you can easily tweak it to suit your tastes or dietary needs. I often play with spices or add texture by folding in chopped nuts or chocolate chips into the filling. Don’t hesitate to make it your own!

• Spiced Up: Sometimes I increase the cinnamon and add a pinch of nutmeg and cloves for a more intense pumpkin spice experience.
• Gluten-Free: I’ve swapped the all-purpose flour for a gluten-free blend with great results—just be sure it includes xanthan gum for structure.
• Maple Sweetened: I’ve substituted part of the granulated sugar with pure maple syrup to add a subtle earthy sweetness.
• Chocolate Twist: Adding mini chocolate chips to the filling (about 1/3 cup) gives a delicious surprise crunch that my family adores.

How to Make Pumpkin Cheesecake Roll Recipe

Step 1: Prepare the Cake Batter and Pan

First, preheat your oven to 350°F. Line a 15″ x 10″ jelly roll pan with parchment paper and grease it with cooking spray—this step is crucial to avoid any sticking later. In a medium bowl, whisk together your dry ingredients: flour, baking soda, salt, and pumpkin spice. Separately, whisk eggs, granulated sugar, and pumpkin puree until smooth. Then, gently fold the dry ingredients into the wet, being careful not to overmix. Pour the batter evenly into your prepared pan and spread it smoothly.

Step 2: Bake and Roll the Cake

Bake the cake for about 15 minutes or until a toothpick inserted in the center comes out clean. While the cake is baking, lay a clean kitchen towel flat on your counter and dust it generously with confectioners’ sugar—this prevents the cake from sticking when you roll it. Once out of the oven, immediately invert the cake onto the sugared towel and carefully peel off the parchment paper. Starting at the short end, gently roll the cake up with the towel inside; this “pre-rolling” helps set the shape and prevents cracking when you add the filling later. Let it cool completely in this rolled-up shape.

Step 3: Make the Cream Cheese Filling

Once the cake is cool, it’s time for the filling. In a large bowl, beat softened cream cheese, melted butter, and salt on medium-high speed until light and fluffy—that’s the secret to that silky filling! Gradually add the confectioners’ sugar and vanilla, mixing until smooth and spreadable. If your filling feels too soft, a quick chill in the fridge helps firm it up.

Step 4: Assemble and Chill

Gently unroll your cooled cake (don’t worry if it holds a slight curl), then spread the cream cheese filling evenly all over. Roll it back up snugly—using the towel for support is helpful if needed. Lightly dust the finished roll with more confectioners’ sugar for a pretty finish. I like to wrap it loosely in plastic wrap and chill for at least one hour before slicing; this step really lets the flavors meld beautifully.

How to Serve Pumpkin Cheesecake Roll Recipe

Garnishes

I love dusting the top with extra confectioners’ sugar for that classic snowy look, but you can also sprinkle crushed pecans or a drizzle of caramel sauce to add texture and sweetness. Fresh whipped cream or a few toasted pumpkin seeds can add a beautiful finishing touch and some crunch for contrast.

Side Dishes

This Pumpkin Cheesecake Roll pairs wonderfully with hot beverages—think spiced chai, cinnamon coffee, or even a rich hot chocolate. For a holiday spread, I like to serve it alongside a fresh fruit salad or a light green salad to balance the richness.

Creative Ways to Present

For parties, try slicing the roll into bite-sized pinwheels on a decorative platter with some edible flowers or fresh herbs for color. You can also make mini rolls in muffin tins for cute individual servings, perfect for kid-friendly gatherings or afternoon tea.

Make Ahead and Storage

Storing Leftovers

I usually keep any leftovers tightly wrapped in plastic wrap or stored in an airtight container in the fridge. It stays moist and flavorful for about 3-4 days, so you can enjoy little slices all week without losing quality.

Freezing

If I want to prep in advance, I wrap the roll tightly in plastic and then aluminum foil before freezing. It holds up well for up to 2 months. When ready to enjoy, I thaw it overnight in the fridge to keep that creamy texture intact.

Reheating

Since this dessert is best served chilled, I skip reheating and enjoy it straight from the fridge. If you prefer it a bit softer, letting it sit at room temperature for 15-20 minutes before serving works wonders.

FAQs

Final Thoughts

This Pumpkin Cheesecake Roll Recipe quickly became a favorite in my household because it’s approachable, foolproof, and irresistibly delicious. I encourage you to give it a go, especially when you want a show-stopping dessert without the stress. Trust me, once you slice into that creamy spiral of pumpkin and cheesecake, you’ll understand exactly why it’s so worth making—and sharing—with your friends and family.

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