Pumpkin Cheesecake Roll Recipe

I absolutely love this Pumpkin Cheesecake Roll Recipe because it brings together the best of fall flavors in a fun, elegant way. It’s not your average pumpkin dessert – the soft, spiced cake wrapped around a creamy, dreamy cheesecake filling makes for a show-stopping treat that everyone will rave about. When I first made this, I was amazed at how the textures and flavors complemented each other perfectly, and trust me, it’s simpler to execute than it looks!

You’ll find that this recipe works wonderfully for holiday gatherings, special occasions, or any cozy night when you want something a little extra special. The pumpkin spice adds subtle warmth while the cream cheese filling balances it with just the right amount of sweetness. If you’ve been hunting for a pumpkin twist on the classic cheesecake roll, this Pumpkin Cheesecake Roll Recipe is absolutely worth trying.

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Ingredients You’ll Need

The ingredients in this Pumpkin Cheesecake Roll Recipe come together to create a tender pumpkin cake with a luscious cream cheese filling. I love using real pumpkin puree because it gives the cake moisture and authentic flavor, and cream cheese that’s softened makes whipping up the filling a breeze.

• Cooking spray: Helps prevent sticking when greasing your pan—don’t skip this for an easy cake release.
• All-purpose flour: Provides structure to the cake, so make sure it’s fresh for best results.
• Baking soda: Leavens the cake, making it light and airy.
• Kosher salt: Enhances all the sweet pumpkin and spice flavors.
• Pumpkin spice: The magic mix of cinnamon, nutmeg, and cloves brings warm seasonal notes.
• Large eggs: Give richness and help bind the cake ingredients.
• Granulated sugar: Sweetens the cake perfectly without overpowering the pumpkin.
• Pumpkin puree: The star of the show—adds moisture and that unmistakable pumpkin flavor.
• Confectioners’ sugar: Dusting for rolling and final presentation, plus sweetening the filling.
• Cream cheese: Softened, for a smooth, tangy filling that contrasts the spiced cake.
• Unsalted butter: Melted and added to the filling for richness and creaminess.
• Pure vanilla extract: Rounds out the filling with warm, sweet notes.

Variations

I often like to mix things up with the Pumpkin Cheesecake Roll Recipe to suit different tastes or dietary needs. Feel free to customize the filling or cake flavor to make it uniquely yours — this recipe is super forgiving and lends itself well to tweaks.

• Make it dairy-free: I swapped the cream cheese with a plant-based alternative and used vegan butter once; it turned out surprisingly creamy and delicious.
• Spice it up: Adding a pinch of ground ginger or allspice gives the cake a little extra warmth that my family loves during colder months.
• Nutty twist: Toasted pecans folded gently into the filling add a delightful crunch and complement the pumpkin perfectly.
• Mini rolls: For parties, make smaller rolls using a half batch — they’re perfect bite-sized treats that disappear fast!

How to Make Pumpkin Cheesecake Roll Recipe

Step 1: Prepare 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; then spray it lightly with cooking spray. In one bowl, whisk together the all-purpose flour, baking soda, kosher salt, and pumpkin spice to get those spices evenly distributed. In a separate large bowl, beat the eggs, granulated sugar, and pumpkin puree until smooth and combined. Gently fold the dry ingredients into the wet mixture—don’t overmix, or the cake might turn tough.

Spread the batter evenly into your prepared pan and bake for about 15 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Keep a close eye on it because overbaking will dry out the cake and make rolling tricky.

Step 2: Roll the Cake While Warm

This trick is key: while the cake is baking, lay out a clean kitchen towel on your counter and dust it generously with confectioners’ sugar—this prevents sticking later. Once your cake is out of the oven, immediately loosen it from the edges of the pan with a knife if needed, then carefully flip the warm cake onto the sugared towel. Slowly peel off the parchment paper; then, starting at the short side, gently roll the cake up in the towel. This process “trains” the cake to roll without cracking. Let the rolled cake cool completely before unrolling to add the filling.

Step 3: Make the Cream Cheese Filling

While the cake cools, whip up the luscious filling. Beat the softened cream cheese, melted butter, and kosher salt with a handheld mixer until it’s light and creamy. Add the confectioners’ sugar and vanilla extract, continuing to beat until smooth and fluffy. This filling is delightfully tangy with a hint of sweetness—exactly what you want to balance the spiced pumpkin cake.

Step 4: Assemble the Pumpkin Cheesecake Roll

Once the cake has fully cooled, carefully unroll it—it might still have a slight curl, and that’s totally fine. Spread the cream cheese filling evenly over the cake, going all the way to the edges. Use the towel to help you gently roll the cake back up without squeezing out the filling. Finally, dust the top with a little more confectioners’ sugar for a pretty, snowy finish. Chill before slicing to let it set and to make cutting clean slices easier.

How to Serve Pumpkin Cheesecake Roll Recipe

Garnishes

I love to keep garnishes simple yet festive. A light dusting of extra confectioners’ sugar adds a pretty powdered-sugar snow effect. Sometimes I sprinkle a few chopped toasted pecans on top for a nice crunch and a bit of color contrast. For holiday flair, a few small cinnamon sticks or a sprig of fresh rosemary make it feel extra special.

Side Dishes

This Pumpkin Cheesecake Roll pairs beautifully with a cup of hot spiced tea or freshly brewed coffee. If you want to make it part of a dessert spread, consider serving alongside vanilla bean ice cream or a drizzle of salted caramel sauce — my family goes crazy for that combo every time!

Creative Ways to Present

For special occasions, I like to slice the roll into even rounds and arrange them standing up on a pretty platter, almost like little cakes. You can top each slice with a small dollop of whipped cream and a drizzle of maple syrup for an extra touch. Another idea is to wrap individual slices in parchment paper tied with twine for cute party favors or gifting.

Make Ahead and Storage

Storing Leftovers

I store leftover Pumpkin Cheesecake Roll covered tightly in the fridge, wrapped in plastic wrap or in an airtight container. It stays fresh and moist for up to 3 days, making it a great make-ahead dessert that won’t lose its charm.

Freezing

Freezing this roll is totally possible! I wrap the whole rolled cake tightly in plastic wrap and then in foil before popping it in the freezer. When I want to enjoy it again, I thaw it overnight in the fridge — surprisingly, it keeps its texture and flavor quite well this way.

Reheating

I usually enjoy this Pumpkin Cheesecake Roll chilled, but if you prefer a slightly warmer dessert, I let a slice sit at room temperature for 10-15 minutes before serving. Avoid microwaving, as it can change the texture of the cream cheese filling and cake.

FAQs

Final Thoughts

This Pumpkin Cheesecake Roll Recipe has become a favorite in my kitchen because it’s both comforting and elegant. The way the creamy filling pairs with the soft pumpkin cake is just pure magic. I hope you’ll give this recipe a try and enjoy every bite as much as my family and I do — it’s the kind of dessert that brings smiles and sweet memories every time.

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