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Pumpkin Cheesecake Roll Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 139 reviews
  • Author: Jasmine
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 8 - 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Cheesecake Roll is a festive and delicious dessert perfect for fall and holiday gatherings. A tender pumpkin-spiced cake is baked in a jelly roll pan, rolled with a smooth and creamy cream cheese filling, and finished with a dusting of confectioners’ sugar. The cake is moist with warm pumpkin flavors, while the rich filling adds a luscious, sweet contrast. It yields 8 to 10 slices, making it ideal for sharing with friends and family.

Ingredients

Scale

Cake

  • Cooking spray
  • 3/4 cup (90 g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 tsp pumpkin spice
  • 3 large eggs
  • 1 cup (200 g) granulated sugar
  • 2/3 cup pumpkin puree
  • Confectioners’ sugar, for rolling

Filling

  • 12 oz cream cheese, softened
  • 1 Tbsp unsalted butter, melted
  • 1/2 tsp kosher salt
  • 1 1/4 cups (145 g) confectioners’ sugar, plus more for dusting
  • 1 tsp pure vanilla extract

Instructions

  1. Prepare the pan and preheat oven: Preheat your oven to 350°F (175°C). Line a 15″ x 10″ jelly roll pan with parchment paper and grease it well using cooking spray to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, kosher salt, and pumpkin spice until evenly combined.
  3. Mix wet ingredients: In a large bowl, whisk the eggs, granulated sugar, and pumpkin puree until the mixture is smooth and homogenous.
  4. Combine wet and dry: Add the dry ingredients to the wet ingredients bowl and gently whisk just until combined, being careful not to overmix to keep the cake tender. Spread the batter evenly into the prepared jelly roll pan.
  5. Bake the cake: Place the pan in the preheated oven and bake for about 15 minutes, or until a toothpick inserted into the center comes out clean.
  6. Prepare for rolling: While the cake is baking, lay out a large kitchen towel on your counter, preferably one with little to no texture, and generously dust it with confectioners’ sugar to prevent sticking.
  7. Invert and peel: When the cake is done, immediately invert it onto the prepared sugar-dusted kitchen towel. Gently peel off the parchment paper from the cake.
  8. Roll the cake: Starting at one of the short ends, carefully but tightly roll the cake into a log shape using the towel to help. This helps prevent cracking later. Let the rolled cake cool completely.
  9. Make the filling: In a large bowl, beat the softened cream cheese, melted unsalted butter, and kosher salt with a handheld mixer on medium-high speed until light and fluffy. Add the confectioners’ sugar and vanilla extract, and continue beating until smooth and creamy.
  10. Assemble the roll: Once the cake is fully cooled, gently unroll it (some curling is fine). Spread the cream cheese filling evenly over the cake surface.
  11. Re-roll and finish: Using the kitchen towel if needed, carefully roll the cake back into a log shape, enclosing the filling. Dust the finished roll with extra confectioners’ sugar before slicing and serving.

Notes

  • Make sure the cake is completely cooled before unrolling to prevent cracking or breaking.
  • Use a kitchen towel with minimal texture to avoid imprinting on the cake surface.
  • If the cake tears slightly during rolling, you can patch it by pressing gently with your fingers—it won’t affect the taste.
  • You can prepare the cake and filling a day ahead and assemble just before serving for best freshness.
  • Store leftovers wrapped tightly in plastic wrap in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 slice (approx. 1/10 of roll)
  • Calories: 320
  • Sugar: 30 g
  • Sodium: 210 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 1.5 g
  • Protein: 5 g
  • Cholesterol: 75 mg

Find it online: https://jmrecipes.com/pumpkin-cheesecake-roll-recipe/