Pumpkin Cheesecake Roll That Easier Than You Think
Pumpkin cheesecake roll made with a thin pumpkin sponge cake layered with a cream cheese mixture. Rolled while warm to maintain shape.
Picture this: a silky pumpkin sponge cake wrapped around the creamiest, dreamiest cheesecake filling you’ve ever tasted. This pumpkin cheesecake roll is autumn comfort food at its finest! Here’s a fun fact: this dessert was actually inspired by the classic Swiss roll technique, but with an American fall twist that’ll make your kitchen smell like a pumpkin spice paradise.
What makes this dessert absolutely special is how it looks incredibly fancy but comes together in just 45 minutes with simple pantry ingredients.
What is Pumpkin Cheesecake Roll?
Ever wondered why we call it a “roll” when it’s clearly the star of the dessert table? Well, this delightful creation gets its name from the classic rolling technique that transforms a flat sponge cake into an elegant spiral of fall flavors.
Legend has it that the first pumpkin cheesecake roll was created by a baker who couldn’t decide between pumpkin pie and cheesecake for Thanksgiving. As they say, “the way to a man’s heart is through his stomach,” and this roll certainly paves that path with pumpkin-spiced perfection! Ready to roll up your sleeves?
Why You’ll Love This Pumpkin Cheesecake Roll
The Perfect Fall Showstopper This pumpkin cheesecake roll delivers restaurant-quality elegance with homemade warmth. The tender pumpkin sponge cake melts in your mouth while the rich cream cheese filling adds luxurious richness that’ll have guests begging for your secret.
Budget-Friendly Gourmet Skip the expensive bakery bills! Making this beauty at home costs less than half what you’d pay for a similar dessert. Plus, you control every ingredient, ensuring the freshest pumpkin puree and real vanilla extract make their way into your roll.
Flavor Symphony The warm spices of cinnamon, nutmeg, and ginger dance perfectly with the tangy cream cheese filling. Each bite delivers layers of texture and taste that remind you why fall desserts are simply the best. If you loved our classic carrot cake roll, this pumpkin version will become your new obsession!
Ready to create dessert magic in your own kitchen?
How to Make Pumpkin Cheesecake Roll
Quick Overview
This pumpkin cheesecake roll combines the best of both worlds: a light, spiced sponge cake and a rich cheesecake filling. The secret lies in the rolling technique and letting the cream cheese filling set properly.
Prep Time: 30 minutes
Bake Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 45 minutes
Serves: 10-12 slices
Key Ingredients for Pumpkin Cheesecake Roll
For the Pumpkin Sponge Cake:
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Powdered sugar for dusting
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
For the Finishing:
- Extra powdered sugar for dusting
- Optional: chopped pecans or cinnamon for garnish
Step-by-Step Instructions
Prepare Your Workspace Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease. Lay out a clean kitchen towel and dust generously with powdered sugar.
Make the Pumpkin Sponge Beat eggs in a large bowl for 5 minutes until thick and pale yellow. Gradually add granulated sugar, beating until well combined. Mix in pumpkin puree and vanilla extract until smooth.
Combine Dry Ingredients In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger. Gently fold dry ingredients into pumpkin mixture until just combined – don’t overmix.
Bake the Cake Spread batter evenly in prepared pan. Bake for 13-15 minutes until cake springs back when lightly touched. Don’t overbake or the cake will crack when rolling.
Roll While Warm Immediately turn cake onto the powdered sugar-dusted towel. Carefully peel off parchment paper. Starting from the short end, roll cake and towel together. Cool completely on wire rack, seam side down.
Prepare the Filling Beat cream cheese and butter until light and fluffy, about 3 minutes. Gradually add powdered sugar, vanilla, and salt. Beat until smooth and creamy.
Assemble the Roll Carefully unroll cooled cake and remove towel. Spread cream cheese filling evenly over cake, leaving a ½-inch border. Re-roll cake without towel, placing seam side down on serving plate.
Chill and Finish Wrap roll in plastic wrap and refrigerate at least 2 hours. Before serving, dust with powdered sugar and slice with a sharp serrated knife.
What to Serve Pumpkin Cheesecake Roll With
Perfect Pairings:
- Hot spiced apple cider or pumpkin spice latte
- Vanilla bean ice cream or whipped cream
- Fresh berries like raspberries or blackberries
- A drizzle of caramel sauce or maple syrup
- Toasted chopped pecans or walnuts
- A glass of dessert wine like Moscato
Seasonal Sides: This roll pairs beautifully with other fall desserts for a dessert buffet, or serve alongside coffee and tea for an elegant afternoon treat.
Top Tips for Perfecting Pumpkin Cheesecake Roll
Temperature Matters Roll the cake while it’s still warm but not hot. If it’s too cool, it will crack. If it’s too warm, it will be sticky and hard to handle.
The Right Consistency Your cream cheese filling should be smooth and spreadable. If it’s too thick, add a tablespoon of milk. If too thin, chill for 30 minutes before spreading.
Prevent Cracks Don’t overbake the sponge cake. It should spring back lightly when touched but still feel slightly soft. A dry cake will crack when rolling.
Rolling Technique Use gentle, even pressure when rolling. The towel method helps create the perfect spiral and prevents the cake from sticking to itself.
Storage Success Always chill the completed roll before slicing. A cold roll slices cleanly without the filling squishing out.
Storing and Reheating Tips
Refrigerator Storage: Store covered in the refrigerator for up to 5 days. Wrap tightly in plastic wrap or store in an airtight container to prevent drying out.
Freezing Instructions: This roll freezes beautifully for up to 3 months. Wrap individual slices or the whole roll in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator.
Serving from Frozen: Let frozen slices sit at room temperature for 15-20 minutes before serving for the best texture and flavor.
Make-Ahead Tips: You can make this roll up to 2 days in advance. The flavors actually improve as they meld together in the refrigerator.
Nutrition Information
| Nutrient | Per Slice (1/10 of roll) |
|---|---|
| Calories | 285 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 85mg |
| Sodium | 245mg |
| Total Carbs | 42g |
| Dietary Fiber | 2g |
| Sugars | 36g |
| Protein | 5g |
| Vitamin A | 45% DV |
| Calcium | 8% DV |
Frequently Asked Questions
Can I make this roll ahead of time? Absolutely! This pumpkin cheesecake roll actually tastes better after chilling overnight. The flavors meld together beautifully, making it perfect for holiday entertaining.
What if my cake cracks when rolling? Don’t panic! Small cracks are normal and will be hidden by the powdered sugar dusting. If you have major cracks, you can patch them with extra filling or embrace the rustic look.
Can I substitute the pumpkin puree? While pumpkin puree gives the best flavor and texture, you can substitute with sweet potato puree or butternut squash puree in the same amount.
How do I know when the sponge cake is done? The cake should spring back lightly when touched and start to pull away slightly from the edges of the pan. Don’t overbake, as this leads to cracking.
Can I add other flavors to the filling? Yes! Try adding a tablespoon of maple syrup, a teaspoon of cinnamon, or even a splash of bourbon to the cream cheese filling for extra depth.
What’s the best way to slice the roll? Use a sharp serrated knife and make gentle sawing motions. Clean the blade between cuts for the neatest slices.
Can I make mini rolls instead? Definitely! Divide the batter between two smaller pans and adjust baking time to 10-12 minutes. You’ll get two smaller rolls perfect for gift-giving.
Bonus Tips for Success
Ingredient Temperature Tips: All dairy ingredients should be at room temperature for the smoothest filling. Take cream cheese and butter out 2-3 hours before making.
Flavor Variations:
- Add orange zest to the cake for a citrus twist
- Swirl in some Nutella for a decadent variation
- Mix chopped crystallized ginger into the filling
- Top with cinnamon cream cheese frosting
Presentation Ideas:
- Dust with cinnamon along with powdered sugar
- Garnish with candied pecans
- Serve with a dollop of whipped cream and a cinnamon stick
- Add fresh mint leaves for a pop of color
Troubleshooting Guide: If your roll feels too dense, you may have overmixed the batter. If the filling is too sweet, add a pinch more salt. If the cake seems dry, brush lightly with simple syrup before adding filling.
This pumpkin cheesecake roll truly embodies everything we love about fall baking: warm spices, creamy textures, and that homemade touch that makes every bite special. Whether you’re hosting Thanksgiving dinner or just wanting to treat yourself to something spectacular, this recipe delivers bakery-quality results with home kitchen simplicity.
The beauty of this dessert lies not just in its stunning spiral appearance, but in how it brings people together around the table, sharing stories and creating memories over each delicious slice. So grab your apron, dust off that jelly roll pan, and get ready to create some autumn magic!
