There’s a certain magic that fills the air when autumn arrives. The crisp breeze, the cozy sweaters, and of course, the wonderful smell of pumpkin spice wafting from the kitchen. It’s the season for comforting treats that warm the soul.
And what could be more comforting than a classic pumpkin roll? Well, I have something even better for you. Today, we’re making a Pumpkin Cheesecake Roll. It takes all the warm, spicy goodness of a traditional roll and fills it with a rich, tangy cream cheese frosting. It’s one of those amazing Pumpkin And Cream Cheese Recipes you’ll make again and again.
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Why You’ll Love This Recipe
Honestly, what’s not to love? This Pumpkin Cheesecake Roll is the perfect centerpiece for any fall gathering. It looks incredibly impressive, with its beautiful swirl of orange cake and white filling. Your friends and family will think you spent hours in the kitchen.
But the secret is, it’s surprisingly simple to make. We’ve broken down the process so even if you’re new to baking, you can create this masterpiece with confidence. It’s truly the Best Pumpkin Roll Recipe for bakers of all skill levels.
The flavor is where this recipe truly shines. The pumpkin cake is light, moist, and perfectly spiced with cinnamon, nutmeg, and ginger. It’s like a warm hug in dessert form. That cake is the perfect partner for the luscious, creamy cheesecake filling.
Unlike some fillings that are just sweet, this one has that classic tangy flavor of cheesecake. The combination is absolutely divine. It’s sweet but not too sweet, and the textures work together beautifully. Every bite is a little taste of autumn heaven.
Plus, this recipe is incredibly versatile. You can serve it as a special treat after dinner, bring it to a potluck, or enjoy a slice with your morning coffee. It’s a guaranteed crowd pleaser no matter the occasion. It’s one of my favorite Pumpkin And Cream Cheese Recipes for a reason!
Ingredients
The beauty of this recipe is its simple ingredient list. You probably have most of these items in your pantry already, especially during the fall baking season. Let’s break it down.
For The Cake
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon lemon juice
For The Frosting
- 8 ounces cream cheese, softened to room temperature (use a brand made without animal rennet)
- 6 tablespoons natural butter (or a clean plant based butter alternative), softened
- 1 teaspoon pure vanilla extract
- 1 cup confectioners’ sugar, sifted (plus extra for dusting)
Step By Step Instructions
Ready to bake? Let’s walk through this together. Don’t worry, it’s easier than it looks! Just follow along and you’ll have a perfect Pumpkin Cheesecake Roll in no time.
Step 1: Prepare The Pan
First things first, let’s get your oven and pan ready. Preheat your oven to 375°F or 190°C. Getting the oven to the right temperature is key for an even bake. While it’s heating up, grab a 15 by 10 by 1 inch jelly roll pan.
Now for the most important part of this step: preventing the cake from sticking. Spray the pan generously with nonstick spray. Then, line it with a sheet of parchment paper. Make sure the paper fits snugly.
Once the parchment is in place, spray the paper itself with more nonstick spray. I know it seems like a lot, but trust me on this. This double layer of protection is the secret to getting your cake out of the pan perfectly.
Step 2: Make The Cake Batter
Time to mix up the delicious cake batter. In a small bowl, whisk together your dry ingredients: the all purpose flour, baking powder, and pumpkin pie spice. If you’re adding any extra spices like a dash more cinnamon, add them now. Give it a good whisk to combine everything evenly.
In a separate large bowl, whisk the eggs and granulated sugar together until the mixture is smooth and slightly pale. Next, add the pumpkin puree and the teaspoon of lemon juice. The lemon juice helps to brighten the flavors. Whisk it all together until it’s well combined.
Now, gently introduce the dry mixture into the wet ingredients. Add it in gradually, stirring gently with a spatula until everything is just combined. Be careful not to overmix! Overmixing can make the cake tough, and we want a light, tender crumb.
Step 3: Bake The Cake
Your beautiful, fragrant batter is ready for the pan. Pour it into the prepared jelly roll pan. Use a spatula to spread it evenly, making sure it reaches all the corners. An even layer of batter means an even bake.
Place the pan in your preheated oven and bake for 10 to 15 minutes. This is a thin cake, so it cooks very quickly. You’ll know it’s done when the center is firm and it springs back when you gently press it with your finger.
Keep a close eye on it to avoid overbaking. An overbaked cake is more likely to crack when you roll it, so it’s better to be a little under than over.
Step 4: Roll The Cake
This is the part that might seem tricky, but it’s really not! The key is to roll the cake while it’s still hot from the oven. As soon as you take it out, you need to work quickly.
Gently roll the cake up by itself, leaving the parchment paper behind in the pan. You don’t need to use a kitchen towel for this method. Just use your clean hands and be gentle. The cake is pliable when it’s warm.
Let the rolled up cake rest at room temperature for about 20 minutes. Then, loosely cover it with plastic wrap and place it in the refrigerator for at least 30 minutes to cool down completely. This step helps the cake set in its rolled shape.
Step 5: Make The Frosting
While the cake is cooling, let’s make the incredible cheesecake filling. This is what makes it the Best Pumpkin Roll Recipe. In a large mixing bowl, beat the softened cream cheese, softened butter, and vanilla extract on high speed. Keep beating until it’s super creamy and smooth.
Make sure your butter and cream cheese are truly at room temperature. This is crucial for a lump free frosting. Scrape down the sides of the bowl with a spatula, then add the sifted confectioners’ sugar. Sifting the sugar also helps ensure a smooth texture.
Beat everything again until the frosting is light, fluffy, and absolutely delicious. Try not to eat it all with a spoon before it makes it onto the cake!
Step 6: Assemble The Roll
Okay, it’s time to put it all together. Take your cooled cake out of the refrigerator and carefully unroll it. It should unroll easily without cracking. Don’t worry if you see a tiny crack or two; the frosting will cover it.
Spread that glorious cream cheese frosting evenly over the surface of the cake. Make sure you go all the way to the edges so every bite has the perfect cake to frosting ratio. Now, gently re roll the cake, this time with the filling inside.
Once it’s rolled up into a beautiful log, wrap it tightly in plastic wrap. This helps it hold its shape. Place your finished Pumpkin Cheesecake Roll back in the refrigerator for at least 30 minutes to an hour. This chilling time lets the frosting set up, which makes slicing much cleaner.
Step 7: Serve Your Masterpiece
The moment you’ve been waiting for! Just before serving, unwrap your chilled Pumpkin Cheesecake Roll. For that classic, beautiful look, give it a light dusting of confectioners’ sugar. A small sieve works perfectly for this.
Use a sharp knife to slice the roll into 1 inch rounds. Serve it chilled and watch everyone’s eyes light up. You did it! You made one of the best Pumpkin And Cream Cheese Recipes out there.
How To Store Leftovers
If you somehow have leftovers, storing this Pumpkin Cheesecake Roll is easy. You’ll want to keep it in the refrigerator because of the cream cheese filling. Place the slices in an airtight container or keep the roll tightly wrapped in plastic.
It will stay fresh and delicious in the fridge for up to 5 days. Honestly, the flavors almost get better the next day as they have more time to meld together. It’s a wonderful treat to have on hand.
This dessert also freezes beautifully! You can freeze the entire roll or individual slices. Wrap it tightly in a layer of plastic wrap, then a layer of aluminum foil. It will keep in the freezer for up to 3 months. When you’re ready to enjoy it, just thaw it in the refrigerator overnight. It’s perfect for making ahead for the holidays.
Tips
Want to make sure your Pumpkin Cheesecake Roll is absolutely perfect? Here are a few extra tips from my kitchen to yours. First, room temperature ingredients are your best friend for the frosting. Cold cream cheese or butter will result in a lumpy filling. Set them out on the counter about an hour before you start.
When you’re spreading the cake batter, try to get it as even as possible. An offset spatula is a great tool for this. An even cake layer bakes more evenly and rolls up much more neatly. It’s a small step that makes a big difference.
Don’t be afraid to roll the cake while it’s hot. This is the single most important trick to prevent cracking. A warm cake is flexible and forgiving. A cool cake is brittle. So, have your workspace ready to go as soon as it comes out of the oven.
For the cleanest slices, use a long, sharp knife. It also helps to wipe the knife clean with a damp paper towel between each cut. This prevents the frosting from smearing and gives you those picture perfect swirls you see in bakeries.
Finally, feel free to get creative! You could add a cup of finely chopped toasted pecans or walnuts to the filling for a bit of crunch. Or add a pinch of cardamom to the spice mix for a unique flavor twist. This is a great base recipe to make your own.
Conclusion
And there you have it! A simple, delicious, and absolutely beautiful Pumpkin Cheesecake Roll. This recipe is all about celebrating the cozy flavors of fall in a way that’s both elegant and accessible. It proves that you don’t need to be a professional pastry chef to create stunning desserts at home.
I truly hope you enjoy making and sharing this treat. It has become a fall staple in my home, and I’m so excited for it to become one in yours too. It’s more than just a cake; it’s a reason to gather, to celebrate, and to enjoy the simple, sweet moments in life. Happy baking!
FAQ
Why Did My Cake Crack When I Rolled It?
Cracking is the most common fear with a roll cake! There are usually two main culprits. First, the cake might have been slightly overbaked, which makes it dry and less flexible. Second, it might not have been rolled while it was still very hot from the oven. Letting it cool even for a few minutes can make it brittle.
What Is The Difference Between Pumpkin Puree And Pumpkin Pie Filling?
This is a super important distinction! Pumpkin puree is just that, 100% pure cooked and mashed pumpkin. Pumpkin pie filling, on the other hand, comes premixed with sugar and spices. This recipe is designed for pure pumpkin puree, so using pie filling will make your cake far too sweet and improperly spiced.
Can I Make This Ahead Of Time?
Absolutely! This is a fantastic make ahead dessert. You can assemble the entire Pumpkin Cheesecake Roll, wrap it tightly, and keep it in the refrigerator for up to two days before serving. Or you can freeze it for up to three months. It’s a great way to get a head start on holiday baking.
Can I Use A Different Size Pan?
The 15 by 10 inch jelly roll pan is ideal because it creates a thin cake that’s perfect for rolling. Using a smaller pan, like a 9 by 13, will result in a much thicker cake that will be very difficult, if not impossible, to roll without it breaking completely. It’s best to stick to the recommended pan size for this recipe.
Is This Recipe Vegetarian?
Yes, this recipe is vegetarian. The ingredients are all plant based or dairy. We do specify using a brand of cream cheese made without animal rennet to ensure it is fully vegetarian. Many popular brands in the US, like Philadelphia, use microbial rennet, but it’s always good to check the label if you are unsure.
Pumpkin Cheesecake Roll
This comforting Pumpkin Cheesecake Roll features a light, spiced pumpkin cake swirled around a rich and tangy cream cheese filling. It’s a simple yet impressive fall dessert perfect for any occasion.
Ingredients
For The Cake
For The Frosting
Instructions
- Preheat oven to 375°F (190°C). Generously spray a 15x10x1 inch jelly roll pan, line with parchment paper, and spray the paper.
- In a small bowl, whisk together flour, baking powder, and pumpkin pie spice. In a separate large bowl, whisk eggs and sugar until smooth, then mix in pumpkin puree and lemon juice.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly. Bake for 10-15 minutes, until the center springs back when touched.
- Immediately roll the hot cake up by itself (without parchment). Let it rest at room temperature for 20 minutes, then cover and refrigerate for at least 30 minutes to cool completely.
- While the cake cools, make the frosting. Beat the softened cream cheese, butter, and vanilla on high speed until creamy. Add the sifted confectioners’ sugar and beat again until light and fluffy.
- Carefully unroll the cooled cake. Spread the cream cheese frosting evenly over the surface. Gently reroll the cake with the filling inside.
- Wrap the finished roll tightly in plastic wrap and refrigerate for at least 30-60 minutes to let the frosting set. Before serving, dust with confectioners’ sugar and slice into 1-inch rounds.
Notes
For the smoothest frosting, make sure your cream cheese and butter are at room temperature before mixing.
Rolling the cake while it’s still hot is the key to preventing it from cracking.
For a bit of crunch, consider adding finely chopped toasted pecans or walnuts to the cream cheese filling.
Nutrition
Calories
Sugar
Fat
Carbs
