Creating a more decadent pumpkin cheesecake roll is easy with freshly homemade or canned pumpkin puree, cream cheese mixture, and a prepared jelly roll pan!
This easy pumpkin roll is a classic pumpkin cake that’s baked in a 15-inch jelly roll pan, slathered with sweet cream cheese filling, and then rerolled to be chilled to set. The perfect recipe for this pumpkin season.
Our family loves easy Pumpkin desserts and baking recipes especially when the fall season rolls around each year. Besides pumpkin cheesecake roll, our favorites lately have been Pumpkin Spice Bundt Cake, Pumpkin Bread With Streusel Topping, Pumpkin Banana Bread With Chocolate Chips.
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Ingredients
- Flour - I’ve used all-purpose flour which is a sturdy flour that’s great for holding add-ins like the grated carrot and any chopped nuts you may like to add to the batter so that they don’t sink to the bottom.
- Eggs - Eggs should be at room temperature to help incorporate them into the rest of the cake batter ingredients.
- Sugar - I’ve used granulated white sugar which adds caramelization to the cake. You could use brown sugar instead or use a combination of white and brown sugar. Brown sugar will create a deeper flavor and a moist texture.
- Pumpkin puree - Pumpkin pie filling is not a suitable alternative to pure pumpkin puree, so don’t get these two mixed up. The puree gives the bread a cake-like texture and a good amount of moisture. A good brand of canned pumpkin is Libby’s pumpkin puree, but you can use another brand of choice instead or even make your own pumpkin puree from roasting pumpkin.
- Spices - I’ve used cinnamon in his recipe but you can use a pumpkin pie spice mix instead or in addition as well. Choose organic spices whenever possible or use a separate mix of separate spices for this such as ground ginger, ground nutmeg, ground cloves, and ground cinnamon. They are typical spices used in carrot cake recipes that provide warmth and flavor.
- Baking powder- Check the expiry date on your baking powder as this will impact the rise of the cake.
- Vanilla extract - Use a high-quality vanilla extract to elevate the flavor of the cake.
- Cream Cheese Cake filling - This is a sweet and creamy combination of sifted powdered sugar, softened cream cheese, softened salted butter, and vanilla extract. Have you tried my Blueberry Cream Cheese Bread yet? It's super moist and delicious!
- For the full list of ingredients, please scroll down where you'll find the recipe card.
Instructions
Preheat the oven to 375 degrees F and line a 15 x 10-inch jelly roll pan (38cm x 25cm) with parchment paper, leaving a little overhang on each side.
I also greased the parchment paper with a bit of oil, but this is optional.
In a large bowl or a bowl of a stand mixer, combine flour, cinnamon, baking powder, salt, and baking soda and whisk.
In a separate mixing bowl, combine eggs, vanilla, sugar, and pumpkin puree. Whisk or beat on low speed until combined.
Add the flour mixture to the wet ingredients and mix to combine.
The batter will be liquid and not very thick. It is normal. Pour batter into the prepared pan and spread into an even layer. Bake for 12-14 minutes until a toothpick inserted into the cake will come out clean.
Carefully, holding the parchment paper overhangs, remove the cake from the baking sheet and transfer to an even surface or a wooden cutting board.
While the cake is warm, gently roll the cake lengthwise. Now, in this position, let the rolled cake cool completely.
While the cake cools, make the cream cheese frosting.
Combine confectioners sugar, cream cheese, butter, and vanilla extract in a medium bowl and whisk until smooth and creamy.
Carefully unroll the sponge cake and once it's cooled remove the parchment paper.
Spread the filling onto the cooled cake with a rubber spatula, allowing for a small gap on all edges.
Reroll the cake and wrap it tightly (but not very tightly otherwise the filling will pour out) with plastic cling wrap.
Chill the homemade cake roll in the fridge for 1 hour before serving. Sprinkle more confectioner’s sugar on top when serving. Enjoy!
Tips
- Since all ovens differ, I suggest checking the cake by inserting a toothpick into the center. The toothpick should come out moist but clean.
- You can easily double the ingredients to make an extra pumpkin cheesecake roll that can then be stored in the freezer for later enjoyment.
- The parchment paper in the roll pan helps prevent the cake from sticking to the pan and also makes it much easier to lift the cake out once baked.
- Make sure that the cake is completely cooled before adding the creamy filling otherwise it will become a melted mess.
- After refrigerating the rerolled cake, cut as many slices (but not very thin slices as the filling will not stay in) as you’ll need to serve and place whatever remains back into an airtight container in the fridge as the cream cheese will melt fast.
- Most important step is to roll the cake while it's still warm in the parchment paper. This will (should) ensure that the cake will not crack.
Storing Instructions
To store, wrap the pumpkin cheesecake roll with plastic wrap and store it refrigerated for up to 3-5 days. For easier handling, cut the pumpkin cake into thicker slices and refrigerate the wrapped individually.
Frequently Asked Questions
Just like with the carrot cake roll, roll the pumpkin cake up in the parchment paper and while it's still warm. Ideally, after 5 minutes, it comes out of the oven. Warm cake is soft and easy to roll. As it is thin it will cool quite fast and it is important not to loose the right moment.
In theory and ideally, yes for pumpkin roll you do need a jelly roll pan. It is usually a medium-sized baking sheet and with higher edges (but can be without higher edges is fine too).
Pumpkin roll cake should be easily rollable once it's baked and right out of the oven warm. You'll need to roll the hot cake without removing the parchment paper. The cake may crack if it's too cool or you have overbaked it.
Thank you so much for reading about this pumpkin cheesecake roll. Please feel free to comment with any questions you may have! I love reading your feedback.
Rita
More Pumpkin Recipes
Easy Baking Recipes
If you're looking for more holiday-themed baking recipes you have to try our cream cheese Christmas Spritz Cookies, moist Pumpkin Muffins, and Cranberry Bread next!
Check out all our BAKING recipes
Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!
Pumpkin Cheesecake Roll
Ingredients
- For The Pumpkin Roll
- ¾ cup flour
- 2 tsp. ground cinnamon
- ½ tsp. baking powder
- ½ teaspoon baking soda
- ½ tsp. kosher salt
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp. pure vanilla extract
- ⅔ cup pumpkin puree canned or homemade
- For the Filling:
- 1 cup confectioners sugar sifted
- 1 8 oz. package of cream cheese, softened (227g)
- 3 tbsp. salted butter softened 85g
- 1 tsp. pure vanilla extract
Instructions
- Preheat the oven to 375 degrees F and line a 15 x 10-inch jelly roll pan (38cm x 25cm) with parchment paper, leaving a little overhang on each side. I also greased the parchment paper with a bit of oil, but this is optional.
- In a large bowl or a bowl of a stand mixer, combine flour, cinnamon, baking powder, salt, and baking soda, and whisk.
- In a separate mixing bowl, combine eggs, vanilla, sugar, and pumpkin puree. Whisk or beat on low speed until combined.
- Add the flour mixture to the wet ingredients and mix to combine.
- The batter will be liquid and not very thick. It is normal. Pour batter into the prepared pan and spread into an even layer. Bake for 12-14 minutes until a toothpick inserted into the cake comes clean.
- Carefully, holding the parchment paper overhangs, remove the cake from the baking sheet and transfer it to an even surface or a wooden cutting board. While the cake is warm, gently roll the cake lengthwise. Now, in this position, let the rolled cake cool completely.
- While the cake cools, make the cream cheese frosting. Combine confectioners sugar, cream cheese, butter, and vanilla extract in a medium bowl and whisk until smooth and creamy.
- Carefully unroll the sponge cake and once it's cooled remove the parchment paper. Spread the filling onto the cooled cake with a rubber spatula, allowing a small gap on all edges.
- Reroll the cake and wrap it tightly (but not very tightly otherwise the filling will pour out) with plastic cling wrap.
- Chill the homemade cake roll in the fridge for 1 hour before serving. Sprinkle more confectioner’s sugar on top when serving. Enjoy!
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