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–+ servings
a stack of carrot cake roll slices

Pumpkin Cheesecake Roll

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.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Baking, Dessert
Cuisine American
Servings 8 slices

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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