Easy & Impressive Pumpkin Cheesecake Roll: The Ultimate Fall Dessert
Welcome the cozy flavors of autumn into your kitchen with this spectacular Pumpkin Cheesecake Roll! Imagine a soft, moist, and perfectly spiced pumpkin sponge cake, artfully rolled around a rich, creamy, no-bake cheesecake filling. It’s a symphony of textures and flavors that embodies everything wonderful about fall baking. Topped with a fluffy, delicately spiced whipped cream, this dessert is not only incredibly delicious but also a true showstopper for any gathering. Despite its elegant appearance, this pumpkin swiss roll is surprisingly simple to make, and this comprehensive guide will equip you with all the tips and tricks needed to achieve a flawless, crack-free masterpiece every time.
This recipe is ideal for holiday feasts, family dinners, or simply a delightful treat on a crisp autumn evening. Pair a slice with a warm easy pumpkin spice chai tea latte or elevate your coffee experience with Pumpkin Cold Foam. If you love the concept of roll cakes, be sure to check out our refreshing mango roll cake version for a tropical twist!
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🍰 Why You’ll LOVE This Pumpkin Cheesecake Roll Recipe
This Pumpkin Cheesecake Roll isn’t just a dessert; it’s an experience. Here’s why it’s bound to become your new favorite fall bake:
- Irresistible Pumpkin Flavor: The cake itself is incredibly soft, moist, and infused with the authentic taste of pumpkin, complemented by just the right amount of warm autumn spices. Each bite delivers that comforting, familiar pumpkin pie essence, but in a lighter, more delicate form.
- Luxuriously Creamy Cheesecake Filling: The heart of this roll is its no-bake cheesecake filling. It’s wonderfully smooth, rich, and provides a delightful tangy contrast to the sweet pumpkin cake. Its airy texture makes the entire dessert feel incredibly decadent yet not overly heavy.
- Visually Stunning Swirl: The intricate swirl created by rolling the cake with its generous filling is nothing short of artistic. It ensures a perfect balance of cake and cheesecake in every slice, making this dessert a true showstopper that will impress your guests and elevate any dessert table.
- Deceptively Easy to Make: Don’t let the elegant appearance fool you. Swiss rolls often seem intimidating, but this recipe breaks down the process into simple, manageable steps. Made with a few straightforward ingredients, you’ll be amazed at how easily you can create such a professional-looking and tasting dessert.
📝 Key Ingredients for Your Perfect Pumpkin Swiss Roll
Crafting this delicious pumpkin cheesecake roll involves two main components: a delicate pumpkin sponge cake designed for rolling, and a luscious no-bake cheesecake filling. We’ll also cover the simple spiced whipped cream topping, though a dusting of powdered sugar offers a quick and festive alternative.
For best results, read through all the crucial tips and ingredient notes below before you begin baking!
The complete step-by-step instructions and full ingredient list are available in the recipe card below.
Pumpkin Sponge Cake Ingredients
Our pumpkin sponge cake is a twist on the traditional, with the delightful addition of pumpkin puree. To master the texture and ensure the cake remains perfectly moist yet sturdy enough to roll, an extra egg yolk is incorporated. This helps bind the ingredients and prevents the cake from becoming too wet or crumbly.
- Pumpkin Puree: For consistent results and ultimate convenience, we recommend using store-bought pumpkin puree. It’s essential that your pumpkin puree has a thick, almost hummus-like consistency. If it appears too watery, you can easily remove excess moisture by pressing it through a cheesecloth or blotting it dry with a paper towel. This step is critical for a well-structured cake.
- Pumpkin Spice: This fragrant seasoning blend is the soul of autumn baking and perfectly complements the pumpkin flavor. You can easily make your own pumpkin spice blend or, as a simpler alternative, use pure ground cinnamon for a classic taste. Consider adding a pinch of nutmeg or allspice for extra depth.
- All-Purpose Flour: Precision in measuring flour is key for the delicate texture of a sponge cake. For the most accurate results, we highly recommend weighing your flour using a kitchen scale. If you don’t have a scale, measure it properly by first stirring the flour in its bag to aerate it, then gently spooning it into a measuring cup. Level off any excess with the flat edge of a knife, being careful not to pack the flour into the cup.
- Eggs and Egg Yolk: The eggs provide structure and lightness, especially when whipped properly. The additional egg yolk contributes richness and helps to create a tender, pliable crumb that resists cracking when rolled.
- Granulated Sugar: This provides sweetness and also helps to stabilize the whipped eggs, creating a light and airy cake batter.
- Baking Soda: A leavening agent that helps the cake rise and achieve its characteristic soft texture.
No-Bake Cheesecake Filling Ingredients
This filling is a wonderfully easy no-bake cheesecake that boasts a smooth, fluffy, and perfectly tangy consistency. It’s a versatile base, similar to the delightful fillings used in our popular no-bake pumpkin cheesecake bars and our simple yet decadent easy biscoff cheesecake recipe.
- Full-Fat Brick Cream Cheese: This is arguably the most crucial ingredient for a successful no-bake cheesecake filling. Using full-fat, brick-style cream cheese will yield the best results, providing the necessary richness and structure for the filling to set properly. Low-fat cream cheese contains a higher water content and will likely result in a runny filling that won’t hold its shape. Ensure it’s softened to room temperature for a lump-free mixture.
- Powdered Sugar (Icing Sugar): Also known as icing sugar, powdered sugar is ideal for this filling because it dissolves much faster and more completely into the cream cheese, preventing any gritty texture. It creates a smooth, silky, and uniformly sweet filling.
- Heavy Whipping Cream: When whipped to medium-stiff peaks, heavy cream adds incredible lightness and airiness to the cheesecake filling, making it wonderfully fluffy. Ensure both the cream and the bowl are very cold before whipping for optimal volume.
- Pure Vanilla Extract: A touch of high-quality vanilla extract enhances all the flavors in the filling, adding a warm, aromatic note that complements the pumpkin beautifully.
✔️ Ingredient Substitutions and Variations for Your Pumpkin Roll
While this pumpkin cheesecake roll is perfect as is, it’s also incredibly adaptable. Feel free to experiment with these delicious variations to suit your taste or create something new:
- Pumpkin Jelly Roll: If you’re not a fan of cream cheese, or simply want a different flavor profile, consider filling the sponge cake with your favorite jam or fruit preserves. Apple butter or a spiced pear jam would be fantastic autumnal options, offering a delightful fruity sweetness. Simply spread the jam generously and roll as usual.
- Cream Cheese-Free Frosting Filling: For those who prefer to avoid cream cheese, you can easily substitute the filling with another favorite frosting. A rich butterscotch frosting would be a dreamy companion to the pumpkin cake, or a classic vanilla buttercream would also work beautifully.
- Decadent Chocolate Pumpkin Roll: Indulge your chocolate cravings by filling the roll with a smooth chocolate ganache or a rich chocolate buttercream. For a double dose of chocolate and pumpkin, you could even try our frosted chocolate cake with pumpkin as inspiration for a layer cake version.
- Spiced Nutella Swirl: For a rich, nutty, and chocolatey twist, spread a thin layer of Nutella over the cheesecake filling before rolling. The hazelnut chocolate flavor pairs surprisingly well with pumpkin.
- Toasted Pecan or Walnut Crunch: Add a textural element by sprinkling finely chopped toasted pecans or walnuts over the cheesecake filling before rolling. This introduces a lovely crunch and nutty flavor.
Instead of a simple spiced whipped cream, you could also adorn the top of your pumpkin roll with this luscious easy pumpkin whipped cream, which is truly a perfect topping for most fall desserts and seasonal beverages.
👩🍳 How to Make a Pumpkin Cheesecake Roll: Step-by-Step Guide
Creating this impressive pumpkin cheesecake roll is a rewarding baking project. Follow these detailed steps for a perfect outcome. Remember, timing and gentle handling are key!
Crafting the Pumpkin Sponge Cake
The foundation of our roll is a light and airy pumpkin sponge. Proper preparation and gentle mixing ensure it’s pliable and won’t crack when rolled.
Prep: Begin by preheating your oven to 355°F (180°C). Line a 9” by 13” baking pan (or a similar sized jelly roll pan) with parchment paper, allowing some overhang on the sides for easy lifting. Lightly grease the top of the parchment paper with a bit of oil or baking spray to ensure the cake doesn’t stick.
Step 1: Beat Eggs and Sugar. In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, combine the eggs, extra egg yolk, granulated sugar, and sea salt. Using an electric mixer, beat on high speed for approximately 8 minutes, or until the mixture becomes very thick, pale, and lightened in color. When you lift the whisk, the mixture should fall back into the bowl in slow-moving ribbons that hold their shape for a moment before dissolving.
Step 2: Fold in Pumpkin and Vanilla. Gently add the pumpkin puree and pure vanilla extract to the beaten egg mixture. With a wire whisk or a large rubber spatula, carefully fold these wet ingredients into the egg mixture. Be very gentle and use an upward motion to avoid deflating the airy egg foam, which is crucial for a light cake texture.
Step 3: Incorporate Dry Ingredients. Sift the all-purpose flour, baking soda, and pumpkin spice directly into the same bowl with the wet ingredients. Again, using a whisk or spatula, carefully fold the dry ingredients into the batter. Mix just until no dry streaks of flour are visible. Overmixing will develop the gluten too much, leading to a tough cake, so stop as soon as it’s combined.
Step 4: Bake the Sponge. Pour the pumpkin cake batter into your prepared parchment-lined baking pan. Use an offset spatula to gently spread the batter evenly all the way to the edges of the pan. Bake for 15-18 minutes, or until a toothpick inserted into the center of the cake comes out clean. The surface of the sponge should be lightly golden and if gently pressed, it should spring back immediately, indicating it’s perfectly baked and ready for rolling.
Step 5: Prepare for Rolling. While your cake is baking, prepare a clean, minimally textured kitchen towel. Lay it out flat on your countertop and evenly dust the entire surface with powdered sugar. This sugary layer is crucial for preventing the hot cake from sticking to the towel and helps maintain a smooth exterior.
Step 6: Initial Roll and Cool. As soon as the pumpkin sponge cake emerges from the oven, immediately invert it onto the prepared sugared kitchen towel. Carefully peel off the parchment paper from the bottom of the cake. Then, flip the sponge over again so that the top (the side that was facing up in the pan) is now facing upwards. Starting from one of the short edges, carefully but tightly roll the warm sponge cake along with the towel into a log shape. This initial roll sets the memory for the cake, preventing cracks later. Let it cool completely in this rolled position, typically for at least 1-2 hours, until it reaches room temperature.
Crucial Tip: Always roll the cake while it’s still piping hot from the oven. This is when the cake is most flexible and pliable, significantly reducing the chances of it cracking as it cools and later when you unroll it for filling.
Preparing the Creamy Cheesecake Filling
This no-bake filling comes together quickly and easily, providing a delicious contrast to the spiced pumpkin cake.
Step 1: Whip Cream and Cream Cheese. In a separate, clean, and chilled bowl, use an electric mixer to beat the heavy whipping cream until it forms medium peaks. Transfer the whipped cream to the fridge to keep it cold while you prepare the cream cheese mixture. In the same (now empty) bowl, beat the softened full-fat cream cheese, pure vanilla extract, powdered sugar, and sea salt until the mixture is completely smooth and creamy, with no lumps remaining.
Step 2: Combine and Finish Filling. Retrieve the whipped cream from the fridge and gently fold or beat it into the cream cheese mixture until stiff peaks just begin to form. Be very careful not to overbeat, as this can cause the mixture to become grainy or separate. The goal is a light, airy, and stable filling.
Assembling Your Masterpiece: The Pumpkin Cheesecake Roll
Now for the exciting part – bringing it all together to create that beautiful swirl!
Step 1: Fill and Re-Roll. Carefully unroll the cooled pumpkin cake. It might still want to curl slightly in the center, which is fine. Spread an even layer of the creamy cheesecake filling over the entire surface of the cake, extending it all the way to the edges. Starting from the same short edge you used for the initial roll, gently and tightly re-roll the cake with the filling. Use the kitchen towel to assist in forming a neat, compact log. Once rolled, carefully transfer the pumpkin cheesecake roll off the towel onto a serving dish or a tray. Cover it loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake filling to set firmly.
Step 2: Decorate and Serve. Once chilled and set, remove the roll from the fridge. For a beautiful presentation, carefully trim a small slice off each end of the roll using a serrated knife and a gentle sawing motion. This reveals the gorgeous pumpkin and cheesecake swirl inside. If desired, prepare a fresh batch of spiced whipped cream by beating heavy cream with vanilla, a touch of sugar, and a pinch of cinnamon or pumpkin spice until stiff peaks form. Pipe dollops of this whipped cream along the top of the log and sprinkle with additional cinnamon or pumpkin spice for a festive touch. Garnish with whole star anise for an elegant finish. Slice with a clean serrated knife and serve!
Pro Tip for Clean Slices: To achieve perfectly neat and defined slices, always use a sharp serrated knife and employ a gentle sawing motion. Wiping the knife clean between each slice also helps prevent smudging the beautiful swirl.
🥄 Make Ahead and Storage Tips for Your Pumpkin Cheesecake Roll
This pumpkin cheesecake roll is an excellent dessert to prepare in advance, making it perfect for busy holiday schedules or special occasions. Its flavors deepen and the filling sets even better with time, so planning ahead is a definite plus.
- Make Ahead: This cake is ideally suited for making the day before you plan to serve it. The minimum chilling time of 4 hours is essential for the cheesecake filling to fully set, but an overnight chill yields the best results, allowing the flavors to meld beautifully and the cake to firm up for easier slicing. You can confidently prepare it one or even two days ahead of time.
- Storage in the Refrigerator: Once assembled and chilled, store the pumpkin roll cake in the refrigerator. A cake carrier or an airtight container works best to protect it from absorbing other odors and to maintain its freshness and moisture. Properly stored, it will remain fresh and delicious for up to 4 days.
- Freezing for Longer Storage: If you wish to extend its shelf life, this pumpkin roll freezes wonderfully. Wrap the entire roll tightly in plastic wrap, then an additional layer of aluminum foil, or place slices in an airtight freezer-safe container or bag. It can be frozen for up to 2 months. To serve, simply thaw it in the refrigerator overnight.
❔ Can I Turn a Cake Roll into a Layer Cake?
Absolutely! If you prefer a more traditional cake presentation or find the rolling technique a bit daunting, you can easily adapt any roll or log cake recipe into a charming layer cake. Instead of rolling the baked sponge, simply allow it to cool flat on the baking sheet after peeling off the parchment paper. Once cooled, spread the entire surface evenly with your prepared filling. Then, carefully cut the cake in half crosswise, creating two rectangular layers. Gently stack one half on top of the other, so you have two delightful layers of cake with the creamy filling nestled in between. You can then frost the top and sides of this layered cake with additional whipped cream or your favorite frosting, or simply serve it as is, showcasing its lovely layers. For another fantastic pumpkin layer cake option, consider making our ultra-soft and moist pumpkin spice cake with brown butter cream cheese frosting.
✔️ How to Keep Your Pumpkin Roll from Cracking: Essential Tips for Success
The dreaded crack can be disheartening when making a swiss roll, but with a few key techniques, you can ensure your pumpkin cheesecake roll remains beautifully intact. Follow these essential tips for a smooth, perfect roll every time:
- Roll While Hot and Immediately: This is the golden rule for any roll cake! As soon as the sponge cake comes out of the oven, do not hesitate. Immediately invert it onto your sugared kitchen towel and roll it. The cake is most flexible and pliable when it is piping hot. As it cools, its structure stiffens, making it more prone to cracking. Rolling it while hot allows the cake to “memorize” its rolled shape as it cools.
- Fill When At Room Temperature: While the initial roll happens when the cake is hot, you should wait for the cake to cool completely to room temperature before unrolling and adding the filling. A cold sponge cake will be much stiffer and more susceptible to cracking when you attempt to unroll it. Ensure it’s not warm at all before spreading the filling.
- Gentle Unrolling and Filling Technique: When it’s time to unroll and fill, be gentle. Don’t force the sponge cake to unroll perfectly flat. The very center part of the cake might naturally want to stay curled up a bit, and that’s completely normal. Embrace this natural curl. As you spread the filling, gently push a bit of the filling into that initial fold. This helps maintain a nice, tight swirl and prevents a hollow center, all while minimizing stress on the cake.
- Properly Measure Flour: Over-flouring the cake can lead to a dry, crumbly sponge that is more likely to crack. Always weigh your flour or measure it very lightly (spoon and level method) to ensure the cake has enough moisture and flexibility.
- Don’t Overbake: An overbaked cake will be dry and brittle, almost guaranteeing cracks when rolled. Keep a close eye on your oven and remove the cake as soon as a toothpick comes out clean and the surface springs back when lightly touched.
If, despite your best efforts, your cake does crack, don’t despair! Every baker has experienced it. You can always turn any “ruined” cake or delicious leftovers into delightful pumpkin cake pops or a lovely trifle. Nothing goes to waste!
📖 Recipe FAQs About Pumpkin Cheesecake Rolls
Yes, absolutely! You can certainly use homemade pumpkin puree for this recipe. However, it’s crucial to ensure its consistency is right. Please refer to the next question for important notes on preparing and adjusting homemade pumpkin puree.
To make your own pumpkin puree, start by cutting a pie pumpkin or a suitable squash (like butternut squash) in half and scooping out the seeds and stringy bits. Place the halves cut-side down on a parchment-lined baking sheet and bake at 355°F (180°C) for 50-60 minutes, or until very tender. Once cooled, scoop out the flesh and mash it with a fork or blend it in a food processor for a smoother consistency.
The most important part is achieving the correct consistency. Homemade puree tends to be wetter than store-bought. You’re aiming for a consistency similar to thick hummus. If your puree is too wet, you’ll need to remove excess moisture. You can do this by squeezing it in a cheesecloth or by cooking it down gently in a dry pan over low heat until it thickens sufficiently. This step is vital for the cake’s structure and preventing it from becoming too dense.
Sprinkling powdered sugar on the kitchen towel serves two important purposes. Firstly, it acts as a non-stick barrier, preventing the hot, delicate sponge cake from adhering to the towel as it cools. Secondly, it provides a very fine, smooth surface, which helps prevent the cake from developing cracks or tears during the initial rolling process and ensures a beautifully smooth exterior on your finished roll.
Even experienced bakers encounter cracks occasionally! Don’t worry, a cracked roll is still delicious. You can easily camouflage minor cracks with extra whipped cream or by dusting more powdered sugar. If the crack is significant, you can repurpose the cake into delicious pumpkin cake pops, a layered trifle, or simply serve it in slices and call it “deconstructed” – it will taste just as amazing!
🎁 Related Holiday Recipes and Fall Desserts:
If you’re still in the mood for more autumn baking, be sure to explore my collection of the best pumpkin dessert recipes for even more easy and delicious pumpkin ideas perfect for the season!
- Easy Pumpkin Creme Brulee
- Mango Coconut Swiss Roll Cake
- No Bake Pumpkin Cheesecake Bars
- Pumpkin Spice Cake with Cream Cheese Frosting
Did you make this incredibly delicious Pumpkin Cheesecake Roll? I would absolutely love for you to rate this recipe and share your thoughts in the comments below! Your feedback means the world. Don’t forget to share your beautiful creation on Instagram and tag @flouringkitchen so I can see your masterpieces. For more delightful recipe ideas and baking inspiration, be sure to follow me on Pinterest to save your favorite treats!
📖 Recipe
Pumpkin Cheesecake Roll
Mary
Pin Recipe
Shop Ingredients
Equipment
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9 by 13 inch baking pan
Ingredients
Roll
- 3 large eggs
- 1 large egg yolk
- ¾ cup granulated sugar
- ⅛ teaspoon sea salt
- ¾ cup pumpkin puree
- ½ tablespoon pure vanilla extract
- 1 cup all purpose flour
- 1 tablespoon pumpkin spice
- ½ teaspoon baking soda
- 1 tablespoon powdered sugar
Filling
- ½ cup heavy whipping cream
- 8 oz cream cheese
- 1 teaspoon pure vanilla extract
- ½ cup powdered sugar
- ⅛ teaspoon sea salt
Assembly
- ½ cup heavy whipping cream
- ½ teaspoon pure vanilla extract
- ½ teaspoon cinnamon add your favorite spices like nutmeg, cardamom, and/or pumpkin spice to taste
- 5 star anise optional for decorating
Shop Ingredients on Jupiter
Instructions
Roll
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Preheat oven to 355°F (180°C). Line a 9” by 13” pan (or similar sized pan) with parchment paper. Grease the top of the parchment paper with a bit of oil or baking spray.
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In a large bowl or stand mixer, use an electric mixer to beat together eggs, egg yolk, sugar, and salt until thick and lightened in color – about 8 minutes. It should fall off the whisk in ribbons.3 large eggs, 1 large egg yolk, ¾ cup granulated sugar, ⅛ teaspoon sea salt
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Add pumpkin puree and vanilla, carefully fold it into the beaten eggs using a wire whisk. Be gentle to avoid deflating the eggs.¾ cup pumpkin puree, ½ tablespoon pure vanilla extract
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Sift flour, baking soda, and pumpkin spice right into the same bowl. Carefully fold with a whisk just until no more dry streaks of flour remain.1 tablespoon pumpkin spice, 1 cup all purpose flour, ½ teaspoon baking soda
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Pour the batter into prepared lined parchment sheet and spread it all the way to the edges. Bake for 15-18 minutes or until a toothpick inserted into the cake comes out clean. If you press down on the sponge, it should spring back when it’s ready.
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Prepare a clean, minimally textured, kitchen towel by laying it out and dusting the top evenly with powdered sugar.1 tablespoon powdered sugar
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As soon as the sponge is baked, flip it onto the kitchen towel to release from the pan. Peel the parchment paper off the bottom and flip the sponge over again so that the top of the sponge is facing up.
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Starting from the short edge, roll the sponge along with the towel carefully and tightly to form a log. Let cool completely.
Filling
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In a clean chilled bowl, beat cream to medium peaks with an electric mixer or whisk. Set aside in the fridge for later.½ cup heavy whipping cream
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In a separate bowl, beat cream cheese, vanilla, powdered sugar, and salt until smooth and creamy.8 oz cream cheese, 1 teaspoon pure vanilla extract, ½ cup powdered sugar, ⅛ teaspoon sea salt
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Add whipped cream into cream cheese mixture and beat just until stiff peaks form. Be careful not to overbeat.
Assembly
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Carefully unroll the baked cake roll. Cover with an even layer of cheesecake filling, spreading it all the way to the edges.
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Roll up the cake roll with the filling and carefully transfer it off the towel onto a serving dish. Cover and refrigerate for 4 hours or overnight for the cheesecake to set.
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Remove the cake from the fridge and trim the ends off with a serrated knife. Use a sawing motion to get clean cuts. Clean the serving plate by wiping off any filling or crumbs.
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Beat cream, vanilla, sugar, and spices together with a whisk or electric mixer until stiff peaks form. Transfer to a piping bag with an open star tip.½ cup heavy whipping cream, ½ teaspoon pure vanilla extract, ½ teaspoon cinnamon
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Pipe dollops of spiced whipped cream on top of the log and sprinkle with more cinnamon or pumpkin spice. Decorate with star anise. Use a serrated knife and sawing motion to cut the pumpkin log into slices and serve.5 star anise
Video
Notes
Make ahead: This cake is great to make the day before because it needs at least 4 hours in the fridge to chill and set. You can make it one or two days ahead of time.
Storage: Store the pumpkin roll in the fridge in a cake carrier or airtight container. It will keep fresh for up to 4 days. Freeze in an airtight container or bag for up to 2 months.