Pumpkin Cheesecake Roll
A tender and flavorful roll featuring spiced pumpkin cake filled with a creamy, luscious cream cheese filling, perfect for fall gatherings.
Ingredients
For the Cake
- 3/4 cup all-purpose flour The foundation of your tender, moist cake.
- 1 tsp baking soda A key ingredient to achieve that light texture.
- 1/2 tsp kosher salt Enhances flavors and balances the sweetness.
- 1/2 tsp pumpkin spice Infuses your roll with that unmistakable autumn flavor.
- 3 large eggs Adds richness and helps bind the ingredients together.
- 1 cup granulated sugar For that sweet, irresistible gooeyness.
- 2/3 cup pumpkin puree The star of the show—bring on the pumpkin love!
- cooking spray To prevent sticking and ensure smooth rolling.
- 1 Tbsp confectioners' sugar (for rolling) Dust your towel for that perfect finish.
For the Filling
- 12 oz cream cheese, softened The creamy filling that takes this roll to the next level.
- 1 Tbsp unsalted butter, melted Adds richness to the filling.
- 1/2 tsp kosher salt Again, a must for flavor balance.
- 1 1/4 cups confectioners' sugar For sweetness and fluffiness in the filling.
- 1 tsp pure vanilla extract For that wonderful depth of flavor.
Instructions
CAKE
- Preheat your oven to 350 degrees Fahrenheit.
- Line a 15 x 10 inch jelly roll pan with parchment paper and give it a light spray with cooking spray.
- In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin spice until well combined.
- In a large mixing bowl, whisk together the eggs, granulated sugar, and pumpkin puree until smooth and luscious.
- Gradually add the dry ingredients to the egg mixture and whisk until just combined, careful not to overmix.
- Spread the batter evenly into your prepared pan, creating a smooth layer.
- Bake until a tester inserted in the center comes out clean—about 15 minutes.
- While baking, lay out a large kitchen towel on your countertop and dust it generously with confectioners' sugar.
- Once your cake is done, flip it onto the kitchen towel and gently peel off the parchment paper.
- Starting from a short end, gently but tightly roll the cake into a log shape. Allow it to cool completely.
FILLING
- In a large bowl, using a handheld mixer on medium-high speed, beat together the cream cheese, butter, and salt until light and fluffy.
- Gradually add the confectioners' sugar and vanilla extract, continuing to beat until the mixture is smooth and creamy.
- Once your cake is cooled, gently unroll it and spread the cream cheese filling evenly over the surface.
- Using the towel to help you, roll the cake back up tightly, dusting with more confectioners' sugar as you go.
Notes
This Pumpkin Cheesecake Roll can be made a day in advance and stored in the fridge until serving. For a healthier alternative, consider using low-calorie sweeteners or gluten-free flour.