Pumpkin Cheesecake Roll
Indulge in the perfect blend of autumn flavors with this irresistibly moist and creamy Pumpkin Cheesecake Roll. Featuring a tender spiced pumpkin sponge cake filled with a luscious cream cheese filling, this dessert is a showstopping combination of warmth and sweetness. Each bite delivers the comforting spices of cinnamon, ginger, and nutmeg balanced by the rich, velvety tang of cheesecake. Rolled to perfection and dusted with powdered sugar, this make-ahead treat is not only a feast for the eyes but also a crowd-pleasing delight for any festive gathering. Easy to prepare but impressive to serve, this Pumpkin Cheesecake Roll is your go-to autumn dessert for Thanksgiving, holiday parties, or cozy weekends at home.
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Recipe Information
Ingredients
- 0.75 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 3 large eggs
- 0.67 cup canned pumpkin puree
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons powdered sugar for dusting
Instructions
Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale. Mix in the canned pumpkin puree until fully combined.
Gradually fold the dry ingredients into the wet ingredients until the batter is smooth and no streaks remain.
Pour the batter into the prepared pan, spreading it evenly to the edges. Tap the pan gently to remove air bubbles.
Bake in the preheated oven for 13-15 minutes, or until the cake springs back when lightly touched.
While the cake bakes, prepare a clean kitchen towel and dust it generously with powdered sugar. This will prevent the cake from sticking.
Once the cake is done, carefully invert it onto the sugared towel while it is still warm. Peel off the parchment paper and tightly roll the cake with the towel inside, starting from the short end. Place the rolled cake on a wire rack to cool completely.
To prepare the filling, beat the cream cheese, butter, and vanilla extract together in a medium bowl until smooth. Gradually add the powdered sugar and continue beating until creamy.
Once the cake has cooled completely, carefully unroll it and spread the cream cheese filling evenly over the surface, leaving a 1/2-inch border around the edges.
Gently re-roll the cake (without the towel) and wrap it tightly in plastic wrap. Chill in the refrigerator for at least 1 hour before serving.
Before serving, dust the top with additional powdered sugar for a festive touch. Slice and serve.
Nutrition Facts
Calories |
2977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 936 mg | 312% | |
| Sodium | 2653 mg | 115% | |
| Total Carbohydrate | 388.1 g | 141% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 297.2 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 434 mg | 33% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 910 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
