Soft pumpkin cake, filled with simple cheesecake filling in this classic Thanksgiving dessert. This pumpkin cheesecake roll has extra-thick filling, so you are guaranteed to get that luscious, creamy filling in every bite! I mean, I eat pumpkin roll for the filling – don’t you?! I think by now we have figured out that Fall is pumpkin spice season, and this pumpkin cheesecake roll has everyone’s favorite spice!
How to make pumpkin cheesecake roll
First you need to grease and flour the pan: spray the pan with nonstick cooking spray, then put 1/4 cup of flour in the pan and shake it around till the entire bottom of the pan is coated in flour. Discard any extra flour.
Place all cake ingredients into a bowl and mix with an electric mixer or wire whisk till smooth. The batter will be a bit runny. Pour the pumpkin roll batter into a jelly roll pan; 12×17 inches.
Bake the pumpkin roll cake till a toothpick inserted into the center comes out clean. This should take about 15 minutes. This cake is thin, so it bakes quickly. Don’t over-bake!
When the cake is done baking, run a knife around the edges to loosen, then turn out upside down on a clean dish towel that has been sprinkled with powdered sugar. Carefully roll up the cake, starting with the short end. Roll it completely up – including the towel! Let the cake cool completely.
Make the cheesecake filling
Place softened cream cheese and softened butter into a large mixing bowl. Mix together with electric mixer. Add powdered sugar and mix on low speed till smooth. When the cake is cooled, very carefully unroll it and spread the cheesecake filling on the pumpkin cake. Leave about an inch by the end, because as you roll, the filling will squish out a bit.
When you have the pumpkin cake filled and rolled up, wrap it snugly in plastic wrap and refrigerate it for several hours, till it is chilled completely. This will help it hold it’s shape when you cut and serve it. If you cut it right away, it will taste good but fall apart.
Can cream cheese pumpkin roll be frozen?
Yes! Pumpkin cake roll freezes well. Just wrap in several layers of plastic wrap, or use a freezer bag. A day before you want to serve it, place it in the refrigerator to thaw.
You can make this dessert ahead of time, and leave it wrapped till you are ready to serve it. It will transport well when chilled and wrapped.
Pumpkin Cheesecake Roll
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin puree
- 1 tsp lemon juice
- 3/4 cup flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 cup powdered sugar
- 8 Tablespoon butter
- 16 oz cream cheese
- 1 teaspoon vanilla
- Beat eggs well.
- Gradually add sugar.
- Add pumpkin and lemon juice.
- Add dry ingredients and stir.
- Spread on a greased and floured sheet pan.(15"X10")
- Bake at 375 for 15 minutes.
- Turn out onto a towel sprinkled with powdered sugar.
- Roll up in towel and cool.
- Beat filling ingredients together till smooth.
- Unroll cake - spread with filling.
- Roll back up and chill.
- Slice and serve.