Pumpkin Cheesecake Roll

Pumpkin Cheesecake Roll is a classic dessert perfect for the Autumn season. It combines the creamy texture of cheesecake with the warm flavor of pumpkin and is sure to be a hit with family and friends.

Making a pumpkin cheesecake roll is a great way to enjoy this seasonal treat.

The first step in making a pumpkin cheesecake roll is to preheat your oven to 375 degrees. Then, prepare a 15×10 inch jelly roll pan by greasing it with butter or non-stick cooking spray. Combine flour, pumpkin puree, eggs, white sugar, baking powder, salt, cinnamon, ginger, and nutmeg in a mixing bowl. Mix well.

Next, spread the mixture onto a greased baking sheet lined with parchment paper. Bake for 12-15 minutes or until the edges are golden brown. Remove from the oven and let cool completely.

While the cake is baking, prepare the cream cheese filling. In a separate mixing bowl, beat cream cheese, sugar, butter, pumpkin puree, and vanilla extract until smooth.

Spread the cream cheese filling onto the cake and roll it up tightly, using the towel to help you roll it. Wrap the rolled cake in plastic wrap and refrigerate for at least an hour or longer.

Sprinkle some confectionary sugar on top, and voila!

To serve, slice the roll into slices and enjoy! This pumpkin cheesecake roll is the perfect dessert for any autumn gathering. It?s easy to make and will surely be a hit with all your friends and family. So the next time you?re looking for a delicious treat to enjoy during the autumn season, try this pumpkin cheesecake roll.

A soft spiced pumpkin sponge rolled around creamy cheesecake filling—a beautiful dessert for autumn or entertaining.

Pumpkin Cheesecake Roll

Recipe by Stay at Home Mum

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Creamy pumpkin cheesecake rolled in a soft sponge — a festive, spiced dessert perfect for autumn.

Course: RecipesCuisine: AmericanDifficulty: Easy

Servings

Adjust servings

+

–

10

servings

Prep time

25

minutes

Cooking time

15

minutes

Calories

300

kcal

Total time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Pumpkin Sponge:

• .75 cup (100g) plain flour

• .5 tsp bicarb soda

• .5 tsp baking powder

• .5 tsp cinnamon

• .5 tsp nutmeg

• .25 tsp salt

• 3 eggs

• .75 cup (150g) white sugar

• 160 gmashed cooked pumpkin (butternut or Jap)

• 1 tsp vanilla extract

• For the Cheesecake Filling:

• 250 g cream cheese, softened

• 1 cup (120g) icing sugar, sifted

• 1 tsp vanilla extract

• .5 cup (120ml) thickened cream

Directions

• Preheat oven to 180°C (160°C fan-forced). Line a 25x35cm Swiss roll pan with baking paper.
• In a bowl, sift together flour, bicarb, baking powder, spices, and salt.
• In another bowl, beat eggs and sugar until light and fluffy.
• Add pumpkin and vanilla, mix gently.
• Fold in dry ingredients until just combined.
• Pour batter into prepared pan and spread evenly.
• Bake for 13–15 minutes, or until sponge springs back when touched.
• Immediately turn out onto a clean tea towel dusted with icing sugar.
• Peel off baking paper and gently roll sponge (with tea towel) from short side. Let cool completely.
• To make filling, beat cream cheese, icing sugar, and vanilla until smooth. Fold in whipped cream.
• Unroll sponge, spread filling evenly, then roll back up (without the tea towel).
• Wrap in cling film and chill for 1–2 hours before slicing.

Notes

• Dust with extra icing sugar before serving for a festive finish.
• Freezes well—wrap tightly and freeze for up to 1 month.
• Add chopped walnuts to sponge for crunch.
• Use canned pumpkin if fresh isn’t available (unsweetened).
• Store in fridge for up to 3 days.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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