This pumpkin cheesecake roll is made using soft sponge cake and filled with a creamy no bake cheesecake filling. It’s packed full of creamy, perfectly spiced pumpkin flavor and topped with a fluffy spiced whipped cream. This roll is actually very easy to make and this recipe has all the tips and tricks you need to successfully create a perfect pumpkin swiss roll.
Serve with easy pumpkin spice chai tea latte or Pumpkin Cold Foam and check out this mango roll cake version!
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🍰 Why you'll LOVE this recipe
- Pumpkin: The cake is soft, moist, and packed full of pumpkin flavor with a hint of spice.
- Cheesecake: The no bake cheesecake filling is creamy and rich.
- Swirled: The beautiful swirl gives this the perfect ratio of cake and cheesecake filling. While being a showstopper!
- Easy: Swiss rolls are deceptively easy to make and made with a few simple ingredients.
📝 Key ingredients
This pumpkin cheesecake roll consists of two components: a thin pumpkin sponge that gets rolled up and filled with a no bake cheesecake filling.
I decorated the roll with a simple spiced whipped cream. You could also go the simpler route - a festive dusting of powdered sugar.
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
Cake
It's a traditional sponge cake with the untraditional addition of pumpkin puree. In order to account for the extra moisture from the pumpkin, an extra egg yolk helps to bind the cake without having it too wet.
- Pumpkin puree: I used storebought pumpkin puree for consistency and convenience. Make sure your pumpkin puree has the consistency of thick hummus. If it's too wet, squeeze out some moisture with a cheesecloth or pat dry with a paper towel.
- Pumpkin spice: A seasoning blend that complements pumpkin so well. Here's how to make pumpkin spice or substitute it with cinnamon.
- All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
Filling
The filling is an easy no bake cheesecake filling that is smooth and fluffy. A similar filling is used in these pumpkin cheesecake bars and this easy biscoff cheesecake recipe.
- Cream cheese: Full fat brick style cream cheese will give the best results. Low fat cream cheese contains too much water content and won't set properly.
- Powdered sugar: Or icing sugar. It dissolves faster into the cream cheese preventing a gritty filling.
✔️ Ingredient substitutions and variations
- Pumpkin jelly roll: Fill the roll with your favorite jam (apple is a great option) and roll it up as usual.
- Frosting filling: If you don't like cream cheese, you can fill the roll with your favorite frosting. Like this butterscotch frosting recipe!
- Chocolate pumpkin roll: Fill the roll with chocolate ganache, or make this frosted chocolate cake with pumpkin.
Instead of making a spiced whipped cream, you could decorate the top with this easy pumpkin whipped cream which belongs on most fall desserts and drinks.
👩🍳 How to make a pumpkin roll
Pumpkin Sponge
Prep: 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.
Step 1: 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.
Step 2: Add pumpkin puree and vanilla, carefully fold it into the beaten eggs using a wire whisk. Be gentle to avoid deflating the eggs.
Step 3: 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.
Step 4: 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.
Step 5: Prepare a clean, minimally textured, kitchen towel by laying it out and dusting the top evenly with powdered sugar.
Step 6: 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.
Starting from the short edge, roll the sponge along with the towel carefully and tightly to form a log. Let cool completely.
Tip: Roll the cake while it's still piping hot from the oven. This will prevent the roll from cracking now and later on.
Cheesecake filling
Step 1: In a clean chilled bowl, beat cream to medium peaks with an electric mixer or whisk. Set aside in the fridge for later.
In a separate bowl, beat cream cheese, vanilla, powdered sugar, and salt until smooth and creamy.
Step 2: Add whipped cream into cream cheese mixture and beat just until stiff peaks form. Be careful not to overbeat.
Assembling the roll
Step 1: Carefully unroll the baked cake roll. Cover with an even layer of cheesecake filling, spreading it all the way to the edges.
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.
Step 2: Trim the ends off to reveal the swirl. Pipe dollops of spiced whipped cream on top of the log and sprinkle with more cinnamon or pumpkin spice. Decorate with star anise.
Tip: To ensure clean slices, use a serrated knife and sawing motion to cut the pumpkin log.
🥄 Make ahead and storage
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.
Store the roll cake 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.
❔ Can I turn a cake roll into a layer cake?
You can turn any roll or log cake into a layer cake. Let the sponge cool flat on the baking sheet. Spread evenly with the filling. Cut in half and stack the halves on top of each other so you get two layers of cake with frosting in between and on top.
You can decorate the sides with frosting if you like or slice and serve as is.
Or you can make this ultra soft and moist pumpkin spice cake with brown butter cream cheese frosting.
✔️ How to keep pumpkin roll from cracking
- Roll while hot: As soon as the sponge cake comes out of the oven, immediately remove it from the pan and roll it. It needs to be piping hot because the pumpkin cheesecake roll is most flexible before it cools.
- Filling: Fill the roll with filling as soon as it comes to room temperature. A cold sponge cake is more prone to cracking.
- Unrolling: Don't force the sponge cake to unroll fully. The very center is going to stay curled up. Push the filling into the fold to get a nice swirl.
If all else fails, make these pumpkin cake pops which are a great way to use up ruined cake or leftovers.
📖 Recipe FAQs
Yes you can. See next question below for how and consistency notes.
You can make your own from pumpkin or squash by cutting in half, cleaning the inside, placing it cut side down on a parchment lined baking sheet, and bake at 355°F (180°C) for 50-60 minutes. Mash with a fork or blend for a smoother consistency.
If it's too wet you may need to squeeze the puree in cheesecloth to remove excess moisture or cook it down in a dry pan until thickened - you're looking for the consistency of thick hummus.
This helps prevent the roll from sticking to the towel, ensuring you get a perfect surface.
🎁 Related holiday recipes:
Check out my best pumpkin dessert recipes for more easy pumpkin ideas.
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.
📖 Recipe
Pumpkin Cheesecake Roll
Equipment
Ingredients
Roll
- 3 large eggs
- 1 large egg yolk
- ¾ cup granulated sugar
- ⅛ teaspoon sea salt
- ¾ cup pumpkin puree
- ½ tablespoon 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 vanilla extract
- ½ teaspoon cinnamon add your favorite spices like nutmeg, cardamom, and/or pumpkin spice to taste
- 5 star anise optional for decorating
Instructions
Roll
- 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.
- 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
- 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 vanilla extract
- 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
- 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.
- Prepare a clean, minimally textured, kitchen towel by laying it out and dusting the top evenly with powdered sugar.1 tablespoon powdered sugar
- 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.
- Starting from the short edge, roll the sponge along with the towel carefully and tightly to form a log. Let cool completely.
Filling
- 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
- 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
- Add whipped cream into cream cheese mixture and beat just until stiff peaks form. Be careful not to overbeat.
Assembly
- Carefully unroll the baked cake roll. Cover with an even layer of cheesecake filling, spreading it all the way to the edges.
- 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.
- 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.
- 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 vanilla extract, ½ teaspoon cinnamon
- 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
Did you make this recipe? Let me know!