Pumpkin Cheesecake Roll Recipe

This simple pumpkin roll is a pumpkin cake baked in a 15-inch jelly roll pan, filled with sweet cream cheese, and rerolled to chill. The ideal pumpkin-season recipe.

– For The Pumpkin Roll – ¾ cup flour – 2 tsp. ground cinnamon – ½ tsp. baking powder – ½ teaspoon baking soda – ½ tsp. kosher salt – 3 large egg – 1 cup granulated sugar – 1 tsp. pure vanilla extract – ⅔ cup pumpkin puree canned or homemade – 1 cup confectioners sugar



Wrap a 15 x 10-inch jelly roll pan in parchment paper, leaving a little overhang on each side, and preheat the oven to 375 degrees F It's optional to oil the parchment paper.

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Whisk flour, cinnamon, baking powder, salt, and baking soda in a large bowl or stand mixer bowl. In a separate bowl, mix eggs, vanilla, sugar, and pumpkin puree.

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Mix the flour mixture with the wet ingredients. The batter will be thin. This is normal. Fill the pan with batter and spread evenly. 

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Holding the parchment paper overhangs, carefully remove the cake from the baking sheet to an even surface or wooden cutting board. 

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While warm, gently roll the cake lengthwise. In this position, let the rolled cake cool completely. While the cake cools, make cream cheese frosting. 

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Carefully unroll the sponge cake and remove the parchment paper after cooling. Spread the filling on the cooled cake with a rubber spatula, leaving a small border.

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Refrigerate the homemade cake roll for 1 hour before serving. More confectioner's sugar on top when serving. 

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Pumpkin Bread With Streusel Topping Recipe 

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