Pumpkin Cheesecake Roll

A pumpkin-spiced cake rolled with creamy cheesecake filling—perfect for Halloween or fall gatherings.

60 min Serves 8 - 10 serving(s) Medium Thanksgiving Cuisine

Our own summary of the original by Lena Abraham — the full post and photos live at delish.com.

This Pumpkin Cheesecake Roll features a tender pumpkin cake wrapped around a rich cream cheese filling. Baked in a jelly roll pan, the cake is rolled while warm, then filled and re-rolled for a stunning spiral effect. Dusted with confectioners' sugar, it's a festive dessert that captures autumn flavors.

Directions

Set your oven to 350°F. Line a 15-by-10-inch jelly roll pan with parchment paper and lightly coat it with cooking spray.

In a medium bowl, combine 3/4 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon pumpkin spice. In a large bowl, whisk 3 eggs, 1 cup granulated sugar, and 2/3 cup pumpkin puree until smooth. Fold the dry ingredients into the egg mixture just until combined. Spread the batter evenly in the prepared pan.

Bake until a toothpick inserted in the center comes out clean, about 15 minutes.

While the cake bakes, lay a large kitchen towel (preferably with minimal texture) on the counter and dust it generously with confectioners' sugar. Once the cake is done, invert it onto the towel and carefully remove the parchment paper.

Starting from a short end, roll the cake snugly into a log using the towel to help. Let it cool completely while rolled.

In a large bowl, beat 12 ounces softened cream cheese, 1 tablespoon melted unsalted butter, and a pinch of salt with a hand mixer on medium-high until light and fluffy. Add 1 1/4 cups confectioners' sugar and 1 teaspoon vanilla extract, and beat until smooth.

Once the cake is completely cool, gently unroll it (it's fine if it stays slightly curved). Spread the cream cheese filling evenly over the surface. Re-roll the cake, using the towel for assistance if needed, and dust the outside with additional confectioners' sugar.