Cheesecake Stuffed Pumpkin Roll

Your New Favorite Holiday Showstopper: Cheesecake Stuffed Pumpkin Roll

Hey there, my fellow food lover! 👋 Is there anything that screams “cozy autumn vibes” more than the warm, spiced scent of pumpkin baking in the oven? I swear, it’s like a hug for your soul. And if you’ve ever scrolled through Pinterest, eyes wide, dreaming of making one of those impossibly beautiful, swirly pumpkin rolls but felt a little intimidated… well, my friend, today is your day.

We’re taking that classic dessert and turning it all the way up to eleven. We’re not just making a pumpkin roll; we’re creating a Cheesecake Stuffed Pumpkin Roll. Imagine this: a super tender, spiced pumpkin cake that’s so soft it practically melts in your mouth, wrapped lovingly around a cloud of rich, tangy, and luxuriously smooth cheesecake filling. No dry cake here! This beauty is moist, creamy, and delivers that iconic “wow” factor when you slice into it, revealing a perfect spiral of pumpkin and cream cheese goodness.

I know rolled cakes can seem a little daunting, but I’m right here with you, sharing all my best chef secrets and kitchen hacks. We’re going to walk through this together, step-by-step. This isn’t just a dessert; it’s a masterpiece waiting to happen in your kitchen. So, tie on your favorite apron (the messy one with the stories!), preheat that oven, and let’s make something incredibly delicious that will have everyone asking for the recipe.

A Rolled Cake and a Lesson in Laughter

This recipe always takes me back to my first Thanksgiving out of culinary school. I was so eager to impress my entire family, convinced my fancy training meant I was beyond the “simple” pumpkin roll my grandma always made. I decided to “elevate” it with exotic spices and a complicated mousse filling. Long story short? I overbaked the cake, tried to roll it, and it cracked into a million pieces right there on the counter.

I was devastated. But my grandma just chuckled, put her arm around me, and said, “Emily, honey, the secret isn’t in being fancy. It’s in being fearless. Now, let’s crumble this up, layer it in a dish with that delicious filling, and call it a Pumpkin Trifle. It’ll taste the same, and we’ll get to eat it faster!” We did, and it was a huge hit. That day, she taught me that kitchen “failures” are just opportunities for delicious creativity and that the best recipes are the ones made with love and a good sense of humor. This Cheesecake Stuffed Pumpkin roll is my perfected, (mostly) crack-free homage to her and that lesson. It’s foolproof, I promise!

🎃 Gathering Your Pumpkin Roll Squad (The Ingredients!)

Here’s your shopping list! Using simple, quality ingredients is the key to incredible flavor. I’ve included my favorite chef notes and substitutions to make this work for you.

For the Pumpkin Spice Cake:

• ¾ cup all-purpose flour: The structure of our cake! For a slightly denser, more tender crumb, you can swap in cake flour. For a gluten-free version, a 1:1 GF baking blend works wonderfully.
• ½ tsp baking powder + ½ tsp baking soda: Our dynamic leavening duo! They work together to give the cake its perfect rise and light, airy texture.
• ½ tsp salt: Crucial! Salt is a flavor enhancer. It makes the warm spices and sweetness pop, so don’t you dare skip it.
• 1 tsp cinnamon + 1 tsp pumpkin pie spice: The heart and soul of the flavor! If you don’t have pre-mixed pumpkin spice, make your own with a blend of ginger, nutmeg, allspice, and a pinch of cloves.
• 3 large eggs: Bring these to room temperature! This is my #1 tip. Room temp eggs incorporate more air, leading to a fluffier cake that’s more flexible for rolling.
• 1 cup granulated sugar: Sweetness and helps create a tender texture.
• ⅔ cup pumpkin purée: NOT pumpkin pie filling! We want pure, unadulterated pumpkin. The canned stuff is perfect here. If you use fresh, make sure it’s very thick and not watery.

For the Luxurious Cheesecake Filling:

• 8 oz (one block) cream cheese, softened: Again, room temperature is NON-NEGOTIABLE for a silky smooth, lump-free filling. I take mine out about 2 hours before I start.
• 1 cup powdered sugar: Sweetens and thickens the filling beautifully. Sift it if it’s lumpy!
• 6 tbsp butter, softened: Unsalted is best so we control the saltiness. This adds incredible richness and helps the filling hold its structure once chilled.
• 1 tsp vanilla extract: The classic flavor pairing for cheesecake. For a fun twist, try using bourbon vanilla or a tiny splash of maple extract.

👩‍🍳 Let’s Get Rolling! Your Step-by-Step Guide

Follow these steps, and you’ll have a perfect pumpkin roll. I’m chatting you through every part of the process!

Step 1: Prep Like a Pro!
Preheat your oven to 375°F (190°C). Grab your 15×10-inch jelly roll pan (this size is key!). Line it with parchment paper, leaving a little overhang on the sides to make lifting the cake out easier. Give the parchment a very light spritz with cooking spray. This guarantees no sticking. Trust me on this!

Step 2: Whisk the Dry Team.
In a medium bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Whisking now ensures those leaveners and spices are evenly distributed, so you won’t get a bitter bite of baking soda in one slice. Set this aside.

Step 3: Whip the Wet Team.
Now, in a larger bowl, beat your room-temperature eggs and granulated sugar on medium-high speed for a good 2-3 minutes. Don’t rush this! You want the mixture to become pale yellow, thick, and creamy. When you lift the beaters, the mixture should ribbon down onto itself and hold its shape for a second. This step incorporates air, which is our secret weapon for a flexible cake. Gently stir in the pumpkin purée until just combined.

Step 4: Bring the Teams Together.
Add your dry ingredients to the wet ingredients. Now, use a spatula and fold gently. I mean, be *super* gentle. You want to incorporate the flour without deflating all that beautiful air you just whipped into the eggs. Stop as soon as you see no more dry flour streaks.

Step 5: Bake to Perfection.
Pour the batter onto your prepared pan and spread it into an even, thin layer, making sure to get it into all the corners. Pop it in the preheated oven and bake for 13-15 minutes. The cake is done when the top is springy to the touch and the edges just barely start to pull away from the sides of the pan.

Step 6: The Roll Moment! (Don’t Panic!)
This is the most important step! While the cake is baking, lay a thin, clean kitchen towel on the counter and dust it generously with powdered sugar. As soon as the cake comes out of the oven, immediately invert it onto the towel. Carefully peel off the parchment paper. Now, starting at one of the short ends, gently but firmly roll the cake up—towel and all!—into a log. Let it cool completely rolled up like this on a wire rack. This “trains” the cake to hold its rolled shape and prevents cracking later.

Step 7: Make the Dreamy Filling.
While the cake is cooling, make the filling. In a bowl, beat your softened cream cheese and butter until completely smooth and lump-free. Beat in the vanilla extract. Gradually add the sifted powdered sugar and beat on low until combined, then switch to high and beat for a minute until fluffy and light.

Step 8: The Grand Assembly.
Once the cake is completely cool, carefully unroll it. It will lie flat beautifully. Spread the cheesecake filling evenly over the entire surface, leaving a small border on all sides. Now, slowly and gently, re-roll the cake—this time without the towel inside! Don’t roll it too tightly, or the filling might squish out the sides.

Step 9: Chill Out.
Wrap the beautiful log tightly in plastic wrap and refrigerate for at least one hour, but ideally 2-3. This sets the filling, firms up the cake, and makes slicing absolutely clean and perfect.

🍽️ Serving Your Masterpiece

When you’re ready to serve, unwrap your gorgeous pumpkin roll and place it on your favorite serving platter. Give it a generous dusting of powdered sugar right before serving—it looks like a light snowfall and is just so pretty. For a truly spectacular presentation, you can drizzle it with a little caramel sauce or melted white chocolate and sprinkle with some toasted pecans.

Use a long, sharp, thin-bladed knife to slice it. For the cleanest slices, wipe the knife clean with a warm, damp cloth between each cut. Serve it up with a hot cup of coffee, a glass of cold milk, or even a little dollop of whipped cream on the side. Get ready for the “oohs” and “aahs”!

✨ Get Creative! Recipe Variations

This recipe is a fantastic canvas for your creativity! Here are a few of my favorite twists:

• Maple Bliss: Add 2 tablespoons of real maple syrup to the cheesecake filling and reduce the powdered sugar by 2 tablespoons. Garnish with candied maple pecans.
• Ginger Snap: Add ¼ cup of very finely minced crystallized ginger to the cake batter and a teaspoon of grated fresh ginger to the filling for a spicy, zesty kick.
• Chocolate Swirl: Who says pumpkin and chocolate don’t mix? Swirl ¼ cup of Nutella or melted chocolate chips into the cheesecake filling before you spread it.
• Lighter Option: Use Neufchâtel cheese instead of full-fat cream cheese and light butter. The texture will be slightly less firm but still delicious.
• Bourbon Pecan: Add a tablespoon of bourbon to the filling and sprinkle a layer of toasted, chopped pecans over the filling before rolling.

🧑‍🍳 Chef Emily’s Notes

Over the years, I’ve made this recipe more times than I can count, and it’s evolved with every bake. The biggest game-changer was realizing that rolling the cake *immediately* out of the oven with the towel is the ultimate key to success. I also used to be scared of overmixing the batter, but I learned that properly whipped eggs can handle a little folding. The other night, I was filming a reel for Instagram and I totally forgot to add the sugar to the cake batter! I baked a beautiful, spiced, bright orange… omelet. We had a good laugh and ordered pizza. It happens to the best of us! The moral is: always taste your batter before baking. 😉

❓ FAQs & Troubleshooting

Q: My cake cracked when I rolled it! What did I do wrong?
A: The most common reasons for cracking are: 1) The cake was overbaked and dried out. Check it at the 13-minute mark! 2) It wasn’t rolled immediately out of the oven. You have to work quickly while it’s still hot and flexible. 3) It was cooled completely before the first roll. Don’t worry, though! Cracks can often be hidden on the inside of the roll, and a dusting of sugar covers a multitude of sins.

Q: Can I make this ahead of time?
A: Absolutely! This is a fantastic make-ahead dessert. You can assemble it, wrap it tightly in plastic wrap, and keep it in the fridge for up to 3 days. I actually think it tastes even better the next day as the flavors meld.

Q: Why is my filling lumpy?
A: Lumpy filling is almost always due to the cream cheese and/or butter being too cold. They must be truly softened at room temperature. If you’re in a pinch, you can cube the cream cheese and beat it alone for a few minutes to smooth it out before adding the other ingredients.

Q: Can I freeze the pumpkin roll?
A: You can! Wrap the unfilled, cooled cake roll (just the cake rolled in the towel) tightly in plastic and freeze for up to 2 months. Thaw in the fridge overnight, then unroll, spread with the filling, re-roll, and chill. You can also freeze the fully assembled roll; wrap it very tightly in multiple layers of plastic wrap. Thaw overnight in the refrigerator.

Print

📊 Nutritional Information (Approximate)

Okay, let’s be real: this is a celebratory dessert, meant to be enjoyed and savored! But I know many of you like to have a general idea, so here’s a rough breakdown per slice (based on 12 slices). This information is an estimate calculated using an online nutrition calculator and will vary based on specific ingredients and brands used.

Per Serving: Calories: ~310 | Total Fat: 14g | Saturated Fat: 8g | Cholesterol: 85mg | Sodium: 250mg | Total Carbohydrates: 42g | Dietary Fiber: 1g | Sugars: 34g | Protein: 5g

Final Thoughts from My Kitchen to Yours

Well, my friend, we did it! You are now fully equipped to create the most incredible, impressive, and downright delicious Cheesecake Stuffed Pumpkin Roll anyone has ever seen. This recipe is more than just a list of ingredients and steps; it’s a passport to creating those warm, joyful, food-filled memories that stick with us forever.

I hope you have so much fun making this. I hope your kitchen smells amazing, I hope you feel like a total baking rockstar, and most importantly, I hope you share it with people you love. Remember, cooking is an adventure—embrace the little floury messes and celebrate the gorgeous, swirly successes.

If you make this (and you totally should!), I’d be absolutely thrilled if you tagged me @TastyChow on social media so I can see your beautiful creation! Now, go forth and bake! 🧡

With love and a full heart,
Emily