Pumpkin Cheesecake roll with a slice cut off at the end sprinkled with powdered sugar. Text on the image says " Delicious Fall Pumpkin Cheesecake Roll"

Pumpkin Cheesecake Roll Recipe

Happy fall y’all! I feel like I say it all too often but this year has flown by! Fall has arrived and I am here for it. Bring on the cozy sweaters, nights by the fire, fuzzy blankets, and allllll the coffee! 

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For me, fall brings along one of my favorite things to do… baking! Making and baking sweet treats brings back fond childhood memories of doing that exact thing with my sisters and mom. I’d been having a craving for a pumpkin dessert so it seemed like the perfect time to whip up this classic pumpkin roll! I excitedly ran to the grocery store to pick up all my ingredients, when to my surprise, the store was already sold out of pumpkin puree! Well, I was bound and determined to make this treat, so I picked up a pie pumpkin and decided to make my own puree. This part is totally optional if you’re able to find canned pumpkin. I just thought I’d include it in case you found yourself in a pickle too! Plus, if you make your own puree, you can save the pumpkin seeds and roast them for a healthy snack. One small pumpkin gave me more than enough pumpkin for this recipe.  

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So what are you waiting for? Grab your ingredients and get baking!

Pumpkin Cheese cake roll on cutting board

Pumpkin Cheesecake Roll

This pumpkin cheesecake roll, a personal fall favorite of mine, is made with pumpkin cake and an irresistible cream cheese filling. It's actually easier than you'd think to make. The trickiest part is rolling the cake without it cracking!
5 from 2 votes
Course Dessert
Cuisine American
Servings 10


For The Cake

  • 1 cup Sugar
  • 3/4 cup All-Purpose Flour
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 1/2 tsp Pumpkin Spice
  • 3 Large Eggs
  • 2/3 cup Pumpkin Puree
  • Powdered Sugar (for rolling)
  • Cooking Spray

For The Filling

  • 12 oz Cream Cheese
  • 1 tbsp Salted Butter (melted)
  • 1 tsp Vanilla Extract
  • 1 1/4 cup Powdered Sugar


Make the Pumpkin Puree

  • If your grocery store was sold out of pumpkin puree like me and you’re making your own start here. Otherwise, you can skip down to cake instructions. Start by cutting the top off your pie pumpkin and then slicing in half.
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  • Scoop and scrape the seeds from the center (save the seeds so you can roast those!). Slice into smaller chunks and bake in a 350 degree oven for 45 minutes. The pumpkin pieces will be tender and light golden brown when finished.
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  • Peel off the skin from the pumpkin pieces
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  • For this next step you have a few options. You can either use a food processor, blender, or simply use a potato masher. I used my blender but did need to use just a tiny bit of water.
    blending up pumpkin chunks
  • Pulse until smooth. I ended up having more than enough from the one pumpkin I used. You can either save the extra for other treats by storing in the fridge or even freezing for later!
    pumpkin puree in blender

Make the Cake

  • Preheat oven to 350°. Line a 15” x 10” jelly roll pan with parchment and grease with cooking spray.
    parchment paper on pan
  • Combine dry ingredients in a bowl.
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  • In a separate bowl, combine sugar and eggs. Once combined add in pumpkin puree.
    Mixing together wet ingredients in bowl
  • Spread into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 15 minutes. Layout a clean kitchen towel (I used cheese cloth) and dust with powdered sugar. When cake is done baking, flip onto kitchen towel and gently peel off parchment paper. Note: This part is tricky and it’s super easy to rip the cake!
    sprinkling powdered sugar on cloth
  • Gently but tightly roll cake into a log. Let cool completely.
    Rolling the cheesecake

Make the Filling

  • In a large bowl, combine cream cheese, melted butter, vanilla, and powdered sugar. Using a hand mixer, whip until smooth.
    mixing ingredients together
  • When cake is cooled, unroll gently and spread with cream cheese filling.
    icing spread out on roll
  • Roll back up and dust with more powdered sugar
    pumpkin cheesecake roll
  • Slice, serve, and enjoy!! To store your pumpkin roll: wrap tightly in plastic wrap. Can be stored in fridge up to 5 days or freezer about 3 months!
    Woman holding pumpkin cheesecake roll on board
Keyword cheesecake, dessert, pumpkin, roll

When you’re done, grab a slice and curl up with a coffee and blanket and relax!


Make sure to save this recipe for later! If you give it a try, let me know how it turned out!

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    1. Thank you!! 😄 Bonus is that I had tons of extra pumpkin pureee so now I get to make some more treats too!

  1. 5 stars
    Ok, this looks AMAZING!!!! 🤤 I will definitely be making one as soon as I can get my hands on the ingredients. Thanks so much for sharing this amazing recipe!

  2. 5 stars
    Oh my! This looks just absolutely delicious! I’ve never used fresh pumpkin but it is even more satisfying to me to use fresh ingredients so I definitely want to try!

    1. This was my first time using fresh pumpkin for a recipe and honestly it was super easy. Just took a bit of extra time to roast the pumpkin at the beginning 😄

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