Pumpkin Cheesecake Cake
This Pumpkin Cheesecake Cake combines the best of autumn holiday flavors in a delightful twist on classic pumpkin desserts. The spiced pumpkin cake is soft, tender, and rolls perfectly around a rich cream cheese filling that adds a luscious, creamy contrast to every bite. Topped with a dusting of powdered sugar and a sprinkle of finely grated pecans, each slice brings warmth, sweetness, and a touch of elegance.
I love a good cheesecake cake! Each bite offers hints of pumpkin pie spice, warm cardamom, and the rich cream cheese filling that make this dessert truly stand out compared to traditional pumpkin pie desserts. Whether it’s for Thanksgiving, a cozy family gathering, or a festive fall celebration, this cake is bound to impress—offering an irresistible blend of texture and taste that’s both familiar and refreshingly unique.
Pumpkin Cheesecake Cake
We’ve also served this for a Friendsgiving party (soup night), which was quite lovely. It’s really a wonderful dessert to make ahead and then set aside until ready to slice and serve. Guests love this pumpkin roll!
Read more: Pumpkin Cheesecake Cake
Why I love this recipe
- It reminds me of the one year that I sold Pampered Chef, back in the 90’s, and hosted 100 shows! This recipe was a hit!
- Impressive and oh so delicious with the rich cheesecake filling.
- Can serve up to 12 people (depending on the size of servings).
Gather these ingredients
For the Pumpkin Roll:
- Eggs
- Granulated sugar
- Pumpkin puree
- All-purpose flour
- Baking soda
- Kosher salt
- Pumpkin pie spice
- Cardamom
- Vanilla
- Powdered sugar – for dusting
- Pecans – for garnish (grated with a cheese grater)
For the Filling:
- Cream cheese, softened
- Butter, softened
- Vanilla extract
- Powdered sugar, plus more for dusting
- Pumpkin pie spice
- Cardamom
How to make Pumpkin Cheesecake Cake
Make the cake:
- Preheat the oven to 350 degrees F.
- Grease a 10 x 15 inch jelly roll pan lightly with non-stick cooking spray. Place about an 18-inch piece of parchment paper on top so it sticks, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. Lightly grease the parchment paper.
- Add (in a large bowl) eggs, sugar, and pumpkin puree and mix well. Add in the flour, baking soda, salt, pumpkin pie spice, cardamom, and vanilla and whisk until combined. Pour into a parchment-lined pan, spreading to fill completely.
- Bake for 12-15 minutes until a toothpick inserted in the center comes out clean.
Roll the cake:
- Spread Out a large kitchen towel on the counter; dust with powdered sugar.
- Lift the pumpkin cake from the jelly roll pan, and immediately flip onto the towel. Gently remove parchment paper and dust with more powdered sugar (optional). Starting at the short end, with the towel wrapped around it, tightly (but GENTLY) roll the cake into a log.
- Cool for approximately 45 minutes to an hour.
To make the filing:
- Add all filling ingredients to a stand mixer (or bowl with handheld mixer) and beat on medium-high until smooth.
Assemble the cake:
- Unroll the pumpkin cake (gently) after it has cooled –it’s fine if it is still slightly curled.
- Spread filling all over the cake, then re-roll and dust with more powdered sugar.
- Slice into servings and serve on a plate.
- Grate pecans in a cheese grater, and dust each serving with the pecans.
- Serve and enjoy!
Tips & substitutions
- You can also add mascarpone cheese in addition to cream cheese.
- Cardamom really “makes the recipe shine” but you can leave this out and add more cinnamon.
- Easy to make ahead, but make sure and keep chilled in the fridge before serving.
- For the fine grating of the pecans, use a barrel cheese grater for the dusting. Or you can finely chop them up. Or you can skip the nuts entirely.
Serving
Create an epic dessert board by serving this Pumpkin Cheesecake Cake alongside mini pecan and pumpkin tarts, a pumpkin butter dipping spread, and mini carrot cakes!
Storage
Wrap any leftovers tightly in plastic wrap and keep in the refrigerator for up to 3 days. You can also make this ahead and store in the freezer for up to a month, just make sure to also wrap in plastic wrap and aluminum foil.
Check out these other desserts while you’re here
Get the Recipe:
Pumpkin Cheesecake Cake
Ingredients
For the Pumpkin Roll:
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cardamom
- ½ tsp vanilla
- Powdered sugar, for dusting
- Pecans, for garnish (grated with a cheese grater)
For the Filling:
- 8 ounces cream cheese, softened
- 2 Tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, plus more for dusting
- ½ tsp pumpkin pie spice
- ½ tsp cardamom
Instructions
Make the cake:
- Preheat the oven to 350°F/175⁰C.
- Lightly grease a 10 x 15” jelly roll pan with non-stick cooking spray. Place about an 18-inch piece of parchment paper on top so it sticks, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. Lightly grease the parchment paper.
- In a large bowl, add the eggs, sugar, and pumpkin puree and mix well. Add in the flour, baking soda, salt, pumpkin pie spice, cardamom, and vanilla and whisk until combined. Pour into a parchment-lined pan, spreading to fill completely. Bake for 12-15 minutes until a toothpick inserted in the center comes out clean.
Roll the cake:
- Layout a large kitchen towel on the counter; dust with powdered sugar. Lift the pumpkin cake from the jelly roll pan, and immediately flip onto the towel. Gently remove parchment paper and dust with more powdered sugar (optional). Starting at the short end, with the towel wrapped around it, tightly (but GENTLY) roll the cake into a log. Allow to cool for approximately 45 minutes – 1 hour.
To Make the Filling
- Add all filling ingredients to a stand mixer (or bowl with handheld mixer) and beat on medium-high until smooth.
Assemble the cake:
- Gently unroll pumpkin cake after it has cooled – it’s fine if it is still slightly curled.
- Spread filling all over the cake, then re-roll and dust with more powdered sugar.
- Slice into servings and serve on a plate.
- Grate pecans in a cheese grater, and dust each serving with the pecans.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
