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Light Creamy Pumpkin Cheesecake Roll – Easy Fall Dessert

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A light and airy pumpkin roll with a creamy cheesecake filling, perfect for fall gatherings. This guilt-free indulgence comes in at under 200 calories per slice.

Ingredients

Scale
  • ¾ cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • ¾ cup granulated sugar
  • ⅔ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • 6 ounces reduced-fat cream cheese, softened
  • ¼ cup plain Greek yogurt (full-fat or 2%)
  • ¼ cup powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 1 tablespoon unsalted butter, softened

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center. Line your jelly roll pan with parchment paper, leaving about an inch of overhang on the long sides. Lightly spray the parchment with non-stick spray.
  2. Whisk the dry ingredients together. In a medium bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Whisk until evenly distributed—about 15 seconds. Set aside.
  3. Beat the eggs and sugar. In a large bowl, beat the eggs with an electric mixer on medium-high speed for about 2 minutes, until they’re pale and thick. Gradually add the sugar and continue beating for another 2-3 minutes. The mixture should look like thick, pale ribbons when you lift the beaters.
  4. Add the pumpkin and vanilla. Reduce the mixer speed to low and beat in the pumpkin puree and vanilla extract until just combined. The mixture will look slightly curdled—that’s normal.
  5. Fold in the dry ingredients. Add the flour mixture in three additions, folding gently with a spatula after each. Use a light hand here—overmixing will make the cake tough. Stop when you can’t see any more streaks of flour.
  6. Spread the batter in the pan. Pour the batter into the prepared pan and use your spatula to spread it evenly into all corners. The layer should be thin and even—about ¼ inch thick. Give the pan a gentle tap on the counter to release any air bubbles.
  7. Bake for 12-14 minutes. The cake is done when the top springs back when lightly touched and the edges start pulling away from the pan. Don’t overbake—dry cake cracks when you roll it. I start checking at 11 minutes.
  8. Prepare your rolling station. While the cake bakes, lay a clean kitchen towel flat on your counter. Dust it generously with powdered sugar—this prevents sticking and adds sweetness to the outside of the roll.
  9. Invert the cake immediately. As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Invert the pan onto the prepared towel. Carefully peel off the parchment paper. If any cake sticks, just press it back into place.
  10. Roll the cake while warm. Starting at one of the short ends, roll the cake up in the towel. Roll it tightly but gently—don’t squeeze. Let it cool completely in this rolled position, seam-side down. This takes about 45 minutes to 1 hour.
  11. Make the filling. While the cake cools, beat the softened cream cheese, Greek yogurt, powdered sugar, vanilla, and butter together until smooth and fluffy. About 2 minutes on medium speed. Scrape the bowl halfway through. The filling should be spreadable but not runny—if it seems too soft, refrigerate it for 10 minutes.
  12. Unroll and fill. Once the cake is completely cool, gently unroll it. Spread the filling evenly over the entire surface, leaving a ½-inch border around the edges. Don’t pile it on—a thin, even layer works best.
  13. Roll it up again. Re-roll the cake, this time without the towel. Use the parchment paper to help guide it. Roll it snugly but don’t crush it. Wrap the finished roll tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.
  14. Slice and serve. Just before serving, dust the top with powdered sugar. Use a sharp knife to slice off the ragged ends (that’s the cook’s snack), then cut the rest into 1-inch slices. Wipe the knife clean between cuts for the prettiest slices.

Notes

Roll the cake while it’s still warm (about 2-3 minutes after coming out of the oven) to prevent cracking. If the cake cools too much, pop it back in the oven for 30 seconds to warm it up. Use a clean, lint-free towel for rolling—avoid terry cloth. If your pumpkin puree looks watery, blot it with paper towels before adding to the batter. Chill the roll for at least 2 hours before slicing for clean cuts. The cake absorbs moisture from the filling overnight, making it even more tender on day two.

Nutrition

Keywords: pumpkin roll, pumpkin cheesecake roll, light pumpkin roll, fall dessert, pumpkin dessert, cream cheese roll, pumpkin spice

Find it online: https://daintydine.com/light-creamy-pumpkin-cheesecake-roll-easy-fall-dessert/