Pumpkin Roll w/ Vegan Cream Cheese

November, 18th 2022

I know what you’re thinking…Why is she using “Vegan Cream Cheese”? My poor husband is lactose intolerant. So, I created this recipe with him in mind. Don’t worry, you may use regular cream cheese. I don’t usually bake, you will notice I used more ingredients in this recipe compared to others on my site. I’ve made this pumpkin roll twice now and both batches turned out great! I hope you enjoy this recipe this holiday season.

Servings

10 slices

Ready In:

15 mins

# of Ingredients:

Good For:

Breakfast, Snack Time

what you will need

USE PARCHMENT PAPER! Trust me you will need it.

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon pumpkin spice

3/4 cup all-purpose flour
1/4 teaspoon sea salt

1 cup raw sugar

3 large eggs

2/3 cup canned pumpkin (if you have dogs you can make frozen treats with the leftovers)

1 teaspoon vanilla extract

Filling

8oz Vegan Cream Cheese (or regular), softened

2 Tablespoons butter, softened

1 teaspoon vanilla extract

1 cup powdered sugar, plus more for dusting

Step by Step Instructions

1. Preheat the oven to 350 degrees. Line a jelly roll pan (15 x 10”) with parchment paper, 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.

2. In a large bowl, whisk together the flour, sea salt, baking soda, cinnamon and pumpkin pie spice. In a separate bowl mix the eggs, raw sugar, vanilla and pumpkin until smooth.

3. Add dry ingredients to the bowl and stir just until combined.

4. Bake for 14-15 minutes until a toothpick inserted in the center comes out clean.

5. Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface.

6. While the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack.

7. Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake.

8. Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1-hour, before serving.

9. Dust the top with powdered sugar, if desired. Cut into slices and serve. Store in the fridge, covered, for up to three days.