Pumpkin Spice Roll
For me, the most wonderful time of year starts September and ends January 1st. That’s when I most likely have promised never to eat sugar again. This Pumpkin Spice Roll is so delicious I find myself enjoying it not only for dessert, but for breakfast too.
Enjoy this sweet dessert (or breakfast treat) from the beginning of pumpkin spice season in through the holidays, you and your loved ones will be glad that you did.
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Ingredients
Cake:
- All- purpose flour
- salt
- baking soda
- ground cinnamon
- pumpkin pie spice
- granulated sugar or monk fruit sweetener
- eggs
- canned pumpkin puree
- vanilla
Filling:
- cream cheese, room temperature or vegan cream cheese
- butter, room temperature or vegan butter
- vanilla
- powdered sugar or monk fruit powdered sugar
Kitchen Equipment
- parchment paper
- jelly roll pan
- mixing bowls
- whisk
- cooling rack
- plastic wrap
Sugar Free Substitutions
I have tried many sugar free substitutes on my journey to health. Although I know I have not tried them all, my favorite by far is Monk Fruit Sweetener. There is no funky aftertaste or weird texture. The Substitution ratio is 1:1, and it makes my sugar free desserts just as delicious as the original.
Dairy Free Substitutions
I do not have a lot of experience with the dairy free substitutions. Times when we have cut dairy from our diet we have also avoided “pretend” dairy. However, I did recently try Kite Hill Cream Cheese and found it to be very comparable in taste and texture to traditional cream cheese. I have yet to compare it to other dairy free cream cheeses on the market.
How to store leftovers
On the rare occasion in which you have Pumpkin Spice Roll leftovers, they can be stored for up to 3 days in your refrigerator. When storing, I wrap the pumpkin roll in parchment paper and seal it up in a gallon sized ziploc bag. However, I don’t foresee any leftovers.
Pumpkin Spice Roll
Print RecipeEquipment
- parchment paper
- jelly roll pan
- mixing bowls
- whisk
- cooling rack
- plastic wrap
Ingredients
Cake
- 3/4 cup all purpose flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp pumpkin pie spice
- 1 cup granulated sugar or sugar free substitute, ie. monk fruit
- 3 large eggs
- 2/3 cup canned pumpkin puree
- 1 tsp vanilla
Filling
- 8 oz cream cheese, room temperature or dairy free cream cheese
- 1 cup powdered sugar or powdered sugar free sweetener, ie. monk fruit pwdered sweetener
- 5 tbsp butter, room temperature or vegan butter
Instructions
- Preheat oven to 350° F. Spray jelly roll pan with nonstick spray. Then line with parchment paper leaving an extra inch on each side. The nonstick spray allows parchment paper to remain still when pouring cake batter into pan.
- In a medium sized mixing bowl whisk together flour, salt, baking soda, cinnamon, nutmeg, and pumpkin pie spice.
- In separate large bowl mix eggs, sugar, vanilla and pumpkin puree until smooth. Add dry ingredients and mix until combined.
- Spread batter evenly in prepared jelly roll pan.
- Bake for 14 – 15 minutes, or until you can insert a toothpick into center, and comes out clean.
- Immediately lift the parchment paper and hot cake out of pan and on to cooling rack or heat-safe surface.
- While the cake is still hot, begin rolling the cake and parchment paper from one of the short sides, gently and slowly all the way up. Allow cake rolled in parchment paper to cool completely on cooling rack.
- While cake is cooling, mix cream cheese, butter, vanilla, and powdered sugar together with electric mixer until smooth.
- Once cake is completely cooled gently unroll it and carefully spread filling in even layer over the cake.
- Roll the cake back up without the parchment paper, wrap in plastic wrap and refrigerate for at least one hour, before serving.
- Dust the top with powdered sugar. Then cut into slices and serve.
Looking for more holiday recipes? Try these…
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