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Pumpkin roll
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Pumpkin Roll

Course Dessert
Cuisine American
Keyword creamy pumpkin soup, dairy free, Easy Pumpkin Muffins, gluten free, pumpkin cake, pumpkin roll, pumpkin roll cake recipe easy, pumpkin rolled cake
Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings 10
Calories 61kcal
Author Camille Walker
Cost low

Ingredients

For the Cake:

  • 2/3 C Pumpkin Puree 150 gr
  • 3/4 C Gluten Free Flour 95 gr
  • 3 Eggs Medium size
  • 1 tsp Baking Powder
  • 1 tsp All Spice
  • 1/2 C Erythritol 100 gr
  • 1/2 tsp salt

For the Filling:

  • 1 C Dairy Free Whipped Cream 240 ml
  • 1 C Dairy Free Cream Cheese 225 gr
  • 1/2 C Erythritol 100 gr

Powdered sugar: as you like (optional, for garnish)

    Instructions

    Instructions

    • To prepare this delicious and super easy pumpkin roll, start by gathering and measuring all the ingredients.
      Pumpkin roll ingredients
    • First, preheat the oven to 180C or 356F for 10-15 minutes.
    • In the meantime, take a mixing bowl and add the eggs and the sugar substitute of your preference (we used erythritol). 
      Pumpkin roll
    • Now, whisk with the help of a hand mixer and whisk or beat until lighter in color and smooth.
      Pumpkin roll
    • Next, add the pumpkin purée, Gluten-free flour, pumpkin spice, pinch of salt, and baking powder and mix until smooth.
      Pumpkin roll
    • Next, pour the batter onto a  10”x15” tray lined with parchment paper. Bake it at 190C or 375F or until the cake springs back to the light touch. Set it aside to cool down.
      Pumpkin roll
    • Quickly, take a mixing bowl, add the whipping cream and the sugar with the help of a hand mixer whisk until you reach a creamy mixture. At this point, add the cream cheese ( room temperature) and mix until well combined. 
      Pumpkin roll frosting
    • Once the cake is ready, take it out of the tray and gently place it on a plastic cling wrap dusted with sugar (this will -prevent the cake roll from sticking to the surface). Roll the cake and make sure not to tighten it up too much. Set it aside to cool off at room temperature. 
      roll up pumpkin roll
    • Now that the roll cooled down, unroll it and spread the whipped cream on top. Roll the cake back up and wrap it quite thigh. Place the rolled caked into the fridge for at least 1 hour. Remove the cake from the refrigerator and the plastic cling wrap. Cut it into wheels with a  sharp knife and dust it with powdered sugar (optional).
      Enjoy!
      cutting the pumpkin roll

    Notes

    Storage: 
    Store the Nutella roll for up to 3-4 days in the refrigerator, tightly covered. If you like, you can freeze it. Another option is to freeze individual slices and defrost when needed.

    Nutrition

    Calories: 61kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 56mg | Sodium: 137mg | Potassium: 108mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2545IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg