Nut-Free Pumpkin Roll
Delight in the flavors of fall with this Nut-Free Pumpkin Roll, a soft and warmly spiced dessert that’s perfect for seasonal celebrations. Carefully crafted without nuts, this recipe keeps allergy-friendly eating in mind while delivering an irresistibly moist pumpkin sponge paired with a creamy, tangy cream cheese filling. Featuring aromatic spices like cinnamon, ginger, and nutmeg, each bite bursts with autumnal charm. The step-by-step process includes rolling the cake to achieve its signature swirl, making it both visually stunning and simple to prepare. Ready in just over an hour, this pumpkin roll makes a show-stopping centerpiece for holiday tables or a sweet treat to share with loved ones. Serve chilled, dusted with powdered sugar, and enjoy the perfect balance of flavors and textures in each slice!
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Recipe Information
Ingredients
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 8 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract (for filling)
- 1 cup powdered sugar (for filling)
Instructions
Preheat your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper.
In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 2 minutes until thick and pale.
Add the pumpkin puree and vanilla extract to the egg mixture and beat until well combined.
Gently fold in the dry ingredients with a spatula until just combined. Do not overmix.
Spread the batter evenly into the prepared pan. Bake for 13-15 minutes, or until the cake springs back when lightly touched.
Immediately after removing from the oven, carefully invert the cake onto a towel lightly dusted with powdered sugar. Peel off the parchment paper.
Starting at one of the short sides, roll up the cake and towel together into a spiral shape. Let it cool completely on a wire rack.
For the filling, beat the cream cheese and butter together until smooth. Add in the powdered sugar and vanilla extract, and continue to beat until creamy.
Once the cake is cooled, unroll it gently and spread the filling evenly over the cake.
Roll the cake back up, without the towel, and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour before serving.
Before serving, sprinkle the top with additional powdered sugar if desired. Slice and serve the roll chilled.
Nutrition Facts
Calories |
3260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 936 mg | 312% | |
| Sodium | 2971 mg | 129% | |
| Total Carbohydrate | 459.1 g | 167% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 366.6 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 438 mg | 34% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 916 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
