Soy-Free Pumpkin Roll
Delight in the flavors of fall with this irresistible Soy-Free Pumpkin Roll, a classic dessert perfect for any occasion. Featuring warm spices like cinnamon, ginger, and nutmeg, combined with pure pumpkin puree, this light and fluffy cake is rolled up with a rich and creamy, soy-free cream cheese filling. With a simple, step-by-step process, this recipe ensures success, whether you’re a seasoned baker or a beginner. Ready in under an hour, it’s a showstopper dessert that can be prepared ahead and chilled for easy serving. Dust it with powdered sugar for an elegant touch and enjoy a slice of this festive treat that’s sure to impress family and friends.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 8 ounces cream cheese, softened
- 1 tablespoon unsalted butter, softened
Instructions
Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease the paper.
In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar together using an electric mixer on high speed until thick and lighter in color, about 2 minutes.
Add the pumpkin puree and vanilla extract to the egg mixture and beat until fully combined.
Gradually stir in the dry ingredients, using a spatula or spoon, until no streaks of flour remain.
Spread the batter evenly into the prepared pan. Tap the pan on the counter to remove any air bubbles.
Bake for 12-14 minutes, or until the cake springs back when touched lightly in the center.
While the cake is baking, lay a clean kitchen towel on a flat surface and sprinkle it generously with powdered sugar to prevent sticking.
Once the cake is done, immediately turn it out onto the sugared towel, peel away the parchment paper, and roll up the cake with the towel from the narrow end. Let it cool completely in the rolled-up form.
For the filling, beat the cream cheese, powdered sugar, butter, and vanilla extract together in a medium bowl until smooth and creamy.
Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface.
Re-roll the cake (without the towel) and place it seam-side down on a serving plate.
Cover and refrigerate the roll for at least one hour before slicing for neat servings.
Dust with additional powdered sugar before serving, if desired.
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 2004 mg | 87% | |
| Total Carbohydrate | 423.4 g | 154% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 332.2 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 408 mg | 31% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 901 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.
