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–+ servings

Pumpkin Spice Roll

A delightful fall dessert featuring a moist cake infused with warm spices, wrapped around a creamy filling.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition

Ingredients
  

Pumpkin Spice Roll Ingredients
  • 1 cup pumpkin puree This is the star of the show! It adds moisture and a rich pumpkin flavor.
  • 3 large eggs Help bind the ingredients together and provide structure to the cake.
  • 1 cup granulated sugar Sweetens the cake and balances the spices.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
  • 1 teaspoon baking soda Helps the cake rise and become fluffy.
  • 1 teaspoon ground cinnamon A warm spice that brings a cozy aroma to the roll.
  • 1/2 teaspoon ground nutmeg Adds a nutty flavor that complements the pumpkin.
  • 1/2 teaspoon ground ginger Gives a little kick and warmth to the dessert.
  • 1/4 teaspoon salt Enhances the sweetness and balances flavors.
  • 3/4 cup almond flour Adds a nutty taste and moist texture.
  • 1/4 cup coconut flour Helps absorb moisture and adds a subtle coconut flavor.
  • 1/2 cup powdered sugar (for filling) Sweetens the cream cheese filling.
  • 8 ounces cream cheese, softened The creamy base for the filling that adds richness.
  • 1/4 cup unsalted butter, softened Adds creaminess and flavor to the filling.
  • 1 teaspoon vanilla extract (for filling) Enhances the flavor of the filling.

Equipment

  • jelly roll pan

Method
 

  1. Prepare the dough by combining pumpkin puree, eggs, granulated sugar, and vanilla extract in a large mixing bowl. Blend until smooth.
  2. In another bowl, whisk together baking soda, ground cinnamon, ground nutmeg, ground ginger, salt, almond flour, and coconut flour. Gradually add to the pumpkin mixture and stir gently until just combined.
  3. Prepare the cream cheese filling by beating together softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth.
  4. Pour the pumpkin batter into a prepared jelly roll pan and bake until set, about 15-20 minutes. Let cool in the pan for 5 minutes.
  5. Invert the cake onto a powdered sugar-dusted towel, roll it up, and let it cool completely.
  6. Unroll the cake, spread the cream cheese filling evenly, and roll it back up. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.

Nutrition

Calories: 210kcalProtein: 4gSodium: 150mg

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