If you adore the warm flavors of fall and crave a dessert that feels like a cozy hug, then you are in for a treat with this Vegan Pumpkin Roll Recipe. This delightful creation features a tender, perfectly spiced pumpkin sponge cake wrapped around a luscious dairy-free cream cheese filling. It’s the kind of dessert that not only tastes incredible but also brings that beautiful pumpkin-orange color and inviting aroma to your table. Whether you’re celebrating a holiday or just want a special way to enjoy pumpkin season, this Vegan Pumpkin Roll Recipe is guaranteed to become a new favorite.
Ingredients You’ll Need
Gathering your ingredients for this recipe is simple, yet each plays a crucial role in building that perfect balance of flavor, texture, and appearance. From the warm spices that infuse the cake with pumpkin pie vibes to the creamy filling that adds richness without any dairy, each component is essential.
- All-purpose flour: The foundation of the spongy cake, creating structure without heaviness.
- Organic granulated sugar: Adds sweetness while keeping the cake light.
- Organic brown sugar: Brings a subtle molasses depth to enhance the pumpkin flavor.
- Baking powder: Helps the cake rise and stay tender.
- Baking soda: Works with vinegar to give the perfect lift and softness.
- Pumpkin pie spice: The signature seasoning that evokes fall warmth.
- Ground cinnamon: Adds a gentle, comforting spice note.
- Salt: Balances and highlights sweetness and spice.
- Canned pumpkin puree: The star ingredient with luscious moisture and vibrant color.
- Unflavored, unsweetened non-dairy milk: Keeps the cake moist and dairy-free.
- Vanilla extract: Enhances all the sweet, spiced flavors.
- Apple cider vinegar: Reacts with baking soda for a tender crumb.
- Organic powdered sugar: For dusting and adding delicate sweetness.
- Vegan cream cheese: Creates the silky, tangy filling that melts in your mouth.
- Vegan butter: Adds richness and smoothness to the filling.
How to Make Vegan Pumpkin Roll Recipe
Step 1: Prepare Your Baking Pan and Oven
Start by preheating your oven to 350°F. Grease both the bottom and sides of a 10 x 15-inch sheet pan thoroughly, then line it with parchment paper, and grease the parchment as well. This will help your pumpkin roll release easily after baking, giving you the best chance at a smooth rolling experience.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. This thorough blending ensures every bite has the perfect balance of sweetness and warming spices that define this Vegan Pumpkin Roll Recipe.
Step 3: Combine Wet Ingredients
In a separate bowl, stir together the pumpkin puree, non-dairy milk, vanilla extract, and apple cider vinegar. These ingredients provide moisture, a subtle tang, and rich pumpkin flavor, setting the stage for a tender cake.
Step 4: Make the Batter
Pour the pumpkin mixture into the dry ingredients and stir just until combined. Be careful not to overmix; you want a smooth batter that’s ready to bake into a light and fluffy sponge.
Step 5: Bake the Cake
Transfer the batter evenly into your prepared sheet pan and smooth the top. Bake it for 13 to 15 minutes until the cake springs back when touched gently. This timing is crucial to keep the cake moist but sturdy enough to roll.
Step 6: Roll the Cake
While the cake bakes, lay out a clean kitchen towel or cheesecloth on your counter and dust it generously with powdered sugar. Once the cake is out of the oven, invert it onto the sugared cloth immediately and roll it up starting from the short end. This first roll while warm prevents cracking when you add the filling later.
Step 7: Cool the Cake Completely
Let the cake roll cool completely in the towel on a rack for at least 2 to 3 hours. This step is key because it solidifies the roll’s shape and makes unrolling easier without breaking.
Step 8: Prepare the Filling
Using an electric mixer, beat the vegan cream cheese and vegan butter on high speed until creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the filling is smooth, fluffy, and sweetly tangy—the perfect contrast to the spiced pumpkin sponge.
Step 9: Assemble the Pumpkin Roll
Gently unroll the cooled cake. If it’s a bit stubborn, don’t worry—just unroll enough to spread the delicious filling evenly, leaving a small margin on the edges. Then carefully roll it back up into its beautiful spiral shape.
Step 10: Chill and Finish
Wrap the rolled cake tightly in plastic wrap and refrigerate for at least two hours. Before serving, dust with powdered sugar for a festive, snowy look that highlights this Vegan Pumpkin Roll Recipe’s charm.
How to Serve Vegan Pumpkin Roll Recipe
Garnishes
Dusting powdered sugar before serving adds elegance and a touch of sweetness, but you can also sprinkle some chopped toasted pecans or walnuts along the edges for crunch and a nutty contrast. A few fresh cranberries or vegan caramel drizzle can make it even more festive and inviting.
Side Dishes
This pumpkin roll pairs wonderfully with a hot cup of spiced chai, vegan latte, or even a chilled glass of apple cider. For brunch or dessert tables, serving alongside a bowl of fresh fruit or a dairy-free whipped cream can enhance the experience without overpowering the delicate pumpkin and cream cheese flavors.
Creative Ways to Present
Slice the roll into thick spirals and stack them on a beautiful platter for a stunning display, or serve individual slices on dessert plates with a sprig of mint for a pop of color. For a party, make mini pumpkin roll pinwheels by cutting thinner slices and serving as bite-sized treats that are easy to grab and enjoy.
Make Ahead and Storage
Storing Leftovers
Store any leftover pumpkin roll wrapped tightly in plastic wrap in the refrigerator. It will stay fresh for up to 4 days, making it a great make-ahead dessert for busy weeks or seasonal gatherings.
Freezing
You can freeze the pumpkin roll by wrapping it well in plastic wrap and then in aluminum foil to prevent freezer burn. When wrapped properly, it freezes beautifully for up to 2 months without losing texture or flavor.
Reheating
Since this dessert is best served chilled, reheating is not necessary. If you prefer, let frozen slices thaw overnight in the refrigerator, then bring to room temperature for 20 minutes before serving. This simple step revives the cake’s tenderness and creaminess perfectly.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! If you want to use fresh pumpkin, roast and puree it until smooth. Just be sure to cook off any excess water so your cake batter isn’t too runny and adjust moisture as needed.
What brands of vegan cream cheese work best?
Look for well-reviewed brands that are firm and spreadable, such as Tofutti or Kite Hill. These maintain texture and flavor during mixing and chilling, making your filling rich and luscious.
Is it difficult to roll the cake without cracking?
Not at all if you roll it right after it comes out of the oven while still warm, using a sugared towel or cheesecloth to keep it moist and prevent sticking. Cooling it rolled up will also help maintain its shape.
Can I make this gluten-free?
Yes, try using a gluten-free flour blend that works well for cakes. Be mindful that texture might vary slightly, so consider adding a bit of xanthan gum if your blend doesn’t include it for extra elasticity.
How long should I chill the pumpkin roll before serving?
At least 2 hours is recommended to allow the filling to firm up and for the flavors to meld, but overnight chilling intensifies taste and makes slicing easier.
Final Thoughts
This Vegan Pumpkin Roll Recipe truly embodies the spirit of fall in each tender bite. With its heavenly blend of spices, moist pumpkin cake, and creamy filling, it’s a dessert that feels like a warm embrace. I encourage you to dive in and make this at home—you’ll find it’s not only wonderfully tasty but a joyful creation to share with friends and family.
Print
Vegan Pumpkin Roll Recipe
This vegan pumpkin roll features a tender, perfectly spiced pumpkin sponge cake rolled with a luscious dairy-free cream cheese filling. A cozy and delicious fall dessert that’s sure to impress at any seasonal celebration.
- Total Time: 4 hours 35 minutes
- Yield: 10 servings
Ingredients
For the Cake
- 1 cup all-purpose flour
- ⅔ cup organic granulated sugar
- ⅔ cup organic brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅔ cup canned pumpkin puree
- ⅓ cup unflavored and unsweetened non-dairy milk
- 1 teaspoon vanilla extract
- ½ teaspoon apple cider vinegar
- Organic powdered sugar, for dusting
For the Filling
- 1 (8 ounce/28 gram) package vegan cream cheese (see Note 1 for recommended brands), chilled
- 6 tablespoons vegan butter, room temperature
- 1 cup organic powdered sugar, plus more as needed
- 1 teaspoon vanilla extract
For Serving
- Organic powdered sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Grease the bottom and sides of a 10 x 15-inch sheet pan, then line it with parchment paper. Grease the parchment paper as well to ensure easy cake removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, organic granulated sugar, organic brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until uniformly combined.
- Combine Wet Ingredients: In a separate small bowl, stir together pumpkin puree, non-dairy milk, vanilla extract, and apple cider vinegar until smooth.
- Make Batter: Pour the pumpkin mixture into the flour mixture. Whisk or stir just until the batter is fully incorporated, careful not to overmix.
- Bake the Cake: Transfer the batter to the prepared sheet pan and smooth the top evenly. Bake for 13 to 15 minutes until the cake surface is set to the touch.
- Prepare for Rolling: While baking, lay out a woven kitchen towel or cheesecloth on your counter and dust it generously with at least ½ cup powdered sugar to prevent sticking.
- Invert and Roll Cake: Once the cake is done, immediately invert it onto the prepared towel. Carefully roll the cake in the towel from one of the shorter ends, not too tightly to avoid cracking. Place the rolled cake on a cooling rack and let it cool completely for 2 to 3 hours.
- Make the Filling: Beat the chilled vegan cream cheese and room temperature vegan butter on high speed until smooth and fully blended. Gradually beat in powdered sugar in 2–3 increments. Once fully incorporated, beat in vanilla extract.
- Unroll Cake and Fill: Gently unroll the cooled cake, taking care not to crack it. If needed, leave one end slightly rolled. Spread the cream cheese filling evenly over the cake, leaving about a 1-inch border on the short ends and ½-inch on the long ends.
- Re-roll and Chill: Carefully roll the cake back up without squeezing out the filling. Wrap tightly in plastic wrap and refrigerate for at least 2 hours to set.
- Serve: Unwrap and dust the chilled pumpkin roll with powdered sugar. Slice and serve for a delightful fall dessert.
Notes
- Note 1: For best results, use high-quality vegan cream cheese brands like Tofutti Better Than Cream Cheese, Kite Hill, or Miyoko’s Creamery to achieve a creamy filling.
- Note 2: Using a sheet pan with straight edges and proper size (10 x 15-inch) helps the cake bake evenly and roll easily.
- Note 3: Smooth the batter evenly in the pan to ensure an even bake and reduce cracking when rolling.
- Note 4: Adjust powdered sugar in the filling to your preferred sweetness and consistency.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
