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
