Eggless Pumpkin Roll

Eggless Pumpkin Roll Ingredients Notes & Substitutions

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). 

For the Cake:

• All-purpose flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients.
• Baking powder & Baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
• Spices: You’ll need ground cinnamon and Pumpkin pie spice. Pumpkin pie spice is a blend of ground cinnamon, nutmeg, cloves, and allspice.
• Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Evaporated milk: You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home. 
• Pumpkin puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s 100% Pure Pumpkin
• Brown sugar: I use light brown sugar, but dark will also work for this recipe.
• Granulated sugar: Also known as caster sugar. 
• Pure vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
• Confectioners’ sugar: Regular confectioners’ sugar, also known as powdered sugar.

For Cream Cheese Filling:

• Cream cheese: Make sure you use the full-fat version that comes in blocks.
• Unsalted butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it.
• Confectioners’ sugar: Regular confectioners’ sugar, also known as powdered sugar.

Overview: Eggless Pumpkin Roll Cake Recipe Step by Step Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Preheat The Oven and Prepare The Baking Pan

We want an extremely nonstick surface for this eggless cake roll so make sure you spray/grease it very well. 

Step 2 – Make the Batter

Mix dry ingredients in a bowl. Combine wet ingredients in another large mixing bowl. Stir in flour mixture into the wet and mix until combined.

Step 3 – Spread Batter Evenly into The Prepared Baking Sheet

Step 4 – Bake

Step 5 – Prepare the Rolling Towel

Sprinkle a thin kitchen towel with powdered sugar.

Step 6 – Roll it

Turn the cake onto a prepared towel. Remove the parchment paper.

Roll the cake, starting with the narrow end. Once rolled, cool on the wire rack.

Step 7 – Make the Filling

I used homemade cream cheese frosting, but feel free to use any frosting you like, homemade or store-bought. 

Step 8 – Unroll Cake, Spread Filling Over Cake & Reroll Cake

Step 9 – Wrap In Plastic Wrap and Refrigerate

Step 10 – Serve

Sprinkle with powdered sugar before serving, if desired.

Substitutions & Additions

GLUTEN-FREE: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Just be sure to stir the batter longer than normal to help give the baked goods proper structure.

DAIRY-FREE: Use dairy-free evaporated milk or make your own.

NUTS: You can add 1 cup of chopped walnuts or pecan to the batter if you desire. 

EVAPORATED MILK: I haven’t tested this recipe without evaporated milk, so I cannot suggest a substitute. If you don’t have evaporated milk available, you can make your own at home.