This Eggless Pumpkin Roll recipe has a soft and tender eggless pumpkin cake filled with silky cream cheese frosting. A fall dessert that is perfect for your Thanksgiving table but delicious all year round!
Roll cakes are a bit intimidating dessert, this is especially true when you cannot use eggs, but you can see in the step-by-step photos I’ve shared that this Eggless Pumpkin Roll recipe is really easy to make and turns out great every time.
The trick is just to use the proper size pan and read the recipe carefully before you get started! I have included lots of tips and tricks for you to succeed.
This Eggless Pumpkin Roll Cake is full of warm autumn flavor! It is the perfect dessert to share with family or guests, to take to a gathering, or to give as a yummy gift.
Let’s get baking!
EGGLESS PUMPKIN ROLL INGREDIENTS
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Cake you’ll need:
- All-purpose flour – standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour.
- Baking powder and baking soda – Make sure they’re not expired.
- Ground cinnamon
- Pumpkin pie spice – this is a blend of ground cinnamon, nutmeg, cloves, and allspice.
- Salt – I prefer kosher or sea salt.
- Evaporated milk – Learn how to make evaporated milk at home here.
- Pumpkin puree – Make sure is pure pumpkin puree and not canned pumpkin pie filling. I use Libby
- 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 – this is added to both the cake and filling to give it that extra bit of flavor. Stick with real vanilla not imitation for best results.
- Confectioners’ sugar
For Cream Cheese Filling:
- Cream cheese
- Unsalted butter
- Confectioners’ sugar
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).
1 – PREHEAT 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.
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.
3 – SPREAD BATTER EVENLY INTO PREPARED BAKING SHEET
4 – BAKE
5 – SPRINKLE A THIN KITCHEN TOWEL WITH POWDERED SUGAR
6 – TURN CAKE ONTO PREPARED TOWEL
7 – ROLL UP CAKE AND TOWEL TOGETHER.
Starting with the narrow end. Cool on wire rack.
8 – MAKE THE FILLING
I used homemade cream cheese frosting, but feel free to use any frosting you like, homemade or store-bought.
9 – UNROLL CAKE, SPREAD FILLING OVER CAKE & REROLL CAKE
10 – WRAP IN PLASTIC WRAP AND REFRIGERATE FOR AT LEAST ONE HOUR
11 – SERVE
Sprinkle with powdered sugar before serving, if desired.
QUICK BAKING TIPS
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Use room temperature ingredients. They bind better and rise better.
Make sure to spray/grease your baking pan very well so the cake does not stick.
Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the batter as soon as it is ready.
Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.
Every oven is different, so baking times always must be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
It’s important to work quickly once the cake comes out of the oven. You want to get it rolled while it’s still hot to minimize the chances of cracking. The longer you leave it to sit the harder it will be to roll it.
Don’t worry about the edges looking perfect, you can trim the log ends before serving.
SUBSTITUTIONS AND ADDITIONS
GLUTEN-FREE: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
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.
EGGLESS PUMPKIN ROLL STORING & FREEZING INSTRUCTIONS
STORE: Cake should be stored in the refrigerator. For a more tender and fluffy texture, you can let the slices rest for 15 – 20 minutes at room temperature before serving.
FREEZE: Wrap the roll in parchment paper and then with plastic wrap. Store in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator overnight.
MORE EGGLESS PUMPKIN RECIPES YOU’LL LOVE
- Eggless Pumpkin Chocolate Chip Cookies
- Easy Eggless Pumpkin Pie
- Eggless Pumpkin Snickerdoodles
- Eggless Pumpkin Bread Recipe
- Best Eggless Chocolate Chip Pumpkin Muffins
- Eggless Pumpkin Cheesecake
- Pumpkin Pie Milkshake Shots
- Browse more recipes…
Eggless Pumpkin Roll
Ingredients
- 3/4 cup (105 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/3 cup + 4 teaspoons (100 ml) evaporated milk
- 2/3 cup + 3 tablespoons (200 g) canned pure pumpkin puree
- 1/2 cup (100 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup (60 g) confectioners’ sugar (for rolling) (for rolling)
Cream Cheese Frosting:
- 8 oz (226 g) full fat cream cheese, softened
- 1/2 cup (1 stick; 115 g) unsalted butter, softened
- 2 1/2 cups (300 g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
MAKE THE CAKE:
- Preheat oven to 350°F (180°C). Spray a 10×15-inch (25 cm x 38 cm approx.) baking pan with nonstick spray so the parchment paper sticks. Then line it with parchment. Finally, spray or grease the parchment paper too. We want an extremely nonstick surface for this eggless cake roll.
- Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the evaporated milk, pumpkin puree, brown sugar, granulated sugar, and vanilla together until combined.
- Pour the wet ingredients into the dry ingredients and whisk until combined.
- Spread batter evenly into prepared pan. Make sure the batter is level and reaches the corners. Bake for 15 – 17 minutes or until the cake springs back when you poke it with a finger.
- Meanwhile, the cake is baking, lay a clean, thin, cotton kitchen towel flat on the counter. Sprinkle with 1/2 cup of confectioners’ sugar.
ROLL THE CAKE:
- When the cake is ready, remove the cake from the oven and immediately run a knife around the edges to loosen. Next, invert the cake onto the powdered sugar-dusted towel. Carefully peel off the parchment paper and discard.
- Starting with the narrow end of the cake, gently roll up the cake with the towel to form a log. Place the cake, seam side down on a wire rack, and let cool completely in the towel, about 2 hours.
- MAKE THE FROSTING:
- In a large bowl, beat with an electric mixer the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined and creamy.
UNROLL, FILL & RE-ROLL:
- Very gently and slowly unroll the cooled cake.
- Spread frosting evenly on top, leaving about a 1/2-inch border around the cake.
- Gently and slowly, re-roll the cake without the towel.
- Cover the roll with plastic wrap. Transfer it, seam side down, to a serving platter. Chill at least 2 hours or up to overnight before slicing and serving—dust with more confectioners’ sugar just before serving, if desired.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Use room temperature ingredients. They bind better and rise better.
- Make sure to spray/greasy your baking pan very well, so the cake does not stick.
- Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the batter as soon as it is ready.
- Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.
- Every oven is different, so baking times always must be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
- It’s important to work quickly once the cake comes out of the oven. You want to get it rolled while it’s still hot to minimize the chances of cracking. The longer you leave it to sit, the harder it will be to roll it.
- Don’t worry about the edges looking perfect; you can trim the log’s ends before serving.
- Eggless Pumpkin Chocolate Chip Cookies
- Best Eggless Chocolate Chip Pumpkin Muffins
- Easy Eggless Pumpkin Pie
- Eggless Pumpkin Snickerdoodles
- Eggless Pumpkin Bread Recipe
- Eggless Pumpkin Cheesecake
- Browse more recipes…
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Bring back your passion for baking, even if you cannot use eggs!
