Eggless Pumpkin Roll
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!
Servings 10 Slices
Calories 438kcal
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.
Notes
STORE: The 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.
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. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.
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.
EXTRA 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 for 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 is stated in the recipe.
- Every oven is different, so baking times must always 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.
Nutrition
Calories: 438kcal | Carbohydrates: 68g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 203mg | Potassium: 175mg | Fiber: 1g | Sugar: 58g | Vitamin A: 3726IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg