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    Home » Recipes » Desserts

    Pumpkin Roll Cake

    Published: Dec 1, 2017 · Updated: Nov 12, 2018 by Natalie · 29 Comments

    This Pumpkin Roll Cake is the perfect treat. Filled with beautiful seasonal spices, packed with fresh pumpkin puree and cream cheese filling, it's delicious. It's also easy to make, uses simple wholesome pantry ingredients, and doesn't have refined sugar. Low-calorie and totally guilt-free.

    Pumpkin Roll Cake with cream cheese filling

    Well hello, beautiful Autumn.... I've been eagerly waiting for you to come. I'm totally ready for seasonal flavors, sweet pumpkins and treats. My house is fully decorated to welcome you. 

    This Pumpkin Roll Cake is just one of many pumpkin recipes I'm going to bake over and over this Fall. My boys love it. No wonder. It's sweet, filled with seasonal flavors, tangy cream cheese filling and fresh pumpkins. 

    It's wholesome, low-calorie, and dosn't have refined unhealthy sugars. Plus, it's super easy to make with simple pantry ingredients. Looks pretty festive too. Perfect for upcoming Holidays!

    Pumpkin Roll Cake with cream cheese filling

    I made this Pumpkin Roll Cake for the first time on my birthday, which was two weeks ago. My hubby, my whole family and guest were so delighted that I decided to make another one following week.

    Luckily I have tons of homemade pumpkin puree stocked in my fridge, so when my hubby calls for something sweet I am well prepared to bake him Pumpkin Oatmeal Cookies or Pumpkin Cheesecake Muffins. But this classic Fall beauty quickly became our family favorite. So I made another just for us. And, oh boy, did we enjoy every sweet, delicate bite.

    Pumpkin Roll Cake with cream cheese filling

    To make this pumpkin cream cheese roll cake I used all HEALTHY ingredients - whole grain flour, healthy coconut oil and natural sweeteners. It's filled with nutrients and absolutely guilt-free. This cake is super sweet tasting, but, as I said, it doesn't contain any refined sugars. It's sweetened with pumpkin puree and coconut sugar. Actually, it contains very little added sugars, considering that it is a roll cake after all.

    For the filling, I used light cream cheese that's low in fat and rich in proteins. I enriched the filling with beautiful warm vanilla essence and sweet subtle maple syrup. Also, the whole Pumpkin Roll Cake is filled with healing spices - Ceylon cinnamon and ginger. It's so fragrant and beautifully soft. Truly addictive!

    Pumpkin Roll Cake with cream cheese filling

    I hope this festive pumpkin cream cheese roll cake will find its place on your Holiday table this year.

    Enjoy!

    Pumpkin Roll Cake

    Pumpkin Roll Cake

    By Natalie
    This Pumpkin Roll Cake is the perfect treat. Filled with beautiful seasonal spices, packed with fresh pumpkin puree and cream cheese filling, it's delicious. It's also easy to make, uses simple wholesome pantry ingredients, and doesn't have refined sugar. Low-calorie and totally guilt-free.
    4.5 from 25 votes
    Print Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Dessert
    Cuisine International
    Servings 12 slices
    Calories 169 kcal

    Equipment

    • Measuring cups
    • Mixing bowls
    • Jelly roll pan 15x10-inch
    • Electric mixer

    Ingredients
      

    CAKE:

    • ¾ cup whole grain flour
    • ½ teaspoon Himalayan salt
    • 1 teaspoon baking soda
    • 1 teaspoon pumpkin spice mix
    • 3 large eggs
    • ¾ cup coconut sugar
    • ⅔ cup pumpkin puree

    FILLING:

    • 1 ½ cup cream cheese light low-fat
    • 1 teaspoon vanilla extract
    • 2 tablespoon pure maple syrup add more to taste

    Instructions
     

    • Preheat the oven to 350 degrees. Place parchment paper to fit the bottom of the 15x10-inch jelly roll pan. Leave an inch overhang on each end of the pan. Grease the parchment paper with coconut oil or cooking spray.  
    • In a medium bowl, mix the flour, salt, soda, and spices.
    • In another larger bowl beat the eggs with sugar until fluffy. Mix in pumpkin puree. Add dry ingredients in wet and mix until nicely combined.
    • Spread the batter evenly in the prepared pan. Bake for 14-15 minutes until edges pull away from the sides of the pan. 
    • Lay a large kitchen towel on the countertop. When the cake comes out of the oven, turn the pan upside down on the towel, so the cake falls out onto the towel. Peel off the parchment paper, being careful not to tear the cake roll.
    • Starting at one of the short ends, roll the pumpkin cake up with the towel and let it cool completely while rolled up.
    • While the roll is cooling, mix the cream cheese with coconut oil, vanilla and maple syrup with an electric mixer until it is light and creamy. Add maple syrup to taste. 
    • Once the cake roll is cooled, unroll but don’t flatten out the cake roll (it’s ok if it’s slightly curved still). Spread filling evenly with the spatula over the cake.
    • Roll up the cake without the towel and wrap it up with plastic wrap. Place it in the fridge to firm up, for at least an hour before serving.

    Notes

    As a measure I used UScup (240ml). 

    Nutrition

    Serving: 1slice | Calories: 169kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 365mg | Potassium: 152mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2345IU | Vitamin C: 0.6mg | Calcium: 62mg | Iron: 0.7mg
    Keyword east pumpkin roll cake, pumpkin roll cake
    Tried this recipe?Don’t forget to rate it and leave the comment. I would love to hear what you think.
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.

     

    « Pumpkin Pie Energy Balls
    Honey Cinnamon Cookies »

    About Natalie

    Natalie Knezic is a writer, recipe developer, and creator of Natalie's Health. She's also a certified nutrition coach and weight loss specialist. She actively coaches, creates recipes and writes about a healthy lifestyle. Her recipes and articles have been featured in many popular media outlets, like Shape, Greatist, Pure Wow, Mashed, The Huffington Post, ELLE Magazine, and many more.

    Reader Interactions

    Comments

    1. Michelle says

      October 19, 2021 at 6:58 pm

      5 stars
      This is my favorite Fall dessert! I could eat one all to myself!

      Reply
    2. MJ says

      October 19, 2021 at 3:52 pm

      5 stars
      Love how this pumpkin roll turned out!! So easy and with fewer ingredients than I expected.

      Reply
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    Hi, I’m Natalie, a writer, recipe developer, and certified nutrition coach. I love creating recipes that taste delicious using wholesome ingredients that contribute to our health. On my blog, you'll find many such recipes and tips on how to live a healthier, happier life. I'm so glad you are here! Find out more about me.

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