Making a classic pumpkin roll has always been one of my favorite traditions when the weather turns cool.

Traditional recipes usually call for a lot of butter and cream cheese, which can be tough if you cannot eat dairy.

That is why I created this dairy free pumpkin roll so anyone avoiding dairy can still enjoy a slice.

The spiced cake stays soft and moist, and the filling rolls up into a sweet, creamy center.

It looks fancy on a dessert plate, but the steps are surprisingly simple to follow at home.

Why This Recipe Is a Keeper

Classic Fall Flavor – Warm pumpkin pie spice pairs with real pumpkin puree to create the ultimate cozy autumn treat.

Rich Cream Cheese Filling – You get all the tangy sweetness of traditional cream cheese frosting without using any dairy products.

Incredibly Soft Texture – Whipping the eggs creates an ultra-light sponge cake that rolls easily without drying out or cracking.

Stunning Presentation – The neat spiral pattern looks like it came straight from a fancy bakery display case.

Here’s What You’ll Need

For the Cake

1/4 cup Powdered Sugar, For the Towel
3/4 cup All Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Pumpkin Pie Spice
1/4 tsp Salt
3 Large Eggs, Room Temperature
1 cup Granulated Sugar
2/3 cup Pumpkin Puree

For the Filling

8 oz Dairy Free Cream Cheese, Cold
4 tbsp Dairy Free Butter, Softened
1 1/2 cups Powdered Sugar, Sifted
1 tsp Vanilla Extract

How to Make It

Step 1

Preheat the oven to 375°F. Grease a 15×10-inch jelly roll pan, line it with parchment paper, and grease the parchment, then lay a clean kitchen towel on the counter and dust it evenly with the 1/4 cup powdered sugar.

Step 2

In a small bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.

Step 3

In a large bowl, beat the eggs and sugar on high speed for 3 to 4 minutes, until thick and pale. Beat in the pumpkin puree, then gently fold in the flour mixture until no dry streaks remain.

Step 4

Spread the batter evenly into the pan, pushing it into the corners. Bake for 13 to 15 minutes, until the top springs back when lightly touched.

Step 5

Immediately run a thin spatula around the edges and flip the cake onto the prepared towel. Peel off the parchment.

Starting from a short side, roll the warm cake up with the towel inside. Place it seam side down on a wire rack and cool completely, about 1 hour.

Step 6

For the filling, beat the butter and cold cream cheese on low just until combined. Add the powdered sugar and vanilla and beat until smooth and creamy.

Step 7

Gently unroll the cooled cake and spread the filling evenly over it, leaving a 1-inch border. Roll it back up without the towel and wrap tightly in plastic wrap.

Refrigerate for at least 2 hours to firm up the filling. Dust with powdered sugar before slicing.

Recipe Tips

Whip the Eggs Until Pale and Thick

You’ll get the best results if you really take the full three to four minutes to beat the eggs and sugar on high speed.

The mixture should look pale yellow, thick, and nearly double in size before you add the pumpkin puree.

This trapped air gives the cake its rise and makes the sponge soft and flexible enough to roll without cracking.

Blot Excess Liquid From the Pumpkin

From my experience, canned pumpkin puree can hold a lot of extra water that makes the sponge heavy and rubbery.

I recommend spreading your pumpkin out on a small plate lined with paper towels and pressing gently with another towel before measuring.

Taking out that extra liquid keeps your cake light, airy, and much easier to bend.

Use a Flat Flour Sack Towel

Make sure you use a smooth, flat-weave kitchen towel or flour sack towel rather than a fluffy terrycloth bath-style towel.

Terrycloth towels have textured loops that grab onto the warm sponge and tear off pieces of the crust.

A smooth towel dusted with plenty of powdered sugar lets the cake release cleanly without any sticking.

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