Dairy Free Pumpkin Roll

This delightful autumn treat makes a stunning centerpiece for any holiday gathering. It is an impressive crowd-pleaser that everyone will love.

Prep Time 20

Cook Time 14

Total Time 34

Servings 10 slices

Calories 315 kcal

For the Cake

For the Filling

Preheat the oven to 375°F. Grease a 15x10-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.
In a small bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
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.
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.
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.
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.
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.

Serving: 1servingCalories: 315kcalCarbohydrates: 51gProtein: 3gFat: 11g

Course Dessert

Cuisine American

Keyword dairy free, fall dessert, pumpkin roll

Let us know how it turned out!