These delectable Pumpkin Rolls made with fresh pumpkin puree, condensed milk, spiced with cinnamon, and filled with velvety cream cheese filling, are made with whole wheat flour and without eggs! A perfect fall dessert that is super-indulging!
This utterly delicious and pillowy Pumpkin Rolls are bursting with flavorful cream cheese filling. Made without eggs, this easy recipe of whole wheat pumpkin rolls is rich in fresh flavors that come from homemade pumpkin puree, condensed milk, nutmeg, cinnamon and vanilla essence.
While the classic recipe of pumpkin rolls uses heavy cream for the filling, this twisted recipe of rolls is made with silky smooth cream cheese layering.
The fluffy, moist and perfect Pumpkin roll cake gather in just 35 min! That excludes the cooling period, though.
Other Popular pumpkin Recipes from the blog include: Pumpkin Paratha (Flatbread), Roast Pumpkin Spinach Salad, Pumpkin Smoothie, Pumpkin Aloo Cutlet, and Pumpkin Patty Burger.
Team this moist pumpkin roll cake with a cup of coffee on a lazy weekend evening or make ahead for holidays!
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Why Would You Love This Recipe?
- Perfect Moist and spongy Pumpkin Dessert.
- Uses ghee as main source of fat.
- Can be made Vegan and Gluten Free.
- Amazingly delicious.
- Eggless Pumpkin Rolls.
- Kids Friendly
- Can be made ahead of time.
- The Best Pumpkin Roll Cake With Cream Cheese Filling Ever!
Ingredients
For the Eggless Pumpkin Roll Cake:
- Whole Wheat flour- While one may use APF or gf flours, this recipe uses Whole wheat flour. I have made a few recipes using it and they turned out to be great. The cake won't be very fluffy and a bit dense as wheat flour makes a dense cake. Either you may use APF or add more olive oil to have less dense cake. I prefer using wheat flour or ragi flour in baking cake as I love the browned crust that comes from them.
- Pumpkin puree- While Orange pumpkin works best as its naturally sweet, I had used green pumpkin puree as that's what was available to me. I added extra sugar to resolve it. The pumpkin puree was made a day in advance. Pressure cook washed and halve pumpkin for about 2 whistles on full. When cooled off, peel the boiled pumpkin and mash with a fork. Refrigerate it for about 2-3 days.
- Condensed Milk- The sugar and creamy texture that comes from condensed milk is unbelievable. For a vegan free option, you may add coconut milk or coconut cream. If you are looking for a less sweet option, you may use homemade evaporated milk as well. The natural substitutions can be apple sauce or pear sauce as this recipe doesn't use eggs.
- Olive Oil- The recipe uses little oil and olive oil works well. You may use room temperature butter or any other vegan oil as well.
- Butter-Addition of little butter while mixing cake batter makes it soft and less dense. I have used salted butter. If you are using unsalted butter, you may add a pinch of salt.
- Sugar-The white sugar works well. You may use brown sugar too. For low calorie pumpkin rolls, use stevia.
- Baking powder & Baking Soda-are the leavening agents to help rise the flour when baked. They add sufficient air pockets for cake to be soft and fluffy.
- Spices- I have used cinnamon powder and freshly grated Nutmeg. You may add ginger powder or pumpkin pie spice for more flavor.
- Vanilla Essence-Add vanilla essence for extra flavor and aroma.
For the Cream Cheese Filling
- Cream cheese- I have use local brand- Mother dairy. You may use any good quality cream cheese.
- Sugar-Powdered sugar works well. You may grind white crystal sugar in dry blender if you don't have powdered sugar.
- Butter- I have used salted butter but I would suggest using unsalted butter as that would be an ideal choice. But here in India, we don't get yellow butter without salt.
- Vanilla essence
Variations
- Keto Pumpkin Roll Cake Recipe-Use Almond flour or coconut flour to make this recipe Keto or for making Gluten free Pumpkin Rolls.
- Easy Pumpkin Roll Recipe using cake mix-For minimizing the time to make cake, you may use cake mix for making cake and follow the steps for cream cheese filling.
- Add another ingredient- Add nuts, lemon juice or any other spice of your choice.
Expert Tips
- Ensure the cream cheese and butter are at room room temperature.
- This Pumpkin cake is baked in an old OTG in October of India. Temperature and device variations can cause difference in baking time and texture of cake. Use the baking time as per your device.
- Measure ingredients accurately for best results.
- When combining the wet and dry ingredients, mix just until everything is incorporated. Over-mixing can lead to a dense texture.
- Line your baking pan with parchment paper. Use baking pan with 1 inch height.
- Allow the cake to cool in the pan for a bit before removing it. This helps it set and makes it easier to handle without falling apart.
- Make sure to roll the pumpkin cake within few min of removing from oven, while it's warm and refrigerate it for cooling.
- Don't apply the cream cheese frosting over warm cake or else it would melt away.
- After filling with cream cheese, make sure to refrigerate the rolled cake for at least 10 min.
Storage Suggestions
For the leftovers, place the rolls in an airtight container or cover them with plastic wrap to prevent them from drying out and store in the refrigerator for about 2-3 days. You may warm them in the oven just before serving.
Recipe FAQs
This recipe uses cream cheese filling (mixed with sugar, butter and vanilla essence) for filling the pumpkin cake.
Although one may freeze pumpkin rolls for a few weeks, I recommend not to freeze as they lose the texture and flavor upon freezing. Refrigerate the leftovers for about 2-3 days (or more in winters).
Using parchment paper or an aluminum foil to roll a pumpkin cake works well. The rolling step should be done while the cake is hot and just out from the oven.
Detailed Recipe With Steps
Step 1. Preheat and Prepare the Cake Batter
In a mixing bowl, combine the dry ingredients (wheat flour, baking soda, baking powder, cinnamon, nutmeg). Now add the pumpkin puree, olive oil, sugar, condensed milk, and vanilla extract and mix until well combined.
While you prep, you may preheat the oven at 200 ℃ for about 10 min.
Step 2. Bake It
Add batter to a rectangular baking pan with 1 inch height. Place the baking pan in the preheated oven and bake at 200 ℃ for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 3. Prepare the Cream Cheese Filling
While the pumpkin cake is being baked, in a separate bowl, beat the softened cream cheese, butter, powdered sugar, and vanilla extract until creamy and smooth. Make sure to refrigerate the cream cheese mixture.
I will suggest mixing at a high speed. Fork worked best for me. Feel free to use electric mixer!
Step 4. Roll and Chill
Once baked, remove the pumpkin cake from the oven and allow it to cool in the pan for about 2 minutes.
Lift up the cake using parchment paper or aluminum foil and reverse it. Roll it from narrow end using aluminum foil tightly. Refrigerate it for 1-2 hrs.
Step 5. Serve It
Unroll the cold pumpkin roll cake and apply the cream cheese filling and roll it back. You may again refrigerate it or serve immediately.
Serve the Pumpkin Rolls with Cream Cheese Filling.
Optionally, you can dust the tops with a sprinkle of powdered sugar or a drizzle of glaze for added sweetness.
You may also like:
- Amla Avocado Dip- Indian Style
- Shahi Paneer- Punjabi Style
- Methi Malai Paneer
- Kadhi Pakora
- Chaat Masala Recipe
- Easy Roti Recipe- Best Indian Chapati
If you make this recipe, share the image of it on our instagram account @veg.buffet or twitter account @vegbuffet
Best Pumpkin Rolls With Cream Cheese Filling (Without Eggs)
Equipment
- 1 Large Bowl mixing ingredients
- 1 Oven baking pumpkin cake
- 1 refrigerator chilling pumpkin cake
- 1 baking tray
- 1 parchment paper
Ingredients
For Pumpkin Cake
- ⅔ cup pumpkin puree 150 gm
- ⅓ cup condensed milk 80 gm
- ¾ cup whole wheat flour 100 gm
- ½ cup granulated sugar 100 gm
- 2 tablespoon olive oil can use any other oil.
- 1 teaspoon cinnamon powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon vanilla essence
- a pinch nutmeg powder freshly grated
For Cream Cheese Filling
- ⅔ cup cream cheese 150 gm
- ¼ cup powdered sugar 30 gm
- ½ teaspoon vanilla essence
- ⅓ cup melted butter 70 gm
Instructions
- In a mixing bowl, combine the dry ingredients (wheat flour, baking soda, baking powder, cinnamon, nutmeg). Now add the pumpkin puree, olive oil, sugar, condensed milk, and vanilla extract and mix until well combined.While you prep, you may preheat the oven at 200℃ for about 10 min.
- Add batter to a rectangular baking pan with 1 inch height. Place the baking pan in the preheated oven and bake at 200 ℃ for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- In a separate bowl, beat the softened cream cheese, butter, powdered sugar, and vanilla extract until creamy and smooth.
- Once baked, remove the pumpkin cake from the oven and allow it to cool in the pan for about 2 minutes.Lift up the cake using parchment paper or aluminum foil and reverse it. Roll it from narrow end using aluminum foil tightly. Refrigerate it for 1-2 hrs.
- Unroll the cold pumpkin roll cake and apply the cream cheese filling and roll it back. You may again refrigerate it or serve immediately.Serve the Pumpkin Rolls with Cream Cheese Filling.Optionally, you can dust the tops with a sprinkle of powdered sugar or a drizzle of glaze for added sweetness.
Notes
-
- Ensure the cream cheese and butter are at room room temperature.
- This Pumpkin cake is baked in an old OTG in October of India. Temperature and device variations can cause difference in baking time and texture of cake. Use the baking time as per your device.
- Measure ingredients accurately for best results.
- When combining the wet and dry ingredients, mix just until everything is incorporated. Over-mixing can lead to a dense texture.
- Line your baking pan with parchment paper. Use baking pan with 1 inch height.
- Allow the cake to cool in the pan for a bit before removing it. This helps it set and makes it easier to handle without falling apart.
- Make sure to roll the pumpkin cake within few min of removing from oven, while it's warm and refrigerate it for cooling.
- Don't apply the cream cheese frosting over warm cake or else it would melt away.
- After filling with cream cheese, make sure to refrigerate the rolled cake for at least 10 min.
| Nutrition Facts | |
|---|---|
| Serving size: 1 roll | |
| Servings: 14 | |
| Amount per serving | |
| Calories | 200 |
| % Daily Value* | |
| Total Fat 14g | 18% |
| Saturated Fat 5.4g | 27% |
| Cholesterol 19mg | 6% |
| Sodium 116mg | 5% |
| Total Carbohydrate 17.6g | 6% |
| Dietary Fiber 1.1g | 4% |
| Total Sugars 13.7g | |
| Protein 2.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 64mg | 5% |
| Iron 1mg | 4% |
| Potassium 117mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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