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pumpkin rolls with cream cheese frosting and without egg

Best Pumpkin Rolls With Cream Cheese Filling (Without Eggs)

These delectable Pumpkin Rolls made with fresh pumpkin puree,condensed milk, spiced with cinnamon and nutmeg, and filled with velvety cream cheese, are made with whole wheat flour and without eggs! A perfect fall dessert that is super-indulging!
Prep Time 15 minutes
Cook Time 20 minutes
Refrigerate 1 hour
Total Time 1 hour 35 minutes
Course autumn recipes, Desserts, fall dessert, Side Dish
Cuisine American
Servings 10 rolls
Calories 200 kcal

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

  • cup pumpkin puree 150 gm
  • 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

  • cup cream cheese 150 gm
  • ¼ cup powdered sugar 30 gm
  • ½ teaspoon vanilla essence
  • 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.
Keyword fall dessert, Pumpkin rolls pumpkin recipes, pumpkin rolls with cream cheese filling, pumpkin rolls without egg, whole wheat pumpkin rolls without egg