Vegan Pumpkin Roll Recipe That’s Easy and Delicious

As the crisp autumn air settles in, there’s nothing quite like the warm, cozy feeling of a freshly baked pumpkin roll. This vegan pumpkin roll recipe is a delightful twist on the traditional dessert, offering all the rich flavors of pumpkin and spices without any animal products.

Perfect for fall gatherings, holiday celebrations, or simply a comforting treat to enjoy with a cup of tea, this recipe is both approachable and impressive.

With its tender, spiced pumpkin cake wrapped around a luscious vegan cream cheese filling, this pumpkin roll is sure to become a favorite in your vegan dessert repertoire. Whether you’re a seasoned baker or a curious newbie, the step-by-step instructions make it easy to achieve a beautiful, delicious roll every time.

Plus, it’s a great way to showcase the vibrant flavors of the season while keeping things plant-based and wholesome.

Why You’ll Love This Recipe

This vegan pumpkin roll is a perfect balance of moist, spicy cake and creamy filling that’s completely dairy-free. It’s:

• Easy to make: No complicated techniques, just straightforward baking steps.
• Perfectly spiced: Warm cinnamon, nutmeg, and cloves complement the pumpkin beautifully.
• Versatile: Great for holidays, potlucks, or anytime you crave a cozy dessert.
• Plant-based and allergy-friendly: Free from eggs, dairy, and refined sugars if you choose alternative sweeteners.
• Impressively beautiful: A stunning presentation that looks as good as it tastes.

Ingredients

• 1 cup pumpkin puree (canned or homemade)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup granulated sugar (or coconut sugar)
• 1/2 cup unsweetened plant-based milk (almond, soy, oat, etc.)
• 1/3 cup vegetable oil (or melted coconut oil)
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
• For the filling:
• 1/2 cup vegan cream cheese, softened
• 1/4 cup vegan butter, softened
• 1 cup powdered sugar (sifted)
• 1 teaspoon vanilla extract

Equipment

• 9×13 inch jelly roll pan
• Mixing bowls
• Electric mixer or hand whisk
• Spatula
• Clean kitchen towel or parchment paper
• Wire cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line the jelly roll pan with parchment paper and lightly grease it to prevent sticking.
2. Prepare the dry ingredients. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. Mix the wet ingredients. In a large bowl, whisk together the pumpkin puree, sugar, plant-based milk, oil, vanilla extract, and apple cider vinegar until smooth and well combined.
4. Combine wet and dry ingredients. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the cake tender.
5. Pour batter into the prepared pan. Spread evenly and smooth the top with a spatula.
6. Bake for 20-25 minutes. The cake should spring back lightly when touched and a toothpick inserted in the center should come out clean.
7. Prepare a clean kitchen towel. While the cake bakes, sprinkle the towel generously with granulated sugar. This will help prevent the cake from sticking when rolled.
8. Roll the cake while warm. As soon as the cake comes out of the oven, carefully invert it onto the sugared towel. Peel off the parchment paper, then starting at one short end, gently roll the cake and towel together. Let it cool completely in this rolled shape to set the roll shape.
9. Make the filling. Using an electric mixer, beat the vegan cream cheese and vegan butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until fluffy.
10. Unroll the cooled cake carefully. Spread the filling evenly over the cake, leaving a small border around the edges.
11. Roll the cake back up. Roll it tightly but gently without the towel this time. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.
12. Slice and serve. Use a sharp knife to cut into 1-inch slices. Enjoy your beautiful vegan pumpkin roll!

Tips & Variations

Always roll the cake while it’s warm to prevent cracking.

• For gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Make it nut-free: Use oat or rice milk instead of almond milk, and a neutral oil like sunflower.
• Flavor twist: Add a pinch of ground ginger or cardamom to the batter for extra warmth.
• Sweetener options: Use coconut sugar, maple syrup, or date syrup instead of granulated sugar for different flavor profiles.
• Filling variations: Try a whipped coconut cream filling or add chopped pecans to the cream cheese filling for texture.

Nutrition Facts

Serving Suggestions

This vegan pumpkin roll is delicious served chilled or at room temperature. For an extra special touch:

• Serve with a dollop of coconut whipped cream and a sprinkle of cinnamon.
• Pair with a hot cup of chai tea or spiced coffee for a cozy autumn treat.
• Top with chopped toasted pecans or walnuts for added crunch.
• Drizzle lightly with vegan caramel sauce for a decadent finish.

Conclusion

This vegan pumpkin roll is a wonderful way to enjoy the festive flavors of fall without compromising on your plant-based lifestyle. It’s moist, flavorful, and filled with a luscious, creamy vegan filling that’s sure to impress family and friends.

Whether you’re celebrating a holiday or simply indulging in a seasonal treat, this recipe offers a perfect balance of spice and sweetness with an easy-to-follow method.

Don’t hesitate to experiment with the variations and tips to make it your own. And if you love exploring more vegan recipes, be sure to check out other favorites like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious, the Vegan Bread Machine Recipe for Soft, Delicious Loaves, or the creamy Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Happy baking and enjoy this seasonal delight!

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