Easy Homemade Vegan Pumpkin Roll with Cream Cheese Frosting: Your Perfect Fall & Holiday Dessert

il y a 2 semaines

Embrace the cozy flavors of autumn and the joy of holiday baking with this sensational easy homemade vegan pumpkin roll. Perfect for Thanksgiving, Christmas, or any festive occasion, this dairy-free and egg-free dessert delivers a moist, spiced pumpkin cake rolled around a luscious, creamy vegan "cream cheese" frosting. Even if it's your first time attempting a pumpkin roll, you'll be delighted by the results. As one abillion user commented, "It looks perfect to me. At first glance, I thought this was from a bakery!" while another exclaimed, "Gorgeous! 😍" Get ready to impress your friends and family with this plant-based masterpiece!

This recipe is designed for anyone craving a classic fall dessert without animal products. It's a fantastic solution for holiday gatherings where dietary restrictions might be a concern, ensuring everyone can enjoy a slice of pure comfort. Forget complicated techniques; this guide breaks down each step to make baking a joyful, stress-free experience.

What is a Pumpkin Roll?

A pumpkin roll is a classic autumn dessert featuring a thin, soft, spiced pumpkin cake layer that is baked, then rolled up while warm to prevent cracking. Once cooled, it's unrolled and filled with a rich, tangy cream cheese frosting, then re-rolled into its signature spiral shape. It's a beautiful centerpiece and a delightful treat, especially popular during the fall and winter holiday seasons.

The Magic of Plant-Based Pumpkin Goodness

This vegan version captures all the warmth and spice of a traditional pumpkin roll, proving that plant-based baking can be just as, if not more, decadent! The pumpkin puree keeps the cake incredibly moist, while a generous amount of pumpkin pie spice (like the beloved one from Trader Joe's) infuses every bite with comforting fall aromas. The homemade vegan cream cheese frosting is the perfect balance of sweet and tangy, complementing the pumpkin cake wonderfully.

A beautiful vegan pumpkin roll with white cream cheese frosting, dusted with powdered sugar, resting on a serving platter next to a small, sleepy cat named Darwin. Our furry friend, Darwin, approves of this delicious vegan pumpkin roll!

Ingredients for Vegan Pumpkin Roll

For the Vegan Pumpkin Cake:

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice (such as Trader Joe's Pumpkin Pie Spice)
½ teaspoon salt
1 cup granulated sugar
1 cup pumpkin puree (not pumpkin pie filling)
¼ cup vegetable oil or melted coconut oil
1 teaspoon vanilla extract

For the Vegan Cream Cheese Frosting:

8 ounces (1 block) vegan cream cheese, softened
¼ cup vegan butter, softened
2 cups powdered sugar, sifted
1 teaspoon vanilla extract

Equipment:

15x10 inch (jelly roll) baking pan
Parchment paper
Clean kitchen towel
Electric mixer (stand or hand)
Sifter or fine-mesh sieve
Spatula or offset spatula

Instructions for Making Your Vegan Pumpkin Roll

Prepare for Baking: Preheat your oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy lifting. Lightly grease the parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, pumpkin pie spice, and salt.
Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, pumpkin puree, vegetable oil, and vanilla extract until well combined.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Bake the Cake: Pour the batter evenly into the prepared pan, spreading it into a thin layer. Bake for 13-15 minutes, or until the cake springs back when lightly touched and the edges are slightly golden.
Prepare for Rolling: While the cake is baking, lay a clean, thin kitchen towel on your counter and dust it generously with powdered sugar. This prevents sticking.
Roll the Cake: Immediately after removing the cake from the oven, invert it onto the prepared sugared towel. Carefully peel off the parchment paper. Starting from one short end, carefully roll the warm cake and towel together tightly. Let it cool completely on a wire rack, seam-side down, for at least 1-2 hours. This step is crucial for preventing cracks!
Make the Frosting: While the cake cools, prepare the frosting. In a medium bowl, beat the softened vegan cream cheese and vegan butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, a little at a time, beating until light and fluffy. Stir in the vanilla extract.
Fill the Roll: Once the cake is completely cool, gently unroll it. Spread the vegan cream cheese frosting evenly over the entire surface of the cake, leaving about a ½ inch border around the edges.
Re-Roll and Chill: Carefully re-roll the cake, starting from the same short end you began with. Roll it tightly but gently. Place the finished pumpkin roll seam-side down on a serving platter. Cover loosely with plastic wrap and chill in the refrigerator for at least 1 hour (or ideally, overnight) to allow the frosting to set and the flavors to meld.
Serve: Before serving, dust generously with additional powdered sugar for a beautiful finish. Slice with a sharp knife and enjoy!

A close-up of a perfectly rolled vegan pumpkin roll, showcasing the spiral of cake and frosting. The perfect spiral ensures a delightful bite every time!

Tips for a Perfect Vegan Pumpkin Roll

Don't Skip the Rolling While Warm: This is the most critical step to prevent your cake from cracking. The warmth helps the cake become pliable.
Generous Powdered Sugar: Dusting your towel with plenty of powdered sugar helps prevent sticking and adds a lovely flavor to the cake's exterior.
Completely Cool Before Unrolling & Filling: Patience is key here. If the cake isn't fully cool, the frosting will melt and make the roll messy.
Even Frosting Spread: As the original author noted, sometimes the filling can be a bit uneven, but even with slight imperfections, it's still incredibly tasty! Use an offset spatula for the smoothest spread.
Chill Time is Your Friend: Chilling the assembled roll allows the frosting to firm up, making it easier to slice and enhancing the overall texture and flavor.

Variations & Adaptations

Gluten-Free Pumpkin Roll: Easily adapt this recipe by using a 1:1 gluten-free baking flour blend in place of the all-purpose flour. Ensure your chosen blend contains xanthan gum for best results.
Spice It Up: Add a pinch of ground ginger, nutmeg, or cloves to the cake batter for an even richer spice profile.
Nutty Crunch: For an added texture, sprinkle finely chopped walnuts or pecans over the frosting before re-rolling.
Mini Pumpkin Rolls: Instead of one large roll, cut the cake in half or thirds before rolling to create smaller, individual rolls perfect for portion control or a dessert bar.
Chocolate Swirl: Melt some vegan chocolate chips and drizzle them over the frosting before rolling for a chocolate-pumpkin twist.

An array of vegan pumpkin roll slices, perfect for serving at a festive gathering. Each slice reveals a beautiful, inviting spiral of flavor.

Share Your Creations!

This easy homemade vegan pumpkin roll is sure to be a new fall favorite. It's a testament to how delicious and beautiful plant-based desserts can be. Give it a try, and you might just find yourself agreeing with abillion users who called it "beautiful!" and "Oh my!! 😍"

Ready to bake? We'd love to see your delicious creations! Share your photos and reviews on abillion and let us know how your vegan pumpkin roll turned out.