Nut-Free Pumpkin Roll

Delight in the cozy flavors of autumn with this Nut-Free Pumpkin Roll, a perfectly spiced and creamy dessert that’s both crowd-pleasing and allergy-friendly. This recipe features a soft, tender pumpkin sponge rolled around a luscious cream cheese filling, all made without any nuts—making it ideal for those with dietary restrictions. With warm spices like cinnamon, ginger, and nutmeg, every bite is bursting with seasonal flavor, while the velvety filling balances the sweetness perfectly. This dessert is easier to make than it looks, thanks to simple rolling and cooling techniques, and it’s ready to impress in just over 30 minutes. Whether you’re hosting a holiday gathering or craving a weekday treat, this make-ahead pumpkin roll guarantees to steal the show. Perfectly spiced, creamy, nut-free, and utterly delicious!

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 10

Ingredients

• 3/4 cup all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 large eggs
• 2/3 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar
• 8 ounces cream cheese, softened
• 4 tablespoons butter, softened
• 1 teaspoon vanilla extract (for filling)
• 1 cup powdered sugar (for filling)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper.

Step 2

In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

Step 3

In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 2 minutes until thick and pale.

Step 4

Add the pumpkin puree and vanilla extract to the egg mixture and beat until well combined.

Step 5

Gently fold in the dry ingredients with a spatula until just combined. Do not overmix.

Step 6

Spread the batter evenly into the prepared pan. Bake for 13-15 minutes, or until the cake springs back when lightly touched.

Step 7

Immediately after removing from the oven, carefully invert the cake onto a towel lightly dusted with powdered sugar. Peel off the parchment paper.

Step 8

Starting at one of the short sides, roll up the cake and towel together into a spiral shape. Let it cool completely on a wire rack.

Step 9

For the filling, beat the cream cheese and butter together until smooth. Add in the powdered sugar and vanilla extract, and continue to beat until creamy.

Step 10

Once the cake is cooled, unroll it gently and spread the filling evenly over the cake.

Step 11

Roll the cake back up, without the towel, and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour before serving.

Step 12

Before serving, sprinkle the top with additional powdered sugar if desired. Slice and serve the roll chilled.

Nutrition Facts

Serving size	1065.7 grams (1065.7g)

Amount per serving	% Daily Value*
Calories	3260

Total Fat 145.80g	187%
Saturated Fat 83.20g	416%
Polyunsaturated Fat 1.30g
Cholesterol 936mg	312%
Sodium 2971mg	129%
Total Carbohydrate 459.10g	167%
Dietary Fiber 10.30g	37%
Total Sugars 366.60g
Protein 45.30g	91%

Vitamin D 123IU	615%
Calcium 438mg	34%
Iron 11mg	59%
Potassium 916mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.4%

Protein: 5.4%

Carbs: 55.2%