Pumpkin Roll
A satisfying vegetarian built around canned pumpkin puree, chopped pecans and cream cheese — roughly 65 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and baking tray. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg Tree nuts
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Line a shallow rimmed baking tray with parchment, grease it lightly, and preheat the oven to 190 C.
- Beat the eggs and granulated sugar together until thick and pale, then mix in the pumpkin puree until smooth.
- Sift in the flour, baking soda, cinnamon and salt and fold gently until just combined, then spread the batter evenly in the tray and scatter over the chopped pecans.
- Bake for 13 to 15 minutes until the sponge springs back when lightly pressed in the centre.
- Turn the hot sponge out onto a clean tea towel dusted with powdered sugar, peel off the parchment, then roll it up in the towel from the short end and leave to cool completely.
- Beat the cream cheese, softened butter, powdered sugar and vanilla together until smooth and spreadable.
- Unroll the cooled sponge, spread the filling evenly over the surface, then roll it back up without the towel and chill for at least an hour before slicing to serve.
You'll use: Oven · Baking tray
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Pumpkin Roll take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Pumpkin Roll vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Pumpkin Roll is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Pumpkin five spice sweet roll with cream cheese sweet roll icing.jpg by Chelsea Nesvig from Queen Anne, Seattle, WA, USA, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.