“This put up accommodates affiliate hyperlinks, and I shall be compensated for those who make a purchase order after clicking on my hyperlinks.”

It is secure to say that Fall is lastly right here! All the things about fall makes me pleased: sweaters, scorching apple cider, harvest festivals and most significantly — pumpkin flavored EVERYTHING.

For most individuals, the transition into fall begins with the notorious Pumpkin Spice Latte from Starbucks. For me, all of it begins with a decadent Pumpkin Roll with Cream Cheese Filling.

Now, I do know this recipe seems to be prefer it has a ton of components and time. It is vitally in contrast to me to put up one thing that’s this time consuming and ingredient-heavy. Nonetheless, I do know that when you do this recipe you may be in love! That is my go-to dessert for fall entertaining and holidays!

Phew. Once more, I apologize for the size of this put up. It is undoubtedly not my model, however this Pumpkin Roll is out of this phrase and a will need to have for this vacation season!

This recipe will be modified in many various methods. Prior to now, I’ve made a chocolate roll cake that had raspberry filling that was to die for. One other tasty thought can be a crimson velvet jelly roll! Yum.

Pumpkin Roll with Cream Cheese Filling

by Dom Geracia


  • ½ cup coconut flour
  • ¾ cup pumpkin puree
  • ¾ cup erythritol
  • ½ cup coconut milk
  • ¼ cup butter melted
  • 6 eggs
  • 2 tablespoons psyllium husks
  • 1 teaspoon gelatin combined with 1 tablespoon of scorching water
  • 1 teaspoon vanilla
  • 1 teaspoon floor cinnamon
  • 1 teaspoon maple extract
  • ½ teaspoon baking soda
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon salt
  • ½ teaspoon floor ginger
  • ¼ teaspoon floor cloves
  • * to keep away from sweeteners omit erythritol and maple extract and use ½ cup of maple syrup.

  • For the Cream Cheese Frosting
  • 6 tablespoons butter room temperature
  • 8 oz cream cheese room temperature
  • ¼ cup erythritol or 2 tablespoons of maple syrup


  • Preheat oven to 350 levels F.

  • Grease a jelly roll pan with coconut oil (together with the sides) and line with parchment
  • In a big mixing bowl, whisk collectively eggs, pumpkin puree, sweetener (erythritol + maple extract or maple syrup), coconut milk, melted butter, apple cider vinegar and vanilla till evenly included.

  • In a separate small bowl, combine collectively scorching water with gelatin. Add it to to different massive mixing bowl.

  • In a separate massive bowl, mix coconut flour, psyllium husks, cinnamon, salt, ginger and cloves and blend till evenly included.

  • Slowly mix dry components into moist components. Stir till utterly included.

  • Pour into parchment-lined jelly roll pan and place into oven for 15-20 minutes. The cake shall be performed once you contact the middle and it bounces again (form of like jello).

  • Permit cake to utterly cool.

  • Whereas cake is cooling, mix components for frosting and blend till fluffy.

  • When cake is totally cool, take away it from the pan however hold the parchment beneath.

  • Unfold the cream cheese combination evenly over the cake (once more, make certain it’s utterly cool or the frosting will soften).

  • Choose up one facet of the cake by the parchment paper and slowly start to roll the cake inward, forming a roll cake. Do that till you attain the top and also you’re left with a cake that just about seems to be like a rolled up carpet.

  • Wrap the cake TIGHTLY in plastic wrap and place into fridge for at the least 4 hours.

  • To serve, take away plastic wrap and slice.

Tried this recipe?Tag @nobunplease or #nobunplease on Instagram!

What’s your favourite pumpkin recipe? Submit under!

Subscribe Us To Recieve Our Latest News In Your Inbox!

We don’t spam! Read our privacy policy for more info.


Please enter your comment!
Please enter your name here