How to Make a Pumpkin Roll That Doesn’t Crack

There’s nothing quite like a soft, spiced pumpkin roll with a creamy swirl of filling to usher in the cozy feeling of fall. This lightened-up version lets you indulge in that nostalgic flavor without overdoing it on calories or sugar. Perfect for gatherings, meal prep, or a personal treat, this pumpkin roll is surprisingly easy to make and absolutely delightful.

Why You’ll Love This Recipe

Moist & Fluffy Texture: Light, tender sponge with just the right touch of fall spice.
Healthier Swaps: Made with low-fat ingredients and natural sweeteners.
Show-Stopping Dessert: Beautiful spiral appearance that’s easier to make than it looks.
Freezer-Friendly: Make ahead and freeze for a stress-free dessert later.

Ingredients

For the Cake:

• 3/4 cup pumpkin purée (not pumpkin pie filling)
• 3 large eggs
• 1/2 cup maple syrup or sugar-free sweetener
• 1/2 teaspoon vanilla extract
• 1/2 cup whole wheat pastry flour (or oat flour)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon salt

For the Cream Filling:

• 8 oz light cream cheese, softened
• 1/4 cup plain Greek yogurt
• 1/4 cup powdered erythritol or sugar substitute
• 1/2 teaspoon vanilla extract

Instructions

Prepare the Cake Batter:

• Preheat your oven to 350°F (175°C).
• Line a 10×15-inch jelly roll pan with parchment paper and lightly spray with nonstick cooking spray.
• In a large bowl, whisk together pumpkin purée, eggs, maple syrup, and vanilla until smooth.
• In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
• Gradually add the dry mixture into the wet ingredients and stir until just combined.

Bake the Cake:

• Pour the batter into the prepared pan and spread it evenly.
• Bake for 13–15 minutes or until the top springs back when gently touched.
• Immediately turn the cake out onto a clean kitchen towel dusted with a bit of powdered sweetener or flour.
• Gently peel away the parchment paper, then roll the cake (towel and all) from the short end into a log.
• Let it cool completely rolled up — this helps the cake hold its shape.

Make the Cream Filling:

• In a medium bowl, beat cream cheese until smooth.
• Add Greek yogurt, powdered sweetener, and vanilla extract. Mix until fluffy and creamy.

Fill and Roll:

• Carefully unroll the cooled cake.
• Spread the cream filling evenly over the surface.
• Gently roll it back up (without the towel), creating a spiral.
• Wrap in plastic wrap and refrigerate for at least 1 hour to set.

Slice & Serve:

• Dust with extra powdered sweetener if desired.
• Slice into 10–12 servings and enjoy!

Nutritional Information (Per Slice, Approximate)

• Calories: 130
• Carbs: 12g
• Protein: 6g
• Fat: 6g
• Fiber: 2g
• Sugar: 5g

Tips for Success

• Roll While Warm: Rolling the cake while it’s still warm prevents cracking.
• Use a Towel: A clean kitchen towel helps the cake hold its spiral shape and makes it easier to roll.
• Chill Before Slicing: Refrigerating the roll helps it slice cleanly and keeps the filling firm.
• Make Ahead: This dessert stores well in the fridge for up to 4 days or in the freezer for up to a month.

Why This Recipe Works

• Balanced Sweetness: The filling is creamy and slightly tangy, pairing beautifully with the warmly spiced cake.
• Healthier Ingredients: Pumpkin, Greek yogurt, and reduced-fat cream cheese keep things light.
• Elegant But Easy: Despite its fancy look, this roll is surprisingly simple to make.

This Pumpkin Roll offers all the nostalgic comfort of the original with a healthier twist. It’s the perfect dessert to bring to a fall gathering, serve at Thanksgiving, or enjoy with a hot drink on a chilly day. Light, flavorful, and beautifully swirled—this treat is sure to become a seasonal favorite!