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Flourless Pumpkin Spice Roll Cake with Cream Cheese Filling Recipe

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★★★★★

4.9 from 138 reviews

This Flourless Pumpkin Spice Roll Cake with Cream Cheese Filling is a light, airy dessert perfect for autumn. Featuring a delicate meringue-based pumpkin sponge rolled with a smooth, sweetened cream cheese whipped filling, it combines classic pumpkin pie spices with a moist, tender texture without any flour. Ideal for festive occasions or cozy gatherings, this cake is both gluten-free and packed with seasonal flavors.

Ingredients

Scale

For the Cake:

  • 5 large egg whites (room temperature, 190g)
  • 1/4 cup light brown sugar (50g)
  • 1/2 tsp cream of tartar (optional)
  • 5 large egg yolks (73g)
  • 2 Tbsp light brown sugar (25g)
  • 1/4 cup heavy cream (heated, 56g)
  • 1/3 cup cornstarch (43g)
  • 2 tsp pumpkin pie spice (or cinnamon powder)
  • 1/2 cup pumpkin puree (from can, 122g)

For the Cream Cheese Filling:

  • 1 2/3 cups heavy cream (cold, 397g)
  • 1/3 cup sweetened condensed coconut milk (or sugar of choice)
  • 4 oz low fat cream cheese (room temperature)
  • 1 tsp vanilla extract (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 340°F (170°C). Line a 13×18-inch (33×46 cm) sheet pan with parchment paper, allowing the paper to extend slightly over the edges for easy cake removal.
  2. Prepare the Meringue: In a stand mixer bowl, add the room temperature egg whites and cream of tartar if using. Whisk starting at low speed, gradually increasing to high. Slowly add 1/4 cup sugar while whipping until stiff, glossy peaks form, indicating a stable meringue.
  3. Prepare the Egg Yolk Mixture: In a separate mixing bowl, blend the egg yolks with 2 tablespoons brown sugar until pale and slightly thickened using a hand blender. Heat heavy cream for 40 seconds until just boiling, then gradually pour it into the yolks while stirring constantly to temper and avoid cooking the eggs.
  4. Add Dry Ingredients and Pumpkin: Sift cornstarch and pumpkin pie spice over the egg yolk mixture, then blend to combine. Fold in the pumpkin puree gently.
  5. Combine Mixtures: Carefully fold the egg yolk mixture into the meringue using a wide spatula, preserving the airiness and volume of the batter.
  6. Bake the Cake: Pour the batter evenly into the prepared sheet pan, spreading to the edges. Bake for 17-20 minutes until set and lightly golden on top. Remove and allow to cool completely.
  7. Prepare the Cream Filling: In a clean bowl, combine cold heavy cream, cream cheese, sweetened condensed coconut milk, and vanilla extract if using. Whip until stiff peaks hold, adjusting sweetness by adding sugar to taste if preferred.
  8. Flip the Cake: Arrange another parchment-lined sheet pan or large board. Place it upside down atop the cooled cake pan and flip both together. Gently peel off the original parchment paper.
  9. Assemble the Cake: Evenly spread the cream cheese filling over the entire surface of the cake. Starting from one edge, carefully roll the cake into a tight cylinder.
  10. Chill and Serve: Refrigerate the rolled cake for at least one hour to firm up and let flavors meld. Slice into 10-12 servings and enjoy.
  11. Storage Instructions: Store the roll cake tightly wrapped in plastic wrap or in an airtight container in the fridge to maintain moisture and flavor. For longer storage, freeze wrapped in plastic and foil or individually sliced. Thaw in the fridge overnight before serving.

Notes

  • Cream of tartar is optional but helps stabilize the meringue and speeds up whipping.
  • You can substitute sweetened condensed coconut milk with regular sweetened condensed milk or sugar of choice for the filling.
  • Be gentle when folding egg yolks into the meringue to keep the batter light and airy.
  • Ensure the heavy cream for the filling is very cold before whipping for best volume.
  • Use parchment paper that extends beyond the pan edges for easy cake removal and flipping.
  • This cake is naturally gluten-free due to the absence of flour, making it suitable for gluten-sensitive diets.

Keywords: pumpkin roll, flourless pumpkin cake, pumpkin spice roll, cream cheese filling, gluten free dessert, autumn dessert, meringue cake

Find it online: https://tastybella.com/flourless-pumpkin-spice-roll-cake-with-cream-cheese-filling-recipe/