Flourless Pumpkin Cream Cheese Roll



Try this incredibly delicious cake the pumpkin gives it a unique flavor, one not to be forgotten, once made you will keep making it, soft texture with a touch of spices is amazing.pumpkin-roll


For the sponge:

6oz soft cream cheese
1 tsp vanilla extract
6 pastured eggs, separated and room temperature
¼ tsp ginger
⅛ tsp sea salt
Coconut oil for greasing
¼ tsp allspice
½ tsp cream of tartar
1 tsp cinnamon
½ cup canned pumpkin
¼ tsp nutmeg
Sugar sweetener, equal to 1 ¼ cups of normal sugar

For the filling:

½ cup soft butter
1 tsp vanilla extract
8oz soft cream cheese
Sugar sweetener, equal to ½ cup of normal sugar


  • Heat the stove to 300°F.
  • Line and grease a jelly roll tin with paper and coconut oil.
  • Using a stand up mixer, beat the egg whites together with the tartar, when they begin to peak they are ready.
  • Meanwhile, mix together the pumpkin, cheese, vanilla, egg yolks and spices, using a separate bowl.
  • Use a blender for this stage so you end up with a smooth cream.
  • Next, gently mix in the egg whites.
  • Place evenly onto the jelly pan and cook for 30 minutes.
  • Once ready take out and leave to cool on a rack for a minimum of 20 minutes.
  • Now, place the filling ingredients into a blend and cream.
  • Take the cake and open it up, then smear the filling mix over and roll up again.
  • When rolled place in either cling wrap or greaseproof paper to hold for 2 ½ hours.
  • When ready to serve unwrap and slice, this will keep for 2 days in the fridge.


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