Delicious Vegan Pumpkin Roll Recipe Video

This Vegan Pumpkin Roll perhaps the most seasonally appropriate dish ever, and it could be one of the best things you are yet to taste. The recipe is broken down into simple steps for everyone to understand. The Holidays are here and this would make a lovely fall meal on anyone's table. Watch and learn how to make this vegan delight from this video. Enjoy!


Preparation Time15 MinCooking Time17 Min
Ready In32 MinDifficulty LevelMedium
Health IndexAverageServings4
VegetarianMain Ingredient
Interest GroupHealthy


 Sugar1 Cup (16 tbs)
 Pumpkin2⁄3 Cup (10.67 tbs)
 Flour3⁄4 Cup (12 tbs)
 Baking powder1 Teaspoon
 Lemon juice1 1⁄2 Teaspoon
 Egg replacer4 1⁄2 Teaspoon
 Water3 Teaspoon
 Cinnamon1 Teaspoon
 Nutmeg1 Pinch
For cream cheese filling
 Tofutti cream cheese8 Ounce
 Vegan butter1⁄4 Cup (4 tbs)
 Vegan powdered sugar1 Cup (16 tbs)
 Vanilla1⁄4 Teaspoon
For greasing
 Canola oil spray3 Dash
For dusting
 Powdered sugar1 Tablespoon

Nutrition Facts

Serving size

Calories 801 Calories from Fat 225

% Daily Value*

Total Fat 25 g38.4%

Saturated Fat 9.9 g49.3%

Trans Fat 0 g

Cholesterol 0.11 mg

Sodium 391.6 mg16.3%

Total Carbohydrates 140 g46.7%

Dietary Fiber 2.3 g9.4%

Sugars 116 g

Protein 8 g16.7%

Vitamin A 28.9% Vitamin C 4.5%

Calcium 20.2% Iron 15.2%

*Based on a 2000 Calorie diet


1. Preheat the oven to 350F.
2. Line a cookie sheet with parchment.

2. In a small bowl, whisk together, egg replacer and water.
3. In another bowl, place the pumpkin, add lemon juice and the replacer mix, combine well. Add in the sugar followed by the rest of the ingredients, stir to mix.
4. Pour the pumpkin mixture into the flour, stir to mix and remove the lumps. Pour the mixture on to the prepared cookie sheet and spread evenly.
5. Bake at 350F for 15 to 17 minutes.
6. In a separate bowl, mix together butter, cream cheese and vanilla, stir in the sugar, little at a time. Refrigerate.
7. On a towel, sprinkle powdered sugar, flip the baked pumpkin onto the towel, peel the parchment and sprinkle some more sugar. Roll up the towel along with the baked pumpkin, place in the refrigerator for 1 hour.
8. After an hour, unwrap the pumpkin sheet, spread the filling, and firmly roll it up. Chill for another hour.

9. Cut into slices and serve.