Vegan Cheese Stuffed Pumpkin Roll

Last Updated:
August 1, 2023

This to-die-for pumpkin roll screams fall festiveness (and it's surprisingly simple to make for something so aesthetically pleasing).

Jump to recipeVegan Cheese Stuffed Pumpkin Roll

When it comes to your seasonal slew of fall-themed desserts, a pumpkin roll might not be on your radar. You'll probably be whipping up some Pumpkin Muffins, along with other delicious treats, but this cake? It's intimidatingly beautiful and seemingly complex—the kind of dessert that's perfect fodder for Instagram, if done correctly.

With our recipe today, we're here to assure you: even if you don't think you have a lot of baking prowess, you can successfully whip up this shockingly simple treat! Not only that, but it's seasonally appropriate all the way through November!

This Vegan Cheese Stuffed Pumpkin Roll is moist, subtly spiced, and filled with decadent cream "cheese" filling. So what are you waiting for? Read on for the recipe!

Vegan Cheese Stuffed Pumpkin Roll

This to-die-for pumpkin roll screams fall festiveness (and it's surprisingly simple to make for something so aesthetically pleasing).

Prep time
20 minutes
cook time
15 minutes
total time
35 minutes


  • 1 tablespoon flax meal (ground flax seeds)
  • 3 tablespoons boiling water
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon melted coconut oil
  • 1/2 cup light brown sugar
  • 3/4 cup canned pure pumpkin
  • 1 cup unbleached flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 1/2 cup vegan cream cheese
  • 1/2 cup powdered sugar
  • 2 tablespoons vegan butter
  • 1 teaspoon vanilla extract


  1. Preheat oven to 375 degrees Fahrenheit. Prepare flax egg by whisking 3 tablespoons of boiling water into 1 tablespoon of flax meal (ground flax seeds). Allow to rest 5 minutes before using; it should be the consistency of egg whites when ready.
  2. In a medium-sized bowl, mix applesauce, brown sugar, melted coconut oil, flax egg, and pure canned pumpkin. In a separate bowl, whisk together flour, baking powder, baking soda, spices, and salt. Add dry ingredients to the wet and stir until combined and smooth.
  3. On a large, shallow rectangular baking sheet, place a fitted piece of parchment paper. Spread batter evenly over parchment. Bake for 15 minutes, leaving longer if necessary. Cake should be pliable but still hold together well enough for rolling.
  4. While the cake is baking, prepare frosting by combining cream cheese, powdered sugar, vegan butter, and vanilla in a mixing bowl. Start on low speed until the sugar begins to be incorporated, then raise speed to medium-high. Frosting should be fully combined.
  5. When the cake is out of the oven, turn it onto a cool, clean kitchen countertop or towel. Allow the cake to cool completely (about 45 minutes to 1 hour) before spreading evenly with filling. Starting on one end, roll gently towards the center until the pumpkin roll is completely rolled up.
  6. Sprinkle the top generously with powdered sugar and slice to serve. Enjoy!

Additional Notes:

  • Pro Tip: Popping the completed pumpkin roll in the fridge for 2-3 hours before serving will give it an extra firmness; plus, it tastes great chilled!
  • Pantry Items Used

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