Introduction

This Flourless Pumpkin Spice Roll Cake with Cream Cheese Filling is a light and airy dessert perfect for autumn gatherings. Its delicate pumpkin flavor combined with a creamy, sweet filling makes it a delightful treat for the season.

A close-up view of a pumpkin roll cake sliced to show its spiral layers, with a light brown outer cake layer and a creamy white filling inside, arranged in four sections lying on a white plate. Each sliced piece is topped with a small dollop of white cream dusted with cinnamon powder. A silver fork lies beside the plate on a white marbled surface. Some autumn-colored leaves in shades of red and orange are blurred in the foreground. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (122g)
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

Step 1: 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 over the edges for easy removal.
Step 2: In a stand mixer bowl, add the room temperature egg whites and cream of tartar if using. Whip with the whisk attachment starting at low speed, gradually increasing to high as they become frothy.
Step 3: While whipping, slowly add 1/4 cup light brown sugar until stiff peaks form and the meringue is glossy and holds its shape.
Step 4: In a separate bowl, combine the egg yolks and 2 tablespoons light brown sugar. Using a hand blender, whip until pale and slightly thickened.
Step 5: Heat 1/4 cup heavy cream in the microwave for 40 seconds until just boiling. Slowly pour the hot cream into the egg yolk mixture while blending continuously to avoid cooking the eggs.
Step 6: Sift the cornstarch and pumpkin pie spice over the egg yolk mixture. Blend again until fully incorporated, then mix in the pumpkin puree.
Step 7: Gently fold the egg yolk mixture into the meringue using a wide spatula, taking care to keep the batter airy and light.
Step 8: Pour the batter onto the prepared baking sheet and spread evenly into the corners with a spatula.
Step 9: Bake for 17-20 minutes or until the cake is set and lightly golden. Let it cool completely in the pan.
Step 10: For the filling, combine cold heavy cream, cream cheese, sweetened condensed coconut milk (or sugar), and vanilla extract if using in a clean bowl. Whip until stiff peaks form. Adjust sweetness as needed.
Step 11: To flip the cake, place parchment paper on another sheet pan or board. Set it upside down on top of the cake pan, then flip them both together. Carefully peel off the original parchment paper.
Step 12: Spread the whipped cream cheese filling evenly over the cake surface.
Step 13: Roll the cake carefully into a tight cylinder shape using the parchment paper to help guide it.
Step 14: Refrigerate the rolled cake for at least one hour to let the flavors meld before slicing and serving.

Tips & Variations

Use cream of tartar to help stabilize egg whites for a better meringue texture, but it’s optional.
For a dairy-free version, substitute coconut cream for heavy cream and use a plant-based cream cheese alternative.
Adjust the sweetness in the filling by tasting and adding sugar gradually for your preferred flavor.
Try adding a sprinkle of toasted pecans or walnuts inside the filling for extra texture and flavor.

Storage

Store the cake tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap well and freeze slices individually in freezer-safe bags. Thaw in the refrigerator overnight before serving. Keep any fresh toppings or fillings separate until serving to maintain freshness.

How to Serve

A slice of rolled cake sits on a white plate with a thin gold rim, on a white marbled surface. The cake has three visible layers: a light orange-brown sponge layer on the outside, a thick spiral of white cream in the middle, and a slightly darker, light brown layer inside the cream spiral. On top of the cake slice is a small swirl of white whipped cream dusted lightly with cinnamon or cocoa powder. In the background, another slice of the same cake is slightly out of focus on a similar white plate. In the foreground, a silver fork lays casually on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, this cake is naturally gluten-free since it contains no flour. Just be sure all ingredients, like pumpkin pie spice, are gluten-free certified if needed.

Can I prepare the cake ahead of time?

Absolutely! You can make the cake and filling a day ahead. Assemble and roll the cake, then refrigerate it overnight to allow the flavors to develop and the texture to set beautifully.