Pumpkin Roll Cake is the best holiday dessert this time of year! But with family dietary needs around the Thanksgiving table, I figured I would give a zero sugar pumpkin roll a whirl!

These are the zero sugar replacements I used for this pumpkin roll recipe. I absolutely love Splenda magic baker and their zero sugar brown sugar too but it was my first time trying the Zero sugar powdered sugar. You can usually find the Splenda at local grocery stores but sometimes it’s tricky so I got all of these from amazon. These are a 1-1 replacement so you can always use this recipe but with regular sugar, brown sugar and powdered sugar too!

I also highly recommend using a scale. I don’t know why it took me so long to switch to a scale but it’s been a game changer. This pink scale is from Amazon, as will be the rest of the products I share here today. Gotta love that free shipping with Prime (this Link is for a free trial which is perfect for Christmas shopping this holiday season)

I like to put my bowls on the scale and then zero it out and start measuring my ingredients.

I love these pink measuring spoons for the spices and baking powder and soda too.

I should’ve sifted my flour but I forgot. Either way, make sure you whisk you dry ingredients together in a large bowl.

I use a smaller bowl for my wet ingredients and then pour them into the dry ingredients. The process is important. I love using this Metal mixing bowl set because they’re lightweight and come in a bunch of sizes.

It’s important to have a very nonstick pan. I like to use Pamela and I spray the 10×15” pan, add a piece of parchment paper and then spray that again. It worked so well I didn’t have to even peel the parchment paper off once I inverted the pumpkin roll cake, it just came right off on its own and stuck to the pan.

Make sure you get the pumpkin roll batter into the corners and then give it a shake and tap so make it even.

Once the pumpkin roll cake is in the oven, it’s important to prep your roll station. I use a cutting board so once I roll my pumpkin roll, I can easily lift it up and take it to the fridge. A pan would work too.

You’re going to lay a dish towel on top of the cutting board and generously coat it with some powdered sugar. I use a sieve to dust it on. Let me be clear on generously though because I missed a spot and, well, you’ll see what happens when you don’t have enough powdered sugar dusting.

As soon as the pumpkin roll cake is out of the oven, immediately invert it on to your dish towel and roll it up gently. Then store in the fridge just like that for an hour or two until completely cooled. This creates memory for your cake to be in a roll shape. Your pumpkin roll will not roll if you skip this step.

I use the sieve set again when make my pumpkin roll cream cheese filling, especially with this zero sugar powdered sugar. And I use a kitchenaid stand mixer with a paddle attachment.

After you make the cream cheese icing filling, you gently roll up your pumpkin roll. And you see that crack? And the pumpkin roll cake on the dish towel? That is because I did not add enough of my powdered sugar to that section, so don’t be like me.

But never fear, if your pumpkin roll starts cracking, keep it moving and it’ll get covered up by the next roll over.

See how the roll has some of the powdered sugar already on it from the dish towel? That is what’s supposed to happen. I add more powdered sugar on top using my sieve so it looks like snow.

I use a serrated knife to cut the pumpkin roll and wipe off between each slice to keep it looking neat. Be sure to watch my video for an even more visual of how to make a pumpkin roll cake with cream cheese filling.

Ingredients:

Pumpkin Cake:

• 94g flour (3/4 cup, spoon and level)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 150g Splenda magic baker (3/4 cup)
• 50g Brown sugar magic baker (1/4 cup)
• 3 lg eggs (room temp)
• 2/3c pumpkin purée
• 1 tsp vanilla extract

Cream Cheese Filling:

• 4oz cream cheese, softened
• 3 tbsp unsalted butter, softened
• 1 tsp vanilla extract
• 150g monkfruit powdered sugar (1 cup and a couple tablespoons depending on preference)

Directions:

1. Preheat oven to 350°F
2. Spray a 10×15” pan with Pamela so the piece of parchment you’re going to add sticks to the pan, then spray the parchment paper so everything is super non stick, don’t forget the corners and edges.
3. In a large bowl, whisk together the flour, powder, soda, cinnamon, pumpkin pie spice and salt.
4. In another bowl mix together the rest of the pumpkin cake ingredients.
5. Add the wet ingredients to the bowl of dry ingredients and whisk.
6. Add the batter to your prepared pan and spread evenly. Give the baking sheet a little tap and shake to even it out completely.
7. Bake 18-20 minutes.
8. While your pumpkin cake is baking, prepare a dish towel with more powdered sugar, generously.
9. As soon as pumpkin roll cake comes out of the oven, flip it over on to the dish towel and remove the parchment paper, gently, if it is on the cake part. My parchment paper stuck to the pan so I didn’t need to worry about it.
10. Gently fold over the dish towel and roll up the pumpkin cake into a roll and then store as is into the fridge for an hour or two until the cake is completely cool.
11. For the cream cheese frosting filling, cream the cream cheese and butter together and then add the vanilla extract and half of the powdered sugar, scrape down the sides and add the rest.
12. When the pumpkin cake is completely cooled, gently unroll your pumpkin cake roll and spread the cream cheese icing filling.
13. Gently roll the pumpkin cake into your pumpkin roll shape. You can use the dish towel to help you lift is and roll it like you would sushi with a sushi mat.
14. Wrap pumpkin roll in Saran Wrap and let chill at least 20 minutes to firm the icing back up before cutting.
15. Dust the top of your pumpkin roll with powdered sugar before serving.
16. Slice and enjoy!

Congratulations, you made a zero sugar pumpkin roll cake for the holiday!

I usually make pumpkin roll cake way in advance of the holidays and store it in the freezer, well wrapped. Then I just defrost it in the fridge before company comes over! It’s so handy to have around and guests are always wowed by your pumpkin roll!

I love these gold forks, they come in a set and are super inexpensive but give the perfect elegance to this surprisingly easy pumpkin roll. Really it isn’t as scary as it looks, just read all the steps ahead of time and be sure to watch my video too so you know what each step should look like.

And please feel free to leave a comment on this pumpkin roll recipe or ask on my social media for any questions you have! I will try to answer them asap to help the best I can!

And if you do make this zero sugar pumpkin roll cake, please share your pictures on my social media, I love to see them!

Also that is my vegan pumpkin roll recipe if you need for other family members! Should I make a gluten free pumpkin roll too? I think I just may!

Let’s bake this holiday and spread some cheer! I love sharing all these baked goods like this pumpkin roll cake with friends, family and even neighbors! We’re all struggling, so let’s bring light where we can!

Thank you so much for being here! Ok love you bye!

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