Pumpkin Roll with Cream Cheese Filling

Low Carb / Keto / Gluten Free

It’s safe to say that Fall is finally here! Everything about fall makes me happy: sweaters, hot apple cider, harvest festivals and most importantly — pumpkin flavored EVERYTHING.

For most people, the transition into fall begins with the infamous Pumpkin Spice Latte from Starbucks. For me, it all starts with a decadent Pumpkin Roll with Cream Cheese Filling.

Now, I know this recipe looks like it has a ton of ingredients and time. It is very unlike me to post something that is this time consuming and ingredient-heavy. However, I know that once you try this recipe you will be in love! This is my go-to dessert for fall entertaining and holidays!

Phew. Again, I apologize for the length of this post. It’s definitely not my style, but this Pumpkin Roll is out of this word and a must have for this holiday season!

This recipe can be modified in many different ways. In the past, I've made a chocolate roll cake that had raspberry filling that was to die for. Another tasty idea would be a red velvet jelly roll! Yum.

Pumpkin Roll

Pumpkin Roll with Cream Cheese Filling

Pumpkin Roll with Cream Cheese Filling


  • 1/2 cup coconut flour
  • 3/4 cup pumpkin puree
  • 3/4 cup erythritol
  • 1/2 cup coconut milk
  • 1/4 cup butter, melted
  • 6 eggs
  • 2 tablespoons psyllium husks
  • 1 teaspoon gelatin (mixed with 1 tbsp of hot water)
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 1 teaspoon maple extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • * to avoid sweeteners, omit erythritol and maple extract and use 1/2 cup of maple syrup.

  • For the Cream Cheese Frosting
  • 6 tablespoons butter (room temperature)
  • 8oz of cream cheese (room temperature)
  • 1/4 cup erythritol or 2 tablespoons of maple syrup


  1. Preheat oven to 350 degrees F.
  2. Grease a jelly roll pan with coconut oil (including the edges) and line with parchment
  3. In a large mixing bowl, whisk together eggs, pumpkin puree, sweetener (erythritol + maple extract or maple syrup), coconut milk, melted butter, apple cider vinegar and vanilla until evenly incorporated.
  4. In a separate small bowl, mix together hot water with gelatin. Add it to to other large mixing bowl.
  5. In a separate large bowl, combine coconut flour, psyllium husks, cinnamon, salt, ginger and cloves and mix until evenly incorporated.
  6. Slowly combine dry ingredients into wet ingredients. Stir until completely incorporated.
  7. Pour into parchment-lined jelly roll pan and place into oven for 15-20 minutes. The cake will be done when you touch the center and it bounces back (kind of like jello).
  8. Allow cake to completely cool.
  9. While cake is cooling, combine ingredients for frosting and mix until fluffy.
  10. When cake is completely cool, remove it from the pan but keep the parchment underneath.
  11. Spread the cream cheese mixture evenly over the cake (again, make sure it’s completely cool or the frosting will melt).
  12. Pick up one side of the cake by the parchment paper and slowly begin to roll the cake inward, forming a roll cake. Do this until you reach the end and you’re left with a cake that almost looks like a rolled up carpet.
  13. Wrap the cake TIGHTLY in plastic wrap and place into refrigerator for at least 4 hours.
  14. To serve, remove plastic wrap and slice.

What’s your favorite pumpkin recipe? Post below!

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  1. KELLY on March 3, 2016 at 8:00 pm

    Hi, love your recipes!. haven’t been getting your newsletter lately.

    • Dominic on March 11, 2016 at 2:09 pm

      Thanks Kelly! I have some new ones coming out soon!

  2. Laura on November 15, 2014 at 12:40 am

    Do you have any nutritional information about this recipe? Specifically, do you know the net carbs?

  3. Kim Hardesty on November 14, 2014 at 4:52 am

    These look really yummy. My mother used to make these sometimes for ladies luncheons. She used to give my brother and me the ends before she sliced the roll. We thought it was such a treat! Thanks for the recipe.

  4. Sherrie Lee on November 10, 2014 at 10:05 am

    Hi! I’m new to both your website and to using gelatin to set up gluten free “cakes”. When I’ve made “jelly roll” type cakes before (the regular, gluten filled type), I’ve rolled up the cake when it comes out of the oven and let it cool. Then I unroll once cooled to frost or add the filling. Makes it easy to manage without the cake cracking or breaking apart when you roll it back up once its been filled. Will this work with these type of ingredients for the cake?

    Thank you,

    Sherrie Lee

  5. […] Pumpkin Roll with Cream Cheese Filling from No Bun Please […]

  6. Carolyn on November 4, 2014 at 7:20 pm

    I literally just created a pumpkin roll recipe too! Thankfully, ours are not the same at all. I am including yours in a Thanksgiving round up because mine won’t be published yet.

    • Dominic on November 9, 2014 at 4:21 pm

      Thanks a lot Carolyn!

  7. Shaylene on October 23, 2014 at 4:29 am

    This is the first time I have been to your blog, but the fact that you have this recipe already modified makes me so happy (as well as a follower)! This is a necessity in my family for Thanksgiving, and now I won’t botch it by modifying the original recipe so drastically. Thank you!

    • Dominic on October 25, 2014 at 5:23 pm

      Welcome and thank you!


  8. Emma on October 12, 2014 at 6:27 pm

    Are you using ground or whole psyllium husks for this?

    Also, do you have approx. nutrition facts on this? O: Looks divine!

    • Dominic on October 15, 2014 at 3:42 am


      I used ground from Trader Joes. I don’t have the nutritional info handy as I stopped tracking. I’m sure it will show up soon as someone makes this!

  9. Lindsey on October 12, 2014 at 10:15 am

    This looks amazing! I have yet to create a good pumpkin roll recipe, so I can’t wait to try yours! My hubby and I used to count down until walmart had its bakery pumpkin rolls. (back in our gluten and carb eating days!)

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