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Pumpkin Rolls


Bake Bake Bake! This is the week just about everyone is in the kitchen, baking up a storm.

Just before going into the oven!

I called my friend this morning to discuss our trip to the mountains for a Christmas tree. She had a full kitchen of grown ups and kids baking. I could hear people yelling, laughing & saying “oops” while we tried to finalize our plans. I love the holidays. Seeing family, coming together over a meal and focusing on being thankful. It’s all wonderful.


We have a new recipe to launch today. This one is extra special as it comes from our newest Sweetest Lemonade team member Amelia! Amelia is a whiz in the kitchen and is sharing with us her healthy spin on a traditional pumpkin roll. Made with maple syrup instead of sugar, this recipe is delicious and less of a sugar rush than your normal roll. It’s also gluten free! Try it out and enjoy the feast🦃

As usual, we’ve linked some of the ingredients that are harder to find. You can find them on Amazon! And yes, if you make a purchase through the link, I get a small percentage. 

Pumpkin Rolls

Category: Clean Eating, Desserts, Kid Friendly, Real Food Recipes

Servings: 8-10

Pumpkin Rolls


    Pumpkin Roll
  • 4 eggs, separated
  • 1 T vanilla extract
  • 1/2 tsp cream of tartar
  • 3/4 cup pumpkin puree
  • 3/4 cup light maple syrup
  • 2 T heavy cream
  • 1 T lemon juice
  • 1/4 cup + 2 T tapioca flour
  • 1/4 cup + 2 T cassava flour
  • 1/4 tsp nutmeg
  • 1/2 tsp cardamom
  • 1 1/2 T cinnamon
  • 1 tsp baking powder
  • 8 oz cream cheese, softened
  • 4 T maple syrup
  • 1/2 cup unsalted butter, room temperature
  • 1/2 tsp vanilla


  1. Preheat the oven to 350°. Grease and line a jelly roll pan with parchment paper.
  2. Separate the eggs, yolks in one large bowl and egg whites in another.
  3. Start with the bowl of yolks. Add in the vanilla, maple syrup, pumpkin puree and the heavy whipping cream. Mix together using a whisk or rubber spatula.
  4. Add the tapioca flour, cassava flour, spices and baking powder to the egg yolk mixture. Stir together.
  5. Now it's time for the egg whites. Let's make a meringue using the lemon juice and cream of tartar. It's best to blend with a hand blender or kitchen aid mixer. Blend until stiff peaks form.
  6. Gently, and I mean gently, fold the meringue in to the yolk mixture.
  7. Pour onto the jelly roll pan. Bake for 12-14 minutes.
  8. Lay a flour sac cloth towel flat on the surface you want the cake to cool on.
  9. Once the cake is out, immediately turn it out onto the sac cloth. Roll it up, using the sac cloth to separate the layers as you go.
  10. While the pumpkin roll is cooling, prepare the filling.
  11. The filling is easy as pie. Simply combine the ingredients into a mixing bowl and blend!
  12. Now that the cake has cooled, unroll it. Spread on the filling and re-roll it.
  13. Chill in the fridge until ready to serve.
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