Roll Me Home, Pumpkin Spice Roll

Written by: Lacey Davey



Prep Time 20 Minutes
Cook Time 15 Minutes
Total Time 35 minutes
Yield About 8 - 10 servings


Pumpkin Roll

  • 3/4 cup Flourish Pumpkin Spice Pancake Mix

  • 1 cup coconut sugar

  • 1/4 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon baking soda

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 2/3 cup pumpkin puree

  • optional: powdered sugar (to sprinkle on at the end!)

Cream Cheese Filling

  • 1 (8 ounce) brick cream cheese, room temperature

  • 1 cup powdered sugar, sifted

  • 3 tablespoons coconut oil, melted

  • 1 teaspoon vanilla extract


  1. Preheat oven to 375°F.  Line a 15 x 10-inch sheet pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. 

  2. Whisk together Flourish Pumpkin Spice Pancake Mix, coconut sugar, salt, cinnamon, and baking soda in a large mixing bowl until combined.

  3. In a separate bowl, whisk pumpkin puree, eggs, and vanilla together until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.

  4. Spread the batter evenly into prepared pan. Bake for 13 to 15 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface.  Then slowly, use your hands to roll the cake — rolling from the short end to the short end — until it is completely rolled up.  Transfer the cake roll to a wire rack, and cool until it reaches room temperature.

  5. While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth.

  6. Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully unroll it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit). Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides.  Then carefully re-roll the cake, gently peeling away the towel as you roll until you can completely remove. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour.

  7. Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar, if you would like.  Then slice* and serve.

  8. If you have leftovers, just re-wrap the pumpkin roll in plastic wrap and store in the refrigerator for up to 5 days.  Or freeze for up to 3 months.

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