A heavenly, vegan take on the classic pumpkin roll! The perfect dessert recipe for fall, it’s perfectly spiced and loaded with vegan cream cheese frosting.
3/4 cup Bob’s Red Mill 1 and 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
3/4 cup non-dairy yogurt*
2/3 cup pumpkin puree
1/2 cup packed brown sugar
1/2 cup granulated sugar
TOPPING / FROSTING:
2/3 cup powdered sugar
~1 batch Dreamy Vegan Cream Cheese Frosting
*I used both vanilla yogurt and unsweetened yogurt here! I liked the vanilla one best, but either one works just fine.
Adapted from Sally’s Baking Addiction.
Keywords: pumpkin roll, vegan, dessert, pumpkin