My Mini Pumpkin Cake Roll with Cream Cheese Icing has all the flavors of the classic fall dessert but is made in miniature in the microwave or oven.
Mini Pumpkin Cake Roll with Cream Cheese Icing
My first pumpkin recipe for the season. And I actually started working on this one while it was still July. I had a craving for a pumpkin roll but pumpkin rolls are normally huge. A regular full-sized pumpkin roll serves 12 or more people. I needed something smaller with the same flavors.
How to Make a Pumpkin Roll in the Microwave
I began thinking about how I could make a mini pumpkin roll in the microwave. I decided I didn’t want to just make a mug cake that tastes like a pumpkin roll. I wanted an actual pumpkin roll. After a few attempts at making a batter that worked for this application I hit success. I enjoyed the first serving of this for lunch and then ate the leftovers for breakfast the next two mornings.
Can I make this to serve 2?
If you want a smaller version you could half this recipe and bake it in a small rectangular glass dish.
Why did my Cake Crack?
This cake can crack because it’s on the small side. Don’t worry about a few cracks when rolling up the cake. It tastes just as good whether it is rolled perfectly or not. Mine cracked a few times and I just shrugged and ate it anyway. This is one of those recipes I made to eat. Not to look pretty.
Cream Cheese Filling:
sweetener, finely ground
Can I make this Mini Pumpkin Cake Roll with a Microwave?
I’m sure you can bake this if you prefer not to use a microwave. I would bake it for 12-15 minutes at 350 or until the top is dry to the touch and the cake springs up when lightly pressed.
- Combine wet cake ingredients and mix well. Add dry ingredients and mix thoroughly. Spread in an 8 x 8 glass baking dish lined with parchment paper and sprayed with cooking spray.
- Microwave for 4 minutes or until the entire top is dry to the touch. Cool completely. Gently lift the parchment paper to remove the cake from the baking dish.
- Meanwhile, use an electric mixer or whisk to combine the filling ingredients. Mix until smooth.
- Spread the filling on the cooled cake. Gently roll up. Refrigerate for at least 3-4 hours before serving.
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Originally Published August 21, 2017. Revised and Republished August 29, 2019.