No bake pumpkin spice rolls are the ultimate spicy fall treat, ready in 15 minutes and energy snacks that are high in protein. A twist on classic pumpkin spice desserts and a new flavor for my no bake rolls series, these are dairy free, vegan and gluten free.
These no bake pumpkin spice rolls are quick to make, and the fall pumpkin version of the Erewhon copycat no bake cinnamon rolls. These no bake rolls are spicy, full of fiber, make you feel great and don't cause sugar spikes. Similar to my no bake pumpkin pie bars, and pumpkin peanut butter cups, they have a soft cake-like texture.
Another healthy no bake recipe - I've been on a no-bake pattern because no bake recipes are easy, quick and rarely fail. In addition to the no bake cinnamon rolls I mentioned earlier, more healthy no bake recipes I've made this month include chocolate mint cups, no bake brownie bites, no bake chocolate cream rolls, and chocolate hazelnut bars.
These vegan no bake pumpkin rolls are also soft and warm with fall pumpkin spices. Also like my no bake cinnamon rolls, these healthy pumpkin swiss rolls are only a few inches in diameter, are room-temperature-stable and make the perfect lunch box treat! Just 5 ingredients, they are also dairy free, gluten free, and high in protein and fiber.
Ingredients
Flour. Almond and oat flour are both safe to eat raw. Both are in this dough.
Peanut butter. Or any nut butter or seed butter.
Pumpkin puree. I used canned organic, with only pumpkin in the ingredients. Not pumpkin pie filling.
Sweeteners. Maple syrups and dates are both used to sweeten the dough and to make the filling. The dates I use are Medjool and you can find them in boxes in the produce area.
Pumpkin pie spices, vanilla and milk are crucial for the recipe's taste and structure.
See the recipe card at the bottom for full information on ingredients and quantities.
How to Make No Bake Pumpkin Spice Rolls
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Prep: Soak the dates in just-boiled water for 5 minutes. Line a pan with parchment paper.
Step 1: Add the dough ingredients to a bowl.
Step 2: Mix the dough into a batter and spoon it onto a parchment-lined pan.
Pro TIP: When mixing the dough, start without the milk. Add the milk a tablespoon at a time, and keep the dough dry so it is easy to mold into a pan - you don't want it sticky so hold back the milk until you've mixed the batter thoroughly.
Step 3: Press the dough into a roughly 4 to 5-inch by 7 to 9-inch rectangle. Put a parchment paper over the top and roll it out with a roller or a glass. Make the dough about ½ inch thick.
Step 4: Add soaked dates (pitted), and the rest of pumpkin spice filling ingredients to a blender. Process into a spread and spread it evenly on the dough.
Step 5: Roll the log the long way to get the optimum number of rolls. Put the rolled log on a pan, and set it in the freezer for 15 minutes.
Step 6: Slice into 1-inch to ½-inch rolls.
Recipe Tips
- To ensure the rolls stay round when you cut them, chill the log in the freezer for 15 minutes before cutting. Be sure it is round when you form it. Press the cracks away with your thumb before chilling.
- Once chilled hard, cut the log with a sharp knife.
- Boost the spicy flavor by doubling the cinnamon and pumpkin pie spices.
Serving and Storage
Serve raw at room temperature or chilled. They last about a week in the refrigerator in a sealed container - longer really but they do begin to dry up.
Freeze them for 6 months in a sealed container. Microwave for 5 minutes to thaw, or let them sit out at room temperature.
Serve alone or serve with a white glaze - stir 1 teaspoon of milk into ½ cup powdered sugar.
FAQS
No they do not have the leavener ingredients needed for baking.
Yes, almond flour and oat flour are safe to eat raw. They are not like all purpose flour which is not safe to eat raw and must be heated before consuming.
These are a pumpkin variation of the Erewhon's no bake cinnamon roll recipe. My recipe is healthier, lower in calories and less expensive. A single no bake cinnamon roll by Erewhon costs $9 whereas a homemade no bake pumpkin spice roll of the same size costs closer to $0.50 to make.
More No Bake Treats
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📖 Recipe
No Bake Pumpkin Spice Rolls
Equipment
Ingredients
no bake dough
- 1 cup oat flour
- ¾ cup almond flour
- 2 tablespoon peanut butter
- 2 tablespoon maple syrup
- ½ cup pumpkin puree, canned
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla
- 2 tablespoon milk
pumpkin spice filling*
- ½ cup medjool dates 5, soaked, pitted
- ½ cup pumpkin puree, canned
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- ½ teaspoon vanilla extract
- pinch of sea salt
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Instructions
Prep
- Boil a pot of water and add dates. Turn off the water and let the dates soak for 10 minutes.
Make filling
- Pit the dates, add them to a blender with other filling ingredients and set aside.
Make the dough
- To a bowl, add the dough ingredients and stir into a batter.**
- Press the dough onto a large flat pan lined with parchment paper and shape into a size of about 5-inch by 9-inch square.
- Lay another sheet of parchment paper on top, and flatten or roll out the dough that is sandwiched between. Aim for about ½ an inch thickness.
- Spread the cinnamon pumpkin filling evenly on the dough, spreading it all the way to the edge.
- Roll the dough from one end, peeling the parchment away from the dough as you go.
- Chill the log for 15 minutes in the freezer so it can keep a round shape when you slice.
- Slice into 12 rolls – each should be about 1-inch thick.
- Enjoy as is or drizzle with a glaze of 1 teaspoon milk stirred into ½ cup of powdered sugar.
Storage
- Keep no bake pumpkin spice rolls in a sealed container for 5 days in the refrigerator, and then freeze for up to 3 months.
Dee Dine
These no bake pumpkin spice rolls are another flavor of my no bake cinnamon roll recipe series!