Pumpkin Spice Roll
Servings: 8
Equipment
- parchment paper
- jelly roll pan
- mixing bowls
- whisk
- cooling rack
- plastic wrap
Ingredients
Cake
- 3/4 cup all purpose flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp pumpkin pie spice
- 1 cup granulated sugar or sugar free substitute, ie. monk fruit
- 3 large eggs
- 2/3 cup canned pumpkin puree
- 1 tsp vanilla
Filling
- 8 oz cream cheese, room temperature or dairy free cream cheese
- 1 cup powdered sugar or powdered sugar free sweetener, ie. monk fruit pwdered sweetener
- 5 tbsp butter, room temperature or vegan butter
Instructions
- Preheat oven to 350° F. Spray jelly roll pan with nonstick spray. Then line with parchment paper leaving an extra inch on each side. The nonstick spray allows parchment paper to remain still when pouring cake batter into pan.
- In a medium sized mixing bowl whisk together flour, salt, baking soda, cinnamon, nutmeg, and pumpkin pie spice.
- In separate large bowl mix eggs, sugar, vanilla and pumpkin puree until smooth. Add dry ingredients and mix until combined.
- Spread batter evenly in prepared jelly roll pan.
- Bake for 14 - 15 minutes, or until you can insert a toothpick into center, and comes out clean.
- Immediately lift the parchment paper and hot cake out of pan and on to cooling rack or heat-safe surface.
- While the cake is still hot, begin rolling the cake and parchment paper from one of the short sides, gently and slowly all the way up. Allow cake rolled in parchment paper to cool completely on cooling rack.
- While cake is cooling, mix cream cheese, butter, vanilla, and powdered sugar together with electric mixer until smooth.
- Once cake is completely cooled gently unroll it and carefully spread filling in even layer over the cake.
- Roll the cake back up without the parchment paper, wrap in plastic wrap and refrigerate for at least one hour, before serving.
- Dust the top with powdered sugar. Then cut into slices and serve.