Pumpkin Roll

August 04, 2015

Pumpkin Roll

With the Holiday season approaching extremely fast, I figured it would be an a great idea to share my favorite 'cake' recipe with everyone. Pumpkin is very Halloween, Thanksgiving and Christmas; but to be honest I make this almost all year round (not monthly or anything). Now this cake roll is very easy to make, and very very easy to mess up! You have to be very careful and watch what you do closely. One Thanksgiving Daniel, Kristopher, Kailee, and I went to Whole Foods Market and found a dessert for Thanksgiving dinner with his mother. We stumbled across a pumpkin roll, that was $10 bucks for something super small, and not very many pieces. I decided to set out and figure out how to make it myself.

You Will Need:

3/4 Cup Organic All-Purpose Flour

3/4 Cup Organic Sugar

1/2 Cup Organic Pumpkin Puree

3 Organic Pasture Raised Eggs, room temp

2 1/2 tsp Organic Homemade Pumpkin Spice

1 tbsp Baking Powder (Bob's Red Mill)

1 tsp Organic Vanilla

1/2 tsp Salt (Real Salt Brand)

Cream Cheese Filling:

8 oz Organic Cream Cheese, room temp

2 tbsp Organic Butter, unsalted & room temp

1 tsp Organic Vanilla

1 1/4 Cup Organic Powder Sugar

The ingredients

Cream eggs, and sugar together until pale in color and fluffy (4 to 5 minutes)

After 2 minutes, need to continue!

Add the pumpkin puree and vanilla, beat to combine

Combine dry ingredients in a sifter, and sift together into the wet ingredients

Using a spatula, fold the dry ingredients into the wet (do not OVER fold- I did it until I have no dry ingredients left, clumps included)

Dump into a baking sheet, lined with unbleached parchment paper, lightly greased with coconut oil; making sure to spread into an even level. Bake for 14-16 minutes, cool for 5 minutes