Ingredients
Scale
- 3/4 Cup Unbleached White Whole Wheat Flour
- 1/4 teaspoon Sea Salt
- 1 tsp Baking Soda
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Cinnamon
- 1/4 teaspoon nutmeg
- 3/4 Cup Organic Sugar
- 3 Eggs, room temperature
- 2 /3Â Cup Canned Pumpkin
- 1 teaspoon Vanilla Extract
FOR THE FILLING:
- 8 Ounces Cream Cheese, room temperature
- 2 Tablespoons Butter, room temperature
- 1 teaspoon Vanilla Extract
- 3/4 Cup Powdered Sugar
Instructions
- Preheat the oven to 350° F
- Line a 15 x 10-inch jelly-roll pan (or rimmed baking sheet) with parchment paper, leaving extra on all sides so it can be rolled after cooking – spray with cooking spray and set aside
- In a large bowl, whisk together the flour, salt, baking soda, cinnamon and nutmeg
- In another bowl mix the eggs, sugar, vanilla and pumpkin with a whisk until combined
- Add the wet ingredients to the dry ingredients and whisk until combined and smooth
- Spread the batter evenly onto the pan using the back of a knife or spatula ensuring it gets all the way into the corners
- Place the batter onto the middle shelf of the oven and bake for 13-15 min or until a knife comes out clean
- Meanwhile, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is combined and smooth
- Immediately lift the parchment paper and hot cake out of the pan and onto a flat surface and start gently rolling the cake until it is all rolled up. Let it cool completely
- Once the cake roll is cooled completely, unroll it very carefully and begin spreading the cream cheese over the cake
- Again, roll up the cake but this time w/o the parchment paper
- Cover with plastic wrap and refrigerate
- Dust with powdered sugar before serving
- Prep Time: 15 min
- Cook Time: 13-15 min
