Fresh Milled Pumpkin Roll with Cream Cheese Filling

5 from 1 vote

Fresh Milled Pumpkin Roll with Cream Cheese Filling

Looking for the perfect autumn treat to wow your family and friends? This Fresh Milled Pumpkin Log with Cream Cheese Filling is the ultimate seasonal dessert. Made with freshly milled flour, this pumpkin roll is not only soft, moist, and flavorful but also packed with the goodness of whole grains. The warm spices of cinnamon and nutmeg blend perfectly with the rich, creamy filling to create a show-stopping dessert that’s as nutritious as it is delicious.

Course Dessert

Cuisine American

Keyword fresh milled desserts, fresh milled pumpkin dessert, pumpkin desserts

Prep Time 2

Cook Time 15

Servings people

Calories 355kcal

Author Kristin

Ingredients

2/3 cup pumpkin puree
3 large eggs
3/4 cup cane sugar
1/2 tsp. vanilla extract
3/4 cup fresh milled soft white einkorn or kamut wheat flour
1 tsp. baking powder
2 tsp. pumpkin pie spice
1/2 tsp. salt
Cream Cheese Filling
8 oz cream cheese softened
4 tbsp. butter salted and softened
1 1/4 cups powdered sugar
1/2 tsp. vanilla extract

Instructions

Preheat oven to 375 degrees F. and line a jelly roll pan with parchment paper, as extra protection, spray the parchment with cooking spray. I used a “half sheet” baking pan, 17"x 14" but a 10 x 15 would work great as well.
In a large mixing bowl, whisk the eggs until frothy. Add sugar, pumpkin puree and vanilla. Mix until combined.
In that same bowl, add the flour, baking powder, pumpkin pie spice and salt. Mix until well combined and smooth.
Pour the batter into the prepared pan and smooth out as evenly as possible.
Bake for about 15 minutes or until the cake is cooked through and a toothpick comes out clean.
While the cake is HOT and fresh from the oven, it needs to be rolled up. Use oven mitts to protect yourself from the heat. Starting at one of the short ends, begin rolling the cake with the parchment still attached to it(this will keep the cake from sticking to itself). Roll the log as tightly as you can and set aside to cool at room temperature.
Within 2-3 hours the cake is typically fully cooled.
While the cake is cooling, combine all frosting ingredients in a bowl and mix until smooth and well combined.
When the cake has cooled completely, gently unroll the log and spread the cream cheese filling evenly. Roll the log back up, wrap in saran or parchment paper and allow to chill in the fridge for an hour or two.
To serve: dust with powdered sugar if desired, slice and serve slightly chilled.

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