Pumpkin Roll with Fresh Milled Flour
The perfect cream cheese pumpkin roll for fall, made with fresh-milled flour! This whole grain pumpkin roll is easy to make, delightfully moist, and packed with fall flavor.
Servings: 8 servings
Calories: 366kcal
Equipment
- 10x15 Jelly Roll Pan
Ingredients
- 1 cup whole grain flour I use milled hard white wheat for this one
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice
- 1 cup pure granulated sugar
- 3 large eggs*
- 2/3 cup plain pumpkin puree
- 1 tsp vanilla extract
For the Filling
- 8 oz cream cheese softened (1 brick)
- 2 tbsp butter softened, plus some for greasing the pan.
- 1 tsp vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F.
- Combine dry ingredients - flour, salt, baking soda, and pumpkin pie spice - in a medium-sized mixing bowl. In a separate bowl, whisk together sugar, eggs, pumpkin puree, and vanilla.
- Add the dry mixture to the wet mixture and stir until well combined.
- Line a jelly roll pan with parchment paper, making sure the paper is just a little larger than the pan. Lightly coat the parchment with butter. Pour the batter evenly into the pan.
- Bake for 10–14 minutes, or until a toothpick inserted in the center comes out clean. (Every oven is different; I bake mine for exactly 13 minutes.)
- Carefully remove the pan from the oven. Using the edges of the parchment paper, lift the cake out and place it on a heat-resistant surface. Starting on the short end, gently roll the cake up with the parchment. Move it to a heat rack to cool.
- While the cake cools, beat together cream cheese, butter, vanilla, and powdered sugar with a hand mixer until smooth.
- Carefully unroll the cake and spread the filling evenly over the surface, leaving about an inch border around the edges. Roll it back up, this time without the parchment.
- Wrap the roll tightly in plastic wrap, place seam-side down, and refrigerate for at least one hour before serving.
Notes
- *Regarding the eggs, I know a lot of you all mention you use farm fresh eggs - and that is great, so do I, but the sizes can really vary depending on the chicken breed. For best results, I really recommend using 3 large eggs or 4 medium-sized eggs.
- Be sure to roll the cake as soon as it comes out of the oven — rolling it once it's cooled down will lead to breakage.
- If you opt for homemade pumpkin puree, you'll probably need to simmer it or pat it with paper towels to reduce the water content. Homemade puree tends to be much thinner than canned, which can affect baking recipes. I personally like to stick with canned pumpkin in baked goods and save my homemade pumpkin puree for less fussy recipes, like homemade pumpkin yogurt.
- Don't overbake your cake. Take it out of the oven as soon as the toothpick is clear of raw or sticky batter (some crumbs are okay). An overbaked cake will be dry and difficult to roll successfully.
- If you are new to milling your own grains, I highly recommend investing in a high-quality grain mill. I've tried many different models, and once I got a Mockmill professional grain mill, the texture of my baked goods drastically improved.