I have to share this Pumpkin Roll made with fresh milled flour recipe with you! The pumpkin cake portion is so moist, soft, and delicious! It also holds up so well to the scrumptious, cream cheese filling. This is a recipe made in heaven! I really love to make this with freshly milled spelt flour, but really any wheat variety or blend will work.

This Fresh Milled Flour Pumpkin Roll is truly heavenly, and if you are looking for a sourdough version of this pumpkin roll that is also made with freshly milled wheat, then you are in luck! HERE is my Sourdough Pumpkin Roll Recipe, complete with tutorial video.

Homemade Cultured Cream Cheese

We love to make this pumpkin roll with our homemade cultured cream cheese. Some would consider this a faux cream cheese, but I have used it for all cream cheese applications with success including cheesecake, which you can see that recipe HERE. This allows our family to use a nice A2/A2 whole milk to help with lactose sensitivity. You can see how we make that in my tutorial video HERE. So, if you are interested in making your own Cream Cheese with whatever milk your family prefers check that out. Both of these recipes I mentioned are quick and easy in the instant pot.

making homemade cream cheese — This is my homemade cream cheese that I thicken with my yogurt strainer, like the one HERE.

Fun Ways To Spice Up A Fresh Milled Flour Pumpkin Roll

So, we all know that a pumpkin roll is amazing all on it’s own. But, if you are looking for some unique ways to serve it, here are some fun ideas:

Spiced Cream Cheese Swirl– Enhance the filling by adding extra spices like cardamom or ginger to the cream cheese for a richer, more complex flavor. You could also add a touch of maple syrup or caramel for a fall twist.
Cranberry Compote Drizzle– Serve the pumpkin roll slices with a tart cranberry compote drizzled over the top for a burst of color and tang that complements the spiced flavors.
Candied Pecans– Top the roll with finely chopped candied pecans for added crunch and sweetness.
Caramel Sauce– Drizzle homemade Caramel sauce over the pumpkin roll for a rich, buttery addition.
Decorative Chocolate Web– Drizzle a delicate chocolate spider web pattern over each slice for a Halloween-themed pumpkin roll.

These ideas will elevate both the flavor and the presentation, making your pumpkin roll stand out! Let me know in the comments below if you have any other delicious or fun ideas.

a whole pumpkin roll made with fresh milled flour and filled with cream cheese filling — This is my pumpkin roll made with fresh milled spelt flour, if you prefer, you can also dust the top with powdered sugar before serving.

Ingredients To Make This Fresh Milled Flour Pumpkin Roll

Pumpkin Roll Cake Ingredients

1 heavy cup Fresh Milled Flour 130g (I used spelt for this, but most any wheat variety or blend will work for this.)
1/2 cup brown sugar 90g
1/2 cup sugar 90g
2/3 cup plain pumpkin puree 160g
3 eggs 150g
1/4 tsp sea salt
1 TBSP pumpkin pie spice (OR 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp clove)
2 tsp vanilla extract
1/2 tsp baking soda
1 tsp baking powder

Cream Cheese Filling Ingredients

1/2 cup softened butter 113g (softened at room temperature)
3/4 cup powdered sugar 87g
2 tsp vanilla
8oz cream cheese 226g (softened at room temperature)

turning the cake onto a kitchen towel coated with powdered sugar to keep it from sticking — Lightly dust a tea towel with powdered sugar to be ready to turn out the baked pumpkin cake.

Instructions To Make This Pumpkin Roll With Fresh Milled Flour

Make The Pumpkin Cake

Firstly, mill the flour and set out the butter and cream cheese to room temperature to soften.
To the milled flour, add sugar, brown sugar, pumpkin spice, salt, baking soda, and baking powder. Mix to combine.
Then to the dry mixture add pumpkin puree, eggs, and vanilla and mix until just incorporated.
Allow the batter to sit for 15 minutes for the fresh milled flour to absorb the liquids while the oven preheats
Preheat oven to 375*F.
Butter a jelly roll pan (OR a 9×13 baking pan if that is all you have – this will make the cake portion a bit thicker like mine.)
Line the buttered pan with parchment paper, and butter the top of the parchment paper as well.
Have a tea towel ready for when the cake is finished baking. I like to dust the towel with powdered sugar so the cake won’t stick to the towel.
Pour the batter into the buttered & lined baking pan, and then bake for 10-15 minutes. DO NOT OVER BAKE!
When the cake is done baking (just after it is not jiggly in the center anymore.) Then, turn the cake out onto the powdered sugar dusted tea towel. Remove the parchment paper from the cake.
Right away, carefully roll the cake up starting with the shorter side facing you. Be careful not to burn yourself, the cake will still be hot.
Set the rolled cake still in the towel on a cooling rack to cool completely at room temperature.
While the cake is cooling, make the cream cheese filling.

rolling up the cake as it comes out of the oven to cool — Rolling up the fresh milled flour pumpkin roll to allow it to cool before filling.

Make The Cream Cheese Filling

In a mixer, whip the softened butter, then add the powdered sugar. Continue to whip, making sure to scrape the sides as needed.
After the butter and powdered sugar are light and fluffy, then add the cream cheese and vanilla. Whip until just incorporated. (Overmixing the cream cheese will cause it to turn runny. Also, make sure the cream cheese is room temperature- too cold, and it will be chunky, and not mix in. But, if it is too hot, it will melt the butter. So, I like to make sure it is room temperature before mixing in.)
Once the cake has cooled to room temperature, then you can fill it.
To fill the cake, gently unroll it trying to not break the cake. It is ok if it doesn’t lay back flat, because you will be rolling it right back up after filling.
Then, fill the cake with the cream cheese filling.
After the cake is filled, roll it back up, and put it in the fridge for at least 1 hour to setup. This will also help with slicing the pumpkin roll for serving.
You can dust the top with more powdered sugar at the time of serving, if you prefer.

filling the fresh milled flour pumpkin roll and rolling it up — Gently unroll, then fill and roll the pumpkin roll back up. It is ok if the cake won’t lay flat while filling, because you are going to roll it right back up once filled.

How To Store This Fresh Milled Flour Pumpkin Roll

This fresh milled flour pumpkin roll can be stored covered in the fridge for 3-4 days. For longer storage, you can slice, individually wrap, and freeze the slices. Then, place those in a freezer safe container or bag. They should last in the freezer for up to 3 months.

freshly milled flour pumpkin roll — Fresh milled flour pumpkin roll filled and sliced.

Shop This Post

Shop Nutrimill/Bosch ($20 OFF Coupon Code: Grainy)

Every Day Grain Storage Bin

Mini Spatula

Yogurt Strainer for making Cream Cheese

Digital Kitchen Scale

Shop My Site Wheat Berries & Coupon Codes

Checkout Some Of My Other Fresh Milled Flour Recipes

Pumpkin Muffins

Baked Pumpkin Donuts

Pumpkin Pie Bars

Garlic Cheddar Drop Biscuits

Every Day Sandwich Bread

Pizza Dough

Sourdough Pumpkin Roll

Cheesecake In The Instant Pot

Pumpkin Dog Treats

Carrot Cake

Fresh Milled Flour Recipe Index

Pumpkin Roll Made With Fresh Milled Flour Printable Recipe

Pumpkin Roll made with Fresh Milled Flour

This Pumpkin Roll made with fresh milled flour is so moist, soft, and delicious! It also holds up so well to the scrumptious, cream cheese filling. This is a recipe made in heaven! I really love to make this with freshly milled spelt flour, but really any wheat variety or blend will work.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

cooling time 2

Total Time 2 30

Course Dessert

Cuisine American

Servings 9 slices