Pumpkin Roll Made With Fresh Milled Flour
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.
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.
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)
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.
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.
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.
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Pumpkin Roll made with Fresh Milled Flour
Ingredients
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 butter 113g (softened at room temperature)
- 3/4 cup powdered sugar 87g
- 2 tsp vanilla
- 8 oz cream cheese 226g (softened at room temperature)
Instructions
- 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.
- 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.
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Just made this recipe, and it came out delicious!! Loved it! Thanks for sharing! Homemade cream cheese is so much tastier.
Awesome! I am so happy to hear that! Yes! It is, I agree! Thanks! 🙂