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.
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 9x13 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.