A Delicious (but not quite so healthy…) Pumpkin Roll

I will be the first to say this is NOT a healthy recipe, but it is OH SO delicious! I did make some modifications to make it slightly healthier, but sometimes, you have to make those delicious things every once in a while. My hope is to experiment with ways to make it healthier in the next couple of week, so stay tuned! I did however make sure this was corn free, which is a lot of times hard to do.

PumpkinRoll
Beautiful and delicious.

(Recipe adapted from here)

The store brands mentioned below are used to ensure the recipe is corn-free. Substitute with what you have on hand if it isn’t a concern to you.

Roll ingredients:

  • 3 eggs
  • 2/3 cup raw sugar
  • 2/3 cups canned Trader Joe’s organic pumpkin
  • 3/4 cup all-purpose flour
  • 1 teaspoon Trader Joe’s pumpkin pie spice
  • a dash of sea salt
  • 1 tsp of baking SODA (powder has corn)
  • 1 teaspoon of cinnamon

Filling ingredients:

  • 1 cup Trader Joe’s powdered sugar (this is the only corn free powdered sugar of which I’m aware and have access)
  • 1 8 ounce package of low-fat cream cheese, softened to room temp
  • 1 stick of butter, softened to  room temp
  • 1/2 teaspoon of vanilla (I’m a HUGE fan of vanilla from the Dominican Republic – I order if off of Amazon!)

Directions:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl or the bowl or the bowl of your stand mixer, mix pumpkin, eggs and sugar until well combined.
  3. In a separate bowl, mix the remaining dry roll ingredients well.
  4. Slowly add the dry ingredients to the wet ingredients and stir until well combined (be careful not to over beat the batter).
  5. Spray a 9×13 pyrex dish with coconut oil. Pour in a thin layer of batter.
  6. Bake the filling 20-22 minutes, checking the center to see if it needs more time at 20 minutes.
  7. While the cake is baking, cream together butter and cream cheese until smooth.
  8. Mix in vanilla, followed by the powdered sugar. Set aside.
  9. Once the cake is done, take it out of the oven and using a knife loosen all the edges as much as possible.
  10. Then flip the cake over onto a kitchen towel with no fibers sticking out (I recommend using a tea towel).
  11. IMMEDIATELY roll into a roll shape (I didn’t do this the first time and it turned into a blob).
  12. Let roll cool for about 3 minutes in fridge while it takes form. You still want it to be warm when you apply the filling.
  13. Unroll the cake and spread the filling evenly. Carefully roll the cake back into a roll and transfer to wax paper.
  14. Sprinkle the top with powdered sugar and enjoy slightly warm, or cool it in the refrigerator. Store it in the refrigerator (if there’s any left to store!).
PumpkinRollupclose
So, so good.
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  1. Pingback: Frosted Sugar Cookies (Corn-free) – Anchor Drop

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