Fresh Milled Pumpkin Roll You’ll Make Every Year

Tender pumpkin cake is filled with a yummy cream cheese frosting making this fresh milled pumpkin roll a family favorite!

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Pumpkin rolls made with 100% fresh milled flour have so much more flavor and are so soft! The perfect recipe for Thanksgiving Day or Christmas morning!

Why use Fresh Milled Flour for this recipe?

• Flavor Increase – Fresh milled flour has a delightfully nutty flavor and makes for incredibly yummy treats to satisfy your taste buds! You just don’t get that with all purpose flour!
• Texture – Whole grain flour lends to a moist pumpkin cake that is light and makes fluffy rolls.
• Nutritious – The health benefits of using whole grains are well documented! This powerhouse flour boasts 40/44 key nutrients making it the perfect flour!

If you are brand new to milling your own grains, START HERE!

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To mill my own flour, I use the NUTRIMILL GRAIN MILL

You will need a BAKING PAN to bake the cake thinly enough to roll it up after it cools.

For creaming the cream cheese and maple syrup together, I prefer to use an IMMERSION BLENDER

Want the best sourdough pumpkin cinnamon roll recipe? CLICK HERE!

Ingredients you will need to make this Fresh Milled Pumpkin Roll

For the Cake

• Fresh Milled Flour – Use 1 cup of flour (mill 2/3 cup berries). You can use soft white wheat or hard wheat. However, soft wheat or Einkorn will give the softest cake. If you don’t have a grain mill, use whole wheat flour from the store. NOTE: IF USING EINKORN OR SOFT WHITE WHEAT ADD 1/4 CUP FLOUR TO THE RECIPE!
• Eggs – You will need 3 large eggs.
• Salt – 1 teaspoon.
• Baking Powder – 2 teaspoons.
• Pumpkin Spice – 2 teaspoons. I use 2 tsp for more pumpkin flavor, however you can reduce to 1 teaspoon if you prefer.
• Pumpkin Puree – 1/2 cup. Use “pumpkin puree” and not “pumpkin pie filling” as the filling has added sugar. You can also used homemade pumpkin puree.
• Honey – 1/2 cup. Can substitute with maple syrup.
• Chopped Walnuts (Optional) – Use up to 1 cup of chopped walnuts to either the cake or the filling. I prefer adding them to the filling!

For the Creamy Filling

• 1 package of softened Cream Cheese
• Maple Syrup
• Pumpkin Pie Spice

Want even more pumpkin recipes? CLICK HERE!

Want a fresh milled flour recipe for pumpkin scones? CLICK HERE!

How to make this recipe (step-by-step)

Make the cake

First, mill your wheat berries on the fine setting of your grain mill.

PLEASE NOTE!!!! IF USING EINKORN OR SOFT WHITE WHEAT, ADD 1/4 CUP FLOUR TO THIS RECIPE!!!

Preheat the oven to 375 degrees F.

In a large mixing bowl, combine the wet ingredients (pumpkin puree, honey, and eggs). Mix until well combined.

In a separate bowl, combine the dry ingredients (flour, salt, baking powder, and pumpkin spice) until mixed completely.

Add the dry ingredients to the wet ingredients and mix until well combined.

Line your baking sheet with a piece of parchment paper and lightly spray with non-stick spray or rub with olive oil.

Pour the batter onto the parchment lined baking sheet or jelly roll pan leaving 1/2-1 inch border for rolling the cake.

Bake in preheated oven for 15 minutes or until a toothpick comes out clean.

Make the Cream Cheese Filling

In a large bowl, add the softened cream cheese, maple syrup, and pumpkin spice.

Using an immersion blender, blend until thick and creamy. Transfer to the fridge until ready to assemble.

You can also make this in the bowl of a stand mixer with a whisk attachment, in a blender, or in a food processor with similar results.

Assemble the Pumpkin Roll

When the cake is done, use oven mitts and carefully roll up the hot cake with the parchment paper.

Take care to roll it up as tightly as possible. Use the borders of the parchment paper to roll the cake.

Place the rolled cake in the fridge let the cake cool completely before unrolling and filling.

Note: you can allow the cake to cool at room temperature if you wish, it will just take longer.

Once the cake is completely cool, unroll the cake until flat.

Spread the filling evenly over the cake.

Now, roll the cake up with the filling (not using the parchment paper this time) only roll the cake itself.

Once rolled up neatly and tightly, wrap in parchment paper, plastic wrap, or place in a large airtight container and return to the fridge until ready to serve.

Storage

Store in an airtight container in the fridge for 3-4 days.

Freeze in freezer bag for 1-2 months.