Fresh Milled Pumpkin Roll You’ll Make Every Year

Perfectly spiced pumpkin cake is filled with a cream cheese frosting for the perfect Fall dessert!

Course Dessert

Cuisine American

Keyword fresh milled flour, Fresh Milled Flour Recipe, Fresh Milled Pumpkin Roll, Pumpkin, Pumpkin Roll, Whole Grains

Prep Time 5

Cook Time 15

Total Time 19

Servings servings

Calories 279kcal

Author Mary Rose

1 cup Fresh Milled Flour (IF USING EINKORN OR SOFT WHITE WHEAT, ADD 1/4 CUP FLOUR TO THIS RECIPE) Mill 2/3 cups wheat berries
3 Large Eggs
1 tsp Salt
2 tsp Pumpkin Pie Spice
2 tsp Baking Powder
1/2 cup Pumpkin Puree
1/2 cup Honey

Preheat the oven to 375 degrees F.
Mill your wheat berries on the finest setting of your grain mill.
PLEASE NOTE: IF USING EINKORN OR SOFT WHITE WHEAT, ADD 1/4 CUP OF FLOUR TO THIS RECIPE!
In a large bowl, combine the pumpkin puree, eggs, and honey.
In a separate bowl, mix together the flour, salt, baking powder, and pumpkin spice.
Add the dry ingredients to the wet ingredients and mix well.
Line a baking sheet with parchment paper and spray with non-stick spray or rub with olive oil.
Pour the batter onto the parchment paper evenly leaving a 1/2-1 inch border.
Bake in the preheated oven for 15 minutes or until a toothpick comes out clean.
Remove the cake from the oven and using oven mitts, carefully roll up the cake using the parchment paper as tightly as possible.
You can either let it cool completely at room temperature or in the fridge.

In a large bowl, add the cream cheese, maple syrup, and pumpkin spice.
Using an immersion blender, blend this mixture until completely smooth and creamy. Move to the fridge until ready to assemble.
You can also do this in a blender, food processor, or in a stand mixer with the whisk attachment.

Unroll the cooled cake until laying flat.
Spread the cake with the cream cheese filling evenly.
Now, roll the cake back up (leaving the parchment paper behind) as tightly as possible.
You can slice it right away or store in an airtight container or wrapped in plastic wrap or parchment paper in the fridge.

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

Freeze in freezer safe bag for 1-2 months.

Tips: To prevent cracking of the cake when rolling, roll up as soon as possible when removing from the oven.