From the first time I tried a pumpkin roll years ago, I was hooked. I was able to get the recipe from a lady in my hometown, and for many years made and shared that recipe. Like many other recipes, however, I got to a point where I began to alter them to exclude any refined sugar and replace it with local maple syrup. It works great in this recipe as the natural sweetener partnered with savory, nutrient dense pumpkin. As some of my previously introduced fall recipes highlighted, pumpkin is incredibly rich in vitamin A and also provides nutrients such as vitamin C, potassium, riboflavin, copper, and manganese. Finding a way to put it on the menu is awesome. Transforming it in to a delicious dessert is an added bonus!
- 3 eggs
- 3/4 cup maple syrup
- 2/3 cup pumpkin
- 3/4 cup flour
- 1 tsp baking soda
- 1 tsp cinnamon
- dash sea salt
- 8 oz. cream cheese
- 2 tbs softened butter
- 1/2 tbs vanilla
- 1/4 cup or less of maple syrup
Use organic ingredients when possible
Preheat oven to 350°. Line a cookie sheet with wax paper. Grease and flour wax paper. Mix all top ingredients and spread in a rectangle on prepared wax paper.
Bake for 8 to 10 minutes, watching closely to ensure ends don’t burn. It usually takes my oven 12 minutes, but all ovens are different so watch closely to not burn. When cake is done, let it cool for a minute and carefully roll it while still on wax paper. (it will be hot) While it cools prepare your icing.
I use my countertop mixer for icing, you could certainly use a hand held as well. Mix all ingredients until creamy. Unroll cooled cake carefully. (If you have cracks it will still roll back up:) Spread icing evenly over cake and roll back up.
I sprinkle with a little cinnamon for garnish. Enjoy! Refrigerate after serving