Clean Pumpkin Roll

Pumpkin roll

This delicious treat is easy to make but looks quite impressive. My own grandmother thought we got it from a bakery. It is light and fluffy with a nice little crunch from the walnuts.

 

Ingredients

• CAKE
• 3/4 cup organic whole wheat pastry flour (measure then sift)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2  teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch nutmeg
• 1 pinch allspice
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup date syrup
• 2/3 cup Pumpkin Puree
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• FILLING
• 4 oz organic cream cheese, at room temperature
• ½ cup date syrup
• 3 tablespoons grass-fed butter
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts

FOR CAKE:
PREHEAT oven to 375° F. Line a cookie pan (10X15)  with edges with parchment paper.

COMBINE flour, baking powder, baking soda, and spices in small bowl. Beat eggs and date syrup in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

BAKE for 10 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto thin cotton kitchen towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, syrup, butter and vanilla extract in small mixer bowl until smooth, then stir in nuts. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour (or eat and enjoy right away!)