It's so good - I'm pretty sure we'll be making it year round!
Here's the recipe
Pumpkin Spice Roll
1/4 cup cornstarch or arrowroot powder or powdered sugar
1 cup sprouted wheat flour
1/2 rounded tsp baking powder
1/2 rounded tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp sea salt
3 large cage free, hormone free eggs
1/2 - 3/4 cup sucanat or rapadura
2/3 pumpkin puree
1 pkg organic, cultured cream cheese
1/4 cup raw honey
3 tbsp raw or organic butter
1 tsp vanilla
1/4 cup cornstarch or arrowroot powder
Powdered coconut sugar or regular powdered sugar
Preheat oven to 360 degrees. Grease cookie sheet. Line greased cookie sheet with wax paper. Grease (generously) and flour (generously) the wax paper.
Sprinkle cotton kitchen towel with 1/4 cup cornstarch or arrowroot powder or powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sucanat in large mixer bowl until creamy. Beat in pumpkin. Stir in flour mixture. Spread evenly onto prepared pan.
Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen any sides that may be sticking to pan and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together starting with narrow end. Cool on wire rack for 30 minutes.
Beat cream cheese, 1/4 cup honey, butter, vanilla and cornstarch until smooth. Keep filling in fridge while cake cools down.
Once ready, loosen the cake somewhat from the towel. Spread cream cheese mixture over cake. Reroll cake. Transfer cake to dish. Refrigerate at least one hour.
Sprinkle with a little powdered coconut sugar or powdered sugar before serving.
Wrap with saran wrap if storing longer than an hour before eating.
This is such a good dessert my two oldest children are selling these in our neighborhood to earn some money for Christmas gifts.