It’s fall! Time for all things pumpkin, right!?! Even if you aren’t on the “all-pumpkin, all fall” bandwagon, it’s hard to beat a good pumpkin roll. This is a classic pumpkin roll recipe that is completely on plan if you are following the Trim Healthy Mama way of eating. This recipe is an S fuel.
For the Cake
- 3/4 cup THM Baking Blend
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs room temperature
- 1/2 cup xes sweetener or gentle sweet
- 2/3 cup canned pumpkin
For the Filling
Preheat oven to 375° F.
Grease a 13×18-inch half sheet pan; line with parchment paper. Grease and flour paper.
Combine baking blend, baking powder, baking soda, spices and salt in small bowl.
Beat eggs and gentle sweet in larger mixer bowl until thick. Beat in pumpkin.
Stir in flour mixture and mix well.
Spread evenly on parchment paper in prepared pan. It will be very thin.
Bake for 13-15 minutes or until top of cake springs back when touched.
While cake is cooling: Beat cream cheese, gentle sweet, butter, vanilla and almond extract (if using) in small mixer bowl until smooth.
Carefully unroll cooled cake. I like to leave it on the paper at this point as the paper will help in the re-rolling process.
Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with additional gentle sweet before serving, if desired.
Do you have some canned pumpkin left over after making this recipe? Don’t throw it out! Freeze it in an ice cube tray! Put 1 tablespoon of pumpkin into each compartment. After it is fully frozen put the cubes in a zippy bag in the freezer for future recipes, like pumpkin spice lattes!