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easy pumpkin roll made with fresh milled flour
Fresh Milled Mama

Easy Pumpkin Roll Made With Fresh Milled Flour

5 from 4 votes
This delicious, eye-catching dessert is easier to make than you might think! Try this easy Pumpkin Roll made with fresh milled flour for your next family gathering. It yields a moist pumpkin cake filled with a delicious, but not overly sweet cream cheese filling.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 1 Pumpkin Roll (10-12 servings)
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For Pumpkin Cake
  • 200 grams sugar (1 cup)
  • 150 grams pumpkin puree (2/3 cup)
  • 3 eggs
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice *see note 1
  • 96 grams fresh milled soft white wheat flour (approx. 1 cup)
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp baking soda *Add after the 15 minute rest.
For Cream Cheese Filling
  • 8 oz cream cheese, softened (1 block)
  • 115 grams powdered sugar (1 cup)
  • 4 tbsp butter softened
  • 1 tsp vanilla extract

Method
 

Make Cake:
  1. Prepare your jelly roll pan by lining with parchment paper. If you want to skip the parchment make sure you sufficiently grease your pan so your cake doesn't stick.
  2. In a mixing bowl add eggs and beat them. Then add sugar, pumpkin puree, vanilla, cinnamon, pumpkin pie spice, and salt and mix until combined.
  3. Next, add in the flour and let the batter rest for 15 minutes to hydrate your flour and soften the bran.
  4. While your batter is resting, preheat the oven to 375℉.
  5. After 15 minutes add baking soda and mix in well until combined.
  6. Pour cake batter into the prepared pan and smooth with a spatula until it's evenly spread.
  7. Bake for 14-17 minutes until the cake springs back when lightly touched or a toothpick comes out clean. Don't overbake it or it may crack when rolled.
  8. Remove from the oven and turn the cake out onto the powdered sugar dusted tea towel. Remove the parchment paper from the cake.
    *If you don't want to flip the cake and chance breaking it, you can sprinkle powdered sugar on the cake and lay the tea towel over it and use a cutting board or pan to stabilize it while turning it over.
  9. Starting with the short edge, roll up the cake in the towel, place seam-side down to cool on a wire rack until completely cooled.
  10. While cake is cooling make your cream cheese filling by beating the butter and cream cheese together in the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl using a hand mixer, on medium speed until combined. Add the vanilla and powdered sugar, then beat until fluffy, smooth, and light in color, about 2 minutes.
  11. When the cake has completely cooled, carefully unroll it and remove the towel. Spread filling evenly and roll the cake up again, but without the towel. Wrap with plastic wrap and refrigerate for 1 hour or until ready to serve. This will set up the filling so you get a beautiful, clean slice.
  12. When ready to serve, sift powdered sugar oven the roll, slice with a serrated knife, and enjoy!

Notes

  1. If you don’t have pumpkin pie spice or don’t prefer the flavor you can just swap cinnamon in it’s place. You can also add less cinnamon if you don’t care for that either.