Bake Bake Bake! This is the week just about everyone is in the kitchen, baking up a storm.
I called my friend this morning to discuss our trip to the mountains for a Christmas tree. She had a full kitchen of grown ups and kids baking. I could hear people yelling, laughing & saying “oops” while we tried to finalize our plans. I love the holidays. Seeing family, coming together over a meal and focusing on being thankful. It’s all wonderful.
We have a new recipe to launch today. This one is extra special as it comes from our newest Sweetest Lemonade team member Amelia! Amelia is a whiz in the kitchen and is sharing with us her healthy spin on a traditional pumpkin roll. Made with maple syrup instead of sugar, this recipe is delicious and less of a sugar rush than your normal roll. It’s also gluten free! Try it out and enjoy the feast🦃
As usual, we’ve linked some of the ingredients that are harder to find. You can find them on Amazon! And yes, if you make a purchase through the link, I get a small percentage. 
Pumpkin Rolls
Ingredients
Pumpkin Roll
- 4 eggs, separated
- 1 T vanilla extract
- 1/2 tsp cream of tartar
- 3/4 cup pumpkin puree
- 3/4 cup light maple syrup
- 2 T heavy cream
- 1 T lemon juice
- 1/4 cup + 2 T tapioca flour
- 1/4 cup + 2 T cassava flour
- 1/4 tsp nutmeg
- 1/2 tsp cardamom
- 1 1/2 T cinnamon
- 1 tsp baking powder
Filling
- 8 oz cream cheese, softened
- 4 T maple syrup
- 1/2 cup unsalted butter, room temperature
- 1/2 tsp vanilla
Instructions
- Preheat the oven to 350°. Grease and line a jelly roll pan with parchment paper.
- Separate the eggs, yolks in one large bowl and egg whites in another.
- Start with the bowl of yolks. Add in the vanilla, maple syrup, pumpkin puree and the heavy whipping cream. Mix together using a whisk or rubber spatula.
- Add the tapioca flour, cassava flour, spices and baking powder to the egg yolk mixture. Stir together.
- Now it's time for the egg whites. Let's make a meringue using the lemon juice and cream of tartar. It's best to blend with a hand blender or kitchen aid mixer. Blend until stiff peaks form.
- Gently, and I mean gently, fold the meringue in to the yolk mixture.
- Pour onto the jelly roll pan. Bake for 12-14 minutes.
- Lay a flour sac cloth towel flat on the surface you want the cake to cool on.
- Once the cake is out, immediately turn it out onto the sac cloth. Roll it up, using the sac cloth to separate the layers as you go.
- While the pumpkin roll is cooling, prepare the filling.
- The filling is easy as pie. Simply combine the ingredients into a mixing bowl and blend!
- Now that the cake has cooled, unroll it. Spread on the filling and re-roll it.
- Chill in the fridge until ready to serve.
