pumpkin roll

Pumpkin Roll with the neat egg

Celebrate all things fall with this spiced Pumpkin Roll.  It’s made with the neat egg and it’s all rolled up with a sweet cream filling, making for a cute and delicious plant-based dessert.

 

SERVINGS: Makes 12-15 servings.

 

INGREDIENTS: *recommended brands

Filling:

8 oz plant-based cream cheese *Kite Hill

3 tablespoons plant-based butter, softened

1 ⅔ cup powdered sugar

1 teaspoon vanilla extract

2 tablespoons coconut cream (solids from canned coconut milk)

 

Cake:

¾ cup flour

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon pumpkin pie spice

¼ teaspoon baking powder

1 cup canned pumpkin puree

⅔ cup coconut sugar

3 tablespoons cooking oil of choice

½ teaspoon vanilla extract

1 neat egg, prepared according to package instructions

¼ cup plant-based milk

 

DIRECTIONS:

Preheat the oven to 350.  Line a 11 x 15 jelly roll pan with parchment paper.

In the bowl of a stand mixer, add all the cake ingredients and mix on medium until thoroughly combined.

Spread the batter evenly onto the prepared pan.  Bake for 12-15 minutes until a …