Pumpkin Cream Cheese Roll

-Vegan (optional)
-Gluten Free
-Dairy Free (optional)
-Soy Free
​-Peanut & Treenut Free
​- Corn & Potato Free
Preheat Oven 375º
Prepare dish towel with powdered sugar
Bake 13-15 minute

CAKE

• 3/4 cup: Namaste Perfect Flour Blend
• 1/2 tsp: Baking Powder
• 1/2 tsp: Baking Soda
• 1/2 tsp: Ground Nutmeg
• 1/2 tsp: Ground Cinnamon
• 1/2 tsp: Ground Cloves
• 1/4 tsp: Salt
• 1 cup: Cane Sugar
• 3 Eggs (sub egg-substitute)
• 2/3 cup: Pumpkin Pureé

*Add 2 tsp powdered sugar for transfer
​
​​Directions
*Watch Video for clearer instructions*

1.  Cover 13in x 9in cookie sheet in parchment paper.
2.  Put all dry ingredients in a bowl and mix together.
3.  In a separate bowl, mix eggs and pumpkin pureé. Then add to dry ingredients. Whisk until well mixed.
4.  Spread mixture onto cookie sheet and bake.
5.  When finished baking let cool for 2-5 min.
6.  Place powdered sugar on a dish towel. Then pick up parchment paper to transfer baked pumpkin cake onto dish towel, flip over to remove the cake from the parchment paper as you transfer it.
7.  Leave about 2 in from edge of dish towel and begin to roll the bread into itself.

FILLING

• 1 package / 8oz of Cream Cheese (sub. 8 oz Daiya Cream Cheese)
• 1 Cup: powdered sugar
• 6 Tbsp: shortening
• 1 tsp: Vanilla Extract

*Optional: top with powdered sugar

Directions

1.  Beat cream cheese on medium speed for about 1 minute.
   
2.  Slowly mix in powdered sugar.
3.  Add shortening and vanilla until smooth.
4.  Carefully unroll cake, spread cream cheese mixture onto the cake, then re-roll.
5. ​ Top with powdered sugar.