Pumpkin Roll Cake with a luscious maple cream cheese filling is perfect festive holiday dessert! It's light and flavorful, made with all HEALTHY nutritious ingredients, low-calorie and REFINED SUGAR-FREE. Delightfully delicious and guilt-free.
Preheat the oven to 350 degrees. Place parchment paper to fit the bottom of the 15x10-inch jelly roll pan. Leave an inch overhang on each end of the pan. Grease the parchment paper with coconut oil or cooking spray.
In a medium bowl, mix the flour, salt, soda, and spices.
In another larger bowl beat the eggs with sugar until fluffy. Mix in pumpkin puree. Add dry ingredients in wet and mix until nicely combined.
Spread the batter evenly in the prepared pan. Bake for 14-15 minutes until edges pull away from the sides of the pan.
Lay a large kitchen towel on the countertop. When the cake comes out of the oven, turn the pan upside down on the towel, so the cake falls out onto the towel. Peel off the parchment paper, being careful not to tear the cake roll.
Starting at one of the short ends, roll the pumpkin cake up with the towel and let it cool completely while rolled up.
While the roll is cooling, mix the cream cheese with coconut oil, vanilla and maple syrup with an electric mixer until it is light and creamy. Add maple syrup to taste.
Once the cake roll is cooled, unroll but don’t flatten out the cake roll (it’s ok if it’s slightly curved still). Spread filling evenly with the spatula over the cake.
Roll up the cake without the towel and wrap it up with plastic wrap. Place it in the fridge to firm up, for at least an hour before serving.
As a measure I used UScup (240ml).