Pumpkin Roll

Celebrating pumpkin szn with a little something sweet and a whole lot of pumpkin! Make this Pumpkin Roll asap and let the good times roll!   

Makes 10 servings
320 calories / 13F / 43C / 8.5P / 2g fiber / per serving

1 serving CSE Pumpkin Pie Protein Powder
1/2 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 Tbs. pumpkin pie spice
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 cup coconut sugar
2/3 cup canned pumpkin
1/4 cup powdered sugar, optional for garnish
Cream Cheese Filling:
1 (8 ounce) Neufchâtel cream cheese (room temperature)
6 Tbs. grass-fed butter (room temperature)
1 serving CSE Simply Vanilla Protein Powder
3 Tbs. raw honey
1 teaspoon vanilla extract

1. Preheat the oven to 375 degrees. Place parchment paper into a 10x15” rimmed baking sheet leaving about an inch of the parchment paper hanging over the edges of all sides of the pan.

2. Add the protein powder, flour, baking powder, baking soda, pumpkin pie spice and salt to a large mixing bowl. Stir until well combined.

3. In a separate mixing bowl, add the eggs, vanilla extract and coconut sugar. Whisk together until just combined, then whisk in the pumpkin until smooth. Add the wet ingredients to the dry and mix until just combined.

4. Pour the cake batter into the prepared pan. Spread the batter out evenly with a rubber spatula, coating the entire pan. Bake for 10-12 minutes.

5. Remove from the oven and then holding the sides of the parchment paper, remove the cake from the pan and set on the counter. Slowly roll the cake, leaving the parchment paper on and place on a cooling rack. Let cool completely.

6. Make the filling by adding the cream cheese and the butter to a small mixing bowl. Beat together until smooth. Add the protein powder and beat until smooth. Add the honey and the vanilla and beat until smooth.

7. Unroll the cake and spread the cream cheese filling evenly over the entire cake. Gently roll the cake back up with the cream cheese filling now on the inside. This time, carefully remove the parchment paper from the cake as you roll it up. Wrap the pumpkin roll in plastic wrap and store in the fridge until ready to serve. Top with powdered sugar and cut into 10 even slices. Enjoy!