So, I looked at a few recipes for this. Was excited to finally try this recipe. A friend of mine brings me one every Christmas, (I did say ‘Christmas’, anywho, I was ready to tackle this one with my daughter who is 10yrs. and a huge help in the kitchen. I wanted to try to make it as low fat and healthy as possible, so I hope you enjoy my version.
Preheat your oven to 375 degrees first.
For the cake/roll part:
3/4 cup of flour (I used organic wheat flour, I would of used almond flour that would work great also).
1 cup sugar
3 tablespoons of a mix of flax and wheat germ (optional)
2 tablespoons honey
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1 tsp. pumpkin seasoning
1/4 tsp. cloves
(Its all about the seasonings)
1/2 tsp. salt
2/3 cup canned or fresh pumpkin (if you use fresh, you may want to step up a couple more dashes of seasonings and salt).
1 tablespoon oil (I used canola)
For the cream cheese filling part
1 oz. pack of cream cheese (1/3 low fat cream cheese is what I used, I wouldn’t use fat free)
1 cup powdered sugar
1 tsp. vanilla
you also will need a clean towel and some powder sugar.
Here you go, the two bowls with my daughter helping