Vegan Pumpkin Cream Cheese Roll
Here for not denying myself any of the joyous pumpkin festivities in the fall- and neither should you (if that’s your thing).
This pretty lil pumpkin roll is the perfect sweet spot between “I don’t want a store bought dessert” and “I don’t want to spend forever baking a dessert”. Truly couldn’t be easier, more delicious, and perfect for any fall festivities....or a chill Monday night watching Hocus Pocus for the millionth time.
Vegan Pumpkin n Cream Cheese Roll
Author: Consciously Coastal
prep time: 30 | cook time: 25 | Servings: 6-8
Ingredients:
- Simple Mills pumpkin muffin/bread mix + ingredients listed on box
- 8oz Plain Kitehill cream cheese
- 4 tbs maple syrup OR 1/4 c coconut sugar
- 1 tbs vanilla extract
- Sprinkle himalayan salt
Instructions:
- To make cake, follow Simple Mills pumpkin muffin/ bread mix instructions on the box for mixing (sub egg for flax egg) .
- Spread batter evenly into rectangle pan or onto a small baking tray lined with parchment paper. Bake for 12 to 15 minutes, or until top of cake springs back when touched. If it needs longer, just make sure to keep an eye on it so it doesn’t burn!
- Once done, carefully lift the parchment paper and cake out onto a flat, heat-safe surface. Make sure it isn’t too hot to handle and slowly roll the cake, rolling from one short end to the other until it is completely rolled up. Place rolled up cake in the fridge for cooling.
- While the cake is cooling, make the cream cheese filling. In a separate bowl (or a standing mixer) cream together cream cheese + maple or coconut sugar.
- Add in vanilla and whip until smooth. Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully unravel until it is flat again (it’s ok if the ends curl up a bit).
- Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides! Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove it. OPTIONAL: Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour or upto overnight. Once ready to eat, unwrap the roll, transferring it to a serving dish, slice n serve!