Does the fall season sweep you off your feet?
I just love how refreshing it feels, God’s beauty, and the colors forever changing! The season resonates comfort, time in the woods, harvesting our meats for the upcoming year, and perhaps most importantly…
Everything pumpkin!
My son enjoys our pumpkin delicacies as much as I do. We love adding new pumpkin recipes to our ever-growing archives. Not only do I can pumpkin, I also dehydrate pumpkin puree to add to teas, coffee, and smoothies during the winter, and decorate our homestead — both inside and out — with the beauties!
Along with sprouted pumpkin spice coffee cake, this sprouted spelt pumpkin roll is one of our old favorites. I hope you enjoy it as much as we do!
Sprouted Spelt Pumpkin Roll
This sprouted spelt pumpkin roll is one of our old favorites. I hope you enjoy it as much as we do!
Makes 1 pumpkin roll (thick) or 2 pumpkin rolls (thin).
Ingredients
- 3 organic or pastured eggs
- 1 cup sucanat
- 2/3 cup pumpkin puree
- 3/4 cup sprouted spelt flour plus an additional tablespoon if needed OR gluten-free flour blend
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
Instructions
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Beat eggs.
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Add sugar, pumpkin, flour, baking soda, and cinnamon and mix well.
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Pour the batter into a greased jelly roll pan (or 2 jelly roll pans for thinner rolls) and bake at 375 degrees Fahrenheit for 10 to 15 minutes.
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Sprinkle damp cheese cloth or tea towel with powdered sugar (sucanat whizzed fine in blender until powdery).
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Place the finished pumpkin roll(s) from the jelly roll pan on a cloth.
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Place in the refrigerator.
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Spread with Pumpkin Roll Cream Cheese Filling (recipe below), roll, and return to refrigerator.
Pumpkin Roll Cream Cheese Filling
Perfect and delicious filling for my Sprouted Spelt Pumpkin Roll.
Ingredients
- 8 ounces cream cheese
- 1 cup powdered sugar *
- 4 tablespoons grass-fed butter
- 1/2 teaspoon vanilla extract
Instructions
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Add together and mix well. I use an old hand mixer, and an electric mixer works, too.
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Once well-mixed, spread evenly on the pumpkin roll(s) chilling in the refrigerator.
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Once spread, return to the refrigerator or enjoy right away!
Recipe Notes
*Organic sugar or sucanat whizzed in blender until fine and powdery
What are your favorite pumpkin recipes? What is your favorite part of pumpkin season?
This post was featured in 32 Delicious Pumpkin Recipes {from Breakfast to Dessert}.
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Do you think coconut flour will work with this recipe?
I want to try this with a gluten-free flour blend! It’s beautiful, Tammy.
Hi Lindsey,
I make a gluten free version for my son. I use Better Batter Gluten Free Flour which can be found at BetterBatter.org. It is my go to gluten free flour because it is a non-gmo flour and can be used cup for cup like regular whole wheat flour.
This is my son’s favorite recipe.
Enjoy….
Blessings
Tam
I have four pumpkins that we grew this year. I’m so proud of them because we have to start them late in the year when the squash bugs are still quite active. I look forward to turning them into some sort of pumpkin something or other. I don’t have sprouted *spelt* flour but I do have spelt. I assume this will still work?
The pumpkin roll recipe states it makes one pumpkin roll. The pumpkin roll filling recipe states “spread evenly on the two pumpkin rolls that are chilling in the refrigerator”. Does the filling do 2 pumpkin rolls? I really like this recipe and my husband loves pumpkin roll. Just need to know if I should double the pumpkin roll recipe as I would like to have 2 of them. Thanks so much!
Hi Tina,
Thank o greatly for catching that. The recipe makes two pumpkin rolls or one very thick pumpkin roll. The filling will cover two pumpkin rolls and depending on the mens need for sweets I may make a double batch of filling to accommodate their needs!
I hope you enjoy. This has been a family favorite for years.
Blessings
Tam
I have made this three times now, and it has turned out wonderfully each time! It is pretty sweet for my tastebuds, which are not used to having lots of sugar, but I would guess you need a certain amount of sugar for the cakey part to be able to hold together. I balance it out by making the filling less sweet. But that’s just me being picky, this recipe really is awesome!