Pumpkin Roll

• 1 cup gluten free 1:1 baking flour
• 1 cup of sugar
• 1 ½ tsp baking soda
• 1 tsp pumpkin pie spice
• ¼ tsp sea salt
• ¾ cup pumpkin puree
• 3 vegan egg replacements (3 tbsp egg replacement 9 tbsp water)
  

• 8 ounces vegan cream cheese
• ¾ cup powdered sugar
• 1 tsp vanilla
  

Fully cool and slice into 8 even pieces!

1. Start by preheating your oven to 350 degrees fahrenheit. Then, line a baking sheet or jelly roll pan with parchment paper.
2. Next, in a medium sized mixing bowl add your 3 vegan egg replacements, 3 tbsp vegan egg (I used Bob’s Red Mill) and whisk together with 9 tbsp of water. Let sit.
3. Then, in a separate mixing bowl add your gluten free flour, sugar, baking soda, pumpkin pie spice and sea salt. Whisk to combine.
4. To the bowl with the vegan egg, add your pumpkin puree and whisk.
5. Add your wet ingredients to your dry ingredients until fully combined.
6. Add your pumpkin roll mixture to the lined baking sheet, spread out evenly on the baking sheet. It won’t reach the edge of the baking sheet so spread it out until the mixture is about ½ inch thick and is shaped like a rectangle.
7. Place in the oven and bake for 18-20 minutes.
8. While the cake is baking, make your cream cheese filling by combining vegan cream cheese, powdered sugar and vanilla extract. Mix until combined and place in the fridge to cool.
9. Once your cake is done baking, remove from the oven and let cool for about 5 minutes.
10. Then, while the cake is still warm, place a sheet of parchment paper down on your counter, cover the paper with a thin layer of powdered sugar.
11. Take the pumpkin sheet cake and carefully flip with the cake side down onto the parchment paper. Once flat, carefully remove the top layer of parchment paper that the cake was baked on.
12. Then, sprinkle another thin layer of powdered sugar on top of the pumpkin roll.
13. Starting at the short end near the edge, roll the pumpkin roll up with the parchment paper. Once the pumpkin cake is tightly rolled, place in the fridge and let cool for about 1-1 ½ hours.
14. Once the cake is cooled, remove from the fridge along with the cream cheese icing.
15. Unroll pumpkin roll and layer the cream cheese filling over the cake, leaving about 1 inch on each edge of the cake to prevent the filling from spilling out once rolled.
16. Roll the cake back up and wrap in aluminum foil or plastic wrap and place back in the fridge for at least 1 hour.
17. Cut into 8 even slices, serve and enjoy!