
Pumpkin Roll
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Equipment
- Jelly-Roll Baking Sheet or baking sheet with sides
- Parchment Paper
Ingredients
Pumpkin Base
- 3 Eggs
- 1 Cup Granulated Sugar
- a Portion Size of Cannabis Infused Granulated Sugar per potency preference.
- ⅔ Cup Pumpkin canned
- ¾ Cup All-Purpose Baking Flour
- a Portion Size of Cannabis Infused Maltodextrin Powder per potency preference. Note: Maltodextrin Powder should NOT replace baking flour entirely. Use maltodextrin powder in addition to baking flour sparingly in tablespoon sized portions if infusing with this method.
- 1 tsp Lemon Juice
- ¼ tsp Salt
- 1 tsp Baking Powder
- 2 tsp Cinnamon
- 1 tsp Ground Ginger
- ½ tsp Nutmeg
- NOTE: 1½ TBS of Pumpkin Pie Spice can replace Cinnamon, Ginger and Nutmeg if you have Pumpkin Pie Spice on hand.
Roll Cream-Cheese Filling
- 2 Cups Powdered Sugar NOTE: Granulated Sugar will NOT work. Do not substitute Powdered Sugar with Powdered Sugar for this recipe.
- a Portion Size of Cannabis Infused Powdered Sugar per potency preference.
- 8 oz Cream Cheese Softened
- ¼ Cup Butter Softened (1 stick)
- a Portion Size of Cannabis infused butter per potency preference
- ½ tsp Vanilla
Instructions
Pumpkin Roll Base
- Preheat oven to 375℉
- Line the jellyroll baking sheet with parchment paper.
- In Electric Mixer, beat eggs on high for 5 minutes.
- While mixing, gradually add lemon juice, canned pumpkin and seasonings: salt, cinnamon, ginger and nutmeg (or pumpkin pie spice if using this ingredient).
- Once incorporated slowly add granulated sugar, infused and non-infused, baking powder, maltodextrin powder (if using this infusion method), and all-purpose baking flour.
- Pour pumpkin mixture into the parchment lined baking sheet with sides or a standard jelly-roll baking pan.
- Bake at 375℉ for 15 minutes.
- Allow to cool.
- Dust a clean dishtowel with powdered sugar.
- Carefully invert / flip the cooled, cooked pumpkin base onto the dusted dishtowel.
- Once flipped, remove the parchment paper from the now top of the pumpkin roll base.
Filling
- While pumpkin base is cooking and cooling, prepare the filling.
- With the electric mixer, mix together cream cheese, vanilla, powdered sugar and butter (both infused and non-infused). Mix until creamy and well incorporated.
- Do not use granulated sugar. Your roll will taste like sand if you replace powdered sugar with granulated sugar.
- Spread filling evenly onto cooled pumpkin roll base.
- Starting at one short end of the dishtowel, gently roll pumpkin base until your flat base has become a tube.
- Wrap the tube in aluminum foil.
- Chill in the refrigerator for 4 hours.
- Slice and serve.




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