Pumpkin Roll

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Course: Dessert

Keyword: dessert, pumpkin roll

Prep Time: 15

Cook Time: 15

assembly & chill time: 4 15

Total Time: 4 45

Servings: 10 Slices

Calories: 348kcal

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.

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

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.

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.