This pumpkin roll is the perfect fall treat. The sweet cake paired with the creamy frosting and punchy pumpkin flavor is unbeatable. Our special ingredients also make this one of the healthiest pumpkin rolls around.
In the past, making a pumpkin a pumpkin roll always sounded so intimidating so we never really tried it. But as we’ve experimented with Emmer flour, we knew that we had to give it a try. In our experience, Emmer tends to create more flexible and strong doughs than some other ancient grains. This made it a great candidate for a pumpkin roll, so we started testing different methods. After we found the perfect recipe we are so excited to share it!
In addition to using Emmer flour, this dessert is made even healthier by using zero white sugar. Without white sugar or white flour, this pumpkin roll is much easier on your blood sugar and is even full of many important nutrients. It’s no salad, but for a dessert, it’s quite healthy!
Why Make a Pumpkin Roll With Emmer?
Emmer, also known as farro or farro medio in Italy, is a well-known cousin to Einkorn. Like Einkorn it is more genetically simple than modern wheat, making it easier for our bodies to digest. It’s also higher in important nutrients that aid our bodies in many important functions. Visit our blog to learn more about Emmer’s nutritional benefits.
Not only is Emmer an incredibly healthy alternative for modern wheat, but it also brings incredible flavor and texture to many dishes. It can be used for all sorts of baked goods, but it is especially useful for high-hydration doughs and batter.
If you are looking to add Emmer to your pantry, or need a consistent source to restock, visit our online store! Our Emmer is regeneratively grown in 100% Organic and chemical-free fields.
Ingredients
Emmer Flour – We mill our Emmer fresh using the Mockmill 200 for maximum flavor and nutrition
Salt – Just a bit to give the flavors a boost
Cinnamon – Essential for fall flavor
Pumpkin Pie Spice – For the classic pumpkin flavor
Baking Soda – Helps with the leavening
Coconut Sugar – Healthier alternative to white sugar, has a rich flavor
3 Eggs – Keeps the sponge light but moist
Vanilla – Used in the cake and the filling
Canned Pumpkin Puree – Used in the filling and the cake for extra pumpkin flavor
Butter – Gives richness to the filling
Honey – One of the sweeteners for the filling, using only honey yields a very strong honey flavor
Maple Syrup – The other sweetener used for the filling
Cream Cheese – Used in the filling to create texture and flavor contrast with the sponge
How to Make an Emmer Pumpkin Roll
Making a pumpkin roll is truly so much easier than you ever thought. It takes a little time to let everything cool, but the end result will be worth it!
Start by preheating your oven to 350° so it can be ready when you finish mixing up your batter for the sponge.
To start your sponge, measure all of the dry ingredients into a mixing bowl and use a whisk to combine them. In a separate bowl, measure out the wet ingredients and mix well with the same whisk. Pour your dry ingredients into the same bowl as your wet ingredients and whisk until there are no more dry clumps.
Next, get a sheet pan and cover it with parchment paper. Make sure that the edges of the paper come past the edge of the pan so that it’s easy to remove the baked sponge from the pan. Before you pour your batter onto the pan, make sure that you grease the parchment paper with oil or non-stick spray. This will make it super easy to remove the paper when the time comes.
When you’ve prepared the pan, pour the batter onto the paper, place it in the preheated oven, and bake for 14 minutes. The bake time could vary a little based on the climate you live in so after 14 minutes, poke the sponge with a fork and see if it comes out clean. If not crumbs stick to it, your sponge is ready.
While the sponge is baking, prepare your cream filling. Start by measuring the butter and honey into a medium mixing bowl and creaming them with a hand mixer. Next, beat in the cream cheese and vanilla and then all remaining filling ingredients. Place the bowl of cream filling in the fridge to chill until the roll is ready to be filled.
Right after the sponge comes out, grab the edges of the paper and remove the cake from the pan. Turn the sponge so that the short side is facing you an droll it with the parchment paper into a tigh-ish log. Leaving the paper in the roll allows the sponge to cool in the correct shape without the sponge sticking to itself. Place the roll on a wire cooling rack and leave it for about an hour. The Sponge does need to be almost completely cool before you fill it, but leaving it wrapped in the paper for too long could cause the cake to get soggy.
When everything is cooled, carefully unroll the sponge., The end probably won’t want to unroll all of the way, but don’t force it. You just need it to be open enough to get a little bit of filling in there. Once the sponge is unrolled, spread the cream filling over the whole sponge in an even layer. Make sure it gets to the edges so you don’t have pieces without filling. The filling should be slightly thinner towards the center of the roll.
Now let the roll chill for at least an hour in the fridge or about 30 minutes in the freezer, depending on how long you have before you need to serve it. Once it has chilled cut it into inch-thick pieces and enjoy!
More Ancient Grain Desserts
Caramel Apple Pie With Einkorn Crust
Einkorn Whole Grain Chocolate Chip Cookies
Emmer Pumpkin Roll
Ingredients
Sponge
- 90 g Emmer flour
- ¼ t Salt
- 1 t Cinnamon
- 2 t Pumpkin Pie Spice
- 1 t Baking Soda
- ! C Coconut Sugar
- 3 Eggs
- 1 t Vanilla
- ¾ C Canned Pumpkin Puree
Cream Filling
- 2 T Honey
- 2 T Butter
- 8 oz Cream Cheese
- 2 T Real Maple Syrup
- 1 t Vanilla
- ¼ t Cinnamon
- 3 T Pumpkin
Instructions
Sponge Instructions:
- Preheat oven to 350°
- Mix dry sponge ingredients
- In a separate bowl, mix the wet ingredients
- Combine wet and dry ingredients
- Cover an 18x13-inch sheet pan with parchment
- Grease parchment paper with oil or non-stick spray
- Poor sponge batter onto the pan and spread into an even layer
- Bake for 14 minutes in a 350° oven
- Remove from oven and quickly lift sponge from the sheep pan with the parchment
- With the parchment paper still intact, carefully roll the sponge into a log
- Let sponge cool for one Hour on a cooling rack
Filling Instructions:
- In a medium bowl, cream honey and softened butter with a hand mixer
- Add cream cheese and real maple syrup, mix well
- Mix in all remaining ingredients
- Chill completed filling in the fridge while sponge cools
Assembly Instructions:
- Carefully unroll the cooled sponge without forcing the end to unroll too much
- Spread cream filling in an even layer leaving it slightly thinner towards the center of the roll
- Re-roll sponge and place in fridge to cool for at least 30 minutes
- Cut roll into one-inch pieces before serving
