Ingredients:

  • 3 large eggs
  • 2/3 cup organic pumpkin puree
  • 1/2 cup coconut sugar
  • 3/4 cup whole wheat pastry flour
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp sea salt
  • 6 oz Neufchâtel cream cheese, softened
  • 1/2 cup non-fat Greek yogurt
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla bean paste
  • 1/2 cup raw pecans, finely chopped
  • 2 tbsp maple syrup
  • 1 tbsp grass-fed butter
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat oven to 375°F (190°C) and line a 10x15-inch jelly roll pan with parchment paper, leaving an inch overhang.
  2. Beat eggs and coconut sugar on high speed for 5 minutes until thick and pale; gently fold in the pumpkin puree.
  3. Sift flour, baking powder, cinnamon, ginger, cloves, and salt over the egg mixture. Fold gently using a figure-eight motion to preserve aeration.
  4. Spread batter evenly in the pan and bake for 15 minutes or until the top springs back when touched.
  5. Immediately invert the hot cake onto a lint-free kitchen towel. Roll the cake and towel together from the narrow end and allow to cool completely for 2 hours.
  6. In a medium bowl, whisk together the Neufchâtel, Greek yogurt, 1/4 cup maple syrup, and vanilla bean paste until smooth.
  7. In a small skillet, heat chopped pecans, 2 tbsp maple syrup, and butter over medium heat until caramelized. Sprinkle with flaky sea salt.
  8. Carefully unroll the cooled cake, spread the cream cheese filling to the edges, and re-roll without the towel. Top with the praline glaze before slicing.