What’s Thanksgiving without a Pumpkin Roll?

At our house… Pumpkin Rolls are a must have for the up coming holiday seasons!

I mean, We can spend a day whipping up a few dozen of these babies… and then freezing them

just to have on hand for a party, company, or just for ourselves.

 

 

 

Last Year, I was sad because I had to sit there… help with the prep.. and not get any… LOL

Last Week I decided to  try and create a yummy, delicious

THM PUMPKIN ROLL!

 

 

I have now made three of them… sadly they did not stay around very long!

Our family loved it! My husband said “It’s the best tasting

THM dessert you have made up to date.” 

This is my Trim Healthy Man… He loves most of the creations that come out of my kitchen.

I need to thank a few of my recipe testers.  Before I shared it

with all my THM friends, I wanted to see how it would work for someone else.

 

 

Special thanks to Jessica, Stephanie, and Michelle for giving me your honest feed back.

 

As you can see in the pictures, some rolled, some did not..

To be honest… it happens.. but with this recipe..

they have rolled for me perfectly each time.

 

To make this recipe, I came up with a baking blend of oat flour and oat fiber.

You can have a little of oat flour  or oats in a S setting, that means

using this blend I can have more than one piece at a time!

 

Baking Blend

2/3 cup old fashion oats

1/3 cup oat fiber

Grind your oats in your blender until they are a powder, sift in a sifter to remove any bigger

pieces

Add oat flour and oat fiber into a covered bowl or Ziploc baggie

Shake, stir, mix well

 

(look for more recipes to come with this awesome blend )

 

Now that you have the baking blend ready…..

Lets make a pumpkin roll!

 

THM Pumpkin Roll

 

2/3 cup baking blend

3 eggs

1 teaspoon cinnamon

½ cup sweet blend (I use my own homemade sweet blend…

If you use THM’s sweet blend, you might want to decrease the amount by half)

½ teaspoon soda

2/3 cup pumpkin (a scant less than that)

 

Line a roll pan with foil, spray foil with coconut spray.

Mix sweet blend and eggs with electric mixer… add the rest of the ingredients.

Pour onto pan, spread mixture to fill the pan.

Bake at 350 for 10 to 12 mins.

Remove from oven and put immediately onto wax paper. Sprinkle with powdered sweet blend.  Roll

Allow to cool completely then unroll and fill with the following.

 

Filling:

1 package of 1/3 less fat cream cheese ( soften at room temp.)

3 Tablespoon butter

1 teaspoon  vanilla

½ cup powdered sweet blend

4 oz of chopped pecans

Blend.. add to pumpkin roll

 

Now for a few more ideas!

Add a few walnuts, pecans, or almonds in the batter for a yummy nutty flavor.

 

If you slice this recipe into ten slices, you can eat 2 and stay with in the S category!

That my friend is a win!