Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/2 cup (100g) coconut sugar
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) cinnamon
  • 1/2 tsp (1g) pumpkin pie spice
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (120ml) unsweetened pumpkin puree
  • 2 large (100g) eggs, room temperature
  • 2 tbsp (30ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) low-fat cream cheese, softened
  • 1/4 cup (60g) Greek yogurt, plain
  • 1/4 cup (30g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (15g) powdered sugar for dusting

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 10x15 inch jelly roll pan with parchment paper, leaving an overhang on the sides.
  2. Whisk together the all-purpose flour, coconut sugar, baking soda, cinnamon, pumpkin pie spice, and salt in a medium bowl.
  3. In a separate bowl, beat the room temperature eggs and pumpkin puree until smooth, then stir in the melted coconut oil and vanilla extract.
  4. Gently fold the dry ingredients into the wet mixture until just combined. Spread the batter evenly across the prepared pan using an offset spatula.
  5. Bake for 12-15 minutes until the top springs back when touched.
  6. While the cake is still hot, carefully peel away the parchment paper.
  7. Lay a clean kitchen towel dusted with powdered sugar on the counter and flip the cake onto the towel.
  8. Starting from the short end, roll the cake and towel together snugly. Let it cool completely in this rolled shape for at least 1 hour.