Pumpkin Roll Cake is a surprisingly easy-to-make classic fall recipe! The key is to make sure the pumpkin cake is just out of the oven when you flip it and roll it into a dishcloth. After the cake completely cools, it will unroll easily so you can spread the cream cheese filling overtop and roll it back up.
In this recipe, I brought the sugar down as low as I could without losing flavor, and of course, it’s grain-free!
On a different note, I’m thrilled for my brother, Luke Korem. His new film, Dealt, a Sundance Select, just released last week in select theaters and it’s the #1 documentary on iTunes! Dealt has received glowing reviews from The Hollywood Reporter, Variety, and The New York Times, while winning awards at film festivals all over the world. It’s a must-see film (and I’m not just saying that because he’s my brother)!
Dealt is about sixty-two year old Richard Turner, who is renowned as one of the world’s greatest card magicians and also happens to be completely blind. Richard’s blindness is unique, but he doesn’t let it define him. It’s both a tantalizing, up-close look at the secretive world of magic and a candid, awe-inspiring portrait of a man who lives beyond his limitations. If you’ve been looking for an uplifting and inspiring film to watch, Dealt fits the bill!
Can I make a suggestion? This weekend, make this Pumpkin Roll cake, enjoy a slice with a cup of tea and sit back and watch a good film.