Ingredients

1 15oz. cans pumpkin puree

1/4 cup water

4 eggs

1/4 cup butter or coconut oil, melted

1 tsp vanilla extract

1/3 cup coconut flour

1 tsp baking soda

1/4 tsp salt

1/2-1 tsp. stevia powder

2 tsp pumpkin pie spice blend

Filling:

8 oz cream cheese room temp

1/4 cup butter, room temp

10 drops of stevia or 1/4 tsp stevia powder

1 tsp. vanilla

Directions

preheat oven to 325f.

prep a 12″x17″ jelly roll pan by spreading butter across the bottom and sides, then sticking parchment paper to it, allowing some paper to hang over the sides slightly.

combine all wet ingredients in a huge bowl. i use the bowl of my kitchen aid stand mixer.

separately, combine all dry ingredients in a large bowl, sifting the coconut flour and baking soda & baking powder.

dump dry ingredients into wet ingredients and mix well. taste it and add spices or more sweetener if you wish.

dump onto jelly roll pan, spreading batter evenly.

Bake for 15 minutes.

let it cool at room temp, in the pan, for 30 minutes.

after 30 minutes throw a clean lint-free kitchen towel on top. carefully turn the pan upside down, inverting the sponge onto the towel. gently remove the parchment paper and discard. VERY very carefully and slowly, paying attention to potential cracking, roll the sponge, keeping the towel on the cake to separate the “layers”.

transfer the towel-wrapped roll back to jelly roll pan and stick in the fridge for at least a few hours, even over night. if you are Type A personality and can’t wait, like me, this is where the freezer comes in. you can put this in the freezer for one hour to speed through the cooling process.