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Dairy-Free Pumpkin Roll

Sarah Hatfield
  • 45 minutes
  • Serves 14

INGREDIENTS

2/3 cup

Pumpkin puree

3

Eggs, large

3/4 cup

All-purpose flour

1/2 tsp

Baking powder

1/2 tsp

Baking soda

1/2 tsp

Cinnamon, ground

1/2 tsp

Cloves, ground

1 1/4 cups

Powdered sugar

1/4 tsp

Salt

1 cup

Sugar

1 tsp

Vanilla extract

1

tub Cream cheese alternative, dairy-free

6 tablespoons dairy-free buttery spread or sticks, softened (I used Earth Balance sticks)