Pumpkin Roll Cake in 35 Minutes

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 10 x 15 jelly roll pan and line it with parchment paper, leaving a one-inch overhang on the sides.
2. In a large bowl, beat coconut sugar and eggs until the mixture is pale and frothy.
3. Stir in the pumpkin puree and vanilla extract until fully combined.
4. Sift in the flour, baking soda, pumpkin pie spice, and salt. Fold gently with a spatula until just blended to maintain cake flexibility.
5. Spread the batter evenly into the prepared pan using an offset spatula.
6. Bake for 12–15 minutes until the top springs back lightly when touched.
7. While hot, flip the cake onto a towel dusted with coconut sugar and carefully peel off the parchment paper.
8. Starting from the short end, roll the cake tightly into the towel and let it cool completely in this position.
9. Beat softened low-fat cream cheese and Greek yogurt until velvety.
10. Gradually add maple syrup and vanilla, whipping until fluffy.
11. Gently unroll the cooled cake and spread the filling in an even layer, leaving a ½ inch border around the edges.
12. Re-roll the cake firmly to seal the seam, wrap in plastic wrap, and refrigerate for at least 2 hours.