Pumpkin Roll with the neat egg - Plant Based Pantry

Ingredients

• 8 oz plant-based cream cheese *Kite Hill
• 3 tablespoons plant-based butter, softened
• 1 ⅔ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons coconut cream (solids from canned coconut milk)
• ¾ cup flour
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon baking powder
• 1 cup canned pumpkin puree
• ⅔ cup coconut sugar
• 3 tablespoons cooking oil of choice
• ½ teaspoon vanilla extract
• 1 neat egg, prepared according to package instructions
• ¼ cup plant-based milk