For the Filling

1½ c Latta Vanilla Kefir
4 oz organic cream cheese, softened
1½ t unsalted butter, softened
1 c confectioners’ sugar
¾ t vanilla extract

For the Cake

¾ c all-purpose flour
1 t baking soda
½ t ground cinnamon
½ t ground nutmeg
¼ t ground cloves
Generous pinch salt
3 eggs, separated
⅔ c canned pure pumpkin (organic)
1 c sugar, divided
Confectioners’ sugar for rolling and dusting (optional)


Preheat oven to 375°F. Line a 15x10x1-inch pan with parchment paper. Grease with cooking spray and set aside.

For the filling, beat together the plain Latta Kefir, cream cheese, butter, confectioners’ sugar and vanilla until really smooth. Cover and refrigerate. Whisk together flour, baking soda, spices and salt then set aside. Use a mixer on high speed to beat egg yolks until thick and frothy. Gradually add pumpkin puree and ½ cup sugar, beating until sugar is almost dissolved.

In a clean mixing bowl, beat egg whites into soft peaks, then gradually add remaining sugar, beating into stiff peaks. Proceed to fold egg white mixture into egg yolk mixture.

Gently fold dry ingredients into wet and spread into pan. Bake 12-15 minutes, or until cake springs back with light pressure applied. Cool 5-7 minutes. Turn cake onto a clean towel dusted with confectioners’ sugar. Carefully peel parchment paper from back of cake. Roll cake jellyroll style, starting with a short end.

Cool completely. Unroll cake and spread filling evenly to within ½ inch of edges. Re-roll. Cover with plastic wrap and freeze until firm (up to 3 months). Remove from freezer 15 minutes before serving. Dust with confectioners’ sugar and serve in slices enjoy this delicious fall classic.

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