- 1 tbsp Pumpkin Spice Date Spread
- 2 cups of Cassava Flour (add 1 tbsp extra at a time if dough is too wet)
- 1 cup pumpkin purée
- 1 cup sweet potato purée 
- 2 tbsp maple syrup 
- 1 tsp pumpkin pie spice 
- ¼ tsp salt

- Pumpkin Spice Date Spread
- Pecan pieces

- 1/2 cup vegan cream cheese (recommend using @miyokoscreamery )
- 3 tbsp Condensed Coconut Milk

1. In a large bowl mix pumpkin puree, sweet potato puree, and cassava flour until a dough begins to form. Then add maple syrup, date spread, pumpkin pie spice and salt. A thick dough should begin to form, if the dough is too wet, add 1 tbsp of cassava flour at a time until you have a rollable dough. The dough shouldn’t be sticky or wet. 
2. Roll the dough on a floured surface between two pieces of parchment paper. Roll out into a rectangle and then spread, Pumpkin Spice date spread as the filling. Crush pecans and sprinkle evenly across. Leave a border at the edges to allow space to roll.
3. Use the parchment paper to help you roll the dough into a roll. Then slice and place in a baking dish with spray for 25-30 minutes. Remove from oven and let cool.
4. While the cinnamon rolls are cooling, make your cream cheese icing by placing ½ cup room temperature vegan cream cheese in a food processor with 3 tbsp sweetened condensed coconut milk. You should have a sweet cream cheese icing as a result