Teresa has been making this pumpkin roll every Thanksgiving for as long as I can remember. She adapted it to be gluten-free so Jack could enjoy it on Thanksgiving but honestly, you can't tell the difference! We just love everything pumpkin... 🎃 🎃 including the pumpkin mugs I made in a ceramics class back in 1974. That year I brought them to my parent's house on Thanksgiving Day and was insulted when my Dad said he couldn't drink out of them because his nose 👃🏻 was in the way. Once a year I take them out for Thanksgiving dinner and my Dad is still not allowed to drink from them!
Ingredients
Cake:
- powdered sugar to spread on a clean dish towel
- ¾ cups gluten-free flour (King Arthur’s Gluten-Free Measure for Measure Flour or Bob’s Red Mill 1 to 1 Gluten-Free Flour)
- 1/2 tsp baking powder (gluten-free)
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- Tiny pinch of a smidgen of ground nutmeg (see photo for actual amount)
- 1/4 tsp salt
- 3 large eggs
- 1 cup sugar
- 1/2 tsp vanilla paste or extract
- 2/3 cup canned pumpkin (do not use pumpkin pie mix)
- 1 cup chopped walnuts or pecans, optional
Filling:
- 1 (8-oz) package cream cheese, softened
- 1 cup sifted powdered sugar
- 6 Tablespoons butter softened
- 1 tsp vanilla extract or paste
Instructions
- Pre-heat oven to 375ºF.
- Grease a 15 x 10 x 1-inch baking pan; line with parchment paper.
- Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar making sure the towel is well covered in powdered sugar.
- In a small bowl, combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.
- In a large bowl, combine eggs and sugar; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture.
- Spread batter evenly int prepared pan. Sprinkle with chopped walnuts if using.
- Bake 13-15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; quickly invert onto prepared towel. Remove pan; carefully peel off paper.
- Roll up cake in towel while hot, starting with the 10-inch side. Cool completely on wire rack.
- Beat the cream cheese, 1 cup powdered sugar, butter and vanilla in a small bowl until smooth.
- Carefully unroll cake; remove towel. Spread cream cheese mixture over cake.
- Re-roll cake (see video). Using a very sharp knife, trim both ends of the log and discard (or eat) the trimmed pieces.
- Wrap in plastic food wrap; refrigerate at least 1 hour. Sprinkle with powdered sugar before serving.
Notes: Make sure you put enough powdered sugar on the towel before rolling up the cake so it doesn’t stick.
Rolling the cake while hot
Icing & finishing the cake
Recipe adapted from Libby’s
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