Ingredients
⅔ cup Libby's Pumpkin - gluten free
¾ cup Cup4Cup Multipurpose Flour - gluten free
½ teaspoon McCormick Vanilla Extract - gluten free
1 teaspoon McCormick Ground Ginger - gluten free
2 teaspoons McCormick Ground Cinnamon - gluten free
1 (8 oz.) Philadelphia Cream Cheese (room temperature) - gluten free
3 large eggs
1 teaspoon Clabber Girl Baking Powder - gluten free
½ teaspoon salt
1 stick butter, room temperature
1 cup granulated sugar
1 cup Domino Confectioners' Sugar, plus more for dusting - gluten free
1 teaspoon fresh lemon juice
Instructions
<ol>
<li>Preheat oven to 350 degrees F.</li>
<li>Grease a jellyroll pan 11 x 17 inch and line with parchment paper. Grease the parchment paper.</li>
<li>In a large bowl, beat the granulated sugar, eggs, pumpkin and lemon juice until smooth. In another bowl, sift together the flour, baking powder, cinnamon, ginger and salt.</li>
<li>Add the dry ingredients with the pumpkin mixture and blend until smooth. Pour the batter in the pan and spread evenly with a spatula.</li>
<li>Bake for 14 minutes and let it cool shortly for few minutes.</li>
<li>Sprinkle some confectioners' sugar over a large kitchen towel. Gently invert the cake onto the towel and remove the parchment paper.</li>
<li>Sprinkle more confectioners' sugar and gently roll it up and refrigerate for 1 hour.
In a bowl, combine the cream cheese, butter, 1 cup confectioners' sugar and the vanilla. Beat until smooth.</li>
<li>Unroll the cake and spread the cream cheese mixture and roll it up again. Refrigerate for a couple of hours. Sprinkle more confectioners' sugar before slicing. Serve</li>
</ol>
