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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
- Preheat oven to 350 degrees F.
- Grease a jellyroll pan 11 x 17 inch and line with parchment paper. Grease the parchment paper.
- 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.
- Add the dry ingredients with the pumpkin mixture and blend until smooth. Pour the batter in the pan and spread evenly with a spatula.
- Bake for 14 minutes and let it cool shortly for few minutes.
- Sprinkle some confectioners' sugar over a large kitchen towel. Gently invert the cake onto the towel and remove the parchment paper.
- 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. - 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
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