This recipe comes from Sonja Isger, a Palm Beach Post reporter, whose father is a gluten-free baker. She says, “This is an easier recipe than a pumpkin cheesecake, and tastes fabulous.” Serves 10.
Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup gluten-free flour (or Pamela’s Baking and Pancake mix)
1/2 teaspoon gluten-free baking powder
1/2 teaspoon gluten-free baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cups canned 100 percent pumpkin puree (not “pie filling”)
1 8-ounce package cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter softened
1 teaspoon gluten-free vanilla extract
Powdered sugar (optional)
Directions
FOR THE CAKE: Preheat oven to 375 degrees. Grease a 15-by-10-inch jelly roll pan; line with parchment paper (or wax paper). Sprinkle a thin, dry cotton kitchen towel with powdered sugar. Use a lot of sugar to keep cake from sticking.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.
Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
Bake 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel.
Carefully peel off paper. Roll up cake and towel together, starting with the narrow end.
Cool on wire rack.
FOR THE FILLING: Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake.
Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.
