*As a Stonyfield blogger, I was compensated for writing this post as per my agreement with Stonyfield. All opinions and thoughts are all mine. *
Pumpkin.. Pumpkin.. Pumpkin…
It’s just something about this time of year that screams Pumpkin to me. Pumpkin pie, Pumpkin smoothies, Pumpkin pancakes, and even Pumpkin cookies. If you can add pumpkin puree or pumpkin spice to it, I’m most likely going to love it.
My favorite Pumpkin recipe is one that I grew up with it, Pumpkin Cream Cheese Roll. My mom used to make this every Fall. She would actually make quite a few of these and cut them in half. She would then wrap them up and freeze them to give to our friends, family, and even the postman through out the holidays. As a result, my mom’s Pumpkin Cream Cheese Rolls were something everyone look forward to every year.
When Food Sensitivities Ruin A Favorite Recipe
Over the past few years though I haven’t been able to make this recipe. Due to some family gluten sensitivities and my own dairy sensitivity, I never tried to make this recipe. That was at least, till this weekend.
As a Stonyfield Blogger I was able to try out the new King Arthur Gluten Free Flour Measure for Measure Mix. These mixes are a great thing to have on hand and make it so easy to swap out any flour ingredients in a recipe for a gluten free version.
Once I had the King Arthur Gluten Free mix, I set out to find a healthy, dairy free cream cheese recipe. It didn’t take long before I came across this recipe and I knew I just had to try making the Pumpkin Roll.
Putting It All Together
This Pumpkin Cream Cheese Roll takes a little work, but it is truly worth it. When you make that last roll and cut your first spiral slice, a great sense of ‘job well done‘ takes over and this recipe will become a quick favorite.
Putting this roll together is quite the adventure. It had been so long since I had made it that I had a few oops moments, but all in all I think it turned out pretty well.
The cake stuck to the tea towel which caused some cracking, but beyond that, it tasted amazing.
Now You Try It
The King Arthur Gluten Free Measure for Measure mixture worked perfectly. The cake roll itself had the same texture as the original version. It was easy to roll (except for me using too groovy of a tea towel) and held together nicely.
To say that I am beyond thrilled to have this recipe back is an understatement. My only issue is going to be self-control… sitting down and eating the whole thing by myself could actually happen.
- 3 large eggs - or use Flax Seed Meal Egg Substitute
- 2 tsp. cinnamon
- 1 cup sugar
- 1 tsp. ginger
- 2/3 cup canned pumpkin
- ½ tsp nutmeg
- 1 tsp. lemon juice
- ¼ tsp. salt
- ¾ cup King Arhur Gluten Free Measure for Measure
- 1 cup finely chopped walnuts
- 1 cup confectioners’ sugar
- ¼ cup vegan butter, softened
- 1 (8oz) pkg. vegan cream cheese
- ½ tsp vanilla
- Have all ingredients at room temperature. Lightly grease a 15x10x1 inch jelly roll pan, cover with a sheet of wax paper, greased and floured. Set aside.
- Place eggs in large mixing bowl and beat on high speed for 5 to 10 minutes or until light and fluffy. Gradually beat in sugar. Stir in the pumpkin and lemon juice by hand.
- Sift together flour, baking powder, salt and spices; gently fold into pumpkin-egg mixture. Pour into prepared pan and spread evenly. Sprinkle top with chopped nuts; lightly press nuts into batter with fingers.
- Bake at 375’ F for 15 minutes or until cake is springy when touched lightly. (Do not over bake cakes; cake will crack when rolled.)
- Remove cake from oven and sprinkle with a little extra confectioners’ sugar. Cover with dishtowel and reverse onto counter-top. Remove pan and peel off wax paper. Roll towel and cake together to cool.
- While cake is cooling, make filling.
- Place all the filling ingredients in a mixing bowl and beat until completely smooth. Unroll cooled cakes and spread evenly with filling. Reroll (without towel) and refrigerate till serving time.
- Cake can be frozen. Thaw before serving.
- Makes a great Christmas gift.
Don’t Throw Away Those Crumbs
As I was cleaning up after making this recipe, my daughter came in and noticed the crumbs that were left over from the cake roll. I had planned on just tossing them in the trash, but she had other plans.
Toss them on top of some Stonyfield yogurt and you have yourself a nice pumpkin spice yogurt topping.
A Shout Out and Thank You
I also wanted to say Thank you to Silpat and Levoons for these really cool cooking accessories that they sent along with for this post. Although I wasn’t able to use the Silpat mat for this recipe, I can totally see myself using this for some holiday cookie recipes. The self leveling spoons for Levoons were so easy to make and allowed me to get just the right measurements.
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Pumpkin Cream Cheese Roll – Gluten Free & Dairy Free