Prep Time: 45 mins
Cook Time: 13-15 mins
Rest Time: 30 mins
- ½ cup (94 grams) ivory teff flour
- ½ cup (46 grams) oat flour
- ¼ cup (40 grams) sweet rice flour
- 2 Tablespoons (15 grams) tapioca flour/starch
- 1 Tablespoon flaxseed meal
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon freshly ground nutmeg
- ¾ teaspoon fine sea salt
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 large (150 grams) eggs
- ¾ cup 170 grams) pumpkin puree
- ¾ cup (160 grams) brown sugar
- ¼ cup (78 grams) maple syrup
- ½ cup (4 ounces) butter, room temperature
- 8-ounce package cream cheese, cool
- 1 cup (114 grams) powdered sugar, plus extra for sprinkling
- 2 teaspoons vanilla extract
- Preheat oven to 375 degrees Fahrenheit. Prepare a 10 x 15 jellyroll pan by lining with parchment paper and greasing well.
- In a large bowl whisk all the flours, spices, and leavening agents to break up any lumps and to combine well. In a separate medium bowl whisk together the eggs, sugar, pumpkin puree, brown sugar, and maple syrup.
- Add wet ingredients to dry mixture. Whisk to combine until ingredients are well incorporated.
- Pour batter onto prepared pan. Carefully spread evenly to the edges using an offset spatula for best results. Bake for about 10-15 minutes. The cake should spring back when gently pressed. Careful to not over bake. Check cake at 10 minutes and rotate as needed.
- Immediately loosen the edges from the pan and turn cake out onto a smooth kitchen tea towel generously sprinkled with powdered sugar. Sprinkle the other side of the cake with more powdered sugar. Carefully roll the cake with the tea towel, starting as the narrow end. Let cake cook on wire cooling rack until cool to touch. About an hour.
- In the meantime, prepare the filling. In a stand mixer with a paddle attachment cream the butter. Cut the cold cream cheese into 1–2-inch chunks. Add one piece at a time to butter while mixer is running on medium - low speed. Turn mixer off. Use a spatula to scrape the edges and bottom of mixer. Add vanilla and powdered sugar. Starting on low mix ingredients until thick and smooth. Using cool cream cheese insures a nice thick filling, but it is important to add the cream cheese in pieces, so the filling does not end up chunky.
- Once the cake is cool and the filling is ready, gently unroll the cake. Some cracking is inevitable, but hopefully it is just on the surface. The filling will help hold the roll together. Using an offset spatula, spread the filling evenly over the cake. Reroll the cake*. At this point the cake can be wrapped in food wrap or a tea towel. Place in refrigerator to chill for at least 30 minutes. The cake will slice must easier if it is well chilled.
- When it is time to serve it can be sprinkled with more powdered sugar for decoration if desired.
To avoid cracking make sure to not over cook your cake and rotate as needed so it cooks evenly. Also make sure you don't roll too tight when you are using the tea towel.
Flip cake upside down on to the tea towel, then with the towel on the bottom start to roll slowly. Powdered sugar helps with getting the cake to not stick, so make sure to use generously on both sides before rolling with the tea towel. Once you have rolled, the outside of the roll will be what was originally the top of the cake while baking.
When rerolling the cake be sure to roll it the same direction as before. The inside of the roll should be the same as it was the first time you rolled it. Be very gentle when rolling the cake and wrapping it.