Pumpkin Roll

What, do you have half a can of leftover pumpkin from making muffins? Why not whip up a cake? I've never had (or made) this before, but I will again. I like jellyroll type cakes, but I'm so lazy. Whip the egg whites separately from everything else? Nah. Can't I just make it in one bowl? Please? 

Oh, this is the recipe where you can do just that. Beat some stuff together, add some pumpkin, add some more stuff, spread it in a pan, bake it for a few minutes, and you're halfway done. Rinse out the bowl, toss a bunch more stuff in the bowl, beat it a while, add some sugar, beat for a few more minutes, spread that on the cake, roll it up, and call it a day. Only a few dishes to wash. I might make a chocolate ganache for this cake, maybe white chocolate, but I didn't this time. I'm still not sure how I feel about pumpkin and chocolate together. Deb at Smitten Kitchen feels the same. It doesn't need anything, this is a sweet cake, but will be inhaled at my house. Also this cake does not have the traditional cream cheese filling (no thanks) but instead has a whipped Fall spices filling. 

Pumpkin Roll

From Libby's pumpkin website

2 eggs (recipe said 3, but I wasn't paying attention and it came out great)

1 c sugar

2/3 c pumpkin

3/4 c rice flour mix

1 t baking powder

1/2 t baking soda

1/2 t xanthan gum

1/2 t each of cinnamon, nutmeg, and ginger

1/4 t salt

Preheat oven to 375, and line a jelly roll pan (I used a big baking sheet) with a Silpat or parchment paper (if using paper, grease it well and sprinkle with rice flour). Beat eggs and sugar until thickened and light, then add pumpkin and beat well. Add the flour mix, baking powder, baking soda, xanthan gum, cinnamon, nutmeg, ginger and salt. Mix on low speed until well combined, then spread evenly in the pan. Cake will be thin. Bake 13-15 minutes until browned on the edges and springs back lightly when touched. Sprinkle the top with powdered sugar, and turn out onto either a clean kitchen towel, wax paper, or parchment paper. Roll up and let cool. 

Fall spices whipped filling

Blatently stolen from Kate at Gluten-free Gobsmacked, but I changed the spices. 

1/2 c sugar

2/3 c shortening

1 t vanilla

1/4 t cinnamon

1/4 t ginger

1/4 t nutmeg

1/3 c milk (I used Silk plain creamer for a little less fat)

1 c powdered sugar

Beat together everything except the powdered sugar for 6-7 minutes until smooth. Add powdered sugar, beat another 5 minutes. Unroll cake, spread with whipped filling and reroll.