Low Histamine Pumpkin Roll

Total time1 hr 45 min

Prep time30 min

Cook time15 min

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Ingredients

10 servings

For the cake

¾ cup all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg H-E-B Organics Unbleached All Purpose Flour
True Goodness Organic All Purpose Flour
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½ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
Ingredient note
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses a pinch or less per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
½ tsp ground ginger
Ingredient note
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses a pinch or less per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
¼ tsp ground nutmeg
Ingredient note
Low histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
¼ tsp salt
3 large eggs
1 cup granulated sugar
⅔ cup canned pumpkin puree
1 tsp vanilla extract
¼ cup powdered sugar, for dusting the towel

For the filling

8 oz cream cheese, softened
1 cup powdered sugar, sifted
4 tbsp unsalted butter, softened
1 tsp vanilla extract

For serving

2 tbsp powdered sugar, for finishing

Instructions

1
Preheat the oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease the parchment and the pan sides.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.

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