Line the base and sides of a Swiss Roll tin (13 inch/33 cm x 9 inch/23 cm) with baking paper. (use paper slightly larger than the tin size and make a short cut diagonally from each corner to allow neat folding to fit the tin). If you are making one large pumpkin roll, prepare a 10 inch/25 cm x 15 inch/38 cm tin.
For the additional mini cakes, get ready a non stick mini-cake tin. (Either use a silicone mould or line the base of the holes on a metal tin with small rounds of baking paper).
Pre-heat the oven to 190 C/375 F/Gas 5.
Weigh and mix together the flours, xanthan gum, baking powder, bicarbonate of soda, salt, vanilla powder and spices and set aside. TIP : Weigh into an airtight container and shake vigorously.
In a large bowl, whisk the eggs and sugar together until thick and the mixture leaves a lasting trail when the whisk is lifted (takes about 5 minutes at high speed).
Add and whisk in the pumpkin puree.
Add the dry ingredients and fold through quickly and lightly until combined.
Pour the mixture into the prepared tins and bake for 15 to 18 minutes until the top springs back when gently pressed. Keep a close eye, so as not to over-bake.
Prepare a large sheet of baking paper by liberally sprinkling with sifted icing sugar.
Remove the sponge from the oven and while it is still hot, carefully flip it out upside-down onto the prepared baking paper.
Peel off the baking paper that has protected the cake whilst cooking and carefully score a line with a knife at each short end (about 2 cm from the edge) and a further line to mark the half way point. (Remove the small cakes from their tins and set aside on a wire rack to cool).
Very carefully, but quickly (the cake needs to still be warm) fold each end of baking paper over the sponge and roll from each end as tightly as possible. Fold the baking paper into the roll, so that it forms a layer between the sponge as it rolls. The two rolled ends should meet in the middle at the central score line.
Turn the roll over to secure and set aside to cool completely. This process will help to give the sponge a ‘memory’ and help prevent excessive later cracking.
Cream Cheese Frosting
While the cake is cooling, make the filling.
Soften the butter slightly and beat in a medium bowl until smooth and beginning to pale.
Add and beat in the vanilla.
Take the cream cheese from the fridge and drain-off any excess liquid.
Add the cream cheese to the bowl and beat into the butter (preferably with a beater attachment or wooden/firm silicone spoon) until just smooth. Do not over-beat.
Add the sifted icing sugar about a third at a time and gently beat or mix through. Again, use a beater attachment rather than a whisk or use a wooden/firm silicone spoon to avoid over-beating. If you over-beat, the icing may become liquid, so be very careful.
Place back in the fridge until ready to use.
When ready to use, if the frosting has become too hard to work, simply leave at room temperature for a short while and fold through.
Filling and Decorating
When the sponge is cold, carefully unroll and spread a good, even layer of cream cheese filling across the whole surface (remember you will need plenty left over to pipe ghosts if you are making them).
Re-roll from each end and cut the sponges to separate them down the centre score line.
Wrap each sponge in baking paper to secure and place in the fridge for an hour to firm up before cutting.
When ready to cut into mini rolls, remove from the fridge, trim the ends off each cake and carefully cut into quarters with a sharp knife.
Using a piping bag fitted with a wide, open round tip and containing the remaining cream cheese frosting, carefully pipe ghosts on the top of each mini roll and each mini cake and press eyes into the frosting.
Refrigerate until ready to eat. (If you are intending to make significantly ahead of time, be aware that the black colour in the eyes may ‘bleed’, so place the eyes on the ghosts just before serving).
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Cream Cheese Frosting - quantities are enough to include the frosting ‘ghosts’. If only making filling for the pumpkin rolls, make approx two-third quantity.Cream cheese frosting can be tricky. I have written a helpful set of tips to getting it right in my post for Carrot Cake. So if you are new to making cream cheese frosting or have had trouble with it in the past, I would definitely recommend checking out the advice offered in that post.