Pumpkin Sticky Roll Skillet Cake with Cinnamon Tahini Cream Cheese Icing 

Light, chewy and fluffy pumpkin filled sticky roll skillet cake topped with a tasty cinnamon and cream cheese flavored tahini frosting. This decadent and delicious dessert makes a delightful gluten free autumn treat! ​

2/3 cup vanilla almond milk (or any milk of choice), warmed
2 1/4 tsp active dry yeast
4 tbs coconut sugar
4 tbs pumpkin puree
2 tbs butter, melted
1 tsp vanilla exract
1 large egg, beaten
1 cup tapioca flour
1/2 cup buckwheat flour
2 tsp baking powder
2 tsp xanthan or guar gum
1/2 tsp sea salt
1/4 tsp baking soda
Filling/Topping:
10 tbs coconut sugar
5 tbs butter, softened
2 tbs pumpkin puree
2 tbs ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
Cinnamon Tahini Cream Cheese Icing:
5 tbs butter, softened
3 tbs cream cheese, softened
3 tbs raw honey
2 tbs tahini
1 tsp vanilla extract

View the full recipe at moon and spoon and yum. →