Gluten-Free Pumpkin Roll
A soft, spiced pumpkin roll filled with a creamy filling, made without gluten. Perfect for desserts and holidays!
Ingredients
For the Cake
- 3 pieces eggs
- 1 cup sugar
- 1 cup pumpkin puree Can use canned
- 1 teaspoon vanilla extract
- 1 cup gluten-free flour blend Use 1-to-1 blend
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon xanthan gum Only if flour doesn't contain it
For the Filling
- 8 oz cream cheese Can use dairy-free version
- 4 tablespoons butter Use plant-based for dairy-free
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and gather all ingredients.
- Whisk eggs and sugar together until fluffy.
- Add pumpkin puree and vanilla extract to the egg mixture.
- In a separate bowl, mix together gluten-free flour, baking powder, cinnamon, nutmeg, and xanthan gum.
- Combine the dry ingredients with the wet ingredients until just combined.
- Spread the mixture evenly in a parchment-lined jelly roll pan.
Baking
- Bake for about 13 minutes, or until the cake springs back when poked.
- While it bakes, lay a clean kitchen towel on a flat surface and dust it with powdered sugar.
- Once baked, turn the hot cake onto the towel and carefully peel off the parchment paper.
- Roll the cake up in the towel and let it cool completely.
Filling and Assembly
- While the cake cools, prepare the filling by beating together cream cheese, butter, powdered sugar, and vanilla extract until fluffy.
- Once the cake is cooled, gently unroll it and spread the filling evenly over the surface.
- Re-roll the cake and it is ready to serve.
Notes
Dust with extra powdered sugar before serving. For cleaner cuts, slice when cold. Can be made dairy-free with plant-based alternatives.