Gluten Free Pumpkin Roll
This gluten free pumpkin roll is a stunning fall dessert with a creamy swirl in every slice. It's surprisingly easy to make and always impresses a crowd.
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Equipment
- jelly roll pan
- electric mixer
Ingredients
For the Cake
- 3 Large Eggs, room temperature
- 1 cup Granulated Sugar
- 2/3 cup Canned Pumpkin Puree (not pie filling)
- 1 tsp Vanilla Extract
- 3/4 cup Gluten Free 1-to-1 Baking Flour
- 2 tsp Ground Cinnamon
- 1 tsp Baking Soda
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Salt
- Powdered Sugar, for towel
For the Cream Cheese Filling
- 8 oz Cream Cheese, softened
- 1 cup Powdered Sugar
- 3 tbsp Unsalted Butter, softened
- 1 tsp Vanilla Extract
Instructions
- Preheat your oven to 375°F. Line a 15x10-inch jelly roll pan with parchment paper and grease the parchment. Lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
- Using an electric mixer, beat the eggs and granulated sugar on high speed for 3-4 minutes, until the mixture is thick, pale, and has tripled in volume. Beat in the pumpkin puree and vanilla extract on low speed until combined.
- In a separate bowl, whisk together the gluten free 1-to-1 baking flour, ground cinnamon, baking soda, ground ginger, ground nutmeg, and salt. Fold the dry ingredients into the pumpkin mixture with a spatula until just combined.
- Spread the batter evenly into the prepared pan. Bake for 13-15 minutes, until the cake springs back when lightly pressed in the center and a toothpick comes out clean.
- Immediately invert the hot cake onto the prepared powdered sugar towel. Peel off the parchment paper. Starting from a short end, gently roll the cake up together with the towel into a tight log. Place seam-side down and let it cool completely, about 1 hour.
- While the cake cools, beat the softened cream cheese, powdered sugar, softened butter, and vanilla extract together with an electric mixer until smooth and fluffy, about 2-3 minutes.
- Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the entire surface, leaving a 1/2-inch border along the far short edge. Re-roll the cake gently without the towel this time, keeping it as tight as possible without cracking.
- Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 2 hours or overnight. Before serving, dust the top with additional powdered sugar and slice into 1-inch rounds.
Servings: 10 slices
Nutrition
Serving: 1serving | Calories: 262kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g
Calories: 262kcal
Cost: $10