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–+ servings

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.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 262 kcal
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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.

Nutrition

Serving: 1servingCalories: 262kcalCarbohydrates: 39gProtein: 4gFat: 10g
Keyword cream cheese filling, fall dessert, gluten-free, pumpkin roll
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