Gluten-Free Pumpkin Roll
Gluten-Free Pumpkin Roll
Learn How to Make a Gluten-Free Pumpkin Roll!
Servings: 8 people
Ingredients
Cake Roll
- 3/4 cup gluten-free all purpose flour Krusteaz 1-1 Gluten-Free All Purpose Flour
- 1 cup white sugar
- 1/2 tsp sea salt
- 1 tsp gluten-free baking soda
- 1/2 tsp cinnamon
- 3 large eggs
- 2/3 cup organic canned pumpkin
- powered sugar for sprinkling
- chopped pecons optional, for sprinkling
Filling
- 8 oz full fat cream cheese
- 1 1/4 tsp gluten-free vanilla extract
- 1 tbsp butter melted
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 ℉. Spray olive oil cooking spray onto a 15” x 10” jelly roll pan
- Cut parchment paper to fit the inside of the pan, leaving a few inches on both ends for easy transfer after baking
- Place the parchment paper in the pan and spray olive oil cooking spray on top of the parchment paper. Make sure it is evenly coated, along with the sides of the pan.
- In a mixing bowl, add the flour, salt, baking soda, sugar, and cinnamon. Whisk together until well combined.
- Add the eggs and canned pumpkin. Whisk together until smooth.
- Pour mixture on the parchment paper. With a spatula, smooth the mixture evenly across the parchment paper.
- Bake for 15 to 18 minutes, or until a toothpick comes out clean, when stuck into the center of the cake
- Place a large kitchen towel on the counter and coat it with powdered sugar and the chopped pecans if desired. Make sure the towel is thin and has no patterns on it.
- When the cake is removed from the oven, flip it upside down onto the powdered sugar coated towel. Peel off the parchment paper immediately.
- Starting at one end, roll the pumpkin cake with the towel to cool. Be patient, as it takes time for the middle of the roll to cool. If you try to unroll too soon, your roll will fall apart.
- While the roll is cooling, make the filling by adding the cream cheese, vanilla extract, powdered sugar, and the melted butter into a mixing bowl
- Mix together until fluffy and creamy
- When roll is cool, unroll it and spread the filling onto the pumpkin roll with a spatula
- Once finished spreading the filling, roll the pumpkin roll back up, without the towel this time. Place onto a rectangular serving dish and wrap up tightly with plastic wrap and refrigerate for at least an hour before serving. This will allow the filling to harden and set. The pumpkin roll will last in the fridge for up to 4 or 5 days.
Notes
Dairy Free Options:
Swap full fat cream cheese for a dairy free cream cheese. Secondly, replace the melted butter with ghee or any other dairy free butter alternative.
Sugar Free Options:
Instead of using white sugar, use granulated Swerve, or any other sugar alternative. Also swap the powdered sugar for powdered Swerve or any other powdered sugar alternative.