Gluten-Free Pumpkin Roll
Indulge in the cozy flavors of fall with this irresistible Gluten-Free Pumpkin Roll! This delightful dessert features a tender, spiced pumpkin sponge cake made with gluten-free all-purpose flour and fragrant pumpkin pie spice, rolled around a luscious cream cheese filling for the ultimate sweet treat. Perfectly fluffy and naturally gluten-free, this recipe uses canned pumpkin puree for a rich, seasonal flavor while remaining incredibly easy to prepare. The trick to its stunning spiral presentation lies in rolling the cake while it’s still warm, creating an elegant dessert that looks as impressive as it tastes. Ready in under an hour and serving up to 10, this Pumpkin Roll is the star of any autumn gathering or holiday table. Dust it with powdered sugar for a snow-kissed finish and watch as your guests are wowed by this delicious, gluten-free showstopper!
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Recipe Information
Ingredients
- 3/4 cup Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 2 teaspoons Pumpkin pie spice
- 1/2 teaspoon Salt
- 3 large Eggs
- 1 cup Granulated sugar
- 2/3 cup Canned pumpkin puree
- 1 teaspoon Vanilla extract
- 1/4 cup Powdered sugar (for rolling)
- 8 ounces Cream cheese
- 4 tablespoons Butter
- 1 teaspoon Vanilla extract (for filling)
- 1 cup Powdered sugar (for filling)
Instructions
Preheat the oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and grease it lightly.
In a medium bowl, whisk together the gluten-free flour, baking powder, pumpkin pie spice, and salt.
In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 3-5 minutes until thick and light in color.
Add the pumpkin puree and vanilla extract to the egg mixture and beat until well combined.
Gently fold the dry ingredients into the wet ingredients, being careful not to overmix.
Spread the batter evenly into the prepared pan, using a spatula to smooth the top.
Bake for 13-15 minutes or until the top of the cake springs back when touched.
While the cake is baking, lay a thin kitchen towel on the counter and sprinkle it with 1/4 cup of powdered sugar.
Once the cake is done, immediately turn the cake out onto the prepared towel. Peel off the parchment paper carefully.
Starting from the narrow end, carefully roll the cake and towel together into a log. Let it cool completely on a wire rack.
For the filling, beat the cream cheese, butter, vanilla extract, and 1 cup of powdered sugar together until smooth and creamy.
Once the cake is completely cool, unroll it gently and spread the cream cheese filling evenly over the cake.
Roll the cake back up (without the towel) and wrap it in plastic wrap. Refrigerate for at least 1 hour before serving.
Dust with additional powdered sugar before slicing and serving.
Nutrition Facts
Calories |
3249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.3 g | 185% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 922 mg | 307% | |
| Sodium | 2873 mg | 125% | |
| Total Carbohydrate | 466.1 g | 169% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 369.2 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 397 mg | 31% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 879 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
