Pumpkin Roll Gluten Free
Indulge in the holiday spirit with this irresistible Gluten-Free Pumpkin Roll, a show-stopping dessert that's perfect for any festive gathering. Featuring a soft, spiced pumpkin cake infused with cinnamon and nutmeg, this recipe comes together with a luscious cream cheese filling for the ultimate flavor combination. The gluten-free twist ensures everyone at the table can savor this seasonal treat without compromise. Rolled to perfection and dusted with powdered sugar, this cake not only tastes amazing but also looks like a bakery masterpiece. Ideal for Thanksgiving, Christmas, or any autumn celebration, this dessert is as easy to make as it is to impress. Serve chilled for a sweet and creamy slice that’s guaranteed to wow!
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Recipe Information
Ingredients
- 0.75 cup Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 3 Large eggs
- 1 cup Granulated sugar
- 0.67 cup Canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon Vanilla extract
- 0.75 cup Powdered sugar (for dusting the towel and filling)
- 8 ounces Cream cheese, softened
- 4 tablespoons Unsalted butter, softened
- 1 teaspoon Vanilla extract (for filling)
- 1 sheet Parchment paper (for lining the pan)
- 1 Clean, lint-free kitchen towel (for rolling)
Instructions
Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan (baking sheet with a rim) with parchment paper, ensuring it covers the entire surface and slightly overhangs the edges for easy removal.
In a medium mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar with a hand mixer or stand mixer on medium speed until thick and pale, about 2-3 minutes.
Add the pumpkin puree and vanilla extract to the egg mixture and mix until fully combined.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix.
Pour the batter evenly into the prepared jelly roll pan, spreading it to the edges with a spatula. Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 13-15 minutes, or until the cake springs back when lightly touched in the center.
While the cake bakes, lay a clean, lint-free kitchen towel on a flat surface. Generously sprinkle powdered sugar over the towel to prevent the cake from sticking.
Once the cake is done baking, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from the short end, tightly roll the warm cake and towel together. Let the rolled cake cool completely on a wire rack.
To prepare the cream cheese filling, beat the softened cream cheese, unsalted butter, powdered sugar (3/4 cup), and vanilla extract in a medium bowl until smooth and creamy.
Once the cake is completely cool, unroll it gently, being careful not to crack it. Spread the cream cheese filling evenly over the surface, leaving a small margin around the edges.
Re-roll the cake (without the towel this time) as tightly as possible. Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour to set.
When ready to serve, remove the plastic wrap, trim the ends for a neat presentation, and dust with additional powdered sugar if desired. Slice and enjoy!
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 373 mg | 16% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 31.2 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 127 mg | 3% | |
*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.
