Gluten-Free Pumpkin Roll
Ingredients
- 3 largeeggs
- 1 cgranulated sugar
- ⅝ ccanned pumpkin puree
- ½ tspbaking powder
- ½ tspbaking soda
- 1 tsppumpkin pie spice
- ½ tspcinnamon
- ¼ tspsalt
- 1 tspvanilla extract
- ¾ call-purpose gluten-free flour with xanthan gum
- ⅛ cpowdered sugar
to sprinkle over the pumpkin roll
- 18-oz package cream cheese
softened
- 6 tbspbutter
softened
- 1 cpowdered sugar
- 1 tsppure vanilla extract
Directions
Gluten-free pumpkin cake
- 1
Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper. Spay the parchment paper with gluten-free cooking oil spray.
- 2
In a large bowl, beat the eggs and granulated sugar until fully combined.
- 3
Add the pumpkin puree, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and the pure vanilla extract to the egg mixture and mix until fully combined.
- 4
Add in the gluten-free all-purpose flour and mix until fully combined.
- 5
Spread the batter evenly into prepared pan.
- 6
Bake for 13 to 15 minutes or until an inserted toothpick comes out clean.
- 7
Once the cake is out of the oven, immediately cover the baking pan with aluminum foil. Allow the covered cake to cool to room temperature.
- 8
Once the cake is cooled to room temperature, remove aluminum foil.
- 9
With a spatula, spread cream cheese frosting over cake.
- 10
Turn the cake so that one of the short edges of the cake pan is closest to you. Using the parchment paper, lift the edge of the cake closest to you (the short edge) and gently fold it over itself to start the roll.
- 11
Gently lift the parchment paper to continue to roll the cake away from you until the cake is in a log shape.
- 12
Wrap the gluten-free pumpkin roll in plastic wrap and refrigerate at least one hour. Sprinkle the pumpkin roll with powdered sugar before slicing.
Cream cheese frosting
- 1
In a medium-sized bowl, beat the butter, cream cheese, and pure vanilla extract together until smooth.
- 2
Add in the powdered sugar and mix together until smooth.
Gluten-Free Pumpkin Roll
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About this Recipe
Craving a classic fall dessert that's inclusive for everyone? This easy gluten-free pumpkin roll brings all the cozy, spiced flavors of autumn right to your kitchen, proving that delicious can also be diet-friendly.
What makes this pumpkin roll truly special is its perfectly balanced gluten-free cake base, designed to be moist and pliable enough for rolling without cracking. Paired with a rich, tangy cream cheese frosting, it delivers a dessert that rivals any traditional version.
Get ready for a delightful dessert experience, featuring a soft, tender pumpkin cake bursting with warm spices like cinnamon and pumpkin pie spice. The cake is generously spread with a smooth, sweet, and slightly tart cream cheese frosting, then artfully rolled to create a beautiful spiral. Each slice offers a harmonious blend of textures and comforting flavors, with the subtle sweetness and tang of the frosting complementing the spiced pumpkin.
This dessert is designed to be approachable for home bakers, yielding impressive results with straightforward steps. You'll find a visual guide with a how-to video and step-by-step photos below the recipe card to ensure your success.
While the classic combination of pumpkin cake and cream cheese frosting is irresistible, you can easily customize this recipe. For an extra touch of spice, consider adding a pinch of ground cloves or nutmeg to the cake batter. If you prefer a less sweet frosting, slightly reduce the amount of powdered sugar, adjusting to your taste. You could also stir in a tablespoon of finely chopped pecans or walnuts into the frosting for added texture and a nutty flavor twist.
This elegant Gluten-Free Pumpkin Roll is a show-stopping dessert perfect for holiday gatherings, fall celebrations, or simply as a comforting treat with your afternoon coffee or tea. Dust it lightly with powdered sugar before serving to highlight its beautiful spiral.