Gluten Free Pumpkin Roll

by - November 05, 2017

The holidays are fast approaching and the pumpkin craze is in full swing.  I love all things pumpkin except pumpkin pie.  It is not my favorite and I will only eat it if there are no other options.  I decided to try my hand at making a pumpkin roll because who doesn't like pumpkin cake with lots of cream cheese frosting.  The whole roll thing freaked me out a little bit but I was determined.  After my first try I was sold.  Not only was it amazing but it really wasn't as hard as it looks.  People are super impressed when you serve this up and you can keep it a secret as to how easy it really is.

The only thing that I can say about it is that it might give you a mild heart attack when you are rolling and unrolling the cake.  It is scary, especially when it's your first time.  Just go slow and if you see a crack don't freak out.  Just keep going, you can always fix a crack by sprinkling powdered sugar over it.  Also, make sure to let it cool completely before you unroll it and spread on the frosting.  This will help it to not crack. The warmer it is the more likely it will crack. I hope that you give it a try, especially if you are a pumpkin lover like me.  The cake is so moist and the frosting gives it a great creaminess.  Your guests will be floored when you tell them it is gluten free.  Make sure you check out my apple and berry pies to add to your holiday spread.  Also, you don't want to miss my pie crust recipe in order to make all your favorite pies gluten free.
If you want to see how I make the cake,make sure to check out my how to video down below. It will really help you understand the whole process so that you can get to baking. Also, make sure you check out YouTube channel for more great tutorials and product reviews for some delicious gluten free cooking.

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Gluten Free Pumpkin Roll
Dazzle friends and family with this pumpkin roll. It is moist and creamy and the perfect addition to anything fall spread.
  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup gluten free flour blend (I use Bob's Red Mill 1 to 1 Gluten Free Flour)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin
  • 8 oz. cream cheese at room temperature
  • 8 tablespoons butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • powdered sugar (optional for decoration)
1. Preheat oven to 375 degrees.2. Grease 15 x 10-inch jelly-roll pan and line with parchment paper.3. Sprinkle a thin, cotton kitchen towel with powdered sugar.4. Combine gluten free flour blend, baking powder, baking soda, cinnamon, cloves, salt in small bowl.5. Beat eggs and granulated sugar with mixer until thick. Beat in pumpkin and stir in flour mixture.6. Spread evenly into prepared pan and bake for 13 minutes or until the top springs back when touched. 7. Beat cream cheese and butter together. Add in sifted powdered sugar and vanilla. Beat until smooth.8. Carefully unroll cake and spread cream cheese mixture over cake. 9. Roll up cake and wrap in plastic wrap. Refrigerate for at least one hour.10. Sprinkle with powdered sugar before serving.
Prep time: Cook time: Total time: Yield: 10 servings

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