Gluten Free Pumpkin Roll Recipe

This Gluten-Free Pumpkin Roll is the perfect dessert for fall, holiday season! This soft, spongy pumpkin cake is rolled up with a sweet cream cheese filling, then topped with a sprinkle of powdered sugar. It’s moist, flavorful and absolutely delicious.

Ingredients:

For the Pumpkin Cake:

• 3/4 cup gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin puree

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a separate large bowl, beat the eggs and sugar until thick and pale, about 2-3 minutes. Stir in the pumpkin puree.
4. Gradually add the flour mixture to the pumpkin mixture, stirring until just combined.
5. Pour the batter into the prepared jelly roll pan, smoothing it out evenly.
6. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
7. While the cake is baking, make the cream cheese filling. In a medium bowl, beat the cream cheese and butter until creamy. Add the powdered sugar and vanilla extract and beat until smooth.
8. Once the cake is done, remove it from the oven and let it cool in the pan for 5 minutes.
9. Using the parchment paper, lift the cake out of the pan and place it onto a clean work surface.
10. Gently roll up the cake from the short end to the short end, using the parchment paper to help you.
11. Let the cake cool completely on a wire rack.
12. Once the cake is cool, unroll it and spread the cream cheese filling evenly over the top.
13. Gently roll the cake back up, without the parchment paper this time.
14. Cover the cake with plastic wrap and refrigerate for at least 1 hour, or until ready to serve.
15. When ready to serve, remove the plastic wrap and sprinkle the top of the pumpkin roll with powdered sugar.
16. Slice and serve chilled. Enjoy!

Tips for baking

Here are some tips that can help improve your baking:

1. Read the recipe carefully before starting: Make sure you have all the ingredients and tools needed, and that you understand the steps involved.
2. Use quality ingredients: Using high-quality ingredients, such as fresh butter, flour, and eggs, will make a big difference in the taste and texture of your baked goods.
3. Follow the recipe measurements: Baking is an exact science, so it’s important to measure all the ingredients accurately, using a kitchen scale if possible.
4. Preheat your oven: Most recipes require preheating the oven before baking, so make sure to give it enough time to heat up before you start.
5. Use the right bakeware: Different types of bakeware, such as metal, glass, or silicone, may affect the baking time and outcome of your recipe. Follow the recipe instructions on what type of pan to use.
6. Don’t overmix: Overmixing the batter can cause the gluten in flour to overdevelop and make baked goods tough. Mix just until the ingredients are combined.
7. Don’t open the oven door too often: Opening the oven door can cause a drop in temperature, which can affect the baking time and the rise of the dough.
8. Use a timer: Set a timer for the recommended baking time and keep an eye on your baked goods towards the end of the cooking time.
9. Let it cool: Let your baked goods cool for a few minutes before removing them from the pan or decorating them.
10. Have fun! Baking should be a fun and enjoyable activity. Experiment with new recipes, techniques and ingredients to find what works best for you.

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Gluten Free Pumpkin Roll Recipe

Cooking Method: Baking Cuisine: American Courses: Desserts Recipe Keys: Gluten Free

Difficulty: Advanced Prep Time 10 min Cook Time 15 min Rest Time 1 hour Total Time 1 hr 25 mins Servings: 8 Best Season: Fall

Description

This Gluten-Free Pumpkin Roll is the perfect dessert for fall, holiday season! This soft, spongy pumpkin cake is rolled up with a sweet cream cheese filling.

Ingredients

Servings

For the Pumpkin Cake:

• ³⁄₄ cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ¹⁄₂ teaspoon baking soda
• ¹⁄₂ teaspoon cinnamon
• ¹⁄₄ teaspoon ground ginger
• ¹⁄₄ teaspoon nutmeg
• ¹⁄₄ teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• ²⁄₃ cups canned pumpkin puree

For the Cream Cheese Filling:

• 8 ounces cream cheese, softened
• ¹⁄₄ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla powder

Instructions

1. Preheat oven to 375°F (190°C) and line a 10x15-inch jelly roll pan with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

3. In a separate large bowl, beat the eggs and sugar until thick and pale, about 2-3 minutes. Stir in the pumpkin puree.

4. Gradually add the flour mixture to the pumpkin mixture, stirring until just combined.

5. Pour the batter into the prepared jelly roll pan, smoothing it out evenly.

6. Bake for 12-15 minutes, or until the cake springs back when lightly touched.

7. While the cake is baking, make the cream cheese filling. In a medium bowl, beat the cream cheese and butter until creamy. Add the powdered sugar and vanilla extract and beat until smooth.

8. Once the cake is done, remove it from the oven and let it cool in the pan for 5 minutes.

9. Using the parchment paper, lift the cake out of the pan and place it onto a clean work surface.

10. Gently roll up the cake from the short end to the short end, using the parchment paper to help you.

11. Let the cake cool completely on a wire rack.

12. Once the cake is cool, unroll it and spread the cream cheese filling evenly over the top.

13. Gently roll the cake back up, without the parchment paper this time.

14. Cover the cake with plastic wrap and refrigerate for at least 1 hour, or until ready to serve.

15. When ready to serve, remove the plastic wrap and sprinkle the top of the pumpkin roll with powdered sugar.

16. Slice and serve chilled. Enjoy!

Keywords: gluten free, pumpkin, rolls