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Gluten-Free Pumpkin Roll

gluten-free pumpkin roll with cream cheese icing

Ingredients

Scale
  • 3/4 cup gluten-free flour mix
  • 1/2 teaspoon xanthan or guar gum (omit if your blend already contains it)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 3 eggs
  • 2/3 cup pure packed pumpkin
  • 1 teaspoon vanilla
  • Icing Ingredients:
  • 1/4 cup powdered sugar, for sprinkling
  • 1 (8 ounce) package cream cheese, at room temperature
  • 23 cups powdered’ sugar
  • 4 tablespoons unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 375°
  2. Grease a 15 x 11 inch jelly roll pan. Line it with parchment paper, then grease again. Sprinkle some extra flour on the greased paper, and tap it around to evenly distribute it. Set the pan aside.
  3. Mix first seven ingredients together in a large bowl
  4. In a smaller bowl, whisk eggs, and stir in pumpkin and sugar
  5. Pour egg mixture over dry ingredients, and mix until well blended.
  6. Pour into the prepared jelly roll pan
  7. Tap pan on your counter until batter is evenly distributed.
  8. Place pan in the center of preheated oven
  9. Bake 15 minutes
  10. While the cake is baking, sprinkle 1/4 cup of powdered sugar on a tea towel
  11. After the cake is finished baking, turn it immediately onto the sugared tea towel.
  12. Roll up the cake in the towel, starting at the narrow end
  13. Let cool
  14. While the cake is cooling, beat the cream cheese, butter, vanilla and powdered sugar together until smooth.
  15. Unroll cooled cake and spread cream cheese icing over it.
  16. Re-roll and wrap tightly in plastic wrap
  17. Refrigerate at least one hour
  18. Sprinkle with additional powdered sugar, slice thickly, and serve
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