This Gluten Free Pumpkin Roll cake is soft, fluffy, and full of warm fall flavor. It's the perfect treat!
There’s nothing quite like the warm, inviting aroma of freshly baked goods wafting through your home, especially when the temps start to cool off. Today, we're taking fall and putting it on a fork.
This Pumpkin Roll delivers. It's perfect for a small get together or for anytime you’re craving something sweet. The best part...it's GLUTEN FREE!
This time mama is gonna make her cake and eat it, too!
WHAT INGREDIENTS DO I NEED?
- ¾ cup gluten-free flour
- 1 cup granulated sugar
- ¾ tsp kosher salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 3 eggs
- ⅔ cup canned pumpkin
- 8 ounces cream cheese
- 1 tsp vanilla extract
- 1 cup powdered sugar + additional for rolling
HOW DO I MAKE A GLUTEN FREE PUMPKIN ROLL?
For this recipe I used a baking sheet because I do not own a "jelly roll pan". If you do, go ahead and use it. Prepare the pan by laying parchment paper on the bottom of the pan. Then, spray a light layer of nonstick spray on top.
Preheat your oven to 350°F.
In a mixing bowl, whisk together the gluten-free flour, sugar, salt, baking soda, and cinnamon. Then, add the eggs and canned pumpkin. Mix until smooth.
Spread the mixture evenly over the parchment paper. Bake for approximately 15-18 minutes, or until the edges pull away from the sides of the pan and the center of the cake is done.
Carefully remove the cake from the oven. Turn the pan upside down on a powdered sugar covered tea towel so the parchment paper is on the top. Peel off the parchment paper. Then gently roll the pumpkin cake up with the towel to cool.
While the cake is cooling, mix together the cream cheese, vanilla, and powdered sugar together until creamy.
Once the cake is cool, unroll and carefully spread the filling in an even layer over the cake. Roll it up without the towel and wrap tightly in plastic. Refrigerate for a couple hours before slicing.
CHECK OUT MORE PUMPKIN RECIPES BELOW:
- Easy Pumpkin Spice Latte
- Gluten Free Pumpkin Bread
- Homemade Pumpkin Biscuits
- Baked Pumpkin Donuts
- Pumpkin {Sheet Pan} Pancakes
- 2 Ingredient Pumpkin Brownie Bites
Gluten Free Pumpkin Roll
Ingredients
- ¾ cup gluten-free flour
- 1 cup granulated sugar
- ¾ tsp kosher salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 3 eggs
- ⅔ cup canned pumpkin
- 8 ounces cream cheese
- 1 tsp vanilla extract
- 1 cup powdered sugar + additional for rolling
Instructions
- For this recipe I used a baking sheet because I do not own a "jelly roll pan". If you do, go ahead and use it. Prepare the pan by laying parchment paper on the bottom of the pan. Then, spray a light layer of nonstick spray on top.
- Preheat your oven to 350°F.
- In a mixing bowl, whisk together the gluten-free flour, sugar, salt, baking soda, and cinnamon. Then, add the eggs and canned pumpkin. Mix until smooth.
- Spread the mixture evenly over the parchment paper. Bake for approximately 15-18 minutes, or until the edges pull away from the sides of the pan and the center of the cake is done.
- Carefully remove the cake from the oven. Turn the pan upside down on a powdered sugar covered tea towel so the parchment paper is on the top. Peel off the parchment paper. Then gently roll the pumpkin cake up with the towel to cool.
- While the cake is cooling, mix together the cream cheese, vanilla, and powdered sugar together until creamy.
- Once the cake is cool, unroll and carefully spread the filling in an even layer over the cake. Roll it up without the towel and wrap tightly in plastic. Refrigerate for a couple hours before slicing.
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