Gluten-Free Pumpkin Roll

Indulge in the warm, spiced flavors of fall with this irresistibly moist Gluten-Free Pumpkin Roll, a stunning dessert that's as delightful to look at as it is to eat. Made with tender gluten-free cake infused with pumpkin puree and a blend of aromatic pumpkin pie spice, this classic treat is rolled up with a silky cream cheese filling for the ultimate sweet and tangy flavor combination. Perfectly suited for holiday gatherings or anytime you crave a gluten-free twist on a traditional pumpkin roll, this recipe is surprisingly simple to prepare, with just 20 minutes of prep time. The rolling technique creates an elegant spiral that will impress your guests, and a dusting of powdered sugar adds the perfect finishing touch. Whether you're gluten-free or just love pumpkin desserts, this is a must-make seasonal favorite!

Nutriscore Rating: 39/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 10

Ingredients

• 3/4 cup Gluten-free all-purpose flour
• 1 teaspoon Baking powder
• 2 teaspoons Pumpkin pie spice
• 1/2 teaspoon Salt
• 3 large Eggs
• 1 cup Granulated sugar
• 2/3 cup Canned pumpkin puree
• 1 teaspoon Vanilla extract
• 1/4 cup Powdered sugar (for rolling)
• 8 ounces Cream cheese
• 4 tablespoons Butter
• 1 teaspoon Vanilla extract (for filling)
• 1 cup Powdered sugar (for filling)

Directions

Step 1

Preheat the oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and grease it lightly.

Step 2

In a medium bowl, whisk together the gluten-free flour, baking powder, pumpkin pie spice, and salt.

Step 3

In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 3-5 minutes until thick and light in color.

Step 4

Add the pumpkin puree and vanilla extract to the egg mixture and beat until well combined.

Step 5

Gently fold the dry ingredients into the wet ingredients, being careful not to overmix.

Step 6

Spread the batter evenly into the prepared pan, using a spatula to smooth the top.

Step 7

Bake for 13-15 minutes or until the top of the cake springs back when touched.

Step 8

While the cake is baking, lay a thin kitchen towel on the counter and sprinkle it with 1/4 cup of powdered sugar.

Step 9

Once the cake is done, immediately turn the cake out onto the prepared towel. Peel off the parchment paper carefully.

Step 10

Starting from the narrow end, carefully roll the cake and towel together into a log. Let it cool completely on a wire rack.

Step 11

For the filling, beat the cream cheese, butter, vanilla extract, and 1 cup of powdered sugar together until smooth and creamy.

Step 12

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

Step 13

Roll the cake back up (without the towel) and wrap it in plastic wrap. Refrigerate for at least 1 hour before serving.

Step 14

Dust with additional powdered sugar before slicing and serving.

Nutrition Facts

Serving size	1059.4 grams (1059.4g)

Amount per serving	% Daily Value*
Calories	3249

Total Fat 144.30g	185%
Saturated Fat 77.60g	388%
Polyunsaturated Fat 6.00g
Cholesterol 922mg	307%
Sodium 2873mg	125%
Total Carbohydrate 466.10g	169%
Dietary Fiber 7.50g	27%
Total Sugars 369.20g
Protein 37.30g	75%

Vitamin D 132IU	660%
Calcium 397mg	31%
Iron 6mg	36%
Potassium 879mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 4.5%

Carbs: 56.3%