UPDATE 10/2017: This pumpkin roll turns out great using a store-bought gluten-free flour blend that contains xanthan gum (a measure-for-measure flour) I have been using this one from King Arthur Flour lately. It also works wonderfully using Erin’s Gluten-Free Flour Blend.
A pumpkin roll has long been one of my very favorite holiday treats! Something about the moist, spiced cake wrapped around velvety cream cheese frosting is totally irresistible.
Everyone always goes crazy for a pumpkin roll! They definitely have that wow factor when it comes to a special dessert. Despite looking fancy, this pumpkin roll isn’t at all hard to make.
I thought making a gluten-free pumpkin roll would be difficult given the reputation most gluten-free baked goods have. Since some gluten-free baked goods tend to crumble easily, the feat of wrapping into a concentric ring while remaining intact seemed impossible! Then I remembered most pumpkin roll recipes on rely on a small amount of flour to begin with.
I can’t wait to make this pumpkin roll for Thanksgiving when my family comes in town! It is a dessert both gluten-free and gluten-eaters alike will love.
You can also see the notes in the recipe on how to make the filling dairy-free. I’ve made it with dairy-free cream cheese with excellent results.
This pumpkin roll turns out great using a store-bought gluten-free flour blend that contains xanthan gum (a measure-for-measure flour). It also works wonderfully using Erin’s Gluten-Free Flour Blend.
For the Cake Roll:
- 3/4 cup gluten-free 1-to-1 baking flour (a blend that contains xanthan gum) OR 3/4 cup Erin’s Gluten-Free Flour Blend
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 3 eggs
- 2/3 cup canned pumpkin
- powdered sugar for sprinkling
For the Filling:
- 8 ounces cream cheese, room temperature (see note for dairy-free)
- 1 tablespoon butter, melted
- 1 teaspoon vanilla
- 1 cup powdered sugar
- Preheat the oven to 350F. Grease a 15 X 10-inch jelly roll pan. Cut parchment paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the parchment paper and sides of the jelly roll pan.
- In a medium mixing bowl, combine the gluten-free flour, sugar, salt, baking soda, and cinnamon. Whisk to combine. Add the eggs and canned pumpkin and whisk until smooth.
- Once mixed, pour the mixture over the parchment paper. Bake for 16-18 minutes, until the edges pull away from the sides of the pan and center is done.
- Lay a large tea towel on the counter top (it is best to use a thin towel without any texture a tea towel or similar towel works best). Starting at one of the short ends, spread a thick dusting of powdered sugar all over the towel.
- When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the parchment paper is on the top. It is best to turn it out right on the short edge of the towel. Peel off the parchment paper. Starting at the short end near the edge, roll the pumpkin cake up with the towel to cool.
- While the roll is cooling, make the filling. Using a hand or stand mixer, whip the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread the filling in an even layer over the cake. Roll it up without the towel and wrap tightly in plastic. Refrigerate for about an hour before serving. The roll will be good in the refrigerator for up to 2 days.
MAKE IT DAIRY-FREE: You can substitute dairy-free cream cheese very easily in this recipe. Tofutti in the blue container is the only dairy-free cream cheese I like. Many other brands have a strong flavor. You can also use a dairy-free butter substitute to make this totally dairy-free.
- Serving Size: 8
Adapted from this recipe