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Pumpkin Roll

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Pumpkin Roll is a cozy fall dessert made with a spiced, tender pumpkin cake rolled around a sweet and tangy cream cheese filling. Naturally gluten-free with the right flour blend, this show-stopping treat is perfect for holidays, potlucks, or anytime you want a festive seasonal dessert.

Ingredients

  • For the pumpkin cake:
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2/3 cup canned pumpkin purée
  • 1 tsp vanilla extract
  • 3/4 cup gluten-free all-purpose flour blend
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • For the filling:
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 4 tbsp unsalted butter, softened
  • 1 tsp vanilla extract
  • For assembly:
  • Powdered sugar, for dusting towel and topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a large bowl, beat eggs and sugar until light and thick.
  3. Add pumpkin purée and vanilla extract, mixing until smooth.
  4. In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually stir dry ingredients into the wet mixture until just combined.
  6. Spread batter evenly in prepared pan. Bake for 13–15 minutes, until cake springs back when touched.
  7. Meanwhile, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
  8. Immediately after baking, invert cake onto the prepared towel. Carefully peel off parchment paper.
  9. Starting from the short side, roll the cake up in the towel and let cool completely.
  10. While the cake cools, beat cream cheese, powdered sugar, butter, and vanilla until smooth and fluffy.
  11. Unroll cooled cake. Spread cream cheese filling evenly over the surface.
  12. Gently re-roll the cake (without the towel). Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
  13. Before serving, dust with powdered sugar and slice.

Notes

Use full-fat cream cheese for the creamiest filling.Roll the cake while warm to avoid cracking.Store in the fridge for up to 5 days or freeze for up to 2 months.A jelly roll pan is ideal for the perfect cake thickness.Let the roll chill fully for clean, beautiful slices.

Nutrition

Find it online: https://cookibly.com/pumpkin-roll/