Gluten Free Pumpkin Roll

This festive dessert is a delightful twist on the classic pumpkin roll, made entirely gluten-free without sacrificing texture or flavor. Perfect for fall gatherings, Thanksgiving, or just a cozy treat, this soft pumpkin sponge cake is rolled around a rich cream cheese filling. With warm spices and a hint of sweetness, it’s a show-stopping dessert that’s surprisingly simple to make and sure to impress both gluten-free and traditional dessert lovers alike.

Ingredients

For the Pumpkin Cake:

• ¾ cup gluten-free all-purpose flour (with xanthan gum)

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon ground ginger

• 3 large eggs

• 1 cup granulated sugar

• ⅔ cup canned pumpkin puree

• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese, softened

• 4 tablespoons unsalted butter, softened

• 1 cup powdered sugar, sifted

• 1 teaspoon vanilla extract

Additional:

• Powdered sugar for dusting

• Parchment paper

• Clean kitchen towel

Instructions

1. Prepare the Pan & Oven:
   Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper. Lightly grease the parchment and set aside.

2. Mix Dry Ingredients:
   In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger). Set aside.

3. Make the Pumpkin Batter:
   In a large bowl, beat eggs and sugar together with a hand mixer or stand mixer until thick and pale, about 2–3 minutes. Add pumpkin puree and vanilla extract; mix until smooth. Gradually add the dry ingredients and mix until just combined.

4. Bake:
   Pour batter into prepared pan and spread evenly. Bake for 13–15 minutes, or until the top springs back when lightly touched.

5. Roll the Cake:
   While the cake is baking, lay a clean kitchen towel on the counter and generously dust with powdered sugar. Once the cake is done, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper. Starting at the short end, gently roll the cake up with the towel. Let cool completely while rolled (about 1 hour).

6. Make the Filling:
   Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until creamy.

7. Assemble the Roll:
   Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the surface. Re-roll the cake (without the towel) and place seam-side down on a serving platter.

8. Chill and Serve:
   Refrigerate for at least 1 hour before slicing. Dust with additional powdered sugar just before serving if desired.

Storage

Store tightly wrapped in the refrigerator for up to 5 days. Can also be frozen (wrapped well) for up to 1 month.

Enjoy your festive and flavorful gluten-free pumpkin roll!