Gluten Free Pumpkin Roll
Everyone loves Pumpkin Roll and my Gluten-Free version is just as good as the all-purpose flour variety. It's easy to make especially when you use a cup for cup GF flour blend found at most grocers.
Servings: 12
Calories: 398kcal
Ingredients
Pumpkin Roll
- ¼ cup powdered sugar to sprinkle on towel
- ¾ cup Gluten-Free Flour Blend (Cup for Cup) King Arthur, Bobs Red Mill or your favorite blend.
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup LIBBY'S® 100% Pure Pumpkin
Cream Cheese Frosting
- 8 ounce cream cheese softened
- 8 ounces mascarpone cheese or cream cheese
- 2 cup powdered sugar
- 6 tablespoons butter softened
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange rind
- ¼ cup powdered sugar for dusting
Instructions
- Preheat oven to 375 degrees
- Grease 15 x 10-inch jelly-roll pan; line with parchment paper. Grease parchment paper. Sprinkle towel with powdered sugar.
- Mix flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick.
- Beat in pumpkin.
- Stir in flour mixture.
- Spread evenly into prepared pan.
- Bake for 13 to 15 minutes or until the top of the cake springs back when touched. Immediately loosen and turn cake onto prepared towel, and carefully peel off paper.
- Roll up cake and towel together, starting with narrow end.
- Cool on wire rack.
Cream Cheese Frosting
- Whip cream cheese, mascarpone, powdered sugar and butter until smooth and creamy.
- Add vanilla extract, sugar and orange rind and mix together until well blended.
- Carefully unroll cake; remove towel and spread cream cheese mixture over cake.***
- Re-roll cake, then wrap in plastic wrap and refrigerate at least one hour.
- Sprinkle with powdered sugar before serving.
Notes
To make a vegan version of this delicious cake roll, simply replace the cream cheese and butter with vegan versions. Replace the eggs with ½ cup of applesauce and increase the pumpkin puree to ¾ cup.
Nutrition
Calories: 398kcal | Carbohydrates: 47g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 232mg | Potassium: 86mg | Fiber: 1g | Sugar: 40g | Vitamin A: 2870IU | Vitamin C: 0.6mg | Calcium: 69mg | Iron: 0.7mg