Description
This gluten free pumpkin roll with cream cheese filling combines a soft spiced pumpkin sponge with a rich, tangy filling for a festive fall dessert. It’s easy to make and perfect for holiday gatherings or cozy afternoons.
Ingredients
Instructions
1. Preheat oven to 375°F and line a 10×15-inch jelly roll pan with greased parchment paper.
2. Whisk flour blend, pumpkin pie spice, baking powder, and baking soda in a bowl.
3. Beat eggs and granulated sugar until fluffy, then mix in pumpkin puree.
4. Fold dry ingredients into wet ingredients until just combined.
5. Spread batter evenly in the pan and bake for 13–15 minutes until the center springs back.
6. Immediately turn the hot cake onto a powdered sugar–dusted towel and peel off parchment.
7. Roll the cake and towel together from the short side and cool completely.
8. Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
9. Unroll cooled cake, spread filling leaving a 1/2-inch border, and reroll without the towel.
10. Wrap roll in plastic and refrigerate for at least 1 hour before slicing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18
- Sodium: 300
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 5
- Cholesterol: 40
Keywords: gluten free, pumpkin roll, cream cheese filling, fall dessert, holiday baking, pumpkin cake