Gluten-Free Pumpkin Roll

With the warm, fragrant spices of autumn, this moist, spongy cake with creamy filling is surprisingly easy to make with a couple of special steps.

Course Cakes, Dessert

Cuisine American, Canadian

Diet Gluten Free

Keyword gluten free dessert, gluten-free recipe,, pumpkin roll

Prep Time 20

Cook Time 15

Cooling Time 1

Total Time 1 35

Servings slices

Calories 319kcal

Author Cathy

Line a 12x17-inch baking pan with parchment paper, making sure that there is enough to extend over all sides. Preheat the oven to 350℉ (180℃).
Whisk the dry ingredients together in a medium mixing bowl.
¾ cup Cathy's Gluten-Free All-Purpose Flour Blend, 1½ teaspoons pumpkin pie spice, ¾ teaspoon xanthan gum, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon fine sea salt
Beat the eggs and sugar together on medium speed until the mixture becomes thick and paler in color and the beaters leave tracks. (about 3 minutes)
4 large eggs, 1 cup raw cane sugar
Add the pumpkin puree and vanilla and mix on low speed for about 10 seconds.
¾ cup 100% pure pumpkin puree, 1 teaspoon vanilla extract
Add the dry flour mixture and mix on low speed only until everything is combined.
Spread the batter into the prepared baking sheet in an even layer.
Bake in the middle of a preheated oven for 14 to 16 minutes, until a toothpick inserted into the center comes out clean.
As soon as you remove the cake from the oven, cover it with foil, sealing it around the edges, to keep the moisture in while the cake cools on a wire rack.
When the cake has cooled, prepare the filling.

Beat together the cream cheese, honey, and vanilla.
1 cup cream cheese, ¾ cup raw honey, 1 teaspoon vanilla extract
In a clean bowl, whip the cream until it's stiff.
¾ cup heavy whipping cream
Gently fold the whipped cream into the cream cheese mixture.

Once the cake has cooled completely, carefully pull off the aluminum foil. Grab an edge of the parchment paper and pull the cake from the pan onto a smooth surface, such as your counter.
Spread the filling evenly over the cake, not taking it quite to the edges.
Starting at a short end, carefully roll up the cake, squeezing it as much as you can as you go. For best slicing, wrap the roll snugly in plastic wrap and refrigerate it until you are ready to slice and serve it.

If you don't want the cream cheese filling, you can whip 1 ½ cups whipping cream with a teaspoon of sugar and ½ teaspoon of pumpkin pie spice for the filling.
For a dairy-free pumpkin roll, use a dairy-free whipped topping for the filling. You'll need about 3 cups.
I have often sliced and served this pumpkin roll immediately after rolling, and that turned out not too badly. However, if time allows, refrigerating the wrapped roll helps it to slice more neatly.