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Gluten Free Pumpkin Roll: A Delightful Recipe for Fall Baking Perfection

Gluten Free Pumpkin Roll
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A delightful recipe for fall baking perfection, this gluten free pumpkin roll is a must-try for the season.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup gluten free all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for filling)
  • 8 oz cream cheese (for filling)
  • 1/4 cup butter (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix together the pumpkin puree, sugar, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the gluten free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Spread the batter evenly onto the prepared baking sheet.
  6. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  7. Once baked, remove from the oven and let it cool for a few minutes before rolling it up in the parchment paper.
  8. While the cake cools, prepare the filling by beating together the cream cheese, butter, and powdered sugar until smooth.
  9. Unroll the cooled cake, spread the filling evenly, and then roll it back up carefully.
  10. Chill in the refrigerator for at least an hour before slicing and serving.

Notes

  • Ensure all ingredients are gluten free.
  • Can be stored in the refrigerator for up to a week.
  • For a festive touch, sprinkle with additional powdered sugar before serving.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-pumpkin-roll-recipe-2/