Gluten Free Pumpkin Roll


This gluten free pumpkin roll recipe is sure to become a fall staple in your recipe collection. The cream cheese filling is so rich and delicious, and it's all so much easier than it looks.


INGREDIENTS - Gluten free flour - Baking powder - Baking soda - Pumpkin pie spice - Salt - Sugar - Pumpkin puree - Vanilla - Cream cheese - Butter - Powdered sugar

STEP 1: In a large bowl, whisk the flour, cinnamon, baking soda, and salt together.

STEP 2: In a larger bowl, mix the sugar with the pumpkin puree and vanilla extract. 

STEP 3: Fold in the dry ingredients.

STEP 4: Transfer the batter onto a lined baking sheet, using a rubber spatula to spread out to a thin, even layer. Bake for 15-16 minutes.

STEP 5: Immediately remove parchment paper from the pan and place onto a heatproof surface. Starting at the short end, roll the cake, with the parchment paper attached, and transfer to cooling rack to cool.

STEP 6: To make the filling, beat the cream cheese and butter. Add the powdered sugar and continue beating. Spread onto cooled cake, then roll again, wrap in plastic wrap, and chill for 1 hour.