Gluten Free Pumpkin Roll
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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.
- Gluten free flour
- Baking powder
- Baking soda
- Pumpkin pie spice
- Pumpkin puree
- Cream cheese
- 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.
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