Gluten Free Pumpkin Roll

Total time1 hr 45 min

Prep time30 min

Cook time15 min

This spiced pumpkin cake rolls up into that classic swirl look, with real pumpkin puree, cinnamon, ginger, and nutmeg giving it a warm, cozy flavor in every slice. Whipping the eggs and sugar into a thick, pale ribbon is what gives the cake its light, springy texture, so it rolls tightly without cracking. The tangy cream cheese filling, sweetened and beaten until light and fluffy, spreads into every curve once the cake has cooled and unrolled. A chilled rest firms everything up before slicing into neat, swirled rounds dusted with a final layer of powdered sugar. It's an easy make-ahead dessert for a fall gathering, and it's a solid pick to add to your gluten free baking rotation.

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Ingredients

10 servings

For the cake

¾ cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp salt
3 large eggs
1 cup granulated sugar
⅔ cup canned pumpkin puree
1 tsp vanilla extract
¼ cup powdered sugar, for dusting the towel

For the filling

8 oz cream cheese, softened
1 cup powdered sugar, sifted
4 tbsp unsalted butter, softened
1 tsp vanilla extract

For serving

2 tbsp powdered sugar, for finishing

Instructions

1
Preheat the oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease the parchment and the pan sides.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.

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