Low FODMAP Pumpkin Roll
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Learn more →Ingredients
10 servings
For the cake
- ¾ cup all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 1 1/4 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
- 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
Ingredient noteA serving of up to about 1/4 cup of pumpkin puree is low in FODMAPs. This recipe contains only about 1 1/4 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
- 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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