Wheat Free Pumpkin Roll
Total time1 hr 45 min
Prep time30 min
Cook time15 min
4.6(18)
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Learn more →Ingredients
10 servings
For the cake
- ¾ cup all-purpose flour
Chef's tipChoose 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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