Every time I make this pumpkin roll, I can’t help but think of my Grandma Sterrett. I remember every Thanksgiving dinner at her house, you were sure to find the pumpkin roll on the dessert table. You know when you smell something or eat something that brings you back to your childhood? Well, this pumpkin roll does just that for me.
Now you can absolutely do this recipe with just regular all purpose flour, that’s how my Grandma did it. But, I have found a gluten free blend that works pretty well for this using Brown Rice flour and Ground Flaxseed. I’m sure you could use just about any gluten free baking blend, but this is what works for me!
Let’s Get Started
First, you’ll want to combine the brown rice flour, flaxseed, baking soda and cinnamon in a bowl and set aside
Best the eggs, then add the sugar, pumpkin and dry ingredients
Mix your batter until just combined.
Don’t worry if the batter seems runny, this is a good thing. Spread the batter on a rimmed cookie sheet lined with parchment paper.
Next, bake the batter for 12-15 mins at 375 degrees (f). You’ll want the cake to be pulling away from the parchment paper, and the middle to spring back when pressed. However, you don’t want to over bake it.
Allow the cake to sit for about 5 minutes. Then, place paper towel over the cake and start rolling the cake with the paper towel being rolled with it. I usually roll this starting at one of the shorter sides. Let this sit and completely cool.
Meanwhile, cream together the cream cheese filling. Combine cream cheese, butter, sugar and vanilla until smooth. Be sure to use room temperature ingredients. No matter how many times I try to use cold cream cheese straight from the fridge, I’m sorely disappointed in the results every time. It just leaves lumps and is never smooth.
Unroll the cooled cake and spread the cream cheese filling on top. Yum! And stop right here and lick the spatula. You know you can’t resist!
Now I like to roll the cake long ways (from the longer sides), so I can get two rolls out of it. But, if you like a bigger/thicker roll, you can roll it the same direction you did when cooling the cake. It’s a personal preference.
After you are finished with this delicate piece of art, wrap in cling wrap and refrigerate for at least two hours to allow your cake and filling to set. Or, just slice off a piece and try it right away! Who would know anyway, right? Enjoy being back in your childhood. I’m will be, anyway!
Pumpkin Roll (gluten free)
Ingredients
- 3 eggs (beaten)
- 2/3 cups pumpkin puree
- 1 tsp. baking soda
- 1 cup sugar
- 1 cup gluten free flour (I use 1/2 c. brown rice flour & 1/2 c. ground flaxseed)
- 2 tsp. cinnamon
- 8oz. cream cheese (softened)
- 4 Tbsp. butter (softened)
- 1 cup sugar
- 1/2 tsp. vanilla extract
Directions
- Preheat your oven to 375 degrees (f).
- Line a rimmed cookie sheet with parchment paper and set aside.
- Combine your dry ingredients in a bowl and set aside.
- Beat the eggs, then add the sugar and pumpkin purée.
- Add dry ingredients to egg mixture until just combined.
- Spread on cookie sheet and bake for 12-15 mins. Until side pull away from parchment.
- Allow cake to set for 5 mins, then place a paper towel on top and start rolling (from either end). Let cake completely cool.
- Best cream cheese and butter until smooth. Add sugar and vanilla.
- Unroll and spread cream cheese filling on top and re-roll long ways (from longer sides). Cut in half making 2 logs.
- Wrap in cling wrap and refrigerate for at least 2 hours.
I hope you enjoy this simple recipe and add it to one of your favorite Fall desserts! Let me know what you think!
Xoxo This Farmhouse Wife