Pumpkin Roll GF

By MaryEllen

Just like you remember, the classic gluten free pumpkin cake roll that every holiday table can’t be without. Making a professional-looking cake roll is so easy. It’s all in the technique!

Ingredients

• 3/4 cup (105 g) all-purpose gluten-free flour (I used Better Batter)
• 1/2 teaspoon xanthan gum (omit if your blend already contains it)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 4 teaspoons pumpkin pie spice
• 1/4 teaspoon kosher salt
• 1 cup (200 g) granulated sugar
• 3 eggs (180 g, weighed out of shell) lightly beaten, at room temperature
• 2/3 cup (163 g) pure packed pumpkin, at room temperature
• 1/4 cup (29 g) confectioners’ sugar, for sprinkling
• 1 (8 ounce) package cream cheese, at room temperature
• 1 cup (115 g) confectioners’ sugar
• 6 tablespoons (84 g) unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon

Details

Servings 12
Preparation time 15mins
Cooking time 45mins
Adapted from glutenfreeonashoestring.com

Preparation

Step 1

Preheat your oven to 375°F. Grease a 15 x 10-inch jelly roll pan. Line it with wax or parchment paper, then grease again. Sprinkle some extra flour on the greased paper, and tap it around to evenly distribute it. Set the pan aside.

In a large bowl, place the flour, xanthan gum, baking powder, baking soda, pumpkin pie spice, salt and sugar, and whisk to combine. Add the eggs and pumpkin, and beat until well-blended. The batter will be relatively thin. Pour it into the prepared pan, and spread it evenly around. Smack on the counter to break any trapped bubbles.

Place the pan in the center of the preheated oven and bake for about 15 minutes, or until the top of cake springs back when touched. While the cake is baking, sprinkle the separate 1/4 cup powdered sugar on the towel. Once the cake is done, turn it immediately onto the prepared towel. Carefully peel off the paper, then place a short edge of the towel over the edge of the cake. Then roll up cake and towel together, starting with narrow end. Transfer the rolled cake and towel onto a wire rack to cool completely. While the cake is cooling, beat the cream cheese, 1 cup powdered sugar, butter, vanilla extract and cinnamon in small bowl until smooth.

Once the cake is cool, carefully unroll it. Remove towel, and spread the filling over cake leaving a 1 1/2 inch clean border all around. Carefully reroll the cake. Wrap it tightly in plastic wrap and place in the refrigerator to chill for at least one hour, or up to a few days. Dust lightly with some more powdered sugar before serving.