Gluten Free Pumpkin Cheesecake Roll
By cborrelli
You won't even know that this Pumpkin Cheesecake Roll is a gluten free dessert! Easy to make and taste great!
Ingredients
- PUMPKIN ROLL
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin (not pie filling)
- 1 tsp fresh lemon juice
- 3/4 cup gluten free flour mix
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1/2 teaspoon salt
- 1/2 teaspoon xantham gum
- FILLING (super easy)
- 2 to 3 cups of Philadelphia Cheesecake Filling
- 1/2 teaspoon Pumpkin Pie Spice
- Whip Cream (Cool Whip) for garnish
Details
Servings 10
Preparation time 15mins
Cooking time 30mins
Preparation
Step 1
Preheat oven to 375 degrees F.
Grease a 15x10 cookie sheet. Cut a piece of parchment paper to fit in pan. Place parchment paper in pan. Grease and flour parchment paper.
Beat eggs for 5 minutes until light in color and thick. Gradually add sugar.Stir in pumpkin and lemon juice.
Mix dry ingredients together and FOLD in to pumpkin mixture.Pour mix into greased/floured cookie sheet.
Bake 15 min.
Remove from oven and turn onto clean kitchen towel that has been well sprinkled with powdered sugar. While warm, roll cake up (with towel) in jelly roll fashion and let cool.
When the cake is cool, unroll and spread with filling and re-roll. Wrap in saran wrap and chill thoroughly.
Once chilled unwrap from saran wrap and slice in 1 to 2 inch slices.
Place on small plate dollop with whip cream and sprinkle with pumpkin pie filling and serve.
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