Pumpkin roll with cream cheese filling (gluten-free)

Easy to bake gluten-free pumpkin roll with cinnamon and vanilla cream cheese filling. Great to serve at family gatherings and parties.

It’s always fun to go down our local farm to pick some pumpkins in the autumn. We always have a great time carving our pumpkins and then making pumpkin puree from the leftovers to keep for later to make lots of pumpkin treats.

Why make this recipe?

• Relatively easy to make recipe, even for beginners

My top tip

Roll the pumpkin roll into a tea towel dusted with icing sugar straightaway after you take it out of the oven. This prevents the cake to harden and it cools down softer (because it’s inside the towel)

Any specialist equipment needed?

You’ll need a shallow large baking tray, so that the cake mixture is about 1 – 1,3 cm thick.

Time saving tip

This cake is best about 12 hrs after it’s been assembled to get the sponge softened with the cream filling and to cut easily. This means that it can be easily made 12-24 hrs before you want to serve it.

Ingredients

For the pumpkin roll

4 eggs

1 cup white (caster) sugar

1 cup gluten-free flour

1 cup canned pumpkin puree

¼ teaspoon fine salt

½ teaspoon xanthan gum

1½ teaspoon baking powder

2 teaspoons cinnamon or use 2 teaspoons of my Pumpkin Pie Spice Mix

For the cream cheese filling

1 cup cream cheese full-fat

4 tablespoons unsalted butter, softened

1 – 1½ cup confectioner’s sugar depending on your taste

1 teaspoon vanilla extract

The method – Instructions

Preheat your oven to 350F or 180C.

Spray a 15×10 inch cookie pan or shallow baking tin with cooking spray, then line with parchment paper.

In a large mixing bowl, whisk the eggs with sugar until light and fluffy, using an electric handheld whisk or mixer.

Add the pumpkin puree, salt and cinnamon or the pumpkin pie spice.

Slow down the mixer to low speed and add the flour, baking powder and xantham gum. Mix until all combined and smooth.

Pour the pumpkin roll mixture onto prepared cookie sheet and spread out in an even thin layer.

Tap the baking sheet to make sure that the top of the batter is level and to get rid of any air bubbles.

Bake in a middle shelf for about 15 minutes, until it’s golden brown in colour.

Using a clean tea towel, dust it with a icing sugar and place on the top of the pumpkin roll tin. Place another cooling rack on top of that or a large cutting board and turn round. Carefully remove the baking parchment.

Keeping the edge of the tea towel over edge of cake, gently roll it up with the towel.

Leave to cool down completely.

To make the cheese cream filling, mix the cheese cream, softened butter, icing sugar and the vanilla extract together.

To assemble the pumpkin roll, carefully unroll the cake roll and spread the cheese cream filling inside.

Roll it back up fairly tightly and place on a suitable tray or a plate, keeping the roll seam underneath (so that the roll doesn’t unroll)

Cover it loosely with a cling film to prevent it from drying out and let to rest overnight or for 12 hrs in the fridge.

To serve, dust with icing sugar and cut into slices.

Serving size

This recipe makes 1 roll, which gives you 8-12 portions, depending on how thick you cut them.

How to serve this recipe

This gluten free pumpkin roll is perfectly fine as it is with just a light dusting of icing sugar. To make the cake extra special you can add an extra spoonful of pumpkin butter, homemade vanilla ice-cream or sweet apple sauce.

Can this recipe be made in advance?

This recipe is best after about 8-12 hrs of chilling in the fridge, so it’s perfect to be made in advance.

How to store pumpkin roll

It’s best to keep it in the fridge and eat within 2 days.