Gluten-free Pumpkin Roll (with cream cheese filling)
Easy to bake gluten free pumpkin roll with cinnamon and vanilla cream cheese filling. Great to serve at a family gatherings and parties.
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
Instructions
- Preheat your oven to 350F or 180C.
- Spray a 15x10 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.
Nutrition
Calories: 226kcalCarbohydrates: 53gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 85mgSodium: 188mgPotassium: 92mgFiber: 2gSugar: 18gVitamin A: 3628IUVitamin C: 1mgCalcium: 73mgIron: 1mg
Tried this recipe?Let us know how it was!