Pumpkin Roll Recipe
This recipe is gluten free.
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Ingredients
Cake
- ¾ cup gluten-free all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin
- 1 teaspoon vanilla extract
Filling
- 1 cup powdered sugar for filling
- 8 ounces cream cheese softened, for filling
- 6 tablespoons butter softened, for filling
- 1 teaspoon vanilla extract for filling
Instructions
- Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line with parchment paper.
- In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, beat eggs and granulated sugar until thick. Add pumpkin and vanilla extract; mix well.
- Stir in flour mixture until just combined. Spread batter evenly in prepared pan.
- Bake for 13-15 minutes or until top of cake springs back when touched.
- Immediately turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Carefully peel off parchment paper.
- Starting with the short side, roll up cake and towel together. Cool completely on a wire rack.
- For the filling, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Unroll cake, spread filling evenly over cake, and re-roll without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Slice and serve.
Nutritional Value
Calories: 320kcal | Carbohydrates: 43g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 95mg | Sodium: 280mg | Potassium: 150mg | Fiber: 1g | Sugar: 30g | Vitamin A: 4000IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
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