Gluten-Free Pumpkin Roll

Name: Gluten-Free Pumpkin Roll
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 3/4 cup gluten-free 1-to-1 baking flour; 1 cup sugar; 3/4 tsp salt; 1 tsp baking soda; 3/4 tsp cinnamon; 3 large eggs; 2/3 cup canned pumpkin; powdered sugar ((for rolling)); 8 oz. cream cheese (room temperature (dairy-free option available)); 1 tbsp butter (melted (use dairy-free alternative if needed)); 1 tsp vanilla extract; 1 cup powdered sugar ((for filling))

Looking for a baked treat that is so good, you’ll forget it’s gluten-free? Then you have to try these Pumpkin Rolls. Made with cream cheese, pumpkin puree, and a hint of cinnamon, they’re full of warm, fall flavor.

I have to stop thinking that there are “baked goods” and there are “gluten-free baked goods”. It’s getting to be that I can’t tell the difference! Once, a long time ago now, you could take a bite out of a gluten-free roll like this one and immediately know whether it was made to accommodate certain diets. Something about its texture that just seemed… different. But thanks to gluten-free 1-to-1 baking flour (more on that below), I can bake just the one roll for all my friends, no matter what they can and cannot eat.

As for the roll itself, you may see ‘pumpkin’ and think, ‘autumn’, but really, this can be enjoyed any time of year (especially when you may have to go without your Pumpkin Spice Latte). I just love how the cream cheese works its way into every bite; it’s like a frosting that has been relocated from the top of a cake to within its fluffy folds.

And if you don’t pair this roll with any hot beverage, you can still get a kiss of warmth with the addition of cinnamon. It all makes for a delicious post-dinner slice of autumn life you’ll want to serve up for any occasion and any diet!

What is 1-to-1 baking flour?

The game changer when it comes to my gluten-free baking is Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. While the brand also has a gluten-free all-purpose flour, there are a few differences between the two. Both use tapioca flour and sorghum flour as a base but the biggest difference is the inclusion of xanthan gum in the 1-to-1 variety. Xanthan gum acts as a binding agent and this is where the 1:1 ratio comes into play. Because of its inclusion, you can do a like-for-like swap, replacing your “gluten” all-purpose flour with this one. It has made my life easier… and my gluten-free baking tastier with just the right consistency. (OK, advertisement over!)

Ingredients

3/4 cup gluten-free 1-to-1 baking flour
1 cup sugar
3/4 tsp salt
1 tsp baking soda
3/4 tsp cinnamon
3 large eggs
2/3 cup canned pumpkin
powdered sugar (for rolling)
8 oz. cream cheese, room temperature (dairy-free option available)
1 tbsp butter, melted (use dairy-free alternative if needed)
1 tsp vanilla extract
1 cup powdered sugar (for filling)

Instructions

Prep Time: 10 minutes
Bake Time: 18 minutes
Yields: 6 servings

Step 1: Preheat your oven to 350°F and get your jelly roll pan ready.

Step 2: Mix dry ingredients together and then add the wet ones.

Step 3: Pour and spread the batter, then bake until it’s set.

Prepare your towel with powdered sugar for rolling.

Step 4: Roll the warm cake in the towel and let it cool.

Easy Witch-Finger Cookies (Halloween Cookies)

Make the filling, then spread it on the unrolled cake.

Step 5: Roll the cake again, chill, and then it’s ready to enjoy!

FAQs & Tips

How do I store this pumpkin roll?

If kept in an airtight container, the cooled roll should last about three days in the fridge. You can also wrap it in plastic then store it in an airtight container in the freezer if you wanted to keep it around for up to three months. Let it thaw in the fridge overnight. If you know you’re going to store the roll, I would hold off applying the powdered sugar until you’re about to serve. Things could get messy otherwise.

How do I prevent it from breaking when I roll?

Be gentle and easy does it. Use parchment paper on your pan to make it easier to transport your cake to the towel. You should do this all while the cake is still warm; the cooler it gets, the more brittle it will become and the more prone it will be to breaking. Roll slowly and gently, applying even pressure across the log. Let the parchment paper or towel guide the roll and keep it tight. Once the rolling is over, you still need to let it chill for at least an hour. (I usually bake this the day before so I let it chill overnight.) And if your roll edges look a bit worse for wear, just trim them. Your guests will never know!

What’s a jelly roll pan? What if I don’t have one?

A jelly roll pan is a lot like a baking sheet or cookie sheet. It’s shallow with a low rim, which makes it easy to get the loaf in and out. They typically measure 10 x 15 inches. If you don’t have one, grab a shallow sheet pan (1 inch deep) that measures about the same and that also has a low rim but enough of a rim to trap in the batter.

Variations

If you want to “spice” up this recipe for a gluten-free pumpkin roll, you can add nutmeg, ginger, or allspice to the cinnamon for more warmth from your spice rack. As for larger ingredients, you can call upon nuts like chopped pecans or walnuts for a crunchy texture change. You can also use fruit in a variety of forms: orange zest, diced dried cranberries or raisins, or toasted shredded coconut sprinkled over the cream cheese. If you fancy something sweet, drizzle vanilla or maple glaze over the entirety of the roll or work in some chocolate chips into the batter before baking.