Gluten-Free Pumpkin Roll
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.
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
- Preheat your oven to 350°F and get your jelly roll pan ready.
- Mix dry ingredients together and then add the wet ones.
- Pour and spread the batter, then bake until it's set.
- Prepare your towel with powdered sugar for rolling.
- Roll the warm cake in the towel and let it cool.
- Make the filling, then spread it on the unrolled cake.
- Roll the cake again, chill, and then it's ready to enjoy!
Nutrition
Calories: 383kcalCarbohydrates: 58gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 120mgSodium: 628mgPotassium: 143mgFiber: 1gSugar: 55gVitamin A: 4868IUVitamin C: 1mgCalcium: 62mgIron: 1mg
Tried this recipe?Let us know how it was!