Gluten Free Thanksgiving Pumpkin Cake Roll
This gf pumpkin cake roll is just like the classic Thanksgiving rolled cake you remember: a moist and tender rolled cake with simple cream cheese filling. Learn the technique and recipe for the perfect holiday table treat!
Yield: 8 servings
Equipment
- 10-inch x 15-inch jelly roll pan
Ingredients
For the cake roll
- ¾ cup (105 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- ½ teaspoon xanthan gum (omit if your blend already contains it)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 4 teaspoons pumpkin pie spice
- ¼ teaspoon kosher salt
- 1 cup granulated sugar
- 3 (150 g (weighed out of shell)) eggs lightly beaten, at room temperature
- ⅔ cup (163 g) pure canned pumpkin at room temperature
- ¼ cup (29 g) confectioners’ sugar for sprinkling
For the filling
- 8 ounces packaged cream cheese block at room temperature
- 1 cup (115 g) confectioners’ sugar
- 6 tablespoons (84 g) unsalted butter at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
Instructions
Make the cake roll
- Preheat your oven to 375°F.
- Grease a 15 x 10 inch jelly roll pan. Line it with wax or parchment paper, then grease again. Sprinkle some extra flour on the greased paper, and tap it around to evenly distribute it. Set the pan aside.
- In a large bowl, place the flour blend, xanthan gum, baking powder, baking soda, pumpkin pie spice, salt and sugar, and whisk to combine.
- Add the eggs and pumpkin, and beat until well-blended. The batter will be relatively thin.
- Pour the batter into the prepared pan, and spread it evenly around. Smack on the counter to break any trapped bubbles.
- Place the pan in the center of the preheated oven and bake for about 15 minutes, or until the top of the cake springs back when touched.
- While the cake is baking, sprinkle the separate 1/4 cup powdered sugar on the towel.
- Once the cake is done, turn it immediately onto the prepared towel. Carefully peel off the paper, then place a short edge of the towel over the edge of the cake.
- Then roll up cake and towel together, starting with the narrow end. Transfer the rolled cake and towel onto a wire rack to cool completely.
Make the filling.
- While the cake is cooling, in a medium-size bowl, using a handheld mixer, beat the cream cheese, 1 cup powdered sugar, butter, vanilla extract and cinnamon until smooth.
Fill the cake.
- Once the cake is cool, carefully unroll it. Remove the towel, and spread the filling over cake leaving a 1 1/2 inch clean border all around.
- Carefully reroll the cake. Wrap it tightly in plastic wrap and place in the refrigerator to chill for at least one hour, or up to a few days.
- Dust lightly with some more powdered sugar before serving.