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Gluten-Free Pumpkin Roll
Mom's Place Gluten-Free
Made with pumpkin puree, cinnamon, nutmeg, ground ginger and
Mom's Place Gluten-Free
Harvest Flour Blend, this festive Gluten-Free Pumpkin Roll recipe offers all the warm flavors makes the perfect holiday dessert.
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Course
Dessert
Cuisine
christmas, gluten free, holiday
Ingredients
CAKE
3
Large Eggs
1
cup
Sugar
⅔
cup
Pumpkin Puree
1
tsp
Lemon Juice
¾
cup
Mom's Place Gluten-Free Harvest Flour Blend
2
tsp
Cinnamon
½
tsp
Nutmeg
½
tsp
Salt
1
tsp
Baking Powder
½
tsp
Ground Ginger
FILLING
1½
cup
Powdered Sugar
4
tbsp
Margarie or Butter
1
8oz pckge
Cream Cheese (softened)
½
tsp
Vanilla
1
cup
Whipped Topping
Instructions
Pre-heat oven to 375 degrees.
Prepare a cookie sheet with parchment paper that has been pan sprayed or greased and floured.
In your mixing bowl beat eggs on high for 5 minutes.
Gradually add sugar. Then stir in pumpkin.
Add the remaining ingredients and mix well to combine.
Pour into prepared pan and smooth batterout.
Bake for 15 minutes. Remove from the oven and sprinkle with powdered sugar.
Lay a hand towel over cake and flip out of pan. Using the towel begin to roll the hot cake.
Let cool completely.
FILLING
To make the filling, beat the powdered sugar, cream cheese, vanilla, and butter together until creamy. Fold in whipped topping.
Unroll cake slowly, and spread with filling, roll back up. Sprinkle with powdered sugar.
Wrap in foil and refrigerate. Also freezes well.
Keyword
christmas desserts, gluten free cake, gluten-free dessert