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Spiced Pumpkin Roll

A tender, spiced pumpkin roll filled with creamy cream cheese filling, perfect for fall gatherings or cozy nights in.
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Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup gluten-free flour Provides a light, airy texture suitable for those avoiding gluten.
  • 1 tsp baking powder Helps the cake rise to create a fluffy texture.
  • 1 tsp baking soda Works with acidic ingredients to add lift and tenderness.
  • 2 tsp pumpkin pie spice A blend of warming spices that encapsulates the flavors of fall.
  • 1/2 tsp salt Enhances sweetness and balances flavors.
  • 3 large eggs Provides structure and richness.
  • 1 cup coconut sugar or regular granulated sugar Sweetens the cake with a hint of caramel flavor.
  • 1 cup pumpkin puree Adds moisture and delicious pumpkin flavor.
  • 1 tsp vanilla extract Adds a warm, aromatic note.
For the Cream Cheese Filling
  • 8 oz cream cheese The key ingredient for a rich and creamy filling.
  • 1 cup powdered sugar Sweetens the cream cheese for a smooth texture.
  • 1 tsp vanilla extract Enhances flavor in the filling.
  • 2 Tbsp butter Adds richness and enhances flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk together eggs, sugar, vanilla extract, and pumpkin puree until well combined.
  3. In a separate bowl, combine gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt.
  4. Carefully mix the dry ingredients into the wet mixture until evenly combined.
  5. Pour the batter into a lined 10 by 15-inch jelly roll pan and spread it out evenly using a spatula.
  6. Place the pan in the preheated oven and bake for about 12 to 13 minutes, or until the cake is golden and springs back when touched.
  7. After baking, cover the cake with another baking pan or tin foil to keep it moist while allowing the edges to loosen.
  8. While the cake is still warm, gently roll it from the short edge and wrap it in foil to maintain its shape.
  9. Allow the rolled cake to cool on a wire rack for about an hour.
Filling
  1. In a bowl, whip together cream cheese, powdered sugar, vanilla extract, and butter until smooth and creamy.
  2. Gently unroll the cooled cake, spread the cream cheese filling evenly, and then re-roll it loosely.
  3. Wrap the rolled cake tightly in plastic wrap and refrigerate overnight to set.
Serve
  1. Before serving, sprinkle with powdered sugar, slice into rounds, and enjoy.

Notes

To achieve the best results, use high-quality pumpkin puree, ensure eggs are at room temperature, and roll the cake while still warm to prevent cracking. Be patient and chill overnight for enhanced flavor.