195
Gluten Free Pumpkin Roll
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Dessert
Serves: 6
Ingredients
- ⅔ cup Libby's Pumpkin - gluten free
- ¾ cup Cup4Cup Multipurpose Flour - gluten free
- ½ teaspoon McCormick Vanilla Extract - gluten free
- 1 teaspoon McCormick Ground Ginger - gluten free
- 2 teaspoons McCormick Ground Cinnamon - gluten free
- 1 (8 oz.) Philadelphia Cream Cheese (room temperature) - gluten free
- 3 large eggs
- 1 teaspoon Clabber Girl Baking Powder - gluten free
- ½ teaspoon salt
- 1 stick butter, room temperature
- 1 cup granulated sugar
- 1 cup Domino Confectioners' Sugar, plus more for dusting - gluten free
- 1 teaspoon fresh lemon juice
Instructions
- Preheat oven to 350 degrees F.
- Grease a jellyroll pan 11 x 17 inch and line with parchment paper. Grease the parchment paper.
- In a large bowl, beat the granulated sugar, eggs, pumpkin and lemon juice until smooth. In another bowl, sift together the flour, baking powder, cinnamon, ginger and salt. Add the dry ingredients with the pumpkin mixture and blend until smooth. Pour the batter in the pan and spread evenly with a spatula. Bake for 14 minutes and let it cool shortly for few minutes.
- Sprinkle some confectioners' sugar over a large kitchen towel. Gently invert the cake onto the towel and remove the parchment paper. Sprinkle more confectioners' sugar and gently roll it up and refrigerate for 1 hour.
- In a bowl, combine the cream cheese, butter, 1 cup confectioners' sugar and the vanilla. Beat until smooth.
- Unroll the cake and spread the cream cheese mixture and roll it up again. Refrigerate for a couple of hours. Sprinkle more confectioners' sugar before slicing. Serve
