Pumpkin Roll
Recipe type: Dessert
Serves: 16
  • 3 eggs
  • 1 cup sugar
  • ⅔ cup canned pumpkin
  • 1 teaspoon lemon juice
  • ¾ cup gluten-free flour mix
  • 2 teaspoon cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • 1 cup walnuts, finely chopped
  • powdered sugar for dusting the towel
For the Filling
  • 8 ounces cream cheese, softened
  • ¼ cup butter, softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  1. In a mixer bowl beat the eggs on high for several minutes.
  2. Add the sugar and beat until light in color.
  3. Add the pumpkin and lemon juice. Mix until blended.
  4. In a small bowl, combine the dry ingredients. Add to the pumpkin mixture and mix just until blended.
  5. Pour batter into a sprayed 10 x 15 inch jelly roll pan. Spread the batter to the edges of the pan and try to even it out. Sprinkle the walnut pieces over the top.
  6. Bake at 375° for 15 minutes.
  7. Let the pan cool on a wire rack for 10 minutes. Turn the cake (walnut side down) onto a towel that has been sprinkled with powdered sugar. Roll the cake and towel lengthwise. Leave it to cool.
  8. Combine the filling ingredients and beat until smooth. Unroll the cake and spread the filling over the surface.
  9. Use the towel to help roll the cake back up, but do not roll the towel with the cake as before.
  10. Wrap in plastic wrap and refrigerate at least one hour before serving.
Recipe by Gluten-Free Homemaker at https://glutenfreehomemaker.com/pumpkin-roll-great-thanksgiving-dessert/