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Gluten Free & Dairy Free Pumpkin Roll with Cream Cheese Filling

Published on November 12, 2021
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Ingredients for Cake
  • 1 cup 1.1 GF flour
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 2 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 3 eggs
1 cup pumpkin puree
    Preheat the oven to 375 degrees. Line a 10x15 jelly roll sheet with parchment paper. In a mixing bowl add the sugar, pumpkin and eggs. Mix for 3 minutes. Add the rest of the ingredients and mix until just incorporated. Spread on the parchment paper and bake for 13-15 minutes until a toothpick comes out clean. Remove and roll with the parchment paper and place on a cooling rack. Once room temp follow the next step.
      Ingredients for Cream Cheese Filling
      • 10oz cream cheese, I used a dairy free
      • 1 tbsp vanilla extract
      • 2 cups of powdered sugar
      5 tbsp butter, I used a dairy free
        Add all of the ingredients together in a bowland mix until smooth. Slowly unroll the cake and remove parchment paper. Spread the cream cheese mixture on the cake and roll back up. Wrap in plastic wrap, place in the fridge for 2 hrs before serving. Enjoy!


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