How to Make

Gluten-Free Pumpkin Roll

Estimated Bake & Assembly Time: 2-4 hours

Serves: 12 people

Best eaten within 3 days

“Let's roll into something sweet and spiced - It’s pumpkin season!”

What’s in the box?

Sugar

Vanilla

Gluten-Free Flour Mix

Dusting Powdered Sugar

Powdered Sugar Filling Mix

Vanilla

Pumpkin Purée

Tea Towel

Ingredients you’ll need:

  • 3 Eggs

  • 4 OZ Cream Cheese or non-dairy alternative

  • 4 TBSP Butter or non-dairy alternative

Equipment you’ll need:

  • Electric Mixer

  • Mixing Bowls

  • Measuring Utensils

  • Spatulas

  • 10x15 Jelly roll pan

  • Parchment paper

  • Sieve

  • Cooling Rack

  • Cling wrap

Tips & Tricks

Sponge Cake

1

Once you pour the cake batter into the jelly roll pan, tap it on the counter to release some of the air bubbles. This will help level the batter for a nice even bake.

When baking the cake, ensure that you don't under or over bake it or it will break when rolling. Gluten-free flour holds a lot of moisture, so it takes longer to bake. The cake should be a nice golden brown and bouncy to the touch.

Cooling the Cake

2

Once the cake comes out of the oven, you have to work quickly. You’ll want to cover the cake in powdered sugar and invert it out of the pan onto the prepared tea towel, rolling it up immediately.

Once you invert the cake onto the tea towel, start rolling from the short end, keeping it as tight as you can. You’ll roll the towel up into the cake.

The cake will cool in the rolled position. This will make it easier to roll with the filling. Allow to cool to room temperature.

Filling the Cake

3

Once the cake is cool, you’ll unroll it and spread the filling on evenly. Remember to leave a minimum of 1/2 inch between the rolling edge and frosting. This will ensure that the frosting is perfectly swirled and there is no leaking.

Roll the cake back up using the towel as a guide.

Finished Pumpkin Roll

4

After rolling the cake back up, wrap in cling wrap and refrigerate for a few hours or overnight. This will help the frosting set and make it easy to cut uniform slices.

Step-by-Step Instructions

Preheat Oven to 350° and Prepare Baking Sheet

1

Preheat the oven to 350° and prepare your 10X15 jelly roll pan with cooking spray then parchment paper.

Start Mixin’

2

Sugar

3 Eggs

With an electric mixer, whisk sugar and eggs together until pale and fluffy, tripling in volume. This should roughly take 5-7 min on high!

Add in Wet Ingredients

3

Vanilla

2/3 cup Pumpkin Purée

Gently mix in 2/3 cup pumpkin puree and vanilla, making sure to not knock out any air in the egg and sugar mixture.

Add in Dry Ingredients

4

Gluten-Free Flour Mix

Slowly and gently fold in the flour mixture, being very careful not to over mix.

Bake!

5

Pour the batter into the lined pan. Make sure the batter is as level as possible for an even bake. Bake for 20-25 minutes or until golden and sponge bounces back when touched.

Roll and Cool the Cake

6

Dusting Powdered Sugar

Using a sieve, immediately dust the top of the entire cake with the dusting powdered sugar and cover with the provided tea towel and an inverted cooling rack.

Flip the cake out onto the towel and cooling rack, gently peel away the parchment paper, and dust again with powdered sugar. Roll the cake into the towel from the short edge. Let it cool.

Making the Cinnamon Cream Cheese Filling

7

Powdered Sugar Filling Mix

Vanilla

4oz Cream Cheese, 4 TBSP Butter

While the cake cools, whip together softened cream cheese and butter by using an electric mixer. In increments, mix in powdered sugar filling mix. Lastly, mix in vanilla.

8

Fill, Chill, & Serve

Once the cake is cool, unroll it and add a thin layer of frosting. I like to use a piping bag and an offset spatula. Spread it evenly and roll the cake back up. Wrap in plastic and chill until set. Dust with any left over powdered sugar and serve.