Best 2 Pumpkin Roll Gluten Free Recipes
Indulge in the delightful flavors of fall with our tantalizing pumpkin roll recipe, a gluten-free masterpiece that is sure to impress. This delectable treat is a perfect balance of moist pumpkin cake and creamy filling, all wrapped in a delicate gluten-free sponge cake.
In addition to the classic pumpkin roll recipe, we also offer variations to cater to different dietary preferences and taste buds. For a tangy twist, try our lemon cream cheese filling variation. If you prefer a richer flavor, opt for our chocolate ganache filling variation. And for those who love the taste of maple, our maple cream cheese filling variation is a must-try.
Each recipe is carefully crafted with detailed instructions and helpful tips to ensure success in your baking endeavor. Whether you're a seasoned baker or just starting, our pumpkin roll recipes are designed to guide you through the process seamlessly.
So, preheat your oven, gather your ingredients, and embark on a culinary journey that will leave you and your loved ones craving more. Happy baking!
PUMPKIN ROLL (GLUTEN FREE!)
Warning: This is DANGEROUSLY addicting!! :) The mix of cream cheese and pumpkin rolled up together is exquisite, indeed, and even better, it is now gluten free! Actually, this was one of the easiest recipes for me to make a gluten free version of, and I actually truly prefer it to any other pumpkin roll! We've actually given this recipe to non-gluten-sensitive friends as they too agreed it was amazing! You can check out more GF recipes on my blog: www.glutenfreegirls.blogspot.com
Provided by edush06
Categories Dessert
Time 30m
Yield 1 roll-cake
Number Of Ingredients 14
Steps:
- Beat eggs on high for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice.
- Stir together corn starch, soy flour, tapioca flour, rice flour. Stir in xantham, baking powder, cinnamon, ginger, nutmeg, and salt. Fold this combination into the pumpkin mixture. Spread into a greased and floured 15"x10"x1" pan. Bake at 375 F for 15 minutes.
- Turn out on a towel dusted with powdered sugar. At narrow end, roll towel and cake into a roll. Cool completely.
- Filling: Mix 1 cup powdered sugar, 8 oz neufechtal cheese (1/3 less fat cream cheese), 4 tsp butter, and 1/2 tsp vanilla. Beat until smooth.
- Unroll cake, remove towel, and spread filling evenly on the cake. Re-roll the cake and filling into a long log. Wrap in saran wrap or place on a plate and chill. Serve by slicing ends of the log.
Nutrition Facts : Calories 1294.7, Fat 18.6, SaturatedFat 5.5, Cholesterol 634.5, Sodium 1741.3, Carbohydrate 262.7, Fiber 4.5, Sugar 202.7, Protein 26.5
SPICED PUMPKIN PRALINE ROLL
Fold together all your favorite fall flavors, and roll them into a spiced pumpkin praline roll! It's the dessert that does it all. It looks great on every dessert tray, gives you full-on seasonal flavors and is easier to make than it looks. You can pull off this easy pumpkin roll recipe using cake mix to make you look like a boss in the kitchen. Make your day, and that of those sitting around your table, with this showstopper of a spiced pumpkin praline roll.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h7m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pan). Line 15x10x1-inch pan with foil or waxed paper; grease or spray foil or waxed paper.
- In medium bowl, beat eggs with electric mixer on high speed about 2 minutes or until very thick and lemon colored. Beat in pumpkin until well mixed. Gradually beat in dry cake mix, cinnamon, nutmeg and cloves on low speed; continue beating 1 minute. Pour into pan, spreading to corners.
- Bake 10 to 14 minutes or until cake springs back when touched lightly in center. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 60 minutes.
- In medium bowl, beat cream cheese and brown sugar with electric mixer on high speed until smooth. Gradually add whipping cream; beat until stiff. Stir in 2 tablespoons of the pecans. Unroll cake and remove towel. Spread two-thirds of the cream cheese mixture over cake; roll up. Spread remaining cream cheese mixture over outside of cake. Sprinkle with remaining 2 tablespoons pecans. Store covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 34 g, Cholesterol 110 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 23 g, TransFat 0 g
Tips:
- For a moist and tender pumpkin roll: Ensure your pumpkin puree is fresh and of good quality. Use canned pumpkin puree or make your own by roasting and pureeing a pumpkin.
- To prevent the roll from cracking: Roll the cake up with a damp tea towel while it's still warm. This will help the cake cool evenly and prevent it from cracking.
- To make a smooth and creamy filling: Use full-fat cream cheese and beat it until light and fluffy before adding the other ingredients. You can also add a flavoring of your choice, such as vanilla extract, cinnamon, or nutmeg.
- To achieve a golden brown crust: Brush the top of the roll with melted butter before baking. This will help the roll brown evenly and give it a beautiful golden color.
- To store the pumpkin roll: Wrap the roll tightly in plastic wrap and store it in the refrigerator for up to 3 days. You can also freeze the roll for up to 2 months.
Conclusion:
The pumpkin roll is a classic fall dessert that is perfect for any occasion. It is moist, tender, and flavorful, with a creamy filling and a golden brown crust. With a little planning and preparation, you can easily make this delicious treat at home. So next time you're looking for a special dessert, give the pumpkin roll a try. You won't be disappointed!
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