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
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Wajahat Shah
[email protected]This pumpkin roll was a disappointment. The cake was dry and crumbly, and the filling was bland. I would not recommend this recipe.
Nasir Normal
[email protected]I'm so glad I tried this recipe! The pumpkin roll was absolutely delicious. The cake was moist and fluffy, and the filling was rich and creamy. I will definitely be making this again.
Jesse
[email protected]This recipe was easy to follow and the pumpkin roll turned out beautifully. The cake was light and fluffy, and the filling was creamy and smooth. I will definitely be making this again for Thanksgiving.
Miraz Taniya Khan
[email protected]I followed the recipe exactly and my pumpkin roll turned out great! It was moist and fluffy, and the filling was smooth and creamy. I will definitely be making this again.
Hasan AHomed Hasan
[email protected]This pumpkin roll was a bit dry for my taste, but the filling was delicious. I think I would add more moisture to the cake next time.
Floyd Long
[email protected]I'm not a big fan of pumpkin, but this roll was surprisingly good. The cake was moist and flavorful, and the filling was sweet and creamy. I would definitely make this again.
rokai khan
[email protected]This pumpkin roll was so good! The cake was light and fluffy, and the filling was creamy and smooth. I would definitely recommend this recipe to anyone looking for a delicious and festive dessert.
Matte Joel
[email protected]Delicious! I made this pumpkin roll for a potluck and it was a huge hit. Everyone raved about how moist and flavorful it was. I will definitely be making this recipe again.
Jean Jajapon
[email protected]This recipe is a keeper! The pumpkin roll was moist and fluffy, and the cream cheese filling was rich and creamy. I especially appreciated the fact that the recipe was gluten-free, as I have a gluten intolerance. I will definitely be making this reci
Joey de Beer
[email protected]I was pleasantly surprised by how easy this pumpkin roll was to make. The instructions were clear and concise, and I didn't have any trouble finding the gluten-free ingredients. The roll turned out perfectly, and it was a big hit with my family and f
Braylon Crosby
[email protected]This pumpkin roll was a delightful treat! The gluten-free flour blend worked perfectly, resulting in a moist and fluffy cake that held its shape beautifully. The pumpkin filling was smooth and flavorful, with just the right amount of sweetness. I wil