How to Make a Pumpkin Roll with Cream Cheese Filling

I’m sure you all have seen those pumpkin roll recipes floating around Pinterest this time of year.

I created one that is gluten and dairy free AND delicious!

Ingredients:

Roll: – 3 Eggs – 1 c Sugar – 2/3 c Pumpkin Puree (not pumpkin pie filling) – 1/2 t Vanilla – 3/4 c All-purpose Flour or Gluten Free Flour – 1 t Baking Powder – 2 t Pumpkin Pie Spice – 1/2 t Salt

Ingredients:

Cream Cheese Filling – 8 oz Cream Cheese or Dairy Free Cream Cheese, softened – 4  T Butter or Dairy Free Butter, softened – 1 c Powdered Sugar – 1/2 t Vanilla Extract

1. In a large bowl whisk eggs for 30 seconds. Add granulated sugar, pumpkin puree and vanilla. Whisk until combined. Add flour, baking powder, pumpkin pie spice and salt to batter. Whisk until smooth.

2. Pour batter onto prepared jelly roll pan. Spread it out evenly. Bake for 15 minutes or until toothpick inserted in center comes out clean.

3. The main trick in preventing cracking is to roll the cake while it is still warm and pliable.  Carefully roll up hot cake as tight as you can, parchment paper still attached. Let cake sit out on the counter until completely cool.

4. In a medium bowl, combine cream cheese, butter, powdered sugar and vanilla. Mix until smooth and creamy. When cake is completely cooled, gently unroll the cake, remove the parchment paper, and smooth mixture on cake.

5. Roll cake back up and cover with plastic wrap. Place in refrigerator until chilled.

6. Cut off the ends. Sprinkle with powdered sugar.

I hope you enjoy this Fall treat! Follow along for more delicious seasonal recipes.

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