Foodie Friday: (Gluten Free) Pumpkin Roll

Can you believe it is the last Friday before Christmas?!? Me neither!  I think I am in denial a bit that NEXT week is Christmas! Was it not just July??
Anyways, I am teaming up again with my girls Farrah from Fairyburger, Montana from Pretty Lil Mudder, Emily from Whatever Floats Your Oats and Annmarie from the Fit Foodie Mama and Cassandra from Powered by BLING!!  Today’s theme is Holiday Baking Traditions!Possible Logo for Foodie Friday

For as long as I can remember (starting in high school probably), I made a pumpkin roll around the holidays.  It was something my dad really enjoyed and to me it was fun to make!  I took a baking class my freshman year of high school.  I still use tips and lessons from that class almost 20 years later ( EEK).
I LOVE pumpkin no matter what time of year it is, and this roll can be added to any holiday dessert area (as long as you like pumpkin that is).

3 eggs
1 cup sugar
⅔ cup organic canned pumpkin
1 teaspoon lemon juice
¾ cup gluten-free flour mix
1 teaspoon xanthan gum
2 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
1 teaspoon baking soda
½ teaspoon salt
powdered sugar for dusting the towel
Parchment paper
Light tea towel

8 ounces cream cheese, softened (I use the 1/3 less fat version)
¼ cup butter, softened
1 cup powdered sugar
½ teaspoon vanilla

1. Pre-heat oven to 375*. Spray a jelly roll pan (10 x 15 inchs). Line with parchment paper. Spray paper.
2. Place eggs in a mixing bowl.  Beat on high for 2-3 minutes.
3. Add the sugar to the eggs and mix together.
4. Add in the pumpkin and the lemon juice.  Blend together well.
5. In a separate bowl, mix all the dry ingredients together.
6. Add the dry ingredients to the wet ingredients and mix until just blended.
7. Pour batter into the jelly roll pan and spread to the edges, evening out the batter.
8. Bake for 15 min.
9. Cool the pan on a wire rack for about 10 minutes.
10. Sprinkle powedered sugar on the tea towel. Carefully place cake upside down onto the towel.  Roll the cake up in the towel and let it cool.
While the cake cools, make the filling.
11. Mix all the filling ingredients together until smooth.
12. Carefully unroll the cake and spread the filling evenly on the cake.  Re-roll the cake but make sure to not include the towel this time.
13.  Wrap the roll in saran wrap and place in the fridge for at least 1 hour.
Serve and enjoy.
(My best tip for cutting the chilled roll is a long piece of string or thread.  Place the string under the roll about 1 inch in from the end and pull each side of the string towards each other till a slice is cut.  Repeat for each piece.  You can also use a sharp knife.

I apologize for the above pics.  Technical issues with my photos!

Check out all the other awesome blogs and social media for great recipes and more!

Feel free to add your own holiday baking tradition to the link-up!

6 thoughts on “Foodie Friday: (Gluten Free) Pumpkin Roll

    1. chocolaterunnergirl Post author

      Girl, I am not super talented, but I make it happen! Maybe some practice and you’ve got this! 🙂
      It was so yummy that my husband asked me to make it for several holiday parties! Haha

  1. Farrah

    It definitely still doesn’t feel like Christmas is anywhere close by. o_O

    I love pumpkin rolls! ❤ I've never tried using xanthan gum before–I came across it on sale last year and talked myself out of buying it. Kinda regretting it now! 😥


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