Gluten-Free Pumpkin Roll

I have been using the same old handwritten, faded, ripped pumpkin roll recipe for over a decade. I decided it was time to try a gluten-free version and type out my recipe to share with others.

While this recipe is a bit healthier due to being gluten-free, it is still high in sugar and carbs and contains both eggs and dairy. Alternatives can be used for eggs, dairy, and sugar if you wish to improve upon my recipe even further. You can also substitute flour that is not gluten-free if you do not wish to avoid gluten. I processed a fresh, organic, homegrown pumpkin to puree for the most recent pumpkin roll I baked, but canned pumpkin is an alternative. If using canned pumpkin, I always make sure to make at least two rolls to avoid wasting half a can of pumpkin. Please enjoy this sweet recipe in moderation.

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Ingredients

Loaf

¾ Cup Gluten-Free All-Purpose Flour

1 Cup Organic Cane Sugar

1 Tsp Bob's Red Mill Baking Soda

½ Tsp Organic Cinnamon or Pumpkin Pie Spice

½ Tsp Organic Vanilla Extract

1 Cup Fresh Pumpkin or ½ Can Organic Pumpkin Puree

3 Large Organic Eggs or Substitute

Sprinkle on Loaf

¼ Cup Organic Cane Sugar

½ Tsp Organic Cinnamon

Icing

1 Package or 8 Oz. Organic Light Cream Cheese

2 Tbs Organic Unsalted Butter

1 Tsp Organic Vanilla Extract

1 Cup Organic Powdered Sugar

Directions

1. Preheat your oven to 350 degrees.

2. Mix dry ingredients together, then mix in eggs and pumpkin.

3. Line a medium-sized baking sheet with parchment paper for best results or heavily coat with oil to prevent sticking.

4. Pour pumpkin mixture evenly onto lined pan and bake for 10 to 15 minutes.

5. Prepare to transfer the pumpkin loaf onto a cup towel or parchment paper immediately after removing it from the oven. You can sprinkle the cinnamon and sugar mixture onto a cup towel and flip the loaf onto the towel or sprinkle the cinnamon-sugar mixture onto the exposed side of the loaf immediately after removing it from the oven and prior to inverting it onto the cup towel or parchment paper.

6. Once the loaf is inverted, remove the baking sheet, peel off the parchment paper, and sprinkle the remaining cinnamon-sugar mixture on the loaf.

7. Using the cup towel or parchment paper, roll the loaf and allow it to cool completely in the refrigerator for at least an hour or freezer for a shorter cooling time.

8. While waiting for the rolled loaf to cool, prepare the icing. Beat cream cheese, butter, and vanilla extract together, then add powdered sugar and blend until smooth.

9. Once the loaf is cool, unroll and spread the icing evenly onto the inside of the loaf, leaving a half-inch or less margin on all sides.

10. Roll the loaf back up and slice the “ugly” ends off prior to wrapping it with plastic wrap for storage and further cooling. This roll makes ten slices, including the "ugly" ends or eight pretty slices.

Pumpkin rolls must be refrigerated and last about three to five days in the refrigerator. You can also freeze it to save and eat it later.

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