It’s not Thanksgiving without a Gluten-Free PUMPKIN ROLL!

There is NO way to tell this apart from the Gluten-Filled counterpart!

There is NO way to tell this apart from the Gluten-Filled counterpart!

For me, personally, it’s not Thanksgiving without this delicious treat.  Man, did my Mom have me fooled when she would make one of these bad boys this time of year.  She will self admittedly tell you she is no Betty Crocker in the kitchen (she’s come a loooong way-love you Ma!), but when she would whip these up come the holiday season, she made everyone believe otherwise.  I mean, you have to roll them after all…so they must be really hard to make, right?….well, guess again!  This Gluten Free Pumpkin Roll is not only easy to make, but it tastes exactly like the Gluten-filled version (My Dad was totally fooled)!!  Moist, full of pumpkin flavor…and don’t get me started on that cream cheese icing!

Gluten Free Pumpkin Roll

Ingredients:   Yields 12 pieces

3/4 cup Gluten-Free Flour Blend
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1/2 cup granulated sugar
1/2 cup Splenda sugar substitute
2/3 cup pumpkin puree (not the pie mix)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Note: This is the traditional recipe that I altered by Libby’s Pure Pumpkin, but if you would like to cut the fat and carbs more, you could easily cut the filling ingredients by half!  I found it to be almost too much this time around.

Each piece (1/12) of Pumpkin roll has approx 30 grams of carbs.  If you decide to cut the filling in half, please adjust the carbs accordingly

Preheat oven to 375 degrees.  Line a 10×15 baking sheet (with a lip!) with parchment paper.  Grease wax paper lightly.  Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar(s) in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

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Bake for 11 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto another lightly greased piece of parchment paper. Carefully peel off existing paper. Roll up cake using a dish towel to guide it (it’s hot)!  Let cool at room temperature.  If you try to speed up the process in a frig or freezer, cracking will result.

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FOR FILLING:
BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake and re-roll.  Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.  Make a couple of these and freeze for another holiday party…they freeze really well!!

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About glutenfreebudgetguru

Gluten-Free, Diabetic, Kid-Approved Recipes that are not only delicious but more importantly...Budget Friendly!!!

One response to “It’s not Thanksgiving without a Gluten-Free PUMPKIN ROLL!”

  1. Michelle says :

    Wow! I love the taste of pumpkin and cream cheese frosting. Your mom sounds like a very humble devoted loving mother. Makes me miss my mommy so much! She was the best in the kitchen around the holidays. I will definaty attempt this recipe. Thank you for your story that flooded me with personal memories!!

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