Recipes

Gluten-Free Pumpkin Roll

By: The Local Palate

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Delicious seasonal baked goods shouldn’t be reserved for the gluten-tolerant. Try your hand at this gluten-free pumpkin roll to see what you’ve been missing all along.

recipe

yields

Serves 6 to 8

Ingredients

1⅓ cups sugar
½ teaspoon salt
4 eggs
1¼ cups pureed pumpkin
1⅓ cups gluten-free flour (Hovis uses King Arther Measure for Measure)
¾ teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon cinnamon
¾ teaspoon ground clove
Nonstick cooking spray

For the cream cheese filling:

12 ounces cream cheese, softened
10 tablespoons butter, softened
1 cup powdered sugar
1½ teaspoons vanilla
1½ teaspoons lemon juice
½ teaspoon salt

Special equipment:

Half-sheet Silpat silicone baking mat (optional)

steps

Make the cake: Preheat oven to 375 degrees. In bowl of a stand mixer fitted with paddle attachment, combine sugar, salt, and eggs. Mix on low speed until well incorporated, then add pumpkin puree.
In a medium bowl, sift together flour, baking soda, baking powder, cinnamon, and clove. Fold into pumpkin mixture.
Line a half-sheet baking pan with Silpat silicone baking mat or parchment paper. Spray well with cooking spray. Pour batter onto pan and smooth evenly. Bake for 8 to 10 minutes, until a cake tester comes out clean. Allow to cool in pan for 10 minutes.
Use a spatula to loosen the cake from the pan around the edges. Spray a pan-size piece of parchment paper with cooking spray, and carefully flip cake out of sheet pan onto parchment. Place a kitchen towel on top of cake and carefully roll up with kitchen towel inside. Allow to cool for 4 hours.
Make the icing: In bowl of a stand mixer fitted with paddle attachment, mix cream cheese and butter. Add sugar and paddle until smooth. Add vanilla, lemon juice, and salt and mix until just combined. Icing should be at room temperature for spreading.
Assemble the cake: Unroll cake, remove kitchen towel, and, using an icing spreader or rubber spatula, spread cream cheese icing evenly across the cake’s surface. Reroll and wrap entire cake in plastic wrap. Refrigerate at least 6 hours, preferably overnight.
Slice into 1-inch slices and serve while still chilled.