Pumpkin Cheese Roll
Light pumpkin cake filled with sweet cream.
Pumpkin Cheese Roll
Light pumpkin cake filled with sweet cream.
Ingredients
Cake:
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin purée
- 1 tsp lemon juice
- 3/4 cup GF flour mix
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 1/2 tsp salt
- 1/2 tsp xanthan gum
Filling:
- 8 oz GF cream cheese
- 1 cup icing sugar
- 4 Tbsp butter or margarine
- 1 tsp vanilla
Instructions
- Beat eggs for 5 minutes until light in color and thick. Gradually add sugar. Stir in pumpkin and lemon juice. Mix dry ingredients together and fold into pumpkin.
- Pour into well greased and floured pan rimmed baking sheet. Bake at 375°F for 15 minutes.
- Remove from oven and turn onto clean kitchen towel that is sprinkled with powdered sugar. Roll cake up (with towel) in jelly roll fashion and let cool.
- For filling, beat together all ingredients until smooth.
- To assemble, unroll cake and spread with filling. Roll back up and chill for at least 1 hr. Slice to serve.
Tried this recipe?Let us know how it was!
This sounds wonderful! I made the regular Libby pumpkin roll recipe using a gluten free flour blend. I didn’t use X gum. It always makes my baked goods rubbery, even when I use the recommended amount.
The Libby roll was delicious, as I’m sure yours is. No one could tell the difference…it was a little lighter and fluffier, which we liked. The spices were a little different, spiced like their pumpkin pie recipe with cloves, ginger and cinnamon. You can find it online at Libby pumpkin, or I can supply the recipe if you can’t find it online.
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