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Gluten-free pumpkin roll with vanilla cream cheese filling, sliced on an ivory platter
Emma Collins

Gluten-Free Pumpkin Roll with Vanilla Cream Cheese

A lightly spiced gluten-free pumpkin sponge rolled around a whipped vanilla cream cheese filling.
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Prep Time 45 minutes
Cook Time 12 minutes
Cooling Time 1 hour
Total Time 1 hour 57 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

Pumpkin sponge
  • 3 large eggs room temperature
  • 150 g granulated sugar
  • 150 g canned pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract gluten-free
  • 80 g plain gluten-free flour blend without added xanthan gum
  • 3/4 tsp xanthan gum use 1/2 tsp if the blend already contains xanthan gum
  • 1/2 tsp baking powder gluten-free
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
Cream cheese filling
  • 155 g heavy whipping cream cold
  • 60-80 g powdered sugar sifted
  • 1 tsp vanilla extract gluten-free
  • 150 g cream cheese cold
Finishing
  • 1-2 tbsp powdered sugar for dusting

Method
 

  1. Heat a conventional oven to 180°C / 350°F. Line a 25 x 38 cm / 10 x 15 inch rimmed pan with baking parchment.
  2. Beat the eggs and granulated sugar with an electric mixer until very thick and light, about 5-7 minutes. Briefly mix in the pumpkin and vanilla.
  3. Sift the flour, xanthan gum, raising agents, salt and spices together. Mix into the egg batter just until smooth, about 15-30 seconds, checking the bottom of the bowl for dry patches.
  4. Level the batter in the pan. Bake for 12-14 minutes, until the sponge springs back gently and a skewer comes out clean.
  5. Cover the hot pan with foil immediately. Let the sponge cool under the cover for about an hour, to room temperature or slightly warm; the source recommends keeping it at or above 22°C / 72°F before rolling.
  6. Whisk the cold cream with the sifted powdered sugar to soft peaks. Loosen the cream cheese in a separate bowl, then combine it with the whipped cream and vanilla. Mix gently until the filling holds soft peaks; avoid overbeating.
  7. Release the cooled cake edges. Spread the filling across the sponge. With a short edge toward you, use the parchment to lift and guide the cake into a snug roll, peeling the paper away as you go. The finished roll is about 25 cm / 10 inches long.
  8. Dust with powdered sugar, then slice. Keep the filled cake refrigerated in a covered container; the source gives a storage window of 3-4 days.

Notes

Use 3/4 tsp xanthan gum with a blend without added gum; use 1/2 tsp when the blend already includes it. Weigh the flour rather than relying on cup conversions. Use a plain white gluten-free flour blend.
Contains eggs and milk. Verify the gluten-free status of packaged ingredients, including vanilla and baking powder, and prevent cross-contact. Bake for 12–14 minutes; the displayed total uses the 12-minute estimate and 60 minutes cooling.