Pumpkin Roll {Gluten Free}

 Pumpkin Roll {Gluten Free}

For me, there is just something about a paper recipe. I have a shadow box in my kitchen with hand written recipes from both my grandmas, my mom, me, my daughter, my MIL, and both my Hubby’s Grandmas. These recipes are probably one of my most prized possessions I own. Having recipes that have linked our families for generations is so special to me! For me, food is love.

I’ve tried digitizing my recipes over the years, but I always seem to pull out my paper copies. I mark them up with notes, subsititues, and dates. I always write the month and year I first made the recipe. I don’t know why I do this, but I have for as long as I have recipes for and its been fun to look back and remember how long I’ve been making something for.


This Pumpkin Roll has been in my file since I first made it in 2004. It’s now been marked up and converted to a GF version. Enjoy!

{Gluten Free} Pumpkin Roll

1/4 cup powdered sugar (to sprinkle on towel)
*3/4 cup All purpose Cup for Cup GF Flour Blend {found here}
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 cup granulated sugar
2/3 cup canned Pumpkin

Cream Cheese Filling:
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Preheat oven to 375°F.
Grease 15 x 10-inch cookie sheet; line with Parchment paper. Grease and flour paper.
Sprinkle a thin, cotton kitchen towel (I like to use a tea towel) with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
Bake for 11 to 13 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.


BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

*If you are not GF, just use regular all purpose flour

4 thoughts on “Pumpkin Roll {Gluten Free}

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