Gluten Free Pumpkin Roll
This delicious Pumpkin Roll is a light and fluffy pumpkin spice sponge with a vanilla cream cheese centre, all swirled together into a beautiful gluten free Swiss roll!
Servings: 8 slices
Ingredients
For the sponge
- 3 large eggs
- 175 g caster sugar
- 170 g pumpkin puree
- 125 g plain gluten free flour
- 0.75 tsp xanthan gum
- 1 teaspoon gluten free baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon allspice
For the cream cheese filling
- 250 g cream cheese
- 100 g unsalted butter (at room temperature)
- 100 g icing sugar
- 1 teaspoon vanilla extract
Instructions
To make the Pumpkin Roll sponge:
- Preheat the oven to 180'C / Fan 160C / Gas Mark 4 and lightly grease and line a 38cm x 25cm Swiss roll tin with baking paper.
- Add the eggs and caster sugar to a large mixing bowl and mix with an electric whisk for around 10 minutes until it is light, airy, pale in colour and has more than doubled in volume.
- Add the pumpkin puree and whisking in until it is combined. Do not over whisk - just enough so it is mixed through.
- Mix the gluten free flour, xanthan gum, baking powder and spices together in a separate bowl and then sift into the mixture. Beat again briefly with the electric whisk until combined and there are no pockets of flour.
- Spread the mixture evenly into the lined baking tin and bake for 12-15 minutes. You want it to be a golden colour (not too browned) and for the middle to spring back when you press it lightly.
- Remove from the oven and tightly wrap in foil. Leave for hour to cool to room temperature - the foil will help to trap the moisture in the sponge.
To construct the Pumpkin Roll:
- Make the filling by beating the cream cheese, butter (this must be at room temperature), icing sugar and vanilla extract together with an electric whisk until smooth.
- Unwrap the sponge from the foil. Remove the sponge from the tin but keep it on the sheet of baking paper lining the tin.
- Smooth the cream cheese filling evenly over the top of the Pumpkin sponge. Starting at the (narrow) end closest to you, tightly roll the sponge away from you and over itself, removing the baking paper as you do - but use the paper to help guide you.
- Once the sponge is fully rolled, place it on a board or plate (with the end of the swirl at the bottom so it doesn't unravel) in the fridge for 30-60 minutes before slicing and serving.
Notes
- Want a Spooky Version? Check out the post above showing you how to add a spooky spiderweb to the outside of this Pumpkin Roll. This was included in the original recipe in 2017, in case you're looking for it and wondering where it has gone! I wanted to still include it as it looks so spooktacular!
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this Pumpkin Roll recipe should look at each stage.
- Storing: Check out the post above this recipe card for more information on storing and freezing this Pumpkin Roll.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Gluten Free Pumpkin Roll!
Nutrition
Serving: 1 slice | Calories: 416kcal | Carbohydrates: 49g | Protein: 6g | Fat: 23g
