Gluten-Free Pumpkin Roll

on April 04, 2021
Recipe Featured Photo


  • 3 Eggs  
  • 1 C. Sugar
  • 2/3 C. Pumpkin Puree        
  • 1 tsp. Lemon Juice
  • 3/4 C Mom's Place Gluten Free Harvest Flour Blend 
  • 2 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Salt
  • 1 tsp. Baking Powder
  • 1/2 tsp. Ground Ginger 


  • 1 1/2 C. Powdered Sugar
  • 4 Tbs. Margarine or Butter
  • 1 (8oz) pkg. Cream Cheese (softened)
  • 1/2 tsp. Vanilla
  • 1 C. Whipped Topping


  1. Pre-heat oven to 375 degrees. Prepare a cookie sheet with parchment paper that has been pan sprayed or greased and floured. In your mixing bowl beat eggs on high for 5 minutes. Gradually add sugar. Then stir in pumpkin. Add the remaining ingredients and mix well to combine. Pour into prepared pan and smooth batter out. Bake for 15 minutes. Remove from the oven and sprinkle with powdered sugar. Lay a hand towel over cake and flip out of pan. Using the towel begin to roll the hot cake. Let cool completely. 
  2. To make the filling, beat the powdered sugar, cream cheese, vanilla, and butter together until creamy. Fold in whipped topping.
  3. Unroll cake slowly, and spread with filling, roll back up. Sprinkle with powdered sugar. Wrap in foil and refrigerate. Also freezes well.