Our copycat Libby's pumpkin roll is a fall favorite. Our version is gluten free, made with pumpkin cake spread with cream cheese icing rolled and then sliced.
3/4cupgluten free flourwe used Cup4Cup multipurpose flour
1 1/2teaspoonspumpkin pie spice✅
1/2teaspoonbaking powder✅
1/2teaspoonbaking soda✅
1/2 teaspoonsalt
3 largeeggs, room temperature
1cupsugar
2/3cup pumpkin puree
1teaspoonvanilla✅
Cream Cheese Filling
8 ouncescream cheese, room temperature✅
1 1/4 cup powdered sugar, divided
6 tablespoonsbutter, room temperature
1teaspoonvanilla✅
Instructions
Preheat the oven and prep the pan. Preheat the oven to 375°F. Line the jelly pan with parchement paper, then spray with non-stick cooking spray.
Blend the dry ingredients. To a medium sized bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
3/4 cup gluten free flour, 1 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
Blend the wet ingredients. Add the eggs, sugar, pumpkin, and vanilla to the blender. Puree until smooth, about 1 minute. Add the dry ingredients and pulse until blended, scraping the sides if needed.
3 large eggs, room temperature, 1 cup sugar, 2/3 cup pumpkin puree, 1 teaspoon vanilla
Pour into the jelly roll pan. Pour the batter into the prepared pan.
Prep a kitchen towel with powdered sugar. Sprinkle the kitchen towel with 1/4 cup of powdered sugar.
1 1/4 cup powdered sugar, divided
⭐️Bake. Bake for 13-15 minutes. Remove from the oven and turn over onto the prepared towel, removing the parchment paper from the cake.
⭐️Gently roll the cake. Starting on one of the narrower ends, gently roll the cake in the towel. Place onto the wire rack to cool.
Cream Cheese Filling
⭐️Blend the filling ingredients. In a medium-sized bowl blend together cream cheese, 1 cup powdered sugar, butter, and vanilla until smooth.
⭐️Spread cream cheese filling onto cooled cake. Gently unroll the cake. Spread the cream cheese icing onto the cake. Roll the cake back up and carefully place it onto plastic wrap. Roll tightly in plastic wrap and refrigerate at least 1 hour before slicing.
Notes
*This recipe has been tested with gluten-free Cup4Cup multipurpose flour blend. How to prevent the cake from cracking:
Roll as soon as it is removed from the oven. The heat will help keep the cake moist to prevent cracking.
Roll but not too tight. Rolling the log too tight will cause cracking throughout the roll.
Be cautious not to overbake the cake. Over baking will cause the cake to be more stiff and crumbly.
What to do if the cake cracks?
Patch the cracks with cream cheese filling and dust with cinnamon or powdered sugar.
Crumble and layer with the cream cheese filling in a trifle bowl or soufflé cups.
Cool and crumble on top of vanilla ice cream.
CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination. The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.