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Gluten-free Pumpkin Roll

Gluten-free Pumpkin Roll

This is a really festive treat. Easy to make and really pretty. Make this to take to a party and share or to cut into smaller pieces and freeze for another day. 



  • 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


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 pumkin. 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 completly. 

To make the filling, beat the powdered sugar, cream cheese, vanilla, and butter together until creamy. Fold in whipped topping.

Unroll cake slowly, and spread with filling, roll back up. Sprinkle with powdered sugar. Wrap in foil and refrigerate. Also freezes well.