Get ready to transform your holiday dessert table with a showstopping Thanksgiving Pumpkin Cake Roll that's guaranteed to make your guests swoon! This elegant, gluten-free dessert combines the warm, comforting spices of the season with a luxurious cream cheese filling that melts in your mouth. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a stunning and delicious centerpiece that looks like it came straight from a professional bakery.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 roll
Ingredients
- 3/4 cup pumpkin puree
- 1/2 cup gluten-free all-purpose flour
- 1/2 cup sugar
- 3 eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, sugar, cinnamon, nutmeg, baking powder, and salt until smooth and well combined.
- Gradually fold in the gluten-free all-purpose flour, mixing gently until no dry streaks remain. Be careful not to overmix.
- Pour the batter evenly into the prepared jelly roll pan, spreading it carefully to create a thin, uniform layer using an offset spatula.
- Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched and edges are slightly pulling away from the pan.
- While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
- Immediately after removing the cake from the oven, carefully invert it onto the prepared towel. Peel off the parchment paper slowly.
- Starting from the short end, carefully roll the warm cake together with the towel. Allow it to cool completely rolled up, about 30-45 minutes.
- For the filling, beat the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth and creamy.
- Once the cake is completely cool, gently unroll it and spread the cream cheese filling evenly across the surface, leaving a small border around the edges.
- Re-roll the cake carefully, this time without the towel, using gentle pressure to ensure the filling is distributed evenly.
- Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set the filling and shape.
- Before serving, dust the top with additional powdered sugar. Slice into 1-inch thick pieces and serve chilled.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature for smoother mixing and better texture.
- Use Parchment Paper Wisely: The extended parchment paper helps you easily lift the delicate cake out of the pan without breaking.
- Rolling Technique Matters: When rolling the warm cake with the towel, do it gently but firmly to prevent cracking.
- Cooling is Crucial: Allow the cake to cool completely before adding the filling to prevent melting and ensure clean rolling.
- Powdered Sugar Trick: Dusting the towel and final cake with powdered sugar not only adds sweetness but helps prevent sticking.
- Chilling Time: Don't skip the refrigeration step - it helps the cake roll set and makes slicing cleaner.
- Make Ahead Friendly: This cake can be prepared a day in advance, making holiday prep easier.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 10g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 160mg
