Happy Thanksgiving to all of our Canadian readers! I hope you guys are all having a fantastic weekend with friends, family & of course…food. 
We had a gathering yesterday,and I brought this gluten-free pumpkin roll for one of the desserts (sorry for the poor picture, that’s what happens when you try to get a picture before everyone eats it). 
Everyone really liked it, and the taste & texture was anything but gluten free. I had never made a roll before, and was especially worried trying to make a gluten free roll, as gluten things like to fall apart & crack, but this worked like a charm! I will definitely be giving more rolls a try now.
Ingredients:
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 1 tsp lemon juice
- 3/4 cup gluten-free flour mix (I did Bette Hagman’s Featherlight Flour Blend)
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 cup pecans, finely chopped
- powdered sugar, for dusting the towel
Filling:
- 8 oz. cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla
Directions:
- In a mixer bowl beat the eggs on high for several minutes. Add the sugar and beat until light in colour. Add the pumpkin and lemon juice. Mix until blended. In a small bowl, combine the dry ingredients. Add to the pumpkin mix. Mix just until blended.
- Pour the batter into a 10″x15″ parchment lined jelly roll pan. Spread the batter to the edges of the pan and to even it out. Sprinkle the pecan pieces over the top. Bake in a preheated 375 degree oven for 15 minutes. Let the pan cool on a wire rack for 10 minutes. Turn the cake (pecan side down) onto a towel that has been sprinkled with powdered sugar. Roll the cake and towel lengthwise. Leave it to cool.
- Combine the filling ingredients and beat until smooth. Unroll the cake and spread the filling over the surface.
- Use the towel to help roll the cake back up, but do not roll the towel with the cake as before.
- Wrap in plastic wrap and refrigerate at least 1 hour before serving.
NOTES:
- To freeze it, you can wrap it twice with plastic wrap, and once with wax paper. Then put two rolls together and put a zip lock bag on each end (they are too long to fit into one bag).
- The featherlight flour mix that I use is from Bette Hagman. It is as follows: 3 cups rice flour, 3 cups tapioca starch, 3 cups cornstarch, 3 Tbsp potato flour.
Source: Gluten Free Homemaker
You're making me hungry! Welcome back to the internet! Happy Thanksgiving!
Thanks, Genesis! If you'd want to make the roll, sub the gf flour with regular all purpose flour, and omit the xanthan gum. I bet you wish it was thanksgiving already, huh?
This is the perfect fall treat. It looks great.
Jeanine brought this dessert to our gathering yesterday and I can verify that it was delicious…thanks Jeanine..you can bring dessert anytime :0)
I am amazed that this can be done GF!
Looks absolutely indulgent!
Yum!
This looks great! Definitely bookmarking!
I haven't had one of these in YEARS!! I'm going to make it this year. thanks for sharing your recipe. I'M SO EXCITED!
Thanksgiving was wonderful, and these look delicious! I love the filling, and the nuts in the roll Yum!
I have just spent some time browsing through your blog and see lots of yummy stuff.Susan,as I am also from Manitoba,we do not live that far apart.I want too just let you know I appreciate your comments left on my blog.
Blessings,Ruth
I'm glad you are baking again! It's good to see you are back!
I can never have too much pumpkin and this does look delicious.
Welcome back to your blog, Jeanine!
I actually made this same roll last week but of course, not GF. It was fantastic and Ian gobbled it up VERY quickly!
So awesome that you made this gf! Looks delicious. The filling…yum.
It's good to have you back
.
Just made this yesterday.
FANTASTIC!!!! My family LOVED it and couldn't even tell it was GF.
thanks so much
I made this for Thanksgiving and for another meeting tonight…everyone, even my sister who avoids everything gluten-free, went back for seconds!
Thank you so much for this amazing recipe!
so glad that everyone else is having success with this recipe as well.
It's nice when no one knows they're eating gluten free, isn't it? I don't even bother saying "oh, that's gluten-free" anymore. I just put it out, make sure I can at least get a piece of my own dessert, and then share with the rest, who have no idea what they're actually eating. lol
This looks delicious
I don't know if I can afford to make anything gluten free.. didn't realize it was so expensive! .. but wanted to try it for our pastor's wife, and this looks too good to pass up 
My sister and niece make these every year and I have REALLY missed them, now that I'm gluten free. I will definitely give them a try. Thanks to my sister for finding your site, it looks wonderful:)
Since I can’t have dairy, soy or gluten, is there a substitute I could use for the filling?
Hi Sandy! When I was in a GF Bakery last month, they topped the carrot cake with a simple dairy free vanilla frosting, for those that could not have the cream cheese frosting. I think that would be the best bet, since most dairy free cream cheese products are full of soy. I think a recipe like this one would work quite well. It won’t be the same, but still quite good. http://www.savvyvegetarian.com/vegetarian-recipes/vanilla-buttercream-frosting.php
That sounds great! Thanks. I used to use the Tofutti cream cheese, but in the last year have had to cut out soy, so that’s out. I’ll just use LOTS of icing.
i think it’ll work alright. It’ll make it sort of like a pumpkin swiss roll. Doesn’t sound too bad either.
I tried this today to make sure it would work for Thanksgiving, and I haven’t tasted it yet, but it cracked quite a bit when I re-rolled it after put the icing in the middle. Any thought?
Hmm…I’m not sure why it would crack, I didn’t have that problem. Did you make any changes to the cake recipe? How long did you let it cool before re-wrapping it?
I let it cool about 45 minutes – perhaps I was too anxious….
We just tasted it, though, and it is delicious.