The best dessert for Thanksgiving has to check a variety of boxes like it has to look good, taste great, and be really easy to make. Thank goodness this Gluten-Free Pumpkin Cake Roll checks every box and then some!
3 large eggs
2/3 cup plain pumpkin puree, homemade or storebought
1 cup dark brown sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon coarse kosher salt
3/4 cup gluten-free all-purpose flour
6 ounces cream cheese, softened
1/4 cup salted butter, softened
1 2/3 cup powdered sugar
1/2 teaspoon vanilla extract
Preheat the oven to 350F and line a 10x15-inch jelly roll pan with parchment paper, leaving about an inch of parchment hanging over the sides of the pan to use as a handle later. Lightly spray the parchment with nonstick cooking spray. Set aside.
In a stand mixer fitted with the paddle attachment, beat the eggs on medium speed until combined and slightly frothy.
Add in the pumpkin, brown sugar, baking soda, vanilla, spices, and salt. Mix for about a minute until completely combined.
Turn the mixer to low and add the gluten-free flour, mixing until smooth, stopping to scrape the sides if necessary.
Spread the batter into the prepared pan evenly. Bake for 15 minutes until the cake is set and a toothpick inserted into the center comes out clean.
While the cake is baking, spread out a large clean kitchen towel and lightly dust it with powdered sugar so that the cake will not stick if it comes in contact with the towel.
For ease in forming the roll cake and to avoid cracking see images in the blog post above for transferring the cake from the hot pan to the prepared towel.
As soon as the cake comes out of the oven, while hot, lift the cake out of the pan using the parchment paper "handles" and place it on the prepared kitchen towel.
Leaving the parchment paper on the cake, roll it up carefully starting at the narrow end and rolling away from you. Once rolled place the wrapped cake roll seam side down on a wire rack to cool completely.
While the cake is cooling, prepare the cream cheese filling. Place the softened cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute until combined and smooth.
Add in the powdered sugar and vanilla then mix for another minute until creamy, stopping to scrape the sides if needed.
When the cake is completely cooled, carefully unroll it. Use an offset spatula and spread the cream cheese filling evenly over the cake leaving about an inch border all around the edges.
Carefully, roll the cake back up tightly, pulling the remaining parchment paper away as you roll. Once rolled place on a serving dish, cover, and refrigerate for at least 30 minutes, or until ready to serve.
Dust with powdered sugar before slicing.
To make nice clean slices, wipe the knife blade clean in between each slice you make.
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