AuthorE. Gluten
DifficultyIntermediate
TweetSave
Yields1 Serving
Prep Time50 minsCook Time15 minsTotal Time1 hr 5 mins
 3 eggs
 1 cup sugar
  cup pumpkin
 1 tsp lemon juice
 1 tsp baking powder
 2 tsp cinnamon
 1 tsp nutmeg
 1 tsp ginger
 ½ tsp salt
 ½ tsp xanthan gum
Filling:
 8 oz cream cheese
 1 cup powdered sugar
 4 tbsp butter
 1 tsp vanilla
1

Beat eggs for 5 min. until light in color and thick. Gradually add sugar. Stir in pumpkin and lemon juice. Mix dry ingredients together and fold into pumpkin. Pour into well-greased and floured pan (15x10)- cookie sheet.

2

Bake at 375 degrees for 15 min. Remove from oven and turn onto clean kitchen towel that is sprinkled with powdered kitchen towel that is sprinkled with powdered sugar. Roll cake up (with towel) in jelly roll fashion and let cool. Unroll cake and spread with filling and re-roll. Chill, slice and serve.

Category

Ingredients

 3 eggs
 1 cup sugar
  cup pumpkin
 1 tsp lemon juice
 1 tsp baking powder
 2 tsp cinnamon
 1 tsp nutmeg
 1 tsp ginger
 ½ tsp salt
 ½ tsp xanthan gum
Filling:
 8 oz cream cheese
 1 cup powdered sugar
 4 tbsp butter
 1 tsp vanilla

Directions

1

Beat eggs for 5 min. until light in color and thick. Gradually add sugar. Stir in pumpkin and lemon juice. Mix dry ingredients together and fold into pumpkin. Pour into well-greased and floured pan (15x10)- cookie sheet.

2

Bake at 375 degrees for 15 min. Remove from oven and turn onto clean kitchen towel that is sprinkled with powdered kitchen towel that is sprinkled with powdered sugar. Roll cake up (with towel) in jelly roll fashion and let cool. Unroll cake and spread with filling and re-roll. Chill, slice and serve.

Gluten Free Pumpkin Rolls