Ingredients
Gluten-Free Pumpkin Cake
- 3/4 cup gluten-free measure-for-measure flour 113g; use a blend containing xanthan gum
- 1 cup granulated sugar 200g
- 3/4 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 3 large eggs
- 2/3 cup pure pumpkin puree 151g; do not use pumpkin pie filling
- powdered sugar as needed for the towel and finishing
Extra Cream Cheese Filling
- 12 ounces light cream cheese 340g, softened; regular cream cheese also works
- 1 1/2 tablespoons butter melted and slightly cooled
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups powdered sugar 180g
Equipment
- 15x10-inch jelly roll pan
- Thin smooth tea towel
- Electric hand mixer or stand mixer
- Offset spatula
Method
- Preheat the oven to 350°F. Lightly grease a 15x10-inch jelly roll pan. Line the bottom with parchment paper, leaving approximately 1 inch of overhang at both short ends, then lightly grease the parchment and exposed sides.
- Whisk together the gluten-free flour, granulated sugar, kosher salt, baking soda, and pumpkin pie spice in a medium mixing bowl.
- Add the eggs and pumpkin puree. Whisk until the batter is completely smooth and no dry flour remains.
- Pour the batter into the prepared pan and spread it into a thin, even layer reaching all four corners.
- Bake at 350°F for 16–18 minutes, until the center is set, the surface springs back lightly when touched, and the edges begin pulling away from the pan.
- While the cake bakes, lay a thin, smooth tea towel on the counter and dust it generously with powdered sugar.
- Immediately invert the hot cake onto the powdered-sugar-covered towel. Remove the pan and gently peel away the parchment paper.
- Starting at one short end, roll the warm cake and towel together into a snug spiral. Place seam-side down and cool completely for approximately 30 minutes.
- To make the filling, beat the softened light cream cheese until completely smooth.
- Add the melted and slightly cooled butter and vanilla extract. Beat until combined, then gradually add the powdered sugar and continue beating until smooth and creamy.
- Carefully unroll the cooled cake without forcing it completely flat. Spread the cream cheese filling evenly across the surface, leaving approximately a 1/2-inch border around the edges.
- Starting from the same short end, roll the filled cake back into a spiral without the towel. Roll gently so the extra filling stays inside.
- Place the roll seam-side down, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
- Dust with additional powdered sugar if desired. Cut into six slices with a sharp serrated knife, wiping the blade between cuts.