Gluten Free Pumpkin Roll with Cream Cheese and Chocolate Ganache Filling
 
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Ring in the holidays with a yuletide log...a Gluten Free Pumpkin Roll with Cream Cheese and Chocolate Ganache Filling to be exact!
Author:
Recipe type: Dessert
Serves: 12-16 servings
Ingredients
  • For the cake:
  • 3 eggs
  • ⅔ cup sugar
  • ¼ cup pure maple syrup
  • 2 teaspoons molasses
  • ⅔ cup canned 100% pure pumpkin puree
  • 1 cup gluten free flour (I used Bob's Red Mill 1:1 baking mix, not their all-purpose blend), plus more for dusting*
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ cup powdered sugar for coating towel
  • For the cream cheese filling:
  • 8 oz. cream cheese, softened
  • 1¼ cups powdered sugar
  • 6 tablespoons butter, room temperature
  • 1 teaspoon vanilla
  • pinch of salt
  • For the chocolate ganache:
  • ¼ cup heavy whipping cream
  • ⅔ cup chocolate chips (milk, semi-sweet, or dark)
  • Optional toppings:
  • pecan pieces
  • toffee bits
  • powdered sugar
  • whipped cream
  • ice cream
Directions
  1. Preheat oven to 375 degrees. Line a 10X15 jelly roll pan with parchment paper. Grease and lightly flour paper. Set aside.
  2. In a medium sized mixing bowl, beat together eggs, sugar, maple syrup, and molasses until smooth. Add pumpkin puree and beat until smooth.
  3. Add flour, salt, cinnamon, pumpkin pie spice, baking powder, and baking soda and beat until smooth.
  4. Pour mixture into pan and spread evenly to edges with an offset spatula. Drop pan onto counter a few times to even out batter and remove air bubbles so cake bakes evenly. Bake at 375 degrees for 11-13 minutes or until top of cake springs back at touch of finger and is not wet or sticky. Remove from oven.
  5. Dust a dish towel heavily with powdered sugar so cake does not stick. Quickly flip warm cake out onto towel. Gently remove paper from top of cake. Starting with a short end, tightly roll cake with towel, keeping towel inside the spiral. Set rolled cake on cooling rack and let come to room temperature, for at least 1 hour.
  6. While cake is cooling, make cream cheese filling by beating all ingredients together until smooth.
  7. Once cake is completely cooled and no longer warm, make chocolate ganache. In a microwave safe dish, heat whipping cream for 25-30 seconds. Add chocolate chips and stir until melted (this should take at least a minute of stirring). Return to microwave for 15 seconds if needed to melt some more.
  8. To assemble cake, gently unroll cake. Spread cream cheese filling all the way into tightly rolled edge of cake and out ½ inch away from all other edges (it will spread out to edges as you roll). Drizzle chocolate ganache over cream cheese filling and spread out to where cream cheese filling stops.
  9. Starting with the tightly rolled end, roll pumpkin cake back up while pulling away the towel. Get as tight as you can without squeezing filling out. Once rolled, wrap tightly in plastic wrap and chill in fridge or freezer until ready to cut.
  10. Top pumpkin roll with dusted powdered sugar, pecan pieces, toffee bits, whipped cream, or ice cream before serving.
  11. Store leftovers in fridge for up to 5 days or in freezer for up to 3 months.
Notes
*If your baking mix does not contain xanthan gum, add ½ teaspoon to your batter.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-pumpkin-roll-with-cream-cheese-and-chocolate-ganache-filling/